My Recipes

HOW TO MAKE SIRLOIN STEAK WITH GARLIC BUTTER RECİPES

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.

You can never go wrong with steak for dinner, whether it’s steak fajitasmushroom steak, or this tender and juicy sirloin steak with compound butter.

Sirloin steak is one of my favorite cuts of meat. It’s relatively inexpensive, flavorful, tender and readily available at most grocery stores. My favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

WHAT CUT OF MEAT IS SIRLOIN?

Sirloin steak comes from the rear back portion of the cow, and comes in two parts; the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as “top sirloin” on the packaging. Bottom sirloin is less tender, and is typically just referred to as “sirloin” or “sirloin steak”. Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time.

HOW DO YOU COOK SIRLOIN STEAK?

Start by patting your steaks dry with a paper towel. Removing the moisture from the exterior of the meat will allow for a nice brown crust to develop. Season the meat generously with salt and pepper, then cook it over medium high heat in a heavy skillet. Cook the meat to the desired level of doneness, then let the steak rest for at least 5 minutes. Place a scoop of garlic and herb butter over the steak, then slice it and serve.

TIPS FOR THE PERFECT STEAK

SIRLOIN STEAK FLAVOR VARIATIONS

This steak is delicious as-is, but you can add other sauces and flavorings to customize the recipe to your tastes.

STEAK TEMPERATURE

The best way to gauge when your sirloin steak is done is to use a digital thermometer. You can insert a probe thermometer into the thickest part of the meat to determine whether the steak is at your preferred level of doneness. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.

Keep in mind that steaks should rest for at least 5 minutes before you cut into them. It’s best to take the steak off the heat a few degrees before you reach your desired temperature, as they’ll continue to cook as they rest.

Once you try this amazing steak, you’ll find yourself making it on a regular basis!

SIRLOIN STEAK VIDEO

Sirloin Steak with Garlic Butter

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.
 CourseMain
 CuisineAmerican
 Keywordsirloin steak
 Prep Time10 minutes
 Cook Time15 minutes
 Total Time25 minutes

INGREDIENTS

  • 1 1/4 pounds sirloin steak I like top sirloin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter softened
  • 1/2 teaspoon garlic minced
  • 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

INSTRUCTIONS

    • Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
    • Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
    • Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
    • While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
    • Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

NUTRITION

Calories: 323kcal | Carbohydrates: 1g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 181mg | Potassium: 485mg | Sugar: 1g | Vitamin A: 350IU | Calcium: 43mg
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