Steak de surlonge au beurre à l’ail

Ingrédients

• 2 sirloin steaks
• kosher salt
• 2 Tablespoons vegetable oil
• 1/3 cup unsalted butter (divided)
• 4 cloves garlic (finely minced or grated)
• 1/4 cup white wine (see substitution options in notes)
• 1/4 teaspoon kosher salt (skip if using salted butter)

Préparation

1. 1

   Season steak: Season your steak generously with kosher salt on all sides. Place it on a wire rack over a baking sheet and refrigerate uncovered overnight.

2. 2

   Temper steaks: Set the steaks out at room temperature while you make the sauce.

3. 3

   Make butter sauce: Melt 1 tablespoon of butter in a small pan over medium-low heat. Add the garlic and cook until caramelized, about 1 to 2 minutes. Pour in the wine and simmer for 2 minutes. Reduce the heat to low and whisk in the remaining butter. Season to taste with salt.

4. 4

   Sear and baste: Heat the oil in a cast iron skillet (or heavy-bottomed pan) over medium-high heat; this will take at least 2 minutes. Sear the steaks for 3 minutes, then flip and spoon 1–2 tablespoons of the butter sauce over the top. Cook for another 3 minutes, depending on desired doneness. Baste the steak for the remainder of the cooking time by tilting the pan (use an oven mitt or towel to hold the handle) and spooning the accumulated juices and garlic butter over the steak.

5. 5

   Rest and serve: Remove the steaks to a plate and let them rest for 5 minutes before serving with the garlic butter sauce.