📝 About This Recipe
This recipe transforms a classic cut of beef into a restaurant-quality masterpiece through the art of the perfect sear and butter-basting. By utilizing a heavy cast-iron skillet and aromatic herbs, we unlock a deep, caramelized crust while maintaining a tender, juicy interior. It is a celebration of rich, beefy flavor elevated by the fragrance of garlic, rosemary, and thyme.
🥗 Ingredients
The Steaks
- 2 pieces Top Sirloin Steaks (10-12 oz each, at least 1.5 inches thick)
- 1.5 tablespoons Kosher Salt (coarse grain)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
The Basting Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 pieces Garlic Cloves (peeled and smashed)
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1 piece Shallot (halved)
Finishing Touches
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Remove the sirloin steaks from the refrigerator at least 45 minutes before cooking to allow them to come to room temperature; this ensures even cooking throughout the meat.
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2
Use paper towels to pat the steaks extremely dry on all sides. Moisture is the enemy of a good crust, so ensure the surface is bone-dry.
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3
Season the steaks generously with kosher salt and freshly cracked black pepper on the tops, bottoms, and the thick side edges.
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4
Place a heavy cast-iron skillet over high heat. Allow the pan to heat until it is just starting to wisps of smoke appear.
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5
Add the avocado oil to the pan, swirling to coat the surface evenly. It should shimmer and move like water.
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6
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down slightly with a spatula to ensure full contact.
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7
Sear the first side undisturbed for 3-4 minutes until a deep, dark brown crust has formed.
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8
Flip the steaks using tongs. Immediately reduce the heat to medium-high and add the butter, smashed garlic, rosemary, thyme, and shallot to the pan.
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9
As the butter melts and begins to foam, tilt the pan slightly so the butter pools at the bottom with the aromatics. Use a large spoon to continuously pour the hot, flavored butter over the steaks.
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10
Continue basting for another 3-4 minutes. Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Using tongs, stand the steaks on their sides to sear the fat cap and edges for about 30 seconds per side.
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12
Transfer the steaks to a warm plate or cutting board. Pour the remaining pan butter and aromatics over them and let them rest for 8-10 minutes.
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13
Slice the steak against the grain into thick strips, sprinkle with flaky sea salt and fresh parsley, and serve immediately.
💡 Chef's Tips
Always use a cast-iron skillet for the best heat retention and crust development. Never skip the resting period; it allows the muscle fibers to relax and reabsorb the juices. If the butter begins to smoke excessively or turn black, slightly lower the heat to maintain a nutty brown color. For a cleaner flavor, use a high-smoke point oil for the initial sear and only add butter halfway through to prevent burning.
🍽️ Serving Suggestions
Pair with a full-bodied Cabernet Sauvignon or a peppery Syrah. Serve alongside creamy garlic mashed potatoes to soak up the herb butter. Accompanied by honey-glazed roasted carrots or charred asparagus. A side of sautéed wild mushrooms with balsamic reduction complements the beefiness perfectly.