Pan-fried Sirloin Steak with Butter and Rosemary

There’s something uniquely satisfying about a perfectly pan-fried sirloin steak. When cooked just right, it boasts a beautiful, seared crust that locks in juicy, tender meat. This particular rendition elevates the experience with the aromatic richness of butter and fresh rosemary, creating a restaurant-quality meal that’s surprisingly simple to achieve at home. Sirloin, known for its good balance of flavor and tenderness, truly shines when prepared with this classic technique, making it an ideal choice for a weeknight indulgence or a special occasion.

Ingredients:

For the Steak:

• 2 sirloin steaks, about 1-inch thick (approx. 250-300g / 9-11 oz each)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2-3 sprigs fresh rosemary
• 2-3 cloves garlic, smashed (peeled)
• Salt, to taste (preferably coarse sea salt or kosher salt)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

1. Prepare the Steaks:
   • Remove the steaks from the refrigerator about 30-45 minutes before cooking. This allows them to come closer to room temperature, ensuring more even cooking.
   • Pat the steaks thoroughly dry with paper towels. This is crucial for achieving a good sear.
   • Season both sides generously with salt and freshly ground black pepper.
2. Heat the Pan:
   • Place a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat. Allow it to heat for 3-5 minutes until it’s smoking slightly. A very hot pan is essential for a proper sear.
   • Add the olive oil to the hot pan and swirl to coat the bottom.
3. Sear the Steaks:
   • Carefully place the seasoned steaks into the hot pan. Ensure there’s enough space between them; if not, cook them one at a time.
   • Sear for 2-3 minutes per side for a medium-rare steak, or longer for your desired doneness. Do not move the steaks during this time, allowing a crust to form.
   • Once a beautiful brown crust has formed on both sides, reduce the heat to medium.
4. Baste with Butter and Aromatics:
   • Add the unsalted butter, fresh rosemary sprigs, and smashed garlic cloves to the pan. The butter should melt quickly and foam.
   • Tilt the pan slightly and, using a spoon, continuously baste the melted butter, rosemary, and garlic over the steaks for 1-2 minutes. This infuses the steaks with incredible flavor and helps them cook evenly.
5. Check for Doneness:
   • You can check the steak’s doneness using a meat thermometer:
     • Rare: 52°C (125°F)
     • Medium-Rare: 55-57°C (130-135°F)
     • Medium: 60-63°C (140-145°F)
     • Medium-Well: 65-68°C (150-155°F)
     • Well-Done: 70°C (160°F) or higher
   • Alternatively, use the finger test (compare the firmness of the steak to the firmness of your palm when touching different fingers to your thumb).
6. Rest the Steaks:
   • Once the steaks have reached your desired doneness, remove them from the pan and place them on a cutting board or plate.
   • Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Do not skip this step!
7. Serve:
   • Slice the steaks against the grain (if desired) and serve immediately. You can drizzle with any pan juices from the resting plate.

Tips, Variations, and Storage

• Choose Your Steak: While sirloin is specified, this method works wonderfully for other cuts like ribeye, New York strip, or even flat iron steak. Adjust cooking times based on thickness and fat content.
• Don’t Overcrowd the Pan: If cooking more than two steaks, work in batches to ensure the pan stays hot enough for a good sear. Overcrowding will steam the meat instead of searing it.
• Alternative Herbs: Thyme sprigs can be used instead of or in addition to rosemary for a different aromatic profile.
• Spice Rub: Before searing, consider adding a dry rub with ingredients like paprika, garlic powder, onion powder, and a touch of cayenne for extra flavor.
• Pan Sauce: For an easy pan sauce, after removing the steaks, deglaze the pan with a splash of red wine or beef broth, scraping up any browned bits. Simmer until slightly reduced, then stir in a knob of cold butter.
• Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid overcooking.

Pairings

• Wine: A robust red wine is a classic pairing. Think Cabernet Sauvignon, Merlot, Malbec, or a Syrah/Shiraz.
• Sides:
  • Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple baked potato.
  • Vegetables: Steamed or roasted asparagus, green beans with garlic, sautéed mushrooms, or a vibrant mixed green salad with a vinaigrette.
  • Grains: Wild rice or a simple quinoa salad.
• Sauces (beyond pan juices): Bearnaise sauce, chimichurri, or a peppercorn sauce can further enhance the steak.

Quick Info

• Prep time: 10 minutes
• Cook time: 8-15 minutes (depending on thickness and desired doneness)
• Total time: 25-40 minutes (including resting time)
• Servings: 2
• Cuisine: American / European