Sirloin Steak

Unleash the Flavor: Savor Every Bite

Ingredients

• 2 sirloin steaks (about 350 gms each)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons unsalted butter

Instructions

1. Prepare the Steaks:

• Bring to Room Temperature: Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.

2. Season the Steaks:

• Season Generously: Rub both sides of the steaks with olive oil. Then, season generously with salt and freshly ground black pepper. Sprinkle the minced garlic, rosemary, and thyme evenly over both sides.

3. Preheat the Pan:

• Use a Cast-Iron Skillet: Preheat a cast-iron skillet over high heat until it's very hot, about 5 minutes.

4. Sear the Steaks:

• Add Oil: Add a tablespoon of olive oil to the hot skillet.

• Sear the Steaks: Place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred doneness:

  • Rare: 2-3 minutes per side, internal temperature 120-125°F (49-52°C)

  • Medium-Rare: 3-4 minutes per side, internal temperature 130-135°F (54-57°C)

  • Medium: 4-5 minutes per side, internal temperature 140-145°F (60-63°C)

  • Medium-Well: 5-6 minutes per side, internal temperature 150-155°F (66-68°C)

  • Well-Done: 6-7 minutes per side, internal temperature 160°F (71°C) and above

5. Baste with Butter:

• Add Butter: During the last minute of cooking, add the butter to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and pan juices. This adds richness and flavor.

6. Rest the Steaks:

• Remove and Rest: Transfer the steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

7. Serve:

• Slice and Serve: Slice the steaks against the grain and serve immediately. You can also pour any remaining pan juices over the steaks for added flavor.

Tips:

• Pat Dry: Make sure the steaks are dry before seasoning and searing. This helps achieve a good sear.

• Use a Meat Thermometer: For precise doneness, use a meat thermometer to check the internal temperature of the steaks.

• Complementary Sides: Serve the sirloin steaks with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.