About the Recipe
This recipe brings out the best in this juicy cut by using a simple yet effective method to lock in flavor, followed by a decadent butter, rosemary, & thyme baste to elevate every bite. Whether you're grilling for yourself or serving a crowd, this steak is sure to impress.
Ingredients
1 prime bone-in sirloin (or cut of choice)
coarse salt
ground black pepper
olive oil
2 tablespoons butter
fresh thyme (few sprigs)
fresh rosemary (1-2 springs)
garlic (2 cloves)
Tip: Cook in a Stainless Steel or Cast Iron pan
**Everyone's palate is different, so season "to taste" and add more or less as desired for the perfect balance of flavor!**
Preparation
Step 1 - Prep & Pat Dry:
Remove the prime sirloin from the fridge and let it rest at room temperature for 20 minutes. This helps the steak cook evenly and achieve that perfect sear.
Pat the steak dry with a paper towel to remove excess moisture. A dry surface ensures a crisp, caramelized crust when searing.
Step 2 - Season:
Season both sides of the steak with a generous amount of coarse salt and freshly ground black pepper. Don’t be shy with the seasoning—it brings out the rich flavors of the meat.
Step 3 - Heat & Oil the Pan:
Set your stovetop to medium-low heat and let the pan heat up before adding the steak. A hot pan is key for achieving that perfect sear.
Step 4 - Sear Fat Cap, Sides, & Edges:
Start by searing the fat cap/layer of the steak for 1.5 minute to render the fat and add flavor.
Sear each side of the steak for 3 minutes, ensuring a rich golden-brown crust forms.
Turn the heat down to low and sear the edges of the steak for 45 seconds on each side to lock in all those savory flavors.
Step 5 - Baste:
Add butter, fresh thyme, rosemary, and garlic to the pan. Slightly tilt the pan to pool the butter, then use a spoon to continuously baste the steak with the melted butter and seasonings for an additional 1-2 minutes. This step adds richness and depth of flavor.
Step 6 - Rest, Slice, & Garnish:
Remove the steak from the pan and let it rest for 2-3 minutes. Don’t press the steak down—this will ensure the juices stay locked inside.
After resting, slice the steak against the grain. Garnish with any extra thyme leaves if desired.
Serve:
Serve your perfectly seared sirloin with roasted baby carrots and broccolini for a hearty meal. Enjoy!