How to Cook Sirloin Steak: Pan-Seared

Season heavily. Sprinkle 1.5 tsp Coarse Kosher Salt and 1 tsp Cracked Black Pepper over both sides of the 2 (10 oz) Top Sirloin Steaks. Note: Salt needs time to dissolve into the meat's surface moisture.

Heat the pan. Place your skillet over high heat and add 2 tbsp Avocado Oil. Wait until the oil is shimmering and just starting to wispy smoke.

The initial sear. Lay the steaks into the pan, laying them away from you to avoid oil splatters. Cook for 3 to 4 minutes without moving them.

Turn the steaks over. You should see a deep, mahogany colored crust. Note: If it's pale, give it another minute.

Lower the heat. Reduce the burner to medium high. This prevents the outside from burning while the middle catches up.

Add aromatics. Toss in 3 tbsp Unsalted Butter, 3 cloves smashed garlic, and 3 sprigs of Fresh Rosemary or Thyme. Wait for the butter to foam and turn slightly nutty.

The butter baste. Tilt the pan slightly so the butter pools at the bottom. Use a spoon to pour that liquid gold over the steaks repeatedly for 2 minutes.

Check for doneness. Use a meat thermometer to hit 135°F (57°C) for medium rare. The meat should feel firm but springy like the pad of your thumb.

The crucial rest. Remove the steaks to a cutting board. Note: Resting allows the muscle fibers to relax and reabsorb the juices.

Slice and serve. Cut against the grain into thick strips to ensure every bite is tender.