Entrée: United States – Pan-Seared Sirloin with Garlic-Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 10 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) sirloin steak (1–1.5 inches (2.54 to 3.81 cm) thick)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) neutral oil (vegetable or canola)
2 tbsp (30 g) unsalted butter
2 cloves garlic, smashed
1 tbsp (15 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh thyme or rosemary

Show original ingredient measurements

1 lb (450 g) sirloin steak (1–1.5 inches thick)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) neutral oil (vegetable or canola)
2 tbsp (30 g) unsalted butter
2 cloves garlic, smashed
1 tbsp (15 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh thyme or rosemary

Instructions

1. Bring steak to room temperature and pat dry; season generously with salt and pepper on both sides.
2. Heat oil in a heavy skillet over high heat until shimmering; add steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness).
3. In the last minute, add butter, garlic, and herbs; tilt pan and spoon melted butter over the steak to baste.
4. Transfer steak to a cutting board, rest 5–10 minutes, slice against the grain, and spoon remaining garlic-herb butter over slices before serving.