Tulo

Pan-Seared Sirloin Steak with Garlic Butter Recipe

A screaming-hot cast iron pan builds a deep, dark crust on the outside of the steak while butter-basting with garlic and thyme keeps the inside juicy, and resting the steak before slicing lets the juices redistribute instead of pooling on the cutting board.

Prep
10 min
Cook
12 min
Total
22 min
Servings
4

Ingredients

Servings4
  • 4 steaks (8 oz each) top sirloin steaks, about 1 to 1.25 inches thick
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly cracked
  • 2 tbsp vegetable oil or other high smoke-point oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic cloves, smashed
  • 4 sprigs fresh thyme sprigs
  • 1 sprig fresh rosemary sprig

Nutrition per serving

Calories
465
Protein
45g
Carbs
2g
Fat
31g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the sirloin steaks from the refrigerator 30 to 40 minutes before cooking so they come closer to room temperature; this helps them cook more evenly.
  2. 2Pat the steaks completely dry with paper towels, then season generously on both sides with the kosher salt and black pepper.
  3. 3Heat the oil in a heavy cast iron or stainless steel skillet over high heat until it just begins to shimmer and faintly smoke, about 2 to 3 minutes.
  4. 4Lay the steaks in the pan without crowding them, leaving space between each one. Sear undisturbed for 3 to 4 minutes, until a deep brown crust forms.
  5. 5Flip the steaks and reduce the heat to medium. Add the butter, garlic, thyme, and rosemary to the pan.
  6. 6Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted garlic butter for 2 to 3 minutes, until an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium-rare.
  7. 7Transfer the steaks to a cutting board or plate and tent loosely with foil. Rest for 5 to 8 minutes before slicing against the grain and spooning any remaining pan butter over the top.
How to Use a Meat Thermometer

Tips & variations

  • Sirloin is leaner than ribeye or strip, so avoid pushing past medium; well-done sirloin turns noticeably tough and chewy.
  • Swap the thyme and rosemary for smashed garlic and a splash of soy sauce for an umami-forward version.
  • If the pan starts smoking heavily before the steaks go in, lower the heat slightly; a properly preheated pan should shimmer, not billow smoke.

Storage & reheating

Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (around 250°F/120°C) until just warmed through, or slice thin and serve cold over salad; microwaving tends to overcook the exterior before the center warms.

Tips from the Tulo kitchen

  • Letting the steaks sit out before cooking matters less than getting the pan properly hot; a cold pan is the more common cause of a weak crust.
  • Save the rendered garlic butter from the pan and toss it with roasted potatoes or steamed green beans instead of discarding it.

FAQ

What is the best temperature for medium-rare sirloin steak?

Pull the steak at 130-135°F (54-57°C) on an instant-read thermometer; the temperature will climb another 3-5 degrees during the rest.

Why is my sirloin steak tough?

Sirloin has less internal fat than ribeye, so overcooking past medium dries it out quickly. Slicing against the grain also shortens the muscle fibers and makes each bite noticeably more tender.

Do I need to marinate sirloin steak?

No, a well-seared sirloin with garlic butter basting doesn't need marinating, though a 30-minute soak in a simple oil, acid, and garlic marinade can add flavor if the steak is on the thinner or leaner side.

Can I cook sirloin steak without a cast iron pan?

Yes, any heavy stainless steel skillet that holds heat well works; avoid nonstick pans for searing since they don't get hot enough to build a deep crust.

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