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Ingredients
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Steak
For cooking
To finish (optional, adds negligible calories)
Method
Steak
- 1
Bring to room temperature
Remove the 10 oz sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Letting it come closer to room temperature ensures even cooking.
- 2
Season
Season both sides generously with the kosher salt, then sprinkle the black pepper and garlic powder evenly over both sides. Press the seasonings lightly into the meat so they adhere.
For cooking
- 3
- 4
- 5
Flip and baste
Flip the steak and add the butter, smashed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and pan juices for 2.5–3 minutes. This will cook toward medium-rare. For medium, cook an additional 1–2 minutes, or until internal temperature reaches desired doneness (120–125°F rare, 130–135°F medium-rare, 140–145°F medium).
- 6
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute.
To finish (optional)
- 7
After resting, if using, squeeze 1/2 teaspoon lemon juice over the steak and sprinkle with flaky sea salt. Slice against the grain and serve immediately.