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is pan-seared Petite Sirloin steak is tender and juicy with delicious garlic butter flavors! It’s cooked to caramelized perfection for a satisfying steak dinner you can easily prepare.
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Pan-seared Top Sirloin Steak

This pan-seared Petite Sirloin steak is tender and juicy with delicious garlic butter flavors! It’s cooked to caramelized perfection for a satisfying steak dinner you can easily prepare.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 top sirloin steaks 1 1/2-2 pounds, at least 1 inch thick
  • 1 teaspoon coarse salt or to taste
  • 1 teaspoon black pepper freshly ground, or to taste
  • 2 tablespoons canola oil or other high-temperature oil, divided
  • 1 tablespoon unsalted butter or clarified butter
  • 2 cloves garlic minced (2 teaspoons)
  • fresh thyme sprigs or rosemary sprigs (optional)

Instructions

  • Remove the steaks from the refrigerator 30-60 minutes ahead of time for even cooking and more tender meat.
  • Place a large cast iron skillet on high heat for 5-7 minutes until very hot. Turn on your ventilation/exhaust fan.
  • Pat dry the steaks with paper towels. Rub all sides with 1 tablespoon of oil followed by the salt and pepper.
  • Add remaining 1 tablespoon oil to the pan and swirl to coat. Using kitchen tongs, carefully place the steaks in the hot skillet.
  • Sear for 2 minutes without moving. Then flip and sear the other side for 2 minutes more.
  • Reduce heat to medium. Add the garlic, butter and optional herbs to the pan. Continue cooking, flipping the steaks every minute or so and spooning pan juices on top to baste the meat.
  • Check doneness by inserting an instant-read thermometer into the center of the steak. I recommend cooking to medium doneness or 140°F.
  • Once the steak is at your desired doneness, remove to a plate or carving board. Tent with aluminum foil and rest undisturbed for 5 minutes.
  • Slice crosswise against the grain to serve and spoon pan juices on top.