Seared Sirloin Steak with Garlic Butter

By sschwartz

Ingredients

• Garlic Butter:
• 3 medium cloves garlic, peeled and degermed
• 1/2 teaspoon fine sea salt or kosher salt
• 3 ounces unsalted butter, soft
• 2 teaspoons fresh herbs (thyme, italian parsley, tarragon), chopped fine
• zest and juice of one lemon
• 1/4 teaspoon fresh black pepper
• Steak:
• 4 8-10 ounce boneless sirloin steaks, about 1-inch thick
• 2 TBSP vegetable oil

Details

Servings 4

Preparation

Step 1

Mince garlic and mash to a paste with salt using a heavy knife. Combine with remaining ingredients and blend. Roll into a 6-inch log in a sheet of plastic wrap, twisting the ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

Remove steaks from refrigerator and let sit at room temperature for 20 minutes. Season steaks well with salt and pepper. Heat large sauté pan over high heat, add oil, then add steaks. Cook 3-4 minutes until deep golden brown, then turn and cook on the other side 3-4 minutes, for medium rare. Divide compound butter into 4 equal pieces and place one disk on each steak. Allow to rest in pan for 2 minutes, then serve.