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From This Weeks Menu

Garlic Herb Butter-Basted Sirloin Steak

Garlic Herb Butter-Basted Sirloin Steak

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Juicy pan-seared top sirloin basted with sizzling butter, garlic, rosemary, and thyme for a steakhouse-style crust and tons of flavor. No oven needed—just one skillet and a few simple ingredients for an easy steak dinner at home.

Ingredients

  • 2 each top sirloin steaks
  • 1 tablespoon high-heat oil
  • 3 tablespoon butter
  • 3 each garlic cloves
  • 2 sprig fresh rosemary
  • 3 sprig fresh thyme

Instructions

  1. Prep the steak. Pat the steaks very dry with paper towels. Season generously on both sides with salt and black pepper. For best browning, let them sit at room temperature for about 20–30 minutes, then pat dry again if needed.
  2. Heat the pan. Heat a heavy skillet—cast iron is ideal—over medium-high to high heat until very hot. Add the oil and swirl to coat.
  3. Sear. Add the steaks and leave them alone for about 2–3 minutes, until a deep brown crust forms. Flip and cook the second side for about 2 minutes.
  4. Add the butter and herbs. Reduce heat to medium-low. Add the butter, smashed garlic, rosemary and thyme.
  5. Baste. Once the butter melts and foams, tilt the skillet slightly so the butter pools on one side. Spoon the hot garlic-herb butter continuously over the steaks. Flip the steaks every 30–60 seconds while continuing to baste until they reach your desired temperature.
  6. Check doneness. For top sirloin, we suggest medium-rare to medium:
  7. Rare: 120–125°F
  8. Medium-rare: 125–130°F
  9. Medium: 135–140°F
  10. Medium-well: 145–150°F
  11. Pull the steaks about 5°F before your desired final temperature; they'll continue cooking as they rest.
  12. Rest. Transfer to a plate and rest for 5–10 minutes. Spoon a little of the browned garlic-herb butter from the pan over the steaks before serving.