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Ingredients

• 2 pieces Sirloin Steak (8‑oz each, about 1‑inch thick, room temperature before cooking)
• 1 tsp Kosher Salt (for seasoning both sides)
• 1 tsp Freshly Ground Black Pepper (for seasoning both sides)
• 2 tbsp Olive Oil (high smoke‑point oil for searing)
• 1 tbsp Unsalted Butter (adds richness at the end of cooking)
• 2 pieces Garlic Clove (crushed, optional for aromatics)
• 1 sprig Fresh Rosemary (optional, adds fragrance)

Instructions

1. Bring Steaks to Room Temperature

   Remove the sirloin steaks from the refrigerator and let them sit on a plate for about 10 minutes so they reach room temperature.

   Time: PT10M

2. Season Steaks

   Generously sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper on both sides of each steak. Let the seasoning sit for 2 minutes.

   Time: PT2M

3. Preheat Skillet

   Place the cast iron skillet over high heat and add 2 tbsp olive oil. Heat until the oil just begins to shimmer, about 2 minutes.

   Time: PT2M

   Temperature: high heat

4. Sear the Steaks

   Lay the steaks in the hot skillet away from you. Sear without moving for 3 minutes, then flip with tongs and sear the other side for another 3 minutes.

   Time: PT6M

   Temperature: high heat

5. Add Butter and Aromatics

   Add 1 tbsp unsalted butter, the crushed garlic cloves, and the rosemary sprig. Tilt the pan and spoon the melted butter over the steaks for 30 seconds.

   Time: PT30S

   Temperature: high heat

6. Check Doneness

   Insert a meat thermometer into the thickest part of each steak. For medium, aim for an internal temperature of 57‑60°C (135‑140°F). If lower, give an extra 30‑60 seconds per side.

   Time: PT1M

7. Rest the Steaks

   Transfer the steaks to a plate, loosely cover with aluminum foil, and let rest for 5 minutes.

   Time: PT5M

8. Slice and Serve

   Slice against the grain if serving sliced, or serve whole with your favorite side dishes.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

0 g

Fat

30 g

Fiber

0 g