Sirloin steak is often times considered a cheap and lean steak, but this recipe elevates it and makes it a restaurant quality and date night worthy meal when it is basted in herb garlic butter. Yes, real butter and red meat on a health food blog. This garlic herb steak is perfect for a celebration, yet simple enough for a weeknight meal.
Now while this recipe is for butter basted sirloin steak, you can apply this method for most types of steak like rib eye (my favorite) and filet mignon (although you may want to finish the filet in the oven). No matter what, this steak comes out perfect and it's easy to make healthy-ish. This recipe is uses a 1 inch steak, this is important for timing.
Weight Watchers Steak Recipe?
I use a 1 inch thick lean sirloin for this meal. Raw sirloin is only 2sp for 4oz. on Weight Watchers and for this recipe, I use 1.5 pounds (24 oz.) When the steak is done cooking, it will be about 20oz. You'll see in the instructions on my blog, I give options when it comes to a "more indulgent" steak dinner. I make it this way and love it, but sometimes you want extra butter, wine, or a nicer cut steak. This butter basted sirloin steak goes really well with roasted green beans, by the way.
What type of pan for seared steak
I tested this on two different pans: my stainless steel and cast iron. While both pans can stand the heat, cast iron pans are better at getting an effective sear causing the Maillard method (I'm a huge dork, by the way). If you don’t have a cast iron, you can can still get a delicious steak with a stainless steel. You won't be able to match the results with a non stick skillet. If you want to see the pans I recommend, check out this link.
Allow your steak to come to room temperature
You’re going to want to take your steak out 30 minutes before you’re ready to cook. You want the steak to be close to room temperature for even cooking. You’re also going to want a dry steak for you get a great, crusty sear. I dry my steak on both sides with a paper towel, sprinkle with kosher salt, let sit for 15 minutes, then dab dry again before searing.
While the steak is drying, you can get your other ingredients together: 3 (or more) garlic cloves smashed, a small bunch of fresh thyme (about 8-10 sprigs), a tbsp of butter, and ½ cup of beef broth. It takes longer to dry than prepare. Go drink a glass of wine.
How to Butter Baste a Steak
First, you are going to get your cast iron screaming hot. Turn on your cooking vent and crank your heat to high for about 2 minutes. Next, you are going to pour the oil into the pan, swirl the oil around, and place the steak into the pan once you see the oil smoking. Don’t touch the steak for 2-3 minutes.
Flip the steak, and cook for another 2 minutes. You will know you are doing it right if you see an even brown crust. After the 2-3 minutes, turn the heat down to medium low, add the butter, whole garlic cloves, thyme, and ½ cup of beef broth. Tilt the pan towards you (USE AN OVEN MITT OR RAG TO TOUCH THE HANDLE) and spoon the butter, herb liquid all over that delicious steak. *I use beef broth in place of more butter; by all means, go the full butter route if you want.
Allow your steak to rest
Let the steak rest for 5-10 minutes--it's not
Deglaze the pan with beef broth (or wine)
Yup, you are a pan-searing, butter basting, deglazing cooking master. You’ll want to spoon this sauce on your steak, potatoes, green beans, fingers, literally anything. It is magic. Slice the steak after resting, and portion out to how much you’d like and enjoy this decadent butter basted sirloin steak.
- 1.5 lb sirloin, lean 1" thick
- 2 tsp canola oil
- 1 tbsp butter*
- 1.5 tsp kosher salt
- 8 sprigs thyme
- 3 cloves garlic
- 1 cup low sodium beef broth**
- Pat steaks dry and liberally salt and pepper. Let steaks come to room temperature before searing. Dry steaks again before cooking.
- Heat the cast iron pan for 1-2 minutes. Add oil, swirl the oil around, add the steak to the pan. Cook the steak for 2 minutes. Flip steak.
- Cook steak for 2 minutes. Add butter, garlic, thyme, and 1/2 c beef broth. Spoon butter mixture onto the steak while cooking for 1 more minute.
- Remove steak and let rest. If using a meat thermometer, remove steak after it has reached 122 degrees (it'll rise while resting to 125 which is medium rare).
- Add remaining 1/2 c of broth and scrape the pan with a wooden spoon. Ladle the deglazed liquid over the steak once served.
*If you are not necessarily thinking about "eating healthy," you can easily add another 2-3 tbsp butter here and skip the beef broth.
**If you want a red wine sauce, deglaze with a dry red wine. Reduce the sauce and add a tbsp of cold butter before serving.
This recipe is for a medium rare steak. For rare, cook for 1.5 minutes on each side. For medium well, cook for 2.5 minutes on each side. For well...
Serving Size:6.5 oz cooked
Amount Per Serving: Calories: 446Total Fat: 25gSaturated Fat: 9gCholesterol: 150mgSodium: 726mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 45g