Entrée: United States – Classic Pan-Seared Sirloin Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 12-oz (340 g) sirloin steaks (about 24 oz (680 g) total / 1 lb 8 oz (680 g) total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) butter
2 cloves garlic, smashed
4 sprigs fresh thyme
1 / 2 cup (120 ml) beef broth
1 tbsp (15 ml) Worcestershire sauce

Show original ingredient measurements

2 12-oz (340 g) sirloin steaks (about 24 oz total / 680 g total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) butter
2 cloves garlic, smashed
4 sprigs fresh thyme
1 / 2 cup (120 ml) beef broth
1 tbsp (15 ml) Worcestershire sauce

Instructions

1. **Preparation:**
   - Pat the sirloin steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides, allowing them to come to room temperature for about 30 minutes.

2. **Searing the Steak:**
   - Heat a heavy-bottomed skillet over medium-high heat and add the olive oil. Once the oil is shimmering and hot, add the sirloin steaks. Sear for 3-4 minutes on each side, until a browned crust forms.
   
3. **Basting with Butter:**
   - Add the butter, garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics. Continue to cook for another 1-2 minutes for medium-rare, or adjust the time based on your preferred level of doneness.
   
4. **Resting and Sauce Creation:**
   - Remove the steaks from the pan and let them rest on a plate, loosely covered with foil. Discard the thyme and garlic from the skillet. Add the beef broth and Worcestershire sauce to the pan, scraping up any browned bits from the bottom. Let the mixture simmer for a few minutes until slightly reduced.

5. **Serving:**
   - Slice the steaks against the grain and serve immediately with the pan sauce drizzled over the top.