Seared Top Sirloin Steak Recipe
A totally satisfying way to enjoy a juicy, tender, mouth watery steak that’s easy enough for an everyday meal.
Sirloin steak is a relatively inexpensive cut, yet very juicy, tender and flavorful!
prep time: 10 minutes
cook time: 15 minutes
4 - 8oz. half pound top sirloin steaks 1.5” thick
2 tbsp. minced garlic (can substitute granulated garlic)
1 tbsp. fresh chopped herbs like rosemary or thyme
1 tbsp. cooking oil
salt & pepper to taste
2 oz. compound butter See instructions below
1. Pat each steak dry with a paper towel, heat up a large cast iron skillet or other heavy pan over medium high heat.
2. Pour the oil into pan, season the steaks on both sides with salt, pepper, garlic and herbs.
3. Place the steaks in a single layer in the pan. Cook for 4 to 5 minutes on each side or until brown. Use a thermometer to cook steaks to your desired level of doneness. I recommend cooking steaks to medium which is around 145 degrees F.
4. Let the steaks rest for at least 5 minutes off the heat. Place a dollop or slice of compound butter on top of each steak and serve immediately along your favorite sides.
Compound Butter Ingredients:
1 cup unsalted butter (soften)
1 tbsp. fresh minced garlic
1 tbsp. fresh minced shallots
½ tsp. fresh thyme finely chopped
½ tsp. fresh parsley finely chopped
½ tsp. fresh chives finely chopped
zest of ½ lemon
1 tsp. kosher salt and black pepper
1 tbsp. Worcestershire sauce
1 tbsp. A.1. steak sauce
½ cup red cooking wine
1. Let butter soften for about 30 minutes.
2. Heat up a pan add ½ cup butter along with shallots, garlic, sauté for 3 minutes. Add red wine and reduce it by 2/3 of the amount approximately another 3 to 4 minutes.
3. Add the remaining of the butter with the fresh herbs, lemon zest salt & pepper.
4. Let it cool down for about 30 minutes or until butter starts to firm up.
5. Transfer it on to a piece of parchment paper or plastic wrap. You want it to be in one line, about 8 inches long and 1 inch across. Wrap and roll the paper or wrap around the butter, forming it into a log up.
6. Chill overnight, or until butter is firm and sliceable. You can enjoy as a topping on your favorite dish or to cook and sauté any food.