This Garlic Butter Sirloin Steak is melt-in-your-mouth delicious. Juicy sirloin steak sears before homemade garlic herb butter is added, bringing extra flavor to this quick steak recipe.
Is there anything better than a steak made at home that tastes like something you’d enjoy at a steakhouse? To be honest with you, this Garlic Butter Steak recipe is that and more.
Not only is it wonderfully meaty and garlicky, but it also feels special and fancy without requiring a ton of time, effort or skill. (Hello, at-home date night!)
What's In This Article
Pan Seared Steak
You can just make one for yourself or make several for a crowd to enjoy. (Just be sure that you’re following the instructions because an overcrowded pan yields a less-than-perfect steak.)
It also pairs with so many different side dishes, making it the perfect centerpiece for any special meal you want to make and share.
Also, the garlic butter is excellent on bread! So use the extra butter on a slice of toasted bread and serve it alongside your steak to sop up more of the juices.
Garlic Butter Sirloin Steak Ingredients
- Top sirloin steak—the sirloin is a primal cut of beef and is divided into two halves—the top sirloin and the bottom sirloin, which refers to the location of the meat on the animal. The top sirloin steak is flavorful and meaty. It’s excellent for both grilling and skillet cooking, which is why we’re using it here.
- Salt and pepper—you’ll need both to season your steak and some additional salt for the garlic butter. As a rule of thumb, I like to use about a teaspoon of medium-grain kosher salt for every pound of steak. Do the black pepper by eye.
- Unsalted butter—this serves as the base for the homemade herb butter. I like to use unsalted butter because then I can control the saltiness.
- Garlic—freshly minced, please and thank you. While the pre-minced stuff is great, fresh garlic that you mince yourself will have stronger flavor, and we want that in this steak recipe.
- Lemon—we’re using the zest of a single lemon, and it gives a little pop of citrus and acidity to the butter! SO good.
- Fresh parsley—you need a lot of this and more for garnish. Be sure to chop it up finely for the butter.
How to Cook Sirloin Steak
- Make the garlic butter. Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.
- Let steaks come to room temperature. About 30-45 minutes before cooking, remove the steaks from the fridge and let them warm up a bit.
- Heat the skillet. Warm a cast iron skillet over high heat a few minutes before you’re ready to cook the steak. You want it screaming hot because this will get a good sear and caramelization on the outside of the steak, which provides both flavor and texture.
- Season steak. As the cast iron skillet heats, season the steak with salt and pepper. If the steak is thicker, remember to get the sides, as well as the top and bottom.
- Cook the steak. Sear the steak. Flip with tongs and cook for more. This will get you close to rare or medium rare, depending on the thickness of your steak. If the steak has a fat cap, be sure to sear this part, too, for a few minutes so it caramelizes.
- Lower heat and add butter. Lower the heat to medium and add the garlic butter on top of the steak. Baste for another few minutes, or until the steak reaches your ideal temperature.
- Let rest and serve with more butter. Remove the steak from the pan, and let rest for 10-15 minutes under foil. Serve with another tablespoon of the garlic butter, and enjoy with your favorite sides!
Storage and Freezing
Make the garlic butter ahead of time! Not only will this make it easier on you to dollop it onto the steak, but you won’t be trying to make it while also cooking the steak at the same time.
If you have leftover steak, store it in an airtight food storage container in the fridge for up to 2-3 days.
To eat leftover steak, I remove it from the fridge 30-45 minutes beforehand and let it come to room temperature and serve it like that instead of reheating it because the steak can overcook. If you want to reheat the steak, add it to a hot skillet without any additional butter and cook.
You can freeze the garlic herb butter if you wrap it tightly (and 2-3 times) for up to 3 months.
Tips and Tricks
- Use cast iron. It’s heavier than a regular skillet and conducts heat super well. You’ll get an amazing sear on your steak(s) if you use one.
- An instant-read meat thermometer comes in clutch! If you don’t have one of these, please seek one out and use it whenever you cook meat at home.
- Cook to temperature… but keep in mind that the steak will continue cooking after you remove it from the skillet. Pull the steak when it’s 5-10 degrees of your desired temperature.
- Don’t be shy about the garlic butter. We add it to the top of the steak to baste, and we want it to be utterly decadent. It’s going to add a burst of garlicky goodness with each bite.
- Use the right cut of meat. Top sirloin steak is where it’s at for this recipe. You could also use another cut of steak that’s great for searing, like a ribeye or a New York strip.
More Juicy Steak Recipes
Garlic Butter Sirloin Steaks
Make the Garlic Butter
- Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.
- Use a hand mixer or a rubber spatula to stir to combine.
- Roll into a log or transfer to a storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking the steak shortly after mixing it.
Cook the Sirloin Steaks
- About 30-45 minutes before cooking, remove the steaks from the fridge and let them come to temperature.
- Warm a cast iron skillet over high heat. (You want it screaming hot because this will get a good sear and caramelization on the outside of the steak, which provides both flavor and texture.)
- As the cast iron skillet heats, season the steak with salt and pepper on all sides.
- Place the steak in the middle of the skillet dry. Do not add the butter yet, and do not overcrowd the pan.
- Sear the steak for 4 minutes, then flip and cook for another 2. This will get you close to rare or medium rare, depending on the thickness of your steak. If the steak has a fat cap, be sure to sear this part, too, for a few minutes so it caramelizes.
- Lower the heat to medium and add 2 tablespoons of the garlic butter per steak. Baste for another 2-3 minutes, or until the steak reaches your ideal temperature.
- Remove the steak from the pan, and let rest for 10-15 minutes under foil.
- Serve with another tablespoon of the garlic butter, and enjoy with your favorite sides!
Medium rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium well (light pink center): 150°F
Well done (cooked entirely through): 160°F