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.
- 4 tbsp unsalted butter at room temperature
- 2 tsp chives, minced
- 1 tsp rosemary, minced
- 1 tsp parsley, minced
- 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
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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.
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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.