Seared Sirloin with Herby Roasted Garlic Butter
Easy 30 minute dinner idea that will make you feel like a fancy steakhouse chef. Whole 30 friendly, & fits in the Mediterranean diet.
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.