Gordon Ramsay-Style Sirloin Steak
A restaurant-style pan-seared sirloin steak with a rich golden crust, garlic butter, rosemary, and thyme.
Ingredients
- 2 top sirloin steaks 8 to 10 ounces each and 1 to 1½ inches thick
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon avocado oil canola oil, grapeseed oil, or vegetable oil
- 3 tablespoons unsalted butter
- 3 garlic cloves lightly smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Flaky sea salt optional, for serving
Instructions
- Remove the sirloin steaks from the refrigerator 20 to 30 minutes before cooking. Pat the steaks completely dry with paper towels.
- Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
- Heat a cast-iron skillet or heavy-bottomed skillet over medium-high heat for 3 to 5 minutes, until very hot.
- Add the oil and heat until it shimmers.
- Carefully place the steaks in the skillet. Do not move them for 3 to 4 minutes, until a deep golden-brown crust forms.
- Flip the steaks and cook the second side for 2 to 4 minutes, depending on thickness and desired doneness.
- Reduce the heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the skillet.
- When the butter melts and begins to foam, tilt the skillet slightly. Use a spoon to baste the steaks continuously with garlic-herb butter for 1 to 2 minutes.
- Check the internal temperature using an instant-read thermometer. For USDA minimum food safety guidance, cook whole cuts of beef to 145°F / 63°C and rest for at least 3 minutes.
- Transfer the steaks to a cutting board or warm plate. Rest loosely covered with foil for 5 to 10 minutes.
- Slice the steak against the grain. Spoon the garlic-herb butter over the sliced steak and finish with flaky sea salt, if desired.
Notes
- Choose thick steaks: Steaks that are 1 to 1½ inches thick are easier to sear without overcooking the center.
- Dry steak is essential: Patting the steak dry supports better browning and a stronger crust.
- Do not overcrowd the pan: Cook in batches if needed so the skillet stays hot.
- Use high-smoke-point oil: Add butter only after the initial sear to prevent burning.
- No cast-iron skillet? Use a heavy stainless-steel skillet.
- Herb substitution: If you do not have fresh rosemary and thyme, omit them rather than using dried herbs in the hot butter.
- Food safety: The USDA recommends a minimum of 145°F / 63°C for whole cuts of beef, followed by at least 3 minutes of rest.fsis.usda+1
- Leftovers: Refrigerate cooked steak within 2 hours and use within 3 to 4 days. Reheat gently to avoid overcooking.