Sirloin Steak With Herb Butter
These perfectly pan-seared and baked sirloin steaks are juicy and moist, best part is it’s topped with a great herb butter which brings incredible flavor. (Jump to Recipe)
Photos updated: Jan. 19, 2021
The herb butter is a combination of a few simple ingredients I had in the garden. I chopped the herbs up and mashed them into half a stick of room temperature butter. It was refrigerated for about 30 minutes while the steak cooked. Once the steaks are topped with the herb butter, it starts to melt almost immediately and that is when you can smell the aroma of the fresh herbs.
The key to forming the nice brown crust on these sirloin steaks is heating the pan for a few minutes until it sizzles. For this recipe I highly recommend using a well-seasoned cast iron skillet because you can heat this skillet up really hot! Once you’ve cooked with one of these skillets, you’ll never want to go back.
Here are a few of my favorite side dishes to pair this dish with:
Sautéed Broccolini With Sliced Almonds
Rosemary-Parmesan Butternut Squash
Have you made this Sirloin Steak With Herb Butter? Tag @fettysfoodblog and #fettysfoodblog on Instagram. I’d love to see your creation!
Sirloin Steak With Herb Butter
These perfectly pan-seared and baked sirloin steaks are juicy and moist, best part is it’s topped with a great herb butter which brings incredible flavor.
Ingredients
For the Herb Butter:
- 4 tbsp unsalted butter at room temperature
- 2 tsp chives, minced
- 1 tsp rosemary, minced
- 1 tsp parsley, minced
For the Steak:
- 4 sirloin steaks, about 1-inch thick and 4 oz each
- 2 tbsp avocado oil (or high-heat oil like vegetable or canola)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
For the Herbed Butter:
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Add all ingredients to a medium bowl and mash with a fork until combined. Scoop the herbed butter onto a sheet of parchment or wax paper. Roll and shape it into a thick log. Twist the ends of the paper to seal. Refrigerate until firm, about 30 minutes.
For the Steak:
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Leave the steak out at room temperature for 30 minutes prior to cooking. Pat the steaks down with a paper towel to dry them completely. Season with salt and pepper.
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Preheat oven to 400 degrees F.
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In a large, oven-proof skillet (preferably cast iron skillet), heat avocado oil over medium/high heat. Once skillet is hot, add the steaks, make sure they are not being crowded in the pan. Cook steaks 2-3 minutes per side. Place cast iron skillet into preheated oven. Continue to cook for 5-6 minutes for medium/rare. 6-7 minutes for medium. 7-9 minutes medium/well done.
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Remove from oven and let steaks rest for at least 5 minutes before serving. Top with herb butter slices and serve.
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Thank you for dropping by my blog.