Sirloin Steak with Herb Butter
The cow's sirloin is in the sub primal posterior, behind the short loin, from which the porterhouse and T-bone are cut. This top sirloin steak is exquisite. It has incredible flavor, is easy to cook, and quite versatile. It is pretty lean, so it's best served medium rare.
- Make the herb butter. Combine some room temperature butter with minced garlic and fresh herbs. I don't have a recipe for this, just follow your heart. I used thyme, rosemary, oregano, and parsley. Finely minced, along with several cloves of garlic, and folded into soft butter. It can be refrigerated until you need it, or kept out at room temperature. I rather like that cold melting butter over the warm steak.
- Preheat your oven to 450º.
- Pat room temperature steak dry and season well with s & p.
- Heat some oil in a cast iron over high heat. Add the sirloin and sear for 3 minutes, undisturbed.
- Flip it, then stick the pan in the hot oven for about 5 minutes, or until the internal temperature is 125º (for medium rare).
- Let rest for at least five minutes. Slice and top with herb butter.
Sizzle sizzle, baby. This steak is absolute perfection. Tender, juicy, and so delicious.