Garlic Butter Sirloin Steak
Tender sirloin steak seared to perfection and crowned with herb-infused garlic butter that melts into every bite. This leaner cut delivers restaurant-quality results in just minutes, proving that simple techniques and quality ingredients create the most memorable meals. Perfect for a weeknight dinner that feels like a special occasion.
Prep Time : 45 min
Cook Time : 10 min
Servings : 4
45 min
10 min
4
Ingredients
For the Garlic Butter
• 60g unsalted butter, softened
• 4 garlic cloves, minced
• 15g fresh parsley, finely chopped
• 3g flaky sea salt
• 2g black pepper
For the Sirloin Steak
• 800g sirloin steak (2 steaks, about 2.5cm thick)
• 20ml olive oil — this one on Amazon
• 8g fine sea salt
• 4g freshly ground black pepper
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Directions
- Prepare the Garlic Butter
In a small bowl, mix 60g softened butter with 4 minced garlic cloves, 15g finely chopped fresh parsley, 3g flaky sea salt, and 2g black pepper until thoroughly combined. Set aside at room temperature so it remains spreadable. - Temper the Steaks
Remove the 800g sirloin steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels to ensure proper searing. This step is crucial for developing a good crust. - Season Generously
Season both steaks on all sides with 8g fine sea salt and 4g freshly ground black pepper, pressing the seasoning into the meat so it adheres well. - Heat the Pan
Place a heavy skillet over high heat and let it preheat until smoking hot. This ensures immediate searing contact with the meat. Add 20ml olive oil and swirl to coat. - Sear the Steaks
Carefully place the steaks in the pan and sear undisturbed for 3 minutes to develop a deep brown crust. Flip and cook another 3 minutes on the second side for medium-rare doneness. - Add the Garlic Butter
Transfer the steaks to a cutting board immediately after cooking. Top each steak with a generous tablespoon of the prepared garlic butter while the meat is still hot. - Rest and Serve
Let the steaks rest for 5 minutes, allowing the garlic butter to melt and mingle with the natural juices. Slice against the grain and serve with the pooled butter from the board drizzled over the top.
*Notes :
- Sirloin is a leaner cut than ribeye, so avoid cooking past medium doneness or it will become tough and chewy.
- Make a double batch of garlic butter—it keeps refrigerated for up to 2 weeks and is perfect for finishing vegetables, chicken, or fish.
- If your steaks are particularly thick (over 3cm), finish them in a 200°C (400°F) oven for 3-4 minutes after searing.
- Always use room temperature butter for the compound butter so it spreads and melts more evenly over the hot steak.
- For the best sear, ensure your steaks are bone-dry before they hit the pan.
Nutrition Facts
( per serving )
Calories
~518 kcal
Protein
44 g
Fat
35 g
Carbs
~1 g
Calories
~518 kcal
Protein
44 g
Fat
35 g
Carbs
~1 g
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Garlic Butter Sirloin Steak
Ingredients
Method
- In a small bowl, mix 60g softened butter with 4 minced garlic cloves, 15g finely chopped fresh parsley, 3g flaky sea salt, and 2g black pepper until thoroughly combined. Set aside at room temperature so it remains spreadable.
- Remove the 800g sirloin steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels to ensure proper searing. This step is crucial for developing a good crust.
- Season both steaks on all sides with 8g fine sea salt and 4g freshly ground black pepper, pressing the seasoning into the meat so it adheres well.
- Place a heavy skillet over high heat and let it preheat until smoking hot. This ensures immediate searing contact with the meat. Add 20ml olive oil and swirl to coat.
- Carefully place the steaks in the pan and sear undisturbed for 3 minutes to develop a deep brown crust. Flip and cook another 3 minutes on the second side for medium-rare doneness.
- Transfer the steaks to a cutting board immediately after cooking. Top each steak with a generous tablespoon of the prepared garlic butter while the meat is still hot.
- Let the steaks rest for 5 minutes, allowing the garlic butter to melt and mingle with the natural juices. Slice against the grain and serve with the pooled butter from the board drizzled over the top.
Notes
- Sirloin is a leaner cut than ribeye, so avoid cooking past medium doneness or it will become tough and chewy
- Make a double batch of garlic butter—it keeps refrigerated for up to 2 weeks and is perfect for finishing vegetables, chicken, or fish
- If your steaks are particularly thick (over 3cm), finish them in a 200°C (400°F) oven for 3-4 minutes after searing
- Always use room temperature butter for the compound butter so it spreads and melts more evenly over the hot steak
- For the best sear, ensure your steaks are bone-dry before they hit the pan