Sirloin Steak Special Recipe

Prepare and Marinade Steak

Pat the sirloin steak dry with paper towels. In a shallow dish or resealable bag, combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp black pepper, 1 tsp kosher salt, and 1 tsp smoked paprika. Add the steak and rub the marinade into both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 20 minutes before cooking to come to near room temperature.

Preheat Pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat for 4–5 minutes until very hot. Add 1 tsp vegetable oil and swirl to coat the pan.

Sear the Steak

Place the steak in the hot pan away from you to prevent splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). For medium, cook another 1–2 minutes per side. If steak is thicker than 1 inch, reduce heat to medium after searing and continue cooking until desired doneness.

Rest the Steak

Transfer steak to a cutting board and tent loosely with foil. Rest for 6–10 minutes to allow juices to redistribute before slicing.

While the steak rests, combine softened butter, chopped parsley, lemon zest, a pinch of salt and pepper in a small bowl. Mix until smooth and form into a log on plastic wrap if desired. Slice a pat to place on the hot steak just before serving.

After removing the steak from the pan, reduce heat to medium and add finely chopped shallot. Sauté 30–45 seconds in the steak fond. Deglaze with 1 tbs red wine or an equal amount of beef stock, scraping up browned bits. Add 1 cup beef stock and fresh thyme; simmer to reduce by about half (5–7 minutes). For a glossier sauce, whisk in 1 tbs cold butter off the heat. If thicker sauce is desired, mix 0.5 tsp cornstarch with 1 tbs cold water and whisk into simmering sauce; simmer 1–2 minutes. Taste and season with salt and pepper.

Slice the rested sirloin against the grain into 1/4- to 1/2-inch slices. Arrange on a warmed plate, top with a pat of compound butter (optional) so it melts over the steak, and spoon pan sauce alongside or over the steak. Garnish with chopped parsley and serve with a lemon wedge.