Sirloin Steak Recipe
8 oz. sirloin steak served with broccoli and garlic mashed potatoes.
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Ingredients
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Steak
Garlic Mashed Potatoes
Broccoli
Method
Steak
Temper and season
Remove the sirloin from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Preheat and sear
Place a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat. Add the steak and sear without moving for 2.5–3 minutes until a deep brown crust forms.
Flip and baste
Flip the steak and add 1 tablespoon unsalted butter, crushed garlic clove, and the herb sprig (if using) to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and juices for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time 1–2 minutes more for medium.
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute before slicing.
Garlic Mashed Potatoes
Boil potatoes and garlic
Place peeled, chopped potatoes (1 lb) and 2 whole garlic cloves in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.
Mash and season
Drain potatoes and garlic well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Add warmed milk and butter in two additions, stirring to reach desired consistency. Stir in 2 tablespoons sour cream (optional), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.
Broccoli
Cook broccoli
While steak rests, toss 2 cups broccoli florets with 1 teaspoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Sauté in a medium skillet over medium-high heat for 4–5 minutes, stirring occasionally, until bright green and tender-crisp. Alternatively, steam for 4–5 minutes until crisp-tender.