Ingredients:

  • 2 (8 oz or 225 g) sirloin strip steaks, about 1 inch thick
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh parsley, chopped
  • 1 tablespoon (15 g) fresh thyme, chopped
  • Optional: Lemon wedges for serving

Instructions:

  1. Remove steaks from the fridge and let them sit out at room temperature for about 30 minutes before cooking. Pat dry and season generously with salt and black pepper on both sides.
  2. Place a cast iron skillet over high heat and add the olive oil. Heat until the oil is shimmering but not smoking.
  3. Add steaks to the hot skillet (avoid overcrowding; cook one at a time if necessary). Sear for 4-5 minutes without moving them until a golden crust forms.
  4. Flip the steaks using tongs and add butter and minced garlic into the pan. Tilt the pan and use a spoon to baste the butter over the steaks for enhanced flavor.
  5. Use a meat thermometer to check internal temperature: Rare: 120°F (49°C), Medium-rare: 130°F (54°C), Medium: 140°F (60°C). Remove from the skillet once desired temperature is reached.
  6. Transfer the steaks to a cutting board and let them rest for 5-7 minutes.
  7. Top with garlic herb butter and sprinkle fresh herbs before slicing against the grain. Serve with lemon wedges if desired.