Sirloin steak is elevated to a restaurant quality, 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.
I eat chicken and turkey for most proteins these days. I actually really enjoy turkey and chicken, but every now and then I want red meat. If I’m eating red meat, I’m not wasting it on something dumb like a cafeteria burger.
I’m either getting a sloppy cheesesteak or a delicious, melt in your mouth steak. That’s this steak.
I’m making this steak for Valentine’s Day, but I’m using this blog as an excuse to make this steak on a Monday night. A lot of people comment how
I make “man food” or “food their husbands will like” which is cool (although I’m a husband and I like turkey and chicken). If your husband is a meat and potatoes kind of guy, this is the steak.
The Garlic Herb Steak
I use a 1 inch thick lean sirloin for this meal. Raw sirloin is only 2sp for 4oz. And for this recipe, I use 1.5 pounds (24 oz.) When the steak is done cooking, it will be about 20oz.
You need a cast iron in your life. If you don’t have one, you can pick up this one I recommend on Amazon which is super cheap and extremely versatile. If you don’t have a cast iron, you can use a
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. How you’re going to do that is by dabbing the steak with a paper towel. I dry my steak on both sides, sprinkle salt and pepper, 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.
*If smashing garlic is not something you do, here’s all I mean by that. Remove a garlic clove from the bulb. Cover it with the flat part of your biggest knife or just something flat you’re comfortable using.
Slap the bottom of your palm down onto the knife to smash the garlic clove–it’ll break the skin off smash the clove a bit. That’s it. You’re basically Ina Garten now.
What we are doing tonight is pan searing then basting your steak. It is not complicated, but being able to say you pan-seared steak and basted it in garlic herb butter makes you sound like an incredibly skilled, master chef. First, you are going to get your cast iron screaming hot.
Turn on your cooking vent, and crank your heat to high for about 1-2 minutes. Next, you are going to pour the oil into the pan, swirl the oil around, and place the steak immediately into the pan. Don’t touch the steak for two minutes.
Flip the steak and cook for another 2 minutes. After the two minutes, add the butter, whole garlic cloves, thyme, and ½ cup of beef broth. Tilt the pan (USE AN OVEN MITT OR RAG TO TOUCH THE HANDLE) and spoon the butter, herb liquid all over that delicious steak.
Letting the steak rest is IMPORTANT
Let the steak rest for 5-10 minutes–it’s not
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.
Garlic Herb Butter Basted Sirloin Steak
- 1.5 lb sirloin, lean 1″ thick
- 1 tbsp butter
- 1.5 tsp kosher salt
- 8 sprigs thyme
- 3 cloves garlic
- 1 cup beef broth
- 2 tsp canola oil
- pepper to taste
- 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. Ladle 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.