Sirloin Steak: Pan Seared with Garlic Butter

Ingredients:

• 1 (10-12 oz) sirloin steak, about 1-inch thick
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil or canola oil (high smoke point)
• 3 tablespoons unsalted butter
• 3 garlic cloves, smashed but left whole
• 2 sprigs fresh thyme or rosemary (optional)
• Fresh parsley, chopped (for garnish)

1. Prepare the steak:
   Remove the sirloin steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat it dry thoroughly with paper towels—dry surface = better sear.
2. Season generously:
   Season both sides of the steak liberally with salt and freshly ground black pepper. Don’t be shy here; the seasoning will enhance the flavor and help create that beautiful crust.
3. Heat the pan:
   Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Let it heat up until it’s very hot but not smoking. Add the vegetable oil and swirl to coat the pan evenly.
4. Sear the steak:
   Carefully place the steak in the hot pan. You should hear an immediate sizzle. Let it cook undisturbed for about 3-4 minutes to develop a deep, golden-brown crust. Resist the urge to move it around.
5. Flip and add butter:
   Flip the steak using tongs and immediately add the butter, smashed garlic cloves, and fresh thyme or rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted garlic butter. This bastes the steak with flavor and keeps it moist.
6. Cook to desired doneness:
   Continue cooking the steak for another 3-4 minutes for medium-rare (internal temperature about 130°F/54°C). Adjust time slightly for your preferred doneness—less time for rare, more for medium or well done. Use a meat thermometer for accuracy if you like.
7. Rest the steak:
   Transfer the steak to a warm plate and let it rest loosely covered with foil for 5-7 minutes. Resting allows the juices to redistribute, resulting in a juicy, tender bite.
8. Serve:
   Slice the steak against the grain for maximum tenderness. Drizzle with any remaining garlic butter from the pan and sprinkle with fresh chopped parsley for a pop of color and freshness.

• If your steak is thicker than 1 inch, you can finish it in a preheated oven at 400°F (200°C) for 3-5 minutes after searing.
• Use a cast-iron skillet for the best heat retention and crust.
• Basting with butter infused with garlic and herbs adds incredible aroma and richness.
• Serve with your favorite sides: roasted vegetables, mashed potatoes, or a crisp salad.