Garlic Herb Sirloin Steak

Juicy, pan-seared sirloin steak finished with rich garlic butter, buttery diced onions, and a melt-over-the-top garlic herb compound butter for steakhouse flavor at home.

Prep Time15

Cook Time10

Course: Appetizer, dinner, Main Course

Cuisine: American, French, Mediterranean

Keyword: comfort food, grilled, herb-infused, steak

Servings: people

Author: Courtney ODell

Cost: 20

Ingredients

1 ½ –2 lb sirloin steak top sirloin preferred, 1–1 1/4-inch thick
1 tsp kosher salt plus more to taste
½ tsp black pepper
1 tbsp olive oil or avocado oil
1 small yellow onion diced
3 tbsp butter
4 cloves garlic minced
1 tsp fresh thyme or 1/2 tsp dried (optional)
1 tsp fresh rosemary chopped (or 1/2 tsp dried) (optional)
1 tbsp chopped parsley optional, for serving
Lemon wedges optional, for serving

Garlic Herb Compound Butter (for serving)

4 tbsp unsalted butter softened
1 clove garlic finely grated or minced
1 tbsp parsley finely chopped
1 tsp fresh thyme or 1/2 tsp dried
1 tsp lemon zest optional, but great
Pinch of salt + pepper

Instructions

Make compound butter: In a small bowl, mash together softened butter, garlic, parsley, thyme, lemon zest, salt, and pepper. Scoop onto parchment/plastic wrap, roll into a log, and chill while you cook (or just keep it in a bowl—either works).
Prep the steak: Pat steak dry. Season all over with salt and pepper. (Optional: let sit 30–60 minutes for best crust.)
Heat the pan: Heat a heavy skillet (cast iron is ideal) over medium-high to high heat until very hot (sometimes I will pop in the oven for 10-15 minutes to get it scorching). Add oil.
Sear: Add steak and don’t move it for 3–5 minutes until browned. Flip and cook another 3–5 minutes.
Cook diced onion: Push steak to one side (or remove briefly). Add diced onion to the pan and cook 2–3 minutes until softened and lightly golden.
Garlic butter baste: Reduce heat to medium-low. Add 3 tbsp butter, garlic, and thyme/rosemary. Tilt pan and spoon garlic butter over steak for 30–60 seconds. Toss onions in the butter so they get glossy and flavorful.
Check doneness: Remove steak at target temp (it will rise while resting):
Medium-rare: 125–130°F (rests to ~130–135°F)
Medium: 135–140°F (rests to ~140–145°F)
Medium-well: 145–150°F (rests to ~150–155°F)
Rest: Transfer steak to a board and rest 5–10 minutes. Spoon some pan butter + onions over the top.
Serve with compound butter: Slice against the grain. Add a pat of compound butter on each portion and let it melt. Top with more buttery onions, parsley, and a squeeze of lemon if you like.

Notes

Best texture: Sirloin is most tender at medium-rare to medium.

Don’t burn garlic: Always lower heat before adding it.

Onion option: If you want deeper sweetness, cook onions 5–7 minutes (remove steak to rest briefly while onions finish).

Compound butter shortcut: Make a double batch and freeze extra logs for chicken, pork, or veggies.

Nutrition

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