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Garlic and Chive Sirloin Steaks

Sirloin steaks pan seared in a cast-iron skillet then topped with garlic and chive butter.

25 people Yepped this recipe

servings: 2

total time: 1 hour

added on 07/22/2020

recipe by: Frankie

INGREDIENTS

1 TBSP olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 sirloin steaks, about 1/2-inch thick
2 TBSP unsalted butter, softened
1 large garlic clove, peeled and minced
1 tsp freshly chopped chives

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DIRECTIONS

In a small bowl mix together the oil, salt, and pepper.
Pat the steaks dry with a paper towel then rub the salt & pepper mixture all over both sides of the steak.
Let the steaks sit out a room temperature for about 30 minutes.
Heat a large cast-iron pan over medium heat for several minutes to allow the pan to get very hot.
Lay the steaks in the hot pan and allow to cook, undisturbed, about 2 minutes
Flip the steaks over and cook for 3 to 5 more minutes depending on how well you like it cooked (steaks will cook a little bit more as they rest).
Transfer steaks to plates and allow to rest for about 5 minutes.
In a small bowl mix together the butter, garlic, and chives. then dollop the top of the steaks with the butter mixture.

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Notes

Checking the Steak for Doneness: The best way to check the donenesss of the steak is to measure the internal temperature. Insert an instant read thermometer into the thickest part of the steak, avoiding any bone or fat, to get an accurate temperature reading.
Rare: Rare 125°F (51°C)
Medium Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium Well: 155°F (68°C)
Well Done: 160°F (71°C) or higher

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