Sirloin Steak

Ingredients

• 2 steaks (about 227–283 g each; 8–10 oz each), preferably 2.5 cm thicksirloin steaks
• 30 ml (2 tablespoons)olive oil
• 2 clovesgarlic
• 3–4 sprigsfresh rosemary
• 3–4 sprigsfresh thyme
• 1.25 ml (¼ teaspoon)salt, freshly ground
• 1.25 ml (¼ teaspoon)black pepper, freshly ground
• 28 g (2 tablespoons)butter, for finishing

Instructions

1. 1

   Season the steaks

   Sprinkle the steaks with the salt and freshly ground black pepper. Drizzle with olive oil and rub the seasoning gently over both sides.

2. 2

   Heat the pan

   Preheat a cast-iron grill pan over medium-high heat.

3. 3

   Cook the steaks

   When the pan is hot, add the steaks along with the fresh herbs and garlic. Cook for about 3–4 minutes per side for medium-rare.

4. 4

   Baste with butter

   Add a tablespoon of butter to each side of the pan. Spoon the melted butter over the steaks.

5. 5

   Rest and slice

   Take the steaks off the heat and leave them to rest for 5 minutes, then cut into thin strips.

6. 6

   Serve the steak

   Serve the slices hot with your preferred side dishes. Add extra fresh herbs as a garnish if you like.

What is sirloin steak?

Sirloin is a beef cut commonly cooked as a steak in American-style home cooking. It is often chosen for its beefy flavour and quick cooking time.

Here, the steaks are seared with rosemary, thyme and garlic, then finished with butter. The method keeps the ingredient list simple while building flavour in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 50g protein, 2g carbs, 36g fat.

Most of the protein comes from the sirloin, while the olive oil and butter provide most of the fat. The small amount of carbohydrate comes from the garlic and herbs. Add vegetables and a portion of potatoes or another starch to round out the plate.

Choosing the steaks

Thickness: Steaks about 2.5 cm thick suit the stated cooking time. If yours are thinner or thicker, the time needed may differ.

Preparation: Let the steaks sit out briefly while you gather the other ingredients, then season both sides evenly.

Getting a good sear

Hot pan: Preheating the cast-iron grill pan helps the meat brown when it goes in. Add the steaks only once the pan is properly heated.

Herbs and garlic: They cook alongside the beef and flavour the pan. Keep an eye on them as the steaks cook so they do not burn.

Checking doneness

Timing: The recipe gives about 3–4 minutes per side for medium-rare. Treat this as a guide, since steak thickness and pan heat affect cooking speed.

Resting: Leave the steaks off the heat for 5 minutes before slicing. This gives you a little time to prepare the rest of the plate.

Finishing with butter

Basting: Once the butter has melted in the pan, spoon it over the steaks as directed. This distributes the buttery, herb-scented pan juices across the surface.

Slicing: Cut the rested steaks into thin strips. Slicing across the visible muscle fibres can make each piece easier to chew.

What to serve with it

Vegetables: Pair the steak with a green salad or cooked vegetables for freshness and colour.

Starch: Potatoes, rice or bread make a more substantial side and can take up any juices on the plate.

Recipe notes & tips

• Pat the steaks dry before seasoning if their surfaces are damp.
• Have the garlic and herbs ready before the pan heats, so you can add them promptly.
• Use tongs to turn the steaks without piercing them.
• Spoon the melted butter over the meat rather than pouring it all in one spot.
• Rest the steaks for the full 5 minutes before slicing.
• Add extra herbs only when serving, if you want a fresher garnish.

Variations

• Add chilli: Include a pinch of chilli flakes with the seasoning for a little heat.
• Use other herbs: Swap the rosemary or thyme for another fresh herb you enjoy.
• Add lemon: Serve with a squeeze of lemon for a brighter finish.
• Try a different pan: Use a heavy frying pan if you do not have a cast-iron grill pan.
• Serve whole: Leave the steaks unsliced and let diners cut their own portions.

Common mistakes to avoid

• Crowding the pan: Cook the steaks with space around them so they can sear rather than steam.
• Starting in a cool pan: Preheat the grill pan over medium-high heat before adding the meat.
• Overcooking by the clock: Use the stated 3–4 minutes per side as a guide and account for steak thickness.
• Burning the aromatics: Keep the garlic and herbs under observation while the steaks cook.
• Skipping the rest: Leave the steaks for 5 minutes off the heat before slicing.
• Slicing too soon: Wait until after resting so the meat is easier to portion neatly.

How to store

Refrigerate leftover steak in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot, taking care not to cook it for longer than needed.

Frequently asked questions