This pan seared sirloin steak is simple to make yet still juicy and tender as any quality beef sirloin steak should be!
Juicy tender steaks that look as pretty as filet mignon but for half the cost? This pan-seared top sirloin steak recipe can give even the best steakhouse a run for the money.
Instructions
Prep the steaks:
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Remove the steaks from the packaging and pat dry if needed.
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Tie with butcher’s twine along the circumference of the steak to help with even cooking.
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Season the steaks liberally on all sides with salt. Set on a wire rack on a baking sheet.
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Place them in the fridge for 2 to 4 hours.
Pan Sear:
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Preheat a large cast iron skillet over medium-high heat. Add the oil and 1 tbsp butter and swirl to coat the pan.
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When the butter has finished frothing, add the steaks and let them sit for 2 to 3 minutes without touching them to form a crust.
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Flip the steaks and top them with the remaining butter, divided evenly over the surface of each.
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Reduce the heat to medium and let the steaks cook 3 to 4 minutes longer, until they reach an internal temperature of of 125 degrees F.
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Remove from heat and rest, tented with foil 5 minutes.
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Meanwhile, make the pan sauce if desired.
To serve:
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Remove the twine from the steaks and serve hot with crushed black pepper and freshly minced parsley.
Nutrition
Serving: 1g | Calories: 325kcal | Protein: 50g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 135mg | Sodium: 1877mg | Potassium: 807mg | Vitamin A: 25IU | Calcium: 51mg | Iron: 4mg
