Sirloin Steak with Garlic butter

By Addie

"I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful."

Ingredients

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 1/2-inch thick sirloin steaks
• Coarsely ground salt and pepper to taste

Preparation

Step 1

In a small saucepan, melt butter and add in garlic powder and minced garlic. Set aside.

Heat a bit of oil in a frying pan over medium heat.

Sprinkle steaks with salt and pepper.

Place steaks in frying pan and pour in the garlic butter mixture.

Cook for 4-5 minutes on each side, until done.

Serve on a warmed plate with a nice side of vegetables.

TO GRILL:

Preheat an outdoor grill for high heat. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
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REVIEWS: (489)

I'm not a big fan of steak, but this is absolutely delicious. Goes well with mashed potatoes with parsnips, and any side vegetable. My fiance loves it!

OMG! Simple and Fantastic. Preheated pan to 450 in oven, placed on high burner and seared 45 sec to a min on each side seasoned with pepper and salt. Placed back in over for 2:30 each side, let rest for a few perfect med rare steaks with RAVE REVIEWS. I'm a STUD again in the house! LOL. Thanks great recipe.

Let me tell you, as a college student looking for quick and tasty meals this was simply amazing. I bought about a pound of boneless top sirloin and adjusted everything so that it would fit with a pound of meat. I didn't really make any changes to add my own flavor to the recipe but I did use garlic powder with some herbs mixed in, and I used a George Foreman Grill. 5 minutes in the good ol' GF Grill and they were done to my liking. Quite possibly some of the best tasting steak I have ever had and it only took about 15-20 minutes from fridge to my stomach. As a side note I'd like to recommend a good Fat Tire beer to go along with it, simply tasty!

Wow! This is restaurant quality. We used NY strips that came out great. For the butter I used about 1/3 c. with 1 & 1/2 tsp. of minced garlic in the jar, 1/2 tsp. of garlic powder, and 1/4 tsp. dried parsley. I let it get to room temp. and made a paste. I put it back in the fridge while the steaks were on the grill. Once they came off, I let the butter melt over them.

Here is what I do I take garlic clove mince them then add salt on them and run knife over them back and forth until paste is formed then and to butter(not melted)I throw in chopped fresh parsley and refrigorate. I add a pat or scoop to hot steaks and butter melts as it rests. Nice presentation YUM

Our local grocery store had sirloin steaks on sale for $2.99 a pound, so I got two good steaks for $2.12 and they were as tender as any more expensive steaks I've ever fixed! I rubbed them with meat tenderizer and cracked black pepper, and let them rest on the counter for about an hour. Then heated a cast-iron skillet and threw a little salt in the pan, seared the steaks about 4 or 5 minutes per side until they released from the pan. This gave them a nice browned crust while the inside remained fork-tender. Didn't change a thing about the sauce, these steaks were awesome!

Thank you for posting this recipe. My hubby and I found it to be wonderful. I used it on filet mignon for a special occasion and not a morsel was to be found afterwards. I also added chopped fresh chives and parsley to the butter. Just a little tip: During the holiday season, I used a recipe very similar to yours to make refrigerated crescent rolls. After unrolling the crescent rolls flat on a baking sheet, I brushed on a little of a mixture similar to this, and everyone went wild. Of course we had turkey and ham (no need for garlic), and the cresent rolls were a lively surprise & hit. I also tried this on broccoli and it was lucious.

Try brushing the garlic butter onto the steaks the entire time they are grilling. Great on any kind of steak. Grew up grilling steaks this way.

Delicious! The only thing I would do differently is use less butter to give it a thicker consistency, about a third of a cup instead of half of a cup. When I made it the second time I did that and it turned out great. Much better than when I used the original recipe.

We are strictly a "tenderloin" steak family, but my sister bought us a bunch of sirloin steaks that I had no idea what I was going to do with. I tried this recipe (I tenderized the steaks first though) & we could not believe the results. Even my husband agreed that we have had some tenderloin that was not this good!

Very flavorful! No need for steak sauce prepared this way. I used 1/3 cup butter, garlic salt instead of powder (just ran out of powder) and bottled garlic instead of fresh. It was delicious! Thanks for a great EASY recipe!

WARNING!: Very unhealthy! But fine to eat once in awhile ... This made my house smell AMAZING! My fiance absolutely loved it. We do not have a grill so what I did was sprinkle sea salt and pepper on both sides of the steak, placed on a cookie sheet, place baby bella mushrooms all around then covered it all in the garlic butter sauce. I then covered it with tinfoil and baked at 425 for 25 minutes, then 5 min. on broil. The whole thing was amazing! Served with homemade mashed potatoes and garlic/mushroom sauteed green beans (my own Recipe!) Delicious

Super easy on the george foreman grill and very tasty. We love garlic, so it was wonderful! Thanks for the easy recipe!