Sirloin Steak With Garlic Butter Recipe

I had to share my Garlic Butter Steak when a last-minute technique in the pan led to an unexpected twist worth writing about.

I love when a simple sirloin steak surprises you, the kind that makes you stop scrolling and actually smell dinner in your head. I seared sirloin steaks before and the way minced garlic cloves meet warm butter still gets me, its like a tiny flavor explosion you didn’t see coming.

This Garlic Butter Steak feels fancy but honest, not that staged Top Sirloin Steak stuff you see everywhere, it’s a little messy and more honest. I always end up tasting too much while plating, and somehow its the mistakes that make it memorable, you gotta try it just to see.

Ingredients

• Sirloin steak: Rich in protein and iron, fills you up; leaner cut but still juicy, watch portions.
• Garlic: Adds sharp savory bite, has allicin for immunity; low calorie not sweet.
• Butter: Gives glossy richness, mostly fat and calories, use softened for better flavor.
• Neutral oil: Helps get a good sear without adding flavor, mostly unsaturated fat heat stable.
• Parsley: Bright fresh herb adds color and mild grassy notes, light vitamin boost too.
• Thyme or rosemary: Woodsy aroma small amounts lift savory flavors contains antioxidants optional but nice.
• Lemon juice: Tiny splash brightens and cuts fat richness, adds subtle acid not required.

Ingredient Quantities

• 2 boneless sirloin steaks, 8 to 10 oz each, 1 to 1 1/4 in thick
• 1 tsp kosher salt, plus extra for finishing
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (vegetable or canola)
• 4 tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme or rosemary, chopped (optional)
• 1/2 tsp fresh lemon juice (optional)

How to Make this

1. Take steaks out of the fridge 30 to 45 minutes before cooking so they come closer to room temp, pat them very dry with paper towels, then season both sides with 1 tsp kosher salt (use a little extra at the end) and 1/2 tsp freshly ground black pepper, press it in.

2. Make the garlic herb butter: in a small bowl mix 4 tbsp softened unsalted butter, 3 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp chopped thyme or rosemary if using, and 1/2 tsp lemon juice if you want a bright note; mash it together and shape into a small log or ball, set aside in the fridge briefly if it’s too soft.

3. Heat a heavy skillet (cast iron is best) over medium high until it’s very hot and almost smoking, then add 1 tbsp neutral oil and swirl to coat.

4. Place steaks in the pan away from you so oil doesn’t splash, don’t move them, sear 2 1/2 to 4 minutes on the first side until a deep brown crust forms (time varies by thickness and heat).

5. Flip steaks and cook the second side 2 1/2 to 4 minutes more for medium rare on a 1 to 1 1/4 inch steak; use an instant read thermometer for accuracy: about 125 to 130°F for medium rare, 135°F for medium. If you want, during the last 30 to 45 seconds add about 1 tbsp of the garlic herb butter to the pan and spoon the melted butter over the steaks to baste them.

6. Transfer steaks to a cutting board, put a slice or two of the remaining garlic herb butter on top of each steak while they rest, tent loosely with foil and rest 5 to 10 minutes so juices redistribute.

7. Finish with a pinch of kosher salt to taste, slice across the grain and spoon any resting juices and melted herb butter over the slices.

8. Tips: always pat meat dry for a better crust, don’t overcrowd the pan, start with a screaming hot skillet, and trust the thermometer rather than time if you want precise doneness.

Equipment Needed

1. Heavy cast iron skillet or other heavy-bottomed pan, very hot is best
2. Long tongs so you can flip steaks without getting burned
3. Instant-read meat thermometer for accurate doneness
4. Cutting board for resting and slicing the steaks
5. Sharp chef’s knife, slice across the grain
6. Small bowl and spoon or fork to mix the garlic herb butter
7. Paper towels to pat the steaks dry (super important)
8. Plate or baking sheet and a sheet of foil to tent the steaks while they rest

FAQ

Sirloin Steak With Garlic Butter Recipe Substitutions and Variations

• Kosher salt: if you only got table salt, use about half the volume (1 tsp kosher ≈ 1/2 tsp table salt). Or use flaky sea salt (Maldon) to finish for texture, adjust to taste.
• Neutral oil: swap with avocado oil or light/regular olive oil in a 1:1 ratio; if you use extra virgin olive oil you’ll get more flavor so dont heat it as high.
• Unsalted butter: use lightly salted butter 1:1 and cut back on added salt, or use ghee for a nuttier taste and higher smoke point, same amount.
• Garlic cloves: jarred minced garlic is easiest at about 1/2 tsp per clove, or use 1/8 tsp garlic powder per clove if thats what you have, but fresh tastes best.

Pro Tips

– Salt strategy matters: either salt at least 40 minutes before cooking so the salt draws out then reabsorbs moisture for a deeper crust, or salt just a minute before you sear. Doing it in-between ruins the crust, trust me.

– Use a very hot pan and a high smoke point oil, but add butter only in the last 30 seconds. Butter burns fast, so add it late and baste quickly with a spoon, dont let it sit in the pan the whole time.

– Pull steaks about 5 degrees F below your target temp, they keep cooking while resting. Tent loosely with foil, rest 5 to 10 minutes, then slice across the grain for the best tenderness.

– Make the garlic herb butter ahead, freeze in small discs, then top the hot steak so it melts fast and looks great. Finish with a pinch of flaky salt or Maldon for that extra pop.

Sirloin Steak With Garlic Butter Recipe

Recipe by James Level

0.0 from 0 votes

I had to share my Garlic Butter Steak when a last-minute technique in the pan led to an unexpected twist worth writing about.

Pin

Servings

2

servings

Calories

770

kcal

Equipment: 1. Heavy cast iron skillet or other heavy-bottomed pan, very hot is best
2. Long tongs so you can flip steaks without getting burned
3. Instant-read meat thermometer for accurate doneness
4. Cutting board for resting and slicing the steaks
5. Sharp chef’s knife, slice across the grain
6. Small bowl and spoon or fork to mix the garlic herb butter
7. Paper towels to pat the steaks dry (super important)
8. Plate or baking sheet and a sheet of foil to tent the steaks while they rest

Ingredients

• 2 boneless sirloin steaks, 8 to 10 oz each, 1 to 1 1/4 in thick

• 1 tsp kosher salt, plus extra for finishing

• 1/2 tsp freshly ground black pepper

• 1 tbsp neutral oil (vegetable or canola)

• 4 tbsp unsalted butter, softened

• 3 garlic cloves, minced

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme or rosemary, chopped (optional)

• 1/2 tsp fresh lemon juice (optional)

Directions

• Take steaks out of the fridge 30 to 45 minutes before cooking so they come closer to room temp, pat them very dry with paper towels, then season both sides with 1 tsp kosher salt (use a little extra at the end) and 1/2 tsp freshly ground black pepper, press it in.
• Make the garlic herb butter: in a small bowl mix 4 tbsp softened unsalted butter, 3 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp chopped thyme or rosemary if using, and 1/2 tsp lemon juice if you want a bright note; mash it together and shape into a small log or ball, set aside in the fridge briefly if it’s too soft.
• Heat a heavy skillet (cast iron is best) over medium high until it’s very hot and almost smoking, then add 1 tbsp neutral oil and swirl to coat.
• Place steaks in the pan away from you so oil doesn’t splash, don’t move them, sear 2 1/2 to 4 minutes on the first side until a deep brown crust forms (time varies by thickness and heat).
• Flip steaks and cook the second side 2 1/2 to 4 minutes more for medium rare on a 1 to 1 1/4 inch steak; use an instant read thermometer for accuracy: about 125 to 130°F for medium rare, 135°F for medium. If you want, during the last 30 to 45 seconds add about 1 tbsp of the garlic herb butter to the pan and spoon the melted butter over the steaks to baste them.
• Transfer steaks to a cutting board, put a slice or two of the remaining garlic herb butter on top of each steak while they rest, tent loosely with foil and rest 5 to 10 minutes so juices redistribute.
• Finish with a pinch of kosher salt to taste, slice across the grain and spoon any resting juices and melted herb butter over the slices.
• Tips: always pat meat dry for a better crust, don’t overcrowd the pan, start with a screaming hot skillet, and trust the thermometer rather than time if you want precise doneness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 295g
• Total number of serves: 2
• Calories: 770kcal
• Fat: 61g
• Saturated Fat: 29g
• Trans Fat: 1g
• Polyunsaturated: 4g
• Monounsaturated: 27g
• Cholesterol: 240mg
• Sodium: 1300mg
• Potassium: 890mg
• Carbohydrates: 3g
• Fiber: 0.5g
• Sugar: 0.5g
• Protein: 66g
• Vitamin A: 400IU
• Vitamin C: 3mg
• Calcium: 70mg
• Iron: 7mg