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Ingredients
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Steak
Finishing & optional garnish
Method
Steak
- 1
Bring to room temperature
Remove the 8 oz prime sirloin from the refrigerator 30–45 minutes before cooking to take the chill off. Pat dry thoroughly on all sides with paper towels.
- 2
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over medium‑high heat and let it heat for 4–5 minutes until very hot but not smoking. You want a surface hot enough to produce a good sear.
- 4
Sear
Add a thin film (about 1 tbs) of oil to the pan and swirl. Carefully place the steak in the skillet away from you. Do not move the steak for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes for medium‑rare (internal temp ~130–135°F / 54–57°C). For medium, cook 3–4 minutes per side. Thicker steaks may need an additional minute per side or a short oven finish.
- 5
Optional oven finish (for thicker cuts)
If the 8 oz sirloin is thicker than 1.25 inches and after searing you need to reach target temperature, transfer the skillet to a preheated 400°F (200°C) oven for 3–6 minutes, checking with an instant‑read thermometer.
Finishing & rest
- 6
Baste with butter and aromatics
Lower heat to medium. Add the unsalted butter, smashed garlic clove, and thyme/rosemary sprig to the pan. Tilt the skillet slightly and spoon the melted butter and aromatics over the steak repeatedly for 30–60 seconds to add flavor.
- 7
Rest
Transfer the steak to a cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute.
- 8