Name: Juicy Garlic Butter Sirloin Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 top sirloin steaks (about 8-10 ounces each, 1 to 1.25 inches thick); 1 teaspoon kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 3 tablespoons unsalted butter; 3 garlic cloves (lightly smashed or minced)

Description

Affordable top sirloin is simply seasoned and pan-seared hot then basted with garlic butter for rich savory flavor. This one-pan method takes about 15 minutes total and yields tender juicy steak with minimal ingredients like salt pepper butter and garlic. It stands out for delivering steakhouse taste with almost no effort or cost.

Cultural Background

Pan-searing and butter-basting techniques for steak draw from French culinary traditions of using beurre noisette and aromatic basting to enhance flavor and ensure even cooking, which became popular in American steakhouse cooking in the mid-20th century. Top sirloin has long been a budget-friendly cut in British and American butchery traditions since the 19th century, valued for its balance of tenderness and flavor without the premium price of ribeye or filet. The simple garlic butter method reflects modern home adaptations of professional restaurant techniques popularized by chefs emphasizing quick, high-heat searing for crust development.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

2 top sirloin steaks (about 8-10 ounces each, 1 to 1.25 inches thick)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
3 tablespoons unsalted butter
3 garlic cloves (lightly smashed or minced)

Instructions

Remove the steaks from the refrigerator and pat them very dry with paper towels. Season both sides generously with the salt and pepper, then let them sit at room temperature for 5 minutes while you prepare the pan.
Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it preheat until very hot, about 2 minutes; a drop of water should sizzle and evaporate immediately.
Add the steaks to the hot dry pan and sear without moving for 3 minutes on the first side until a deep golden-brown crust forms and the steak releases easily from the pan.
Flip the steaks and sear for another 2 minutes on the second side.
Reduce the heat to medium-low, add the butter and garlic cloves to the pan around the steaks. Tilt the pan slightly and use a spoon to continuously baste the melting butter and garlic over the top of the steaks for 1-2 minutes until the internal temperature reaches 130-135°F for medium-rare (or your desired doneness) and the garlic is fragrant but not burned.
Remove the steaks from the pan, tent loosely with foil, and rest for 5 minutes before slicing against the grain to serve.

Tips

- Pat the steak extremely dry and ensure the pan is screaming hot for the best crust without sticking.
- Do not move the steak during the initial sear or it will not develop a proper crust and may tear.
- Use a meat thermometer for precise doneness instead of time alone as steak thickness varies.

Nutrition

Calories: 450
Protein: 38g
Carbs: 1g
Fat: 32g