If you’re serious about steak, sirloin is a top-notch choice-juicy, tender and packed with umami. This recipe takes it to the next level by butter-basting with herbs and aromatics for an extra-luxe experience. Whether you pair it with mashed potatoes, creamed kale or use it in sandwiches, fajitas or surf-and-turf, this sirloin steak is sure to impress.
With just a few simple steps, you can achieve a restaurant-quality steak at home. The key is to pat the steak dry, season generously and cook it in a hot pan to your preferred doneness. Butter-basting adds richness and depth, making every bite unforgettable.
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Ingredients
Instructions
- Pat the sirloin steak dry with paper towels. Season all over generously with salt and pepper.
- Heat a large drizzle of oil in a large pan over medium-high heat until shimmering.
- Add the steak to the hot pan and cook to your desired doneness, about 3-5 minutes per side for medium-rare, depending on thickness.
- For extra flavor, add a pat of butter, crushed garlic and fresh herbs like thyme or rosemary to the pan during the last minute of cooking. Spoon the melted butter over the steak repeatedly.
- Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain. Serve immediately.
Recipe Tips
For the best crust, make sure the steak is very dry before seasoning.
Let the steak come to room temperature for about 20 minutes before cooking for even doneness.
Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
Resting the steak is crucial-it allows juices to redistribute for a tender result.
FAQ
What is the best way to cook sirloin steak?
Sirloin steak is best cooked in a hot pan with oil, searing each side for 3-5 minutes for medium-rare. Butter-basting with herbs adds extra flavor and richness.
How do I know when my sirloin steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Alternatively, use the finger test: compare the firmness of the steak to the fleshy part of your palm.
Can I use sirloin steak for stir-fry or sandwiches?
Absolutely! Sirloin is versatile. Slice it thin against the grain for stir-fries, fajitas or steak sandwiches. It also works well in burrito bowls or on salads.
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