The Best Sirloin Steak
Juicy, pan-fried sirloin steak seared to perfection and finished with a rich herb butter baste. An easy, steakhouse-quality dinner made in one skillet that is perfect for weeknights or special occasions.
Servings: 4 people
Cost: 20
Ingredients
- 2 sirloin steaks about 1 inch thick
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons high-temperature neutral oil e.g., avocado or canola oil
- 2 tablespoons butter or ghee for basting
- Fresh herbs for basting such as rosemary, thyme, or sage
Instructions
Prep the steaks:
- Remove steaks from the fridge 20–30 minutes before cooking to bring them to room temperature. Pat dry with paper towels. Season both sides generously with salt and pepper.
Heat your pan:
- Heat a cast iron or heavy skillet over medium-high heat until very hot. Add oil and swirl to coat the pan.
Sear the steaks:
- Place steaks in the hot pan and let them sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook for another 3–4 minutes for medium-rare, adjusting time based on your desired doneness.
Butter baste:
- Reduce heat slightly. Add butter or ghee to the pan along with your fresh herbs. Tilt the pan and spoon the melted herb butter over the steaks for 1–2 minutes.
Rest & serve:
- Remove steaks from the pan and let rest for 5 minutes before slicing. Serve with your favorite sides and drizzle any leftover pan butter on top.
Notes
- Use a meat thermometer for accuracy (130–135°F for medium-rare).
- Always slice steak against the grain for maximum tenderness.
- Pair with mashed potatoes, roasted veggies, or a crisp salad for a full meal.
Nutrition
Calories: 207kcal | Carbohydrates: 0.01g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 109mg | Potassium: 388mg | Sugar: 0.01g | Vitamin A: 175IU | Calcium: 33mg | Iron: 2mg
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