Pan-Seared Sirloin Steak Recipe

Pan-Seared Sirloin Steak Recipe

Course: Main

Cuisine: American

Keyword: Beef, Cast Iron, Easy, Quick, Steak

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 30

Servings:

Calories: 206kcal

Author: Marilyn

A mouth-watering sirloin fillet that is pan-seared and topped with garlic butter. This is a steak lover's dream ready in less than 30 minutes.

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Ingredients

1-1/2 pounds sirloin steak, about 1 inch thick
Kosher salt
1 tablespoon neutral oil (such as grapeseed or canola)
4 tablespoons butter, softened
1 tablespoon minced herbs (thyme, parsley and chives all work),
½ teaspoon minced garlic

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Instructions

Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature up to 30 minutes.
Heat a cast iron or heavy bottom skillet over medium-high heat. Add the oil and heat until shimmering. Add the steak and cook, turning once, about 8 to 10 minutes or until an instant-read thermometer registers 140 degrees F for medium. or 130°F for medium-rare. (see tip)
Meanwhile, add the butter, herbs, and garlic to a small bowl, stirring well to combine.
Transfer the steak to a plate and let rest for 5 minutes. The internal temperature will rise to 145℉.
Serve steaks with a dollop of butter on top.

Notes

Tip: The safe internal temperature for beef is 135°F for medium-rare and 145°F for medium. You should remove the steaks from cooking 5 degrees before your ideal temperature and the steak will rise 5° while resting.

The USDA recommends that steak be cooked to an internal temperature of 145°F.

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