Description
Delicious sautéed sirloin steak served with a garlic butter sauce.
Ingredients
Scale
- 1 pound sirloin steak (or use ribeye, strip steak, or another tender well marbled cut)
- To taste Salt & pepper
- 1 tablespoon olive oil
- 4 tablespoons butter (1/2 stick) (divided)
- 4–5 cloves garlic (minced)
- 1 tablespoon chopped fresh parsley
Instructions
- Take the steak out of the fridge and let it warm up for 30 minutes prior to starting the recipe if you can.
- Cut the steak into 1″ cubes and season generously with salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the meat in a single layer (don’t crowd it and do two batches). Cook for about 2 minutes then flip and cook for another 2 minutes for the steak to be cooked to medium temperature.
- Repeat with the second batch. Don’t move the steak around the pan… just let it cook undisturbed to get a good sear.
- Once each batch is done, transfer it to a plate. You can always test one piece of steak to get a good idea of timing prior to doing a whole batch.
- Turn the heat down to medium-low and add the remaining butter and garlic to the pan. Cook, stirring almost constantly, for 1-2 minutes or until the garlic is cooked (but don’t let it burn/get too dark).
- Take the pan off the heat and add the steak (and juices from the plate) back and toss with the butter sauce.
- Serve immediately with parsley sprinkled over top.
Notes
- Allowing the steak to come to room temperature helps it cook more evenly.
- Use a meat thermometer for perfect doneness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 0g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg