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Perfect Pan‑Seared Sirloin Steak
A step‑by‑step guide to achieving a restaurant‑quality pan‑seared sirloin steak at home. Learn how to season, sear, render the fat edge, baste with garlic‑thyme butter, and rest for maximum flavor and juiciness.
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Cost Breakdown
Critical Success Points
- • Searing the steak without moving it
- • Rendering the fat edge
- • Basting with butter, garlic, and thyme
- • Resting the steak before slicing
Safety Warnings
- • Pan will be extremely hot; use oven mitts when handling
- • Oil may splatter—keep face and hands away
- • Butter can cause flare‑ups; monitor heat and baste quickly
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