Pan-Seared Sirloin Steak with Herb Butter
A perfectly seared sirloin steak, basted with a fragrant garlic and rosemary herb butter. A steakhouse classic made simple, ready in under 20 minutes for a satisfying, high-protein meal.
For 4 servings
Prepare and season the steaks.
Take the steaks out of the refrigerator 20-30 minutes before cooking to come to room temperature. Pat them completely dry with paper towels. Season both sides generously with coarse salt and freshly ground black pepper.
TIPA dry surface is essential for creating a perfect, golden-brown crust. Don't skip this step!Sear the first side of the steaks.
- Place a large cast-iron skillet over high heat. Let it get very hot.
- Add the olive oil. When it shimmers, carefully place the steaks in the pan, ensuring they don't touch.
- Sear for 2-3 minutes without moving them to develop a deep crust.
TIPWork in batches if your pan isn't large enough to avoid overcrowding, which steams the meat instead of searing it.Flip the steaks and add aromatics.
- Using tongs, flip the steaks to the other side.
- Immediately add the butter, smashed garlic cloves, and rosemary sprigs to the pan.
- Cook for another 2-4 minutes for medium-rare, depending on thickness.
Baste the steaks with herb butter.
As the butter melts, carefully tilt the pan towards you. Use a large spoon to continuously scoop the foaming, fragrant butter and pour it over the steaks. Do this for about 1 minute.
TIPBasting adds immense flavor and helps cook the steak evenly.Rest the steaks before serving.
Check for doneness with a meat thermometer (130-135°F for medium-rare). Transfer the steaks to a cutting board and let them rest for 5-10 minutes. The internal temperature will continue to rise slightly as it rests.
TIPResting is crucial. It allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.Slice and serve.
After resting, slice the steak against the grain into thin strips. Serve immediately, spooning any remaining pan juices over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfect sear, your pan must be screaming hot before the steak goes in.
- 2Bringing the steak to room temperature before cooking ensures it cooks more evenly.
- 3Use a meat thermometer for guaranteed results. For medium-rare, aim for 130-135°F (54-57°C).
- 4Always slice steak against the grain to ensure maximum tenderness.
- 5Feel free to swap rosemary with fresh thyme sprigs for a different flavor profile.
- 6A heavy-bottomed pan, like cast iron or stainless steel, provides the best heat retention for searing.
Adapt it for your goals.
Dairy free
Replace the unsalted butter with ghee or a high-quality dairy-free butter alternative for basting.
healthyHealthy
Ensure your sirloin is a lean cut with all visible fat trimmed. Use the specified minimal amount of oil and butter.
ketoKeto
This recipe is naturally keto-friendly. Serve with low-carb sides like cauliflower mash or a green salad.
Why this is on our healthy list.
Excellent Source of Protein
Sirloin steak provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.
Rich in Iron
Beef is a fantastic source of heme iron, which is more easily absorbed by the body than iron from plant sources, helping to prevent anemia and boost energy levels.
Packed with B Vitamins
This steak is rich in B vitamins, particularly B12 and B6, which are vital for brain function and converting food into energy.
Frequently asked questions
Yes, sirloin is a lean cut of beef that is an excellent source of high-quality protein, iron, zinc, and B vitamins. When prepared with minimal fat, it can be a very healthy part of a balanced diet.