Classic Pan-Seared Sirloin Steak
Traditional dish · American
A perfectly seared sirloin steak, cooked to your desired doneness, with a beautiful crust and juicy interior. This is the quintessential steakhouse experience at home.
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Ingredients
- Sirloin Steak4 (6-8 oz each)
- Butter4 tbsp
- Garlic4 cloves, smashed
- Fresh Rosemary2 sprigs
- Fresh Thyme2 sprigs
- Saltto taste
- Black Pepperto taste
Steps
- 1
Pat the sirloin steaks completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- 2
Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until very hot. Add 1 tablespoon of high-smoke-point oil (like canola or grapeseed) if desired, though butter alone can be used for searing.
- 3
Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Avoid moving the steaks during this initial sear to develop a good crust.
- 4
Reduce heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter and aromatics for 1-2 minutes.
- 5
Remove steaks from the skillet and let them rest on a cutting board or plate for at least 5-10 minutes before slicing or serving. This allows the juices to redistribute.
- 6
Serve the rested steaks whole or sliced, drizzled with pan juices if desired.
