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Ingredients
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Steak & Seasoning
Cooking Fats & Finish
Optional Sauce / Serving
Method
Steak Prep
- 1
Bring to room temperature
Remove the 10 oz prime sirloin from the refrigerator 30–45 minutes before cooking. Pat the steak dry thoroughly with paper towels to remove surface moisture — this promotes a good sear.
- 2
Season the steak
Generously season both sides of the steak with kosher salt (use about 1 tablespoon total) and then sprinkle the black pepper, garlic powder and optional onion powder evenly. Press the seasonings lightly into the meat so they adhere.
Cooking
- 3
- 4
Sear the steak
Add 1 tablespoon oil to the hot pan and swirl to coat. Carefully place the steak in the pan away from you. Do not move it for 2–3 minutes to develop a deep brown crust. For a 1–1¼" thick 10 oz steak, sear 2–3 minutes on the first side.
- 5
Flip and baste
Flip the steak and immediately add 1 tablespoon unsalted butter, the crushed garlic cloves and the herb sprigs to the pan. Tip the pan slightly and use a spoon to continuously baste the melted butter, garlic and herb-infused oil over the top of the steak for 2–3 minutes while it finishes cooking. This helps build flavor and color.
- 6
Cook to desired doneness (temperature guide)
Use an instant-read thermometer in the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1–1¼" prime sirloin, aim for 125–130°F for medium-rare (total cook time ~4–6 minutes after flipping depending on starting temperature and pan heat). Adjust timing as needed.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–8 minutes so juices redistribute; internal temperature will rise a few degrees while resting.
Pan Sauce & Finish (optional)
- 8
Deglaze the pan
While the steak rests, return the hot pan (with any fond) to medium-high heat. Add 1/4 cup red wine or beef stock and scrape up browned bits with a wooden spoon. Let it reduce for 1–2 minutes until slightly syrupy.
- 9
Mount the sauce
Remove from heat and whisk in 1 tablespoon cold cubed butter a little at a time to thicken and glossy the sauce. Taste and season with a pinch of salt and pepper if needed.
- 10
Slice and serve
Slice the rested steak across the grain into 1/4" thick slices. Spoon pan sauce over the slices or serve sauce on the side. Garnish with chopped fresh parsley and an optional lemon wedge for brightness.