🧄 Recipe Spotlight: Garlic Herb Butter Top SirloinPost
Simple, buttery, and flat-out delicious — this Garlic Herb Butter Top Sirloin is a no-brainer when you want steakhouse flavor without leaving the house. Whether you're firing up the grill or working the stovetop, this recipe delivers bold beef flavor and silky herb butter in every bite.
🥩 Why Top Sirloin?
Top Sirloin is one of the leanest, most versatile cuts out there. It’s got just enough fat to stay juicy but is lean enough for those watching their macros. The real magic happens when you finish it with a rich butter baste — it adds moisture, aroma, and a serious flavor kick.
🛒 Ingredients (Serves 2–3)
2 Top Sirloin steaks (1.25"–1.5" thick, about 10–12 oz each)
Kosher salt
Freshly cracked black pepper
Garlic powder (or granulated garlic)
3 tbsp unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary (or thyme)
Flake salt (like Maldon) for finishing
Crushed red pepper for heat
A splash of lemon juice or Worcestershire for brightness
🔥 Cooking Method: Pan-Sear with Butter Baste
This recipe is best done in a cast iron skillet, but any heavy pan that retains heat will work. You want serious searing power.
📜 Step-by-Step Instructions:
1. Prep the steaks:
Pat steaks dry with a paper towel. Season generously with kosher salt, black pepper, and garlic powder on both sides. Let them rest at room temp for 20–30 minutes.
2. Heat your skillet:
Preheat a cast iron skillet over high heat for about 5 minutes until it’s screaming hot — you should see faint smoke.
3. Sear the steaks:
Place the steaks in the dry skillet and sear for 2–3 minutes per side. You want a deep, golden-brown crust.
4. Add the flavor:
Reduce heat to medium. Add the butter, smashed garlic, and rosemary to the pan. As the butter melts and sizzles, tilt the pan slightly and use a spoon to baste the steaks repeatedly for 1–2 minutes.
5. Check doneness:
Use an instant-read thermometer. Pull the steaks at:
125°F for rare
130–135°F for medium-rare
140°F for medium
6. Rest & slice:
Transfer steaks to a plate, pour some of the butter over top, and let them rest for 5–10 minutes. Then slice against the grain for maximum tenderness.
7. Finish strong:
Drizzle with any remaining garlic butter from the pan and sprinkle with flake salt to taste.
🍽️ Serving Suggestions
Serve over a steakhouse salad with blue cheese and balsamic glaze
Add to a toasted baguette with aioli for the ultimate steak sandwich
💡 Pro Tips
Want a smokier flavor? Add a dash of smoked paprika to your dry rub.
Cooking on a grill? Follow the same method, and melt the butter in a small cast iron over the flames for basting.
Got leftovers? Use them in tacos, steak wraps, or cold over salad the next day.
🏁 Final Word
This Garlic Herb Butter Top Sirloin is everything a good steak should be — crispy edges, juicy center, and flavor that hits like a freight train. It’s fast, it’s foolproof, and it’ll impress every time. Whether you're cooking for guests or just treating yourself midweek, this recipe never misses.
Hungry yet? Fire it up 🔥
