I always count on a perfectly seared sirloin with melty garlic herb butter to make dinner feel steakhouse-worthy. This recipe delivers a juicy, flavorful steak that looks every bit as impressive as it tastes.
I’m obsessed with sirloin steak when it hits that sweet spot: deeply browned outside, juicy in the middle, and dripping with garlicky butter that melts into every slice. I love how bold it tastes without needing a pile of extras.
Just sirloin steaks, garlic, and that rich steakhouse vibe I crave on a random weeknight. But the best part is the bite with the seared edge and buttery pan juices.
So good. And honestly, I’ll take this over most restaurant steaks because it feels a little messy, a little indulgent, and completely worth grabbing the sharpest knife for.
Ingredients
- Sirloin steak brings the big protein energy, with a beefy bite that feels satisfying.
- Kosher salt wakes everything up, making the steak taste more like itself.
- Black pepper adds that warm, sharp kick you’d miss if it wasn’t there.
- Olive oil helps the steak sear nicely and keeps things from feeling dry.
- Butter makes the whole dish richer, softer, and honestly a little addictive.
- Garlic brings the cozy, savory punch that makes steak night smell amazing.
- Parsley adds freshness, so the butter doesn’t feel too heavy.
- Thyme gives it that herby, steakhouse vibe without trying too hard.
- Lemon juice adds brightness.
Plus, it cuts through the richness fast.
- Basically, these simple ingredients make dinner feel special without being fussy.
Ingredient Quantities
- 2 sirloin steaks, 8 ounces each, about 1 inch thick
- 1 teaspoon kosher salt per steak
- 1 teaspoon freshly ground black pepper per steak
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, softened
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon lemon juice, optional
How to Make this
1. Take steaks out of the fridge 30 minutes before cooking to come toward room temperature and pat dry with paper towels.
2. Season each steak evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper on both sides.
3. In a small bowl, combine 4 tablespoons softened unsalted butter, minced garlic, chopped parsley, chopped thyme, and 1 teaspoon lemon juice if using; mix until smooth and chill briefly if needed to firm up.
4. Heat a heavy skillet or cast iron pan over medium high until very hot, then add 1 tablespoon olive oil and swirl to coat.
5. Place steaks in the pan without crowding and sear undisturbed 3 to 4 minutes per side for medium rare, or longer to reach your desired doneness.
6. During the last minute of cooking, reduce heat to medium low, add a spoonful of the garlic herb butter to the pan and tilt the pan slightly while spooning the melted butter over the steaks to baste.
7. Remove steaks to a cutting board and immediately top each with a generous pat of the remaining garlic herb butter.
8. Tent loosely with foil and rest 5 to 10 minutes to allow juices to redistribute and the butter to melt into the steaks.
9. Slice against the grain if serving sliced, spoon any resting juices over the meat, and serve with the melted garlic herb butter on top.
Equipment Needed
1. Heavy skillet or cast iron pan
2. Tongs
3. Cutting board
4. Chef knife
5. Paper towels
6. Small mixing bowl
7. Spoon or rubber spatula for mixing and basting
8. Measuring spoons
9. Aluminum foil
FAQ
Sirloin Steak With Garlic Butter Recipe Substitutions and Variations
- Sirlion steaks: ribeye, strip steak, hanger steak, skirt steak
- Olive oil: avocado oil, grapeseed oil, light vegetable oil
- Unsalted butter: ghee, salted butter (reduce added salt), clarified butter
- Fresh parsley: chives, cilantro, flat leaf basil, tarragon
Pro Tips
1. Use an instant-read thermometer to hit the exact doneness you want. Aim for about 125 F for medium rare when you pull the steaks, since they will climb a few degrees while resting.
2. Make the garlic herb butter ahead and chill it firmly. Scooping cold pats onto the hot steaks gives a beautiful melt pattern and keeps the butter from separating into oil.
3. Keep the pan very hot but don’t let the oil smoke excessively. If it starts to smoke a lot, lower the heat slightly to prevent bitter, burnt flavors while still getting a good sear.
4. Let the steaks rest undisturbed long enough to redistribute juices, then slice with a sharp knife across the grain for the most tender bites.
Sirloin Steak With Garlic Butter Recipe
I always count on a perfectly seared sirloin with melty garlic herb butter to make dinner feel steakhouse-worthy. This recipe delivers a juicy, flavorful steak that looks every bit as impressive as it tastes.
2
servings
737
kcal
Equipment: 1. Heavy skillet or cast iron pan
2. Tongs
3. Cutting board
4. Chef knife
5. Paper towels
6. Small mixing bowl
7. Spoon or rubber spatula for mixing and basting
8. Measuring spoons
9. Aluminum foil
Ingredients
-
2 sirloin steaks, 8 ounces each, about 1 inch thick
-
1 teaspoon kosher salt per steak
-
1 teaspoon freshly ground black pepper per steak
-
1 tablespoon olive oil
-
4 tablespoons unsalted butter, softened
-
3 garlic cloves, minced
-
1 tablespoon fresh parsley, finely chopped
-
1 teaspoon fresh thyme leaves, chopped
-
1 teaspoon lemon juice, optional
Directions
- Take steaks out of the fridge 30 minutes before cooking to come toward room temperature and pat dry with paper towels.
- Season each steak evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper on both sides.
- In a small bowl, combine 4 tablespoons softened unsalted butter, minced garlic, chopped parsley, chopped thyme, and 1 teaspoon lemon juice if using; mix until smooth and chill briefly if needed to firm up.
- Heat a heavy skillet or cast iron pan over medium high until very hot, then add 1 tablespoon olive oil and swirl to coat.
- Place steaks in the pan without crowding and sear undisturbed 3 to 4 minutes per side for medium rare, or longer to reach your desired doneness.
- During the last minute of cooking, reduce heat to medium low, add a spoonful of the garlic herb butter to the pan and tilt the pan slightly while spooning the melted butter over the steaks to baste.
- Remove steaks to a cutting board and immediately top each with a generous pat of the remaining garlic herb butter.
- Tent loosely with foil and rest 5 to 10 minutes to allow juices to redistribute and the butter to melt into the steaks.
- Slice against the grain if serving sliced, spoon any resting juices over the meat, and serve with the melted garlic herb butter on top.
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: 261g
- Total number of serves: 2
- Calories: 737kcal
- Fat: 64.5g
- Saturated Fat: 30g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 25g
- Cholesterol: 158mg
- Sodium: 1575mg
- Potassium: 750mg
- Carbohydrates: 1g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 45g
- Vitamin A: 710IU
- Vitamin C: 1.5mg
- Calcium: 30mg
- Iron: 5.9mg