Perfect Pan-Seared Top Sirloin Steak
Ingredients:
- 2 top sirloin steaks (about 1-1.5 inches thick)
- 2 tbsp olive oil (or your choice of cooking oil)
- 3-4 cloves garlic, smashed
- 2 sprigs fresh rosemary (or thyme, if you prefer)
- 1-2 tbsp butter (optional, but makes it extra delicious)
- Salt and freshly ground black pepper to taste
Instructions:
-
Prep the Steak
Take your top sirloin steaks out of the fridge about 30 minutes before cooking to let them come to room temperature. This helps them cook more evenly. Pat them dry with a paper towel to remove excess moisture. -
Season
Generously season both sides of the steaks with salt and black pepper. Don’t be shy with the seasoning—it helps create that delicious crust. -
Heat Your Pan
Heat a heavy skillet (preferably cast iron) over medium-high heat until it’s very hot. Add the olive oil and let it shimmer but not smoke. -
Sear the Steak
Carefully add your steaks to the pan. You should hear a satisfying sizzle! Let them sear without moving them for about 3-4 minutes on the first side until you get a beautiful golden-brown crust. -
Flip & Add Aromatics
Flip the steaks and immediately add the smashed garlic cloves and rosemary sprigs to the pan. If using, drop in the butter now. As the butter melts, spoon it over the steaks to baste them—this adds amazing flavor. -
Cook to Desired Doneness
For medium-rare, cook for another 3-4 minutes, or until the internal temperature reaches 130-135°F. For medium, aim for 140°F, and for well-done, around 160°F. Use a meat thermometer for the most accurate results. -
Rest the Steak
Once your steak is done, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute and keeps the steak tender and juicy. -
Serve
Slice against the grain for the most tender results. Serve with your favorite sides like roasted veggies, mashed potatoes, or a simple salad.
Enjoy your perfectly cooked, juicy top sirloin steak!