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Active Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:4Yield:4 servings
Active Time:15 mins
Active Time:
15 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
Tips for the Best Sirloin Steak
Cook the Meat at Room Temperature
Steak cooks best if it hits the heat at room temperature. A cold steak coming right from the fridge will cook quickly on the outside, while the inside will struggle to get up to the proper temperature. If you want your steak to cook evenly, set it out on the counter 30 minutes before you cook it.Worried about food safety? Don’t be.Most perishable foods (including meat) can sit at typical room temperatures for up to 2 hours (or 1 hour if it’s over 90°F). The smaller the steak, the less time it will need to come up to temperature. 30 minutes of counter time is all a 1-pound steak will need before it’s ready to cook.
Baste the Steak While It Cooks
We sear the steak, then baste it with a mixture of butter and herbs as it cooks in the pan. This combines the best features of two distinct cooking methods: dry heat (the sear) and moist heat (the basting). The searing creates a flavorful crust on the outside of the steak, while the basting moistens the surface, preventing burning while distributing the flavor of the herbs and pan drippings evenly.
Let the Meat Rest Before You Slice It
Ana Cadena
Cook Mode(Keep screen awake)Ingredients1poundboneless top sirloin steak, trimmed1tablespoonextra-virgin olive oil¾teaspoonkosher salt, divided½teaspoonground pepper, divided4mediumcloves garlic, minced2medium shallots, sliced lengthwise1 ½tablespoonsbutter1sprigfresh rosemary, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundboneless top sirloin steak, trimmed
1tablespoonextra-virgin olive oil
¾teaspoonkosher salt, divided
½teaspoonground pepper, divided
4mediumcloves garlic, minced
2medium shallots, sliced lengthwise
1 ½tablespoonsbutter
1sprigfresh rosemary, plus more for garnish
DirectionsLet steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute. Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125°F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.Ana CadenaDiscard the rosemary sprig. Thinly slice the steak against the grain and transfer to a serving platter. Spoon drippings from the pan and cutting board over the steak. Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.Ana CadenaOriginally appeared: EatingWell Magazine, September 2020; updated September 2022
Directions
Let steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute. Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125°F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.Ana CadenaDiscard the rosemary sprig. Thinly slice the steak against the grain and transfer to a serving platter. Spoon drippings from the pan and cutting board over the steak. Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.Ana Cadena
Let steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute. Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125°F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.
Discard the rosemary sprig. Thinly slice the steak against the grain and transfer to a serving platter. Spoon drippings from the pan and cutting board over the steak. Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.
Originally appeared: EatingWell Magazine, September 2020; updated September 2022
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Nutrition Facts(per serving)216Calories12gFat3gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
