Description
Ready to nail that restaurant-worthy sirloin strip steak right in your kitchen? This foolproof recipe delivers a perfectly juicy, crusty steak every single time. I’ve tested this method hundreds of times (tough job, but someone had to do it! 😉), and it never fails to impress.
Ingredients
Scale
- 1 (1½-inch thick) sirloin strip steak (about 1–1.5 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high-heat cooking oil (like avocado or grapeseed)
- 4 tablespoons unsalted butter
- 4 garlic cloves, peeled and smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Remove your strip steak from the fridge 30-45 minutes before cooking to reach room temperature. Pat it dry really well with paper towels (moisture is the enemy of a good crust!).
- Season generously with salt and pepper on all sides, including the edges. Don’t be shy – some will fall off during cooking.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s smoking hot (about 5 minutes).
- Add oil to the pan – it should shimmer immediately.
- Carefully place your steak in the pan. Let it sear undisturbed for 4-5 minutes until a beautiful brown crust forms.
- Flip once and cook for another 3-4 minutes.
- Add butter, garlic, and herbs to the pan. Once butter melts, tilt the pan slightly and start basting! Spoon that gorgeous butter over the steak continuously for about 1-2 minutes.
- Check internal temperature:
- Rare: 125°F
- Medium-rare: 135°F (my recommendation!)
- Medium: 145°F
- Medium-well: 150°F
- Transfer to a warm plate and let rest for 5-10 minutes (no cheating – this step is crucial!).
- Slice against the grain and serve with those flavorful pan juices.
Notes
- Your pan needs to be HOT – if you’re not setting off smoke detectors, it’s probably not hot enough (kidding… kind of! 😅)
- Use tongs to handle your steak – no forks allowed!
- The finger test works great for checking doneness, but a meat thermometer is foolproof
- Let your steak rest on a warm plate, not a cold one
- Don’t forget to pour those buttery pan juices over the sliced steak before serving