Steak nights have always felt a little special in my home, even when I’m cooking on a quiet weeknight. There’s something comforting about hearing that first sizzle as a sirloin hits a hot pan. This cut has become a regular for me because it cooks quickly, stays tender, and never asks much from you. And topping it with garlic butter makes the whole thing feel like you’ve put in far more effort than you actually did.
Growing up, steak dinners were reserved for weekends. Now I’ve realized how simple they can be, which means they show up on my table far more often. This version is one of those recipes I lean on when I want dinner to feel relaxing and satisfying without fuss.
Why You’ll Love This Sirloin Steak
The combination of a well-seared crust and melting garlic butter creates the kind of flavor that makes you pause after the first bite. It’s straightforward, quick, and perfect whether you’re cooking for yourself or bringing out your nicer plates for guests.
Sirloin is a great balance of tenderness and value, and it holds up beautifully in a skillet or on the grill. It’s one of those cuts that proves you don’t need anything fancy to make a memorable meal.
Main Ingredients
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Sirloin steak
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Salt and pepper
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Butter
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Garlic
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Fresh herbs
I always keep butter and garlic on hand, so mixing up a small batch of garlic butter is easy. It adds a richness that coats the steak perfectly without overpowering it.
How to Cook Sirloin Steak
Pat your steaks dry first. It may seem like a small step, but it’s the key to getting that deep, golden crust.
Season well with salt and pepper, then heat a heavy skillet until it’s good and hot. Drop the steaks in and let them sear without moving them around. That patience will reward you with better color and flavor.
Cook to your preferred doneness, then rest the steaks so the juices settle. Add a spoonful of garlic butter on top while they rest so it melts into every slice.
Tips and Tricks
Let the steak sit at room temperature for a short time before cooking so it cooks evenly.
If you’re using a grill, wait until the steak comes off the heat before adding the butter.
For extra richness, make a small log of garlic butter and keep it in the fridge. It’s wonderful on steak, vegetables, or even warm bread.
Always slice against the grain. It truly makes each bite more tender.
Variations
If you want to switch things up, mushrooms sautéed in butter make a great topping. A touch of BBQ sauce brings a sweeter, smoky feel. If you enjoy spice, a simple mix of chili powder and fresh herbs folded into the butter works beautifully.
Best Served With
This steak pairs well with mashed potatoes, roasted vegetables, or a crisp salad. Sometimes I make garlic bread to go alongside it and soak up the extra butter. Simple sides let the steak stay the star.
How to Store Leftovers
Leftover steak keeps well in the fridge in an airtight container. Reheat gently so it stays tender, or slice it thinly for sandwiches or salads the next day.
FAQs
What cut of sirloin should I buy?
Top sirloin is usually more tender, but both top and bottom sirloin work well if cooked properly.
Can I marinate the steak?
Yes, marinate for up to a day if you want extra flavor, then cook and finish with garlic butter.
Should the steak rest?
Yes. Resting helps keep the meat juicy, so give it a few minutes before slicing.
What temperature should I cook it to?
Use a thermometer. Around 130–135 degrees F for rare to medium rare, 145 degrees F for medium, and up to 150 degrees F for medium well.
Sirloin Steak with Garlic Butter
This juicy sirloin steak cooks up with a beautiful golden sear and melts under a layer of fresh herb–garlic butter.
Ingredients
- 1 1/4 pounds sirloin steak
- 4 tablespoons softened butter
- 1 tablespoon minced fresh herbs such as parsley, thyme, or chives
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- salt and pepper to taste
- extra herbs for garnish
Instructions
- Blot the steaks dry so they sear properly, then warm a heavy skillet over medium-high heat. Add the olive oil once the pan is hot.
- Season the steaks generously on both sides and lay them in the skillet in a single layer. Let them cook undisturbed until the first side develops a deep brown crust, then flip and cook until they reach your preferred doneness. A medium steak hits that sweet spot around 145°F.
- While the steak finishes, mash the softened butter with garlic, herbs, and a pinch of seasoning until it forms a smooth flavored butter.
- Transfer the steaks to rest for a few minutes so the juices settle. Add a spoonful of the herb butter on top of each warm steak so it melts over the surface.
- Slice before serving if you like, then finish with a scatter of fresh herbs. Enjoy immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 496Total Fat 38gSaturated Fat 18gUnsaturated Fat 21gCholesterol 166mgSodium 192mgCarbohydrates 1gFiber 0gSugar 0gProtein 37g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
A simple sirloin steak with garlic butter has a way of turning an ordinary evening into something a bit more special. It’s quick, rich, and comforting, and it’s one of those recipes you’ll come back to whenever you want a dinner that feels rewarding without extra effort.
