Garlic Butter Sirloin Steak
Juicy, buttery, and packed with flavor—this garlic butter steak brings serious steakhouse energy with none of the stress. Ready in minutes, made with simple ingredients, and perfect for date night or Tuesday night.
Servings: 2
Calories: 433kcal
Ingredients
- 2 sirloin steaks
- kosher salt
- 2 Tablespoons vegetable oil
- ⅓ cup unsalted butter divided
- 4 cloves garlic finely minced or grated
- ¼ cup white wine see substitution options in notes
- ¼ teaspoon kosher salt skip if using salted butter
Instructions
- Season your steak generously with kosher salt on all sides. Place it on a wire rack over a baking sheet and refrigerate uncovered overnight.
- Set the steaks out at room temperature while you make the sauce.
- Melt 1 tablespoon of butter in a small pan over medium-low heat. Add the garlic and cook until caramelized, about 1 to 2 minutes. Pour in the wine and simmer for 2 minutes. Reduce the heat to low and whisk in the remaining butter. Season to taste with salt.
- Heat the oil in a cast iron skillet (or heavy-bottomed pan) over medium-high heat; this will take at least 2 minutes. Sear the steaks for 3 minutes, then flip and spoon 1–2 tablespoons of the butter sauce over the top. Cook for another 3 minutes, depending on desired doneness. Baste the steak for the remainder of the cooking time by tilting the pan (use an oven mitt or towel to hold the handle) and spooning the accumulated juices and garlic butter over the steak.
- Remove the steaks to a plate and let them rest for 5 minutes before serving with the garlic butter sauce.
Notes
- Dry brining the steaks (salting them overnight) is optional but highly recommended for a beautiful crust and juicy interior.
- An equal amount of dry vermouth or chicken stock can be substituted for the wine. Or add 2 tablespoons of lemon juice.
Steak Doneness Temperatures
- Rare: 120-125°F (49-52°C) - Cool red center, soft texture
- Medium Rare: 130-135°F (54-57°C) - Warm red center, slightly firmer texture
- Medium: 140-145°F (60-63°C) - Warm pink center, firm texture
- Medium Well: 150-155°F (66-68°C) - Slightly pink center, stiffer texture
- Well Done: 160°F (71°C) and above - No pink, firm throughout
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