Garlic Butter Sirloin Steaks
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
2
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Calories
717 kcal
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Course
Main Course
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Cuisine
American
Garlic Butter Sirloin Steaks
Description
To make the garlic butter, softened unsalted butter is mixed with minced garlic, chopped parsley, lemon zest, and kosher salt until well combined, forming a compound butter. The sirloin steaks are brought to room temperature before cooking to promote even doneness. Steaks are seasoned with kosher salt and freshly ground black pepper, then seared on a very hot cast iron skillet for several minutes per side to achieve a flavorful crust.
During cooking, the garlic butter may be added to the pan or used afterward to melt over the steaks, enriching the beef with additional tastes and moisture. The recipe emphasizes the importance of temperature in steak doneness, listing target internal temperatures from rare to well done, enabling cooks to tailor the final result to preference.
These steaks pair well with simple sides since the butter provides flavor and moisture, making it a straightforward yet flavorful option to elevate sirloin cuts.
Ingredients
Garlic Butter
- 8 tablespoons unsalted butter softened, 1 stick
- 1 tablespoon garlic finely minced
- 2 tablespoons parsley chopped
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
Garlic Butter Sirloin Steaks
- 2 sirloin steak about 2 lbs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 6 tablespoons butter softened, with garlic
Instructions
Make the Garlic Butter
- Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.
- Use a hand mixer or a rubber spatula to stir to combine.
- Roll into a log or transfer to a storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking the steak shortly after mixing it.
Cook the Sirloin Steaks
- About 30-45 minutes before cooking, remove the steaks from the fridge and let them come to temperature.
- Warm a cast iron skillet over high heat. (You want it screaming hot because this will get a good sear and caramelization on the outside of the steak, which provides both flavor and texture.)
- As the cast iron skillet heats, season the steak with salt and pepper on all sides.
- Place the steak in the middle of the skillet dry. Do not add the butter yet, and do not overcrowd the pan.
- Sear the steak for 4 minutes, then flip and cook for another 2. This will get you close to rare or medium rare, depending on the thickness of your steak. If the steak has a fat cap, be sure to sear this part, too, for a few minutes so it caramelizes.
- Lower the heat to medium and add 2 tablespoons of the garlic butter per steak. Baste for another 2-3 minutes, or until the steak reaches your ideal temperature.
- Remove the steak from the pan, and let rest for 10-15 minutes under foil.
- Serve with another tablespoon of the garlic butter, and enjoy with your favorite sides!
Notes
- Steak cooking times vary with thickness and desired doneness; use internal temperature guides: rare 125°F, medium rare 135°F, medium 145°F, medium well 150°F, well done 160°F.
- Let steaks come to room temperature before cooking for even heat penetration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 2g | 1% |
| Protein | 50g | 100% |
| Fat | 56g | 86% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 258mg | 86% |
| Sodium | 3626mg | 151% |
| Potassium | 840mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1743IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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