Juicy Pan-Seared Sirloin Steak

Remove the steaks from the refrigerator 45 minutes before cooking. Pat completely dry with paper towels. This step is essential for achieving a proper crust. Season generously on all sides with salt and pepper, pressing it into the surface.

Place a heavy skillet (cast iron is ideal) over medium-high heat. Allow it to heat for several minutes until very hot.

Add the oil and let it shimmer. The pan must be hot before the steak goes in as this ensures caramelization rather than steaming.

Add the steaks to the pan and do not move them. Sear for 3 minutes, until a deep golden-brown crust forms. If the steak sticks when you try to lift it, it’s not ready to flip. Flip and sear the second side for a further 3 minutes.

Reduce heat to medium. Add the butter, crushed garlic, and thyme to the pan. As the butter melts and begins to foam, tilt the pan slightly and spoon the butter continuously over the steaks for 1–2 minutes.

Cook to your preferred doneness: 130–135°F for medium-rare or 138–140°F for medium.

Transfer the steaks to a cutting board and let rest for 10 minutes. Resting allows juices to redistribute, keeping the steak moist and preventing excess pooling when sliced. Once rested, slice the steak against the grain.

Stir the chopped parsley into the warm butter. Return the sliced steak to the pan, spoon the garlic herb butter over the sliced steak. Finish with extra parsley and a light sprinkle of flaky sea salt before serving.

Enjoy!