★★★★★ | Pan Seared Sirloin Steak

★★★★★ | Pan Seared Sirloin Steak
By Nulis

^^ CLICK TO SEE FULL RECIPES ^^ This Top Sirloin Steak is an easy weeknight dinner you can make on a stovetop. Tender, juicy and full of delicious garlic butter flavors... | #cooking

★★★★★ | Pan Seared Sirloin Steak

Prep Time: 5 mins    Cook Time: 10 mins    Total Time: 15 mins

 

Ingredients

2 sirloin steaks, 1 1/2-2 pounds, at least 1 inch thick
1 teaspoon coarse salt, or to taste
1 teaspoon black pepper, freshly ground, or to taste
2 tablespoons olive oil, divided*
1 tablespoon unsalted butter, or clarified butter
2 cloves garlic, minced (2 teaspoons)
fresh thyme or rosemary, optional

Instructions

• Remove steaks from the fridge 30-60 minutes ahead of time so they can reach room temperature. This promotes even cooking for maximum tenderness.
• Pat dry the steaks with paper towel to remove excess moisture. Then rub with 1 tablespoon oil on all sides.
• Season both sides with salt and pepper. Ensure other ingredients are ready.
• Place a large cast iron skillet on high heat. Wait 2-3 minutes until it’s hot and ensure your ventilation/exhaust fan is on.
• Add remaining 1 tablespoon olive oil and swirl the pan to coat. Then use kitchen tongs to carefully place the steaks in the skillet.
• Sear for 1 minute. Using kitchen tongs, flip the steak and sear the other side for 1 minute.
• Sear the edges for about 1 minute to render the fat.
• Continue flipping every minute. Several minutes in, add the butter, garlic, and optional herbs, spooning pan juices on top of the meat to baste.
• Cook until the steaks reach your desired doneness using an instant-read thermometer to check (for example, 130°F/54°C for medium-rare on a 1-inch steak, about 6 minutes)**.
• Remove steaks to a plate or cutting board. Cover with aluminum foil or a plate and rest for 3-5 minutes so the juices can retreat back into the meat.
• Serve the steak whole or slice against the grain.

 

 

Sources:https://tipbuzz.com/sirloin-steak/