Chipotle Sirloin Steak Recipe

Bring steak to room temperature

Remove the 7 oz sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season and brush with chipotle Tabasco

Lightly brush both sides of the steak with 1 tablespoon chipotle Tabasco. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, pressing gently so seasonings adhere.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill over medium-high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral oil to the skillet and swirl to coat (skip oil if using a well-preheated grill).

Sear and cook

Place the steak in the hot skillet or on the grill. Sear without moving for 2.5–3 minutes to create a good crust. Flip and cook for another 2.5–3 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time by 1–2 minutes per side for desired doneness.

Rest the steak

Transfer the cooked steak to a cutting board or plate and let rest for 5–7 minutes. Resting allows juices to redistribute and yields a juicier steak.

Prepare goat cheese butter

While the steak is resting (or up to a day ahead), combine 3 tablespoons softened unsalted butter and 2 tablespoons fresh goat cheese in a small bowl. Mash together with a fork until smooth and homogenous.

Add brighteners and season

Fold in 1 teaspoon fresh lime juice, 0.5 teaspoon grated lime zest, 1 teaspoon finely chopped cilantro, 1/4 teaspoon kosher salt, and a pinch (about 1/8 tsp) freshly ground black pepper. Mix thoroughly. Taste and adjust salt or lime as needed.

Shape and chill (optional)

If you prefer a neat presentation, place the butter mixture on plastic wrap, form into a small log or disk, wrap tightly, and chill for 10–15 minutes until firm. If serving immediately, keep at room temperature so it will soften and melt onto the steak.

Top steak with goat cheese butter

Place the rested steak on a warm plate. Add a generous tablespoon of the goat cheese butter on top of the steak so it begins to melt. For a restaurant-style look, use a round disk or slice from the chilled log.

Garnish and serve

Sprinkle a light dusting of smoked paprika if using, scatter extra cilantro leaves, and serve with a lime wedge on the side. Serve immediately with your choice of sides.