Kitchen notes · a little help before you start
Sirloin Steak with Garlic Butter
Sirloin with garlic butter is inviting as the soft butter melts over the browned surface. Fresh herbs give the steak a fragrant finish, with a little garlic in each buttery bite. Slice through the rested meat and catch some of the melting butter along its edges.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Dry the steak first
Pat each steak dry before seasoning and placing it into the hot, oiled heavy pan.
2. Sear in one layer
Keep the steaks in a single layer, browning both sides and checking the center with a thermometer.
3. Rest before slicing
Let the steaks rest off the heat before adding garlic butter and slicing for serving.
Get to know the ingredients
Sirloin steak
Sirloin is the listed cut, seasoned on both sides before its skillet cooking to your preferred doneness.
Softened butter
Softened butter is mixed with minced garlic, herbs, salt and pepper while the steak cooks.
Fresh herbs
The list suggests thyme, parsley or chives for the butter, with additional herbs available for the garnish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Sirloin Steak with Garlic Butter
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Butter over rested steak
Dollop garlic butter onto the rested steaks, slice and add the optional additional fresh herbs before serving.
A little more help as you go
Use a heavy pan
The directions specify a large cast-iron skillet or another heavy pan for the initial steak sear.
Thermometer guides doneness
Use a thermometer for your preferred doneness; the directions recommend medium at the stated internal temperature.
A few questions you might have
When is the garlic butter mixed?
Stir the butter, garlic, herbs, salt and pepper together in a bowl while the steaks are cooking.
Does the steak rest before or after slicing?
Rest it off the heat first, then add the butter and slice before serving with optional extra herbs.
Can I use parsley in the butter?
Yes, parsley is among the listed fresh herb choices, alongside thyme and chives for the garlic butter.
What doneness should I aim for?
The directions recommend medium, giving 145 degrees F while allowing a thermometer check for your desired doneness.
Should I add the butter while searing?
The prepared garlic butter is added as a dollop after the cooked steaks have rested off the heat.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.