Top-ranked recipe named "Butter seared sirloin"
This is my go to, never fail, always fabulous steak. Just a few ingredients is all you need to show case the flavor of the meat. Juicy and satisfying! Make sure you make an extra for lunch the next day. Just slice leftovers thinly and put on top of a spinach salad with blue cheese crumbles!
"Love this recipe. I only had kosher salt on hand (so used a little less) but will be picking up the sea salt the next time I'm at the grocery store. My husband loved it, too. Definitely went in our recipe box! Thanks!"- aleynarosebaggott
Pat steaks dry and set on clean plate. Mix all seasonings together and distribute evenly and press into all sides of steaks. Put steaks aside for 10 minutes to take the chill off. Put butter and olive oil into saute pan over med-med high heat. When pan is hot, add steaks and leave alone! If you mess with your steaks they will not develop a crust and your steaks will not sear. For a one inch steak, turn after 5 minutes and cook the other side for an additional 4 minutes for a medium rare steak. Place steaks on plate and let rest for 10 minutes. Pour any extra juices from pan on top and enjoy!
dmcmil4911 8 months agoNice taste
Das005 1 year ago
daniela_bianchetti_5 1 year agoExcellent steak! Love the simplicity of ingredients. I paired it with Quinoa tomato salad with arugula pesto and it was a winning combination!
LovelyLala27 2 years ago
erindoes 2 years ago
aleynarosebaggott 2 years agoLove this recipe. I only had kosher salt on hand (so used a little less) but will be picking up the sea salt the next time I'm at the grocery store. My husband loved it, too. Definitely went in our recipe box! Thanks!
charlinde 2 years agoHi Guys! I have not been on in a long time! I believe my recipe was supposed to be two teaspoons and not tablespoons. I adjusted the recipe. Also, did you use regular table salt? If so, it WILL be WAY to salty. I use very course sea salt and cracked pepper, big in flavor. You can also adjust the salt and pepper to your own preference of course. I LOVE the buttery crust this makes on the steak. Searing a steak in butter is still my favorite way to make a steak! Mouth watering just thinking about it! :) ENJOY!
noridagrrl 2 years ago
FuzzySapiens 2 years agoI can't imagine using ALL that salt for two tiny steaks. I used 2 teaspoons each of salt, pepper, and garlic powder for 3 times the amount of steak (2.5 lbs) and it was still a bit salty. The ingredients are good, the cooking technique is good, but the proportions on the rub are WAY off. The steak turns out much juicer if you let it marinate for at least an hour. It gives the salt time to penetrate deep into the meat, and then gives the meat the chance to reabsorb the fluid that's drawn out. A shorter rest will only draw fluid out, leaving the steaks drier. The butter and oil work wonders at producing a flavorful crust without drying out the sirloin, which is a leaner cut of meat. Next time I make this (with the adjusted amount of spices), I'm going to make sure I have some wine on hand to deglaze, because I think what's left behind would make an amazing pan sauce.
Crettenberger 2 years agoI used unsalted butter and it was perfect. I am sodium sensitive and this was good for me.