Ingredients:

  • 2 (6-8 ounce/170-225g) Sirloin Top Steaks, about 1 inch thick
  • 1 tablespoon (15ml) Olive Oil
  • 1 teaspoon (5g) Kosher Salt
  • ½ teaspoon (2.5g) Freshly Ground Black Pepper
  • 4 tablespoons (57g) Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 2 tablespoons (30ml) Fresh Parsley, chopped
  • 1 tablespoon (15ml) Fresh Thyme Leaves, chopped
  • ½ teaspoon (2.5g) Lemon Zest
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
  2. In a small bowl, combine softened butter, minced garlic, parsley, thyme, lemon zest, and red pepper flakes (if using). Mix well with a fork until evenly combined.
  3. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  4. Place steaks in the hot skillet and sear for 3-4 minutes per side, or until a deep brown crust forms.
  5. Reduce heat to medium. Add the garlic-herb butter to the skillet. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter for 2-3 minutes, or until the internal temperature reaches your desired level of doneness (see temperature guide below).
  6. Use a meat thermometer to ensure the steaks reach the desired internal temperature: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  7. Remove steaks from the skillet and let rest for 5-10 minutes before slicing against the grain and serving. Spoon any remaining garlic-herb butter over the sliced steak.