Perfect Pan-Seared Sirloin Steak

Ingredients

• 2 piece Sirloin Steak (8‑oz each, trimmed, patted dry)
• 1 tsp Kosher Salt (coarse)
• 1 tsp Black Pepper (freshly cracked, coarse grains)
• 2 tbsp Olive Oil (extra‑virgin, for high‑heat sear)
• 2 clove Garlic Cloves (lightly crushed, skin left on)
• 2 sprig Fresh Thyme (whole sprigs)
• 2 tbsp Unsalted Butter (cut into small knobs)

Instructions

1. Bring Steak to Room Temperature

   Remove the steaks from the refrigerator and let them sit uncovered on a plate for 20 minutes. Pat them dry with paper towels.

   Time: PT20M

2. Season the Steaks

   Generously sprinkle kosher salt and freshly cracked black pepper on both sides of each steak, pressing lightly to adhere.

   Time: PT5M

3. Preheat the Skillet

   Place the cast‑iron skillet over high heat. Allow it to get smoking hot (about 450°F).

   Time: PT5M

   Temperature: 450°F

4. Add Olive Oil

   Add 2 tbsp olive oil, swirling to coat the bottom of the pan.

   Time: PT1M

5. Sear First Side

   Lay the steaks away from you in the pan. Let them sear undisturbed for 30 seconds, listening for a steady, loud sizzle.

   Time: PT30S

6. Flip and Sear Other Side

   Using tongs, flip each steak and sear the opposite side for another 30 seconds.

   Time: PT30S

7. Render the Fat Edge

   Tilt the pan slightly, allowing oil to pool. Hold the steak against the pan edge with tongs to render the fat strip for about 1 minute until crisp.

   Time: PT1M

8. Add Aromatics and Baste

   Add the crushed garlic cloves, thyme sprigs, and butter knobs to the pan. As the butter melts, continuously spoon (baste) the melted butter over the steaks for 2 minutes.

   Time: PT2M

9. Finish Cooking to Desired Doneness

   Continue turning the steaks every minute, basting as needed, for an additional 2 minutes total. For rare aim for an internal temperature of 120°F, medium‑rare 130°F.

   Time: PT2M

10. Rest the Steaks

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

    Time: PT5M

11. Slice and Serve

    Slice the steak against the grain into ½‑inch strips and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Sirloin Steak: Ribeye Steak, Strip Steak
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Unsalted Butter: Ghee

Equipment Needed

• Cast‑Iron Skillet (10‑inch)
• Tongs
• Heat‑Resistant Spoon or Basting Brush
• Meat Thermometer (optional) (optional)
• Cutting Board
• Sharp Chef’s Knife

Critical Steps — Do Not Skip

• Searing the steak without moving it
• Rendering the fat edge
• Basting with butter, garlic, and thyme
• Resting the steak before slicing

Chef Tips from the Video

• Pat the steak dry for the best crust
• A cast‑iron skillet retains heat better than thin pans
• Rest on a warm plate rather than a cold surface to keep temperature up

Troubleshooting

Storage

Refrigerator: Store any leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and place in a freezer‑safe bag; keep for up to 2 months.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Season steaks up to 2 hours ahead and keep refrigerated
• Crush garlic and wash thyme in advance; keep in a small bowl