Skillet Sirloin
Savor the ultimate steakhouse experience at home with this irresistible Skillet Sirloin recipe. Perfectly seared in a hot cast-iron skillet, each sirloin steak develops a rich, golden-brown crust that locks in flavor. Infused with the enticing aromas of garlic, fresh rosemary, and thyme, this recipe elevates your steak dinner with a luxurious garlic butter basting technique that adds depth and tenderness to every bite. With just 10 minutes of prep time and easy-to-follow steps, you can achieve restaurant-quality results without leaving your kitchen. Ideal for a romantic dinner for two or an indulgent solo treat, serve this juicy and flavorful steak with its savory skillet drippings for a truly unforgettable meal. Keywords: skillet sirloin, cast-iron skillet steak, garlic butter steak, seared sirloin recipe, steak dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) sirloin steak
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (minced) garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Remove the sirloin steaks from the refrigerator and let them come to room temperature for 20-30 minutes. This ensures even cooking.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
Heat a cast-iron skillet over medium-high heat and add the olive oil. Heat the oil until it starts to shimmer but is not smoking.
Carefully place the steaks into the skillet and sear for 3-4 minutes on one side without moving them. This develops a golden-brown crust.
Flip the steaks and cook for another 3-4 minutes. Adjust cooking time based on desired doneness (3 minutes for medium rare, 4 minutes for medium, longer for well done).
Reduce the heat to medium and add the unsalted butter, minced garlic, rosemary, and thyme to the skillet.
Tilt the skillet slightly and spoon the melted butter and aromatics over the steaks repeatedly (a technique called basting) for 1-2 minutes.
Check the internal temperature of the steaks using a meat thermometer: 125°F for medium rare, 135°F for medium, and 145°F for medium well.
Once cooked to your preference, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute.
Slice the steaks against the grain for maximum tenderness and serve immediately, drizzled with the garlic butter sauce from the skillet.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 98 mg | 8% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
