Sirloin Steak Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add olive oil and swirl to coat.

Place steaks in the pan, flat side down, and sear without moving for 3–4 minutes until a deep brown crust forms.

Flip steaks and add 2 tbs butter, crushed garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter over the steaks (baste) for 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for desired doneness.

Transfer steaks to a plate, tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute. Reserve pan drippings for gravy.

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot. Shake the pot over low heat for 30 seconds to evaporate excess moisture.

Add 4 tbs butter and mash using a potato masher or ricer until mostly smooth. Heat the milk until warm (microwave or small saucepan) and add gradually while mashing until desired creaminess is reached. Stir in sour cream (if using), and season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

After removing steaks, place the skillet with reserved pan drippings over medium heat. If there is less than 3 tbs fat, add butter to reach 3 tbs.

Sprinkle 2 tbs flour into the hot fat and whisk constantly for 1–2 minutes until the roux is golden and smells toasted (this cooks out raw flour taste).

Slowly whisk in 500 ml beef stock, scraping up any browned bits from the pan. Bring to a simmer and cook 3–5 minutes until slightly thickened.

Stir in 1 tsp Worcestershire sauce and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If gravy is too thick, whisk in small amounts of water or stock to reach desired consistency. Keep warm until serving.

Bring a medium pot of salted water to a boil. Add carrots and cook 4 minutes; add green beans and cook an additional 2–3 minutes until vegetables are tender-crisp.

Drain vegetables and return to the pot. Add 1 tbs butter, 1/2 tsp salt and 1/4 tsp pepper. Toss to coat and keep warm until serving.

Slice steaks against the grain if desired. Plate a portion of mashed potatoes, top with sliced steak, and spoon warm gravy over the steak and potatoes. Add vegetables to the side. Garnish with remaining pan thyme if desired and serve immediately.