Pan Seared Sirloin Steak
A thick sirloin steak seared in a hot skillet and finished with butter for a deep brown crust.
Equipment
- Heavy skillet
- Tongs
- Meat thermometer
Ingredients
Main Ingredients
- 16 oz sirloin steak about 1 inch thick with good marbling
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil for searing
- 1 tbsp unsalted butter for finishing
Instructions
Cooking
- Rest. Take the steak out 30 minutes ahead so it comes to room temperature, then pat it very dry.
- Season. Season both sides with the salt and pepper.
- Sear. Heat the oil in a heavy skillet over high heat until nearly smoking and sear the steak 3 to 4 minutes per side.
- Baste. Add the butter after flipping and spoon it over the steak until the center reads 145 degrees F.
- Slice. Rest 5 minutes, then slice against the grain.
Notes
Substitutions: Use ribeye or New York strip with a similar sear time.
Tips: Do not move the steak while it sears and slice across the grain for tender bites.
Storage: Refrigerate 3 to 4 days and reheat slices to 165 degrees F.
Nutrition does not include side dishes.