Pan Seared Top Sirloin Steak Recipe

• servings: 4 servings
• active time: 2 hours 5 minutes
• total time: 2 hours 22 minutes

Ingredients

4 Top Sirloin steaks (about 1 to 1 ½” thick and 3” wide)

1 tbsp Salt

1 tbsp canola oil

4 Butter (divided)

Directions

Prep the steaks:

Remove the steaks from the packaging and pat dry if needed.

Tie with butcher's twine along the circumference of the steak to help with even cooking.

Season the steaks liberally on all sides with salt. Set on a wire rack on a baking sheet.

Place them in the fridge for 2 to 4 hours.

Pan Sear:

Let sit 45 minutes at room temperature

Preheat a large cast iron skillet over medium-high heat. Add the oil and 1 tbsp butter and swirl to coat the pan.

When the butter has finished frothing, add the steaks and let them sit for 2 to 3 minutes without touching them to form a crust.

Flip the steaks and top them with the remaining butter, divided evenly over the surface of each.

Reduce the heat to medium and let the steaks cook 3 to 4 minutes longer, until they reach an internal temperature of of 125 degrees F.

Remove from heat and rest, tented with foil 5 minutes.

Meanwhile, make the pan sauce if desired.

To serve:

Remove the twine from the steaks and serve hot with crushed black pepper and freshly minced parsley.

Nutrition

• Serving Size: 1 g
• Calories: 325 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.05 g
• Cholesterol: 135 mg
• Sodium: 1877 mg
• Protein: 50 g