Pan-Seared Sirloin with Garlic Butter
2 servings10 min prep10 min cookEasy
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The Tale of Pan-Seared Sirloin with Garlic Butter
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Searing steak and finishing it with butter draws on classical French technique, from compound butters to beurre monté, refined in professional kitchens over centuries. Pairing steak with garlic butter became a defining steakhouse preparation in the 20th century.
Ingredients
Scale:· 2 servings
- 2 sirloin steaks, about 8 oz each
- Salt and black pepper to taste
- 1 tbsp vegetable oil
- 3 tbsp butter
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme
Instructions
- 1Remove the steaks from the refrigerator 20-30 minutes before cooking and pat dry, then season both sides generously with salt and pepper.
- 2Heat the oil in a heavy skillet over high heat until just smoking.
- 3Sear the steaks for 3-4 minutes on the first side without moving them, until a deep brown crust forms.
- 4Flip and cook for another 3-4 minutes for medium-rare, adding the butter, garlic, and thyme to the pan.
- 5Tilt the pan and spoon the melted garlic butter over the steaks repeatedly for the last minute of cooking.
- 6Check for doneness with an instant-read thermometer, aiming for 130-135°F for medium-rare, then rest the steaks for 5 minutes before slicing.
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