The Best Way to Make Steak At Home

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If you love steak – like me! – then you will adore this recipe. This post includes all of my tips for achieving a deliciously tender, flavorful, restaurant-worthy Seared Sirloin with Herby Roasted Garlic Butter.

First things first: Get the Right Pan

A cast iron skillet is the absolute best tool for this job. I have & love this 10.25″ Lodge Cast Iron Skillet. It comes pre-seasoned & it’s cheap!

When the sirloin is seared on the piping hot cast iron, it creates a crust that is to die for. The rapid sear on both sides keeps the middle from overcooking, keeping it nice & red. If you prefer a more pink or (gulp) grey center, you can sear for a bit longer.

I’m including a few more options below too, for multiple sizes & with handle cover(s). You might want to grab the large set with the 6″ skillet to try my Boozy Peach & Blueberry Crisp Skillet recipe.

So – I know many people will say a grill is the best tool to cook a steak. And I do love a good grilled steak. However, we cannot always cook outside, due to long winters in Michigan. So this is a year-round solution.

Next Up: How to Pick Your Steak

Don’t overthink it, it’s really simple! Ready for my one rule? … “The thicker, the better.”

That’s all I look for. I go for a top or petite sirloin because they are thick & not too marbled or fatty. If you prefer a filet or ribeye, that’s up to you. But just remember to get it as thick as you can. The extra height leaves plenty of room for all of the juicy, melt-in-your-mouth, tender center. The thinner the steak is, the faster it will cook.

Finally: Time to Cook

The first step is crucial to the overall flavor of your dish. You must salt your steak the night before you cook it. I wasn’t sure about this, so I did a side by side test & found that it is an absolute necessity. The flavor & texture are so much better after relaxing in some salt overnight. If you’re not sure, try a side by side & let me know how it goes!

After the 24 hour salt-bath, it’s time to sear that bad boy. The recipe starts by letting the steak sit at room temp for a bit so it doesn’t seize too hard when you sear it. While it warms up, you have time to roast the garlic for the herby garlic butter sauce that will adorn your perfectly seared steak.

What to pair with Seared Sirloin

Obviously when we’re thinking about the Plate Method, this would be the protein that takes up 1/4 of our plate. So let’s look at some carb ideas & non-starchy vegetable side dish ideas to pair with the steak…

And of course don’t forget a good red wine! A glass a day is recommended on the Mediterranean Diet, so make sure you get your daily dose.

Okay, my mouth is officially watering! Have you tried this recipe yet? I cannot wait to hear what you think of it! Please tell me all about how it goes! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation & tag This & That on Instagram or Facebook.

Seared Sirloin with Herby Roasted Garlic Butter

Stephanie Ralya
Easy 30 minute dinner idea that will make you feel like a fancy steakhouse chef. Whole 30 friendly, & fits in the Mediterranean diet.
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Prep Time 1 day
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American, Mediterranean
Servings 4 Servings

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 T Extra Virgin Olive Oil
  • Salt
  • I head of Garlic
  • 4 T 1/2 stick Butter, room temperature (substitute ghee for Whole30)
  • 2-3 T Fresh Parsley Finely Chopped
  • 3 T Cooking Fat Butter, Ghee, or Avocado Oil
  • 1 lb Sirloin as thick cut as possible

Instructions
 

  • Always salt your steak 24 hours before cooking. Remove from packaging & pat with a paper towel. Salt all over, all sides, & leave in a deep dish (like a loaf pan), uncovered, in your fridge overnight.
  • Preheat oven to 400F. Set butter in a medium bowl on top of oven to warm if not already room temp. Take sirloin out of the fridge to start warming up.
  • With the head of garlic intact, chop the tips of the cloves off, about ¼”, so they’re all exposed. Bathe the head in a glug of olive oil. Set garlic in an oven safe dish, cut side up, & sprinkle a heavy pinch of salt over top. Roast for 15 minutes, until the tips start to brown.
  • Remove the garlic from the oven & let cool for a few minutes. Carefully dump the cloves into the 4 T of softened butter, (the cloves will pop up if you squeeze from the bottom). How much garlic you use is up to you … I typically use at least half of the head. Smash & break up the garlic cloves using a fork.
  • Add the chopped parsley & a pinch of salt (two if you used unsalted butter). Stir until well combined. Place in fridge to firm up for a few minutes, while you sear the steak.
  • After the butter is ready & cooling, preheat a cast iron skillet over high heat. Add 3 T of your preferred cooking fat & let melt.
  • Once the pan is hot & the butter is sizzling, place steak in the skillet. Sear steak according to thickness. If steak is only 1” thick, sear for 60-90 seconds per side for rare-medium rare. If steak is closer to 2”, sear for 90-120 seconds per side. Turn the burner off & let pan sit on the warm stove. If you’re concerned about it cooling too quickly, make a quick tent with foil to trap some heat. Do not disturb the steak for 5 minutes.
  • Serve sirloin immediately, cutting into four equal portions & adding a spoonful of garlic butter on top.
  • Enjoy!

Notes

  • Here is the Cast Iron Skillet I use
  • Cooking time / temp … if you like steak more towards the Well Done end of the spectrum, sear for an extra 30 seconds per side & make a tent out of foil with a small hole at the top. Before you secure the tent onto the skillet, place a meat thermometer in the thickest part to monitor internal temp. Medium = 145F, Well Done = 160F. If the steak isn’t rising in temperature, consider placing skillet in the warmed oven, but be careful as this may cook the steak very quickly.
  • Side dish idea: I like to eat Steak & Roasted Bite-Size Potatoes together, so  I will throw the head of garlic on the pan to roast with the potatoes. You could use this concept with any roasted veggies to pair with the steak.
Keyword 30 minutes, cast iron, easy, healthy, kid-friendly, simple, whole 30, whole30

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