Sirloin Steaks
Ingredients
2 small 2” thick sirloin steaks
Salt & Pepper
Olive oil
8 tablespoons butter
Rosemary
2 cloves crushed garlic
Directions
- Salt the steaks about an hour before cooking and let it sit out to come to room temperature. These are thick cuts, so go a little heavier than you usually would.
- Season with crushed black pepper and rub lightly with olive oil about 10 minutes before cook time.
- Sear the edges first. Then cook 5 minutes each side, which should get you close to temperature: 135-137 degrees Fahrenheit.
- Add a stick of butter, rosemary, and a few cloves of crushed garlic in the pan with the steak drippings. Spoon over the steak once it melts down.
- Once your steaks are at temp, remove from the pan. Add some red wine to the pan with the drippings and let it reduce for a sauce if you like. Thicken to liking and strain.
Notes
- I had frozen compound butter to use up and chimichurri sauce left over from a chicken dish earlier in the week so I used that for a sauce instead of doing the reduction.
- recipe from our friend SerraTheBoneDaddy