Pan-Seared Garlic Butter Sirloin Steak

🍳 Step-by-Step Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
2. Season steaks generously on all sides with coarse kosher salt and cracked black pepper.
3. Heat a heavy cast iron skillet over high heat until smoking hot. Add cooking oil.
4. Place steaks carefully in skillet. Sear undisturbed for 2-3 minutes to develop a deep brown crust.
5. Flip steaks and cook 2 minutes on the second side.
6. Reduce heat to medium. Add butter, smashed garlic, rosemary, and thyme to skillet.
7. Tilt skillet slightly so melted butter pools at one side. Use a large metal spoon to continuously baste foaming butter over steaks for 2 minutes until internal temperature reaches 54°C (130°F) for medium-rare.
8. Transfer steaks immediately to a cutting board. Pour remaining pan butter over top and let rest undisturbed for 7-8 minutes.
9. Slice across the grain into thick ribbons and serve warm.

⭐ Why This Recipe Works

• Deep mahogany crust with juicy pink medium-rare center
• Classic French arroser (butter basting) infuses incredible flavor
• Ready in 20 minutes from pan to plate
• Luxurious romantic date night dinner

🔄 Delicious Variations

• Compound Butter: Top hot rested steak with garlic herb compound butter
• Au Poivre: Crush whole black peppercorns onto steak and deglaze with cognac and cream
• Surf & Turf: Serve alongside garlic butter jumbo shrimp

❓ Frequently Asked Questions