Sirloin Steak Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30 minutes before cooking and pat them dry with paper towels. This helps them sear evenly.

Season

Generously season both sides of each steak with the 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning into the meat.

Preheat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes.

Sear steaks

Add 2 tbsp olive oil to the pan and swirl. Place steaks in the pan without crowding. Sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and add 2 tbsp butter, crushed garlic cloves, and thyme sprigs to the pan.

Finish and baste

Tilt the pan slightly and spoon the melted butter and aromatics over the steaks (baste) while cooking another 3–5 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for desired doneness. Transfer steaks to a cutting board and loosely tent with foil; reserve pan drippings for the gravy.

Place the peeled and chopped potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

Drain the potatoes well and return them to the hot pot to allow excess moisture to evaporate for 1–2 minutes.

Heat 1 cup milk and 4 tbsp butter together until warm (do not boil). Mash the potatoes with a potato masher or ricer, then stir in the warm milk-butter mixture until smooth. Fold in 2 tbsp sour cream (if using). Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper to taste. Keep warm until serving.

After removing the steaks, pour off excess fat from the skillet, leaving about 3 tbsp of pan drippings and browned bits. Return the skillet to medium heat.

Sprinkle 2 tbsp all-purpose flour into the drippings. Whisk continuously for 1–2 minutes to form a roux and remove the raw flour taste; it should turn light golden.

Slowly whisk in 2 cups beef broth, scraping up browned bits from the pan. Add 1 tsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook 3–5 minutes until the gravy thickens to your preferred consistency. Taste and adjust seasoning. If too thick, whisk in up to 1/4 cup additional broth or water.

Strain the gravy through a fine-mesh sieve into a small saucepan for a silky finish, if desired. Keep warm until serving.

While potatoes are cooking, bring a medium pot of salted water to a boil. Add the carrots and blanch for 3 minutes. Add the trimmed green beans to the same pot and blanch both for another 2–3 minutes until vegetables are crisp-tender.

Drain vegetables and immediately plunge into an ice bath to stop cooking and preserve color. Drain again.

In a medium sauté pan over medium heat, melt 1 tbsp butter. Add the drained carrots and green beans and sauté 2–3 minutes to heat through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a squeeze of lemon if using and toss with 1 tbsp chopped parsley before serving.

Slice steaks against the grain if serving sliced, or serve whole. Spoon mashed potatoes onto each plate, place the steak beside the potatoes, and add a portion of vegetables. Spoon the warm gravy over the potatoes and a little over the steak if desired. Garnish with remaining chopped parsley.