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Sliced garlic butter sirloin steak with melted herb butter pooling on rustic plate

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.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 518
Ingredients Method Notes

Ingredients
  

For the Garlic Butter
  • 60 g unsalted butter softened
  • 4 garlic cloves minced
  • 15 g fresh parsley finely chopped
  • 3 g flaky sea salt
  • 2 g black pepper
For the Sirloin Steak
  • 800 g sirloin steak 2 steaks, about 2.5cm thick
  • 20 ml olive oil
  • 8 g fine sea salt
  • 4 g freshly ground black pepper

Method
 

Prepare the Garlic Butter
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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