Perfectly Pan-Seared Sirloin Steak
Ingredients:
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2 sirloin steaks (about 1 inch thick, around 8 oz each)
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1 tbsp olive oil (or vegetable oil)
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2 tbsp unsalted butter
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2–3 garlic cloves, smashed
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2 sprigs fresh thyme (or rosemary)
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Salt and freshly ground black pepper to taste
Instructions:
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Prep the Steaks:
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Take your steaks out of the fridge about 30–45 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
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Pat the steaks dry with paper towels to remove any moisture (this helps get a nice sear). Season generously with salt and freshly ground black pepper on both sides.
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Heat the Pan:
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Heat a large cast-iron skillet (or any heavy skillet) over medium-high heat. Let it get hot—this is key for a good sear.
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Add 1 tablespoon of oil to the pan and swirl it around to coat the bottom.
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Sear the Steaks:
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Once the oil is shimmering, add the steaks to the pan. You should hear a sizzle as soon as they hit the pan.
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For a medium-rare steak, sear for about 4–5 minutes on the first side without moving them (this creates that beautiful crust). Flip the steak over using tongs and cook the second side for another 3–4 minutes (adjust time for your desired doneness—see below for tips on doneness).
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Add Butter, Garlic, and Herbs:
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After flipping the steaks, add the butter, smashed garlic, and fresh thyme (or rosemary) to the pan.
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As the butter melts, spoon it over the steaks repeatedly (called basting) for added flavor and moisture. Continue basting for about 1–2 minutes while the steak finishes cooking.
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Check for Doneness:
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To check doneness, use the finger test or a meat thermometer:
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Rare: 120°F (49°C), very soft to the touch
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Medium-rare: 130°F (54°C), soft but with more resistance
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Medium: 140°F (60°C), slightly firm
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Medium-well: 150°F (66°C), firm
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Well-done: 160°F (71°C), very firm (but I don’t recommend this for sirloin!)
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Rest the Steak:
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Remove the steaks from the pan and let them rest on a plate or cutting board for about 5–10 minutes. This allows the juices to redistribute and keeps the steak juicy.
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Serve:
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Slice the steak against the grain and serve with your favorite sides—roasted vegetables, mashed potatoes, or a simple salad would all be great.
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Optional Sides:
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Garlic mashed potatoes
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Roasted Brussels sprouts
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Grilled asparagus
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Creamed spinach
💡 Pro Tip: If you want to add an extra layer of flavor, you can drizzle a little balsamic glaze or chimichurri sauce over the steak when serving.
How do you like your steaks cooked? Are you more into the sear-and-sizzle or prefer grilling them outside?
