Sirloin Steak With Herb Butter

This recipe for Sirloin Steak with Herb butter is a bistro style steak dish that is perfectly seasoned and topped with a homemade herb butter.

I grow a massive amount of herbs in the summer on our property. Come to think of it, if you are a regular reader you might already know this about me. One thing I am certain of with herbs is that they give an almost romantic feeling to the garden as their smells permeate the air. The flavors add freshness to foods, turning otherwise boring recipes into something special.

Yes, herbs are a thing of magic for me. I have often remarked, that if I could only grow two things it would be flowers and herbs. What a joy it is to cut them and bring them into the house on a summer day.

Today we are cutting some of those herbs to make a bistro-style steak that is topped with delicious herb butter. The flavors blend adds a bit of freshness that only herbs can provide.

For this, steak with herb butter is our favorite in warmer months when the herbs are abundant and the grill is in regular use. Not only is it easy to make, but the herb butter makes it feel a little fancier than just a typical steak. Guests always enjoy it. I add a bit more to the plate or on the table as the butter is deliciously mixed with rice, potatoes, or veggies.

To serve, I slice the steak and allow the butter to melt on the slices. It gives a beautiful presentation for guests or just a jazzed-up weeknight meal at home.

What You’ll Need To Make It

2 tbsp olive oil plus more for grilling

1- 1.25 lbs Sirloin steak (or use your favorite cut of steak for this recipe)

sea salt and pepper to taste

1/2 cup (stick)real salted butter at room temp

1 sprig of rosemary

3 cloves of garlic

1 tsp Italian parsley

1 tbsp white or red vinegar

Directions

Begin by making the herb butter.

Allow the butter to come to room temperature beforehand. Chop the herbs and 2 cloves of garlic finely.

In a dish, add the herbs, garlic, and butter to a dish. Be sure to mix it around until completely combined.

Take a fork and mix the herbs, garlic, and butter until completely combined.

Scoop the butter into a piece of plastic wrap and shape it into a tube.

Place the butter in the fridge until needed. Having the butter chilled will help make it easier to slice later.

For the steak, remove it from the fridge Take the remaining garlic clove and rub it on both sides of the steak (as pictured).

Salt and pepper both sides as well.

Chop up the garlic clove finely. In a bowl combine, add the garlic, the vinegar, 2 tbsp of olive oil, water, a pinch of salt, and cracked pepper. Then mix with a fork to combine.

Place steak inside the bowl and dip both sides to ensure it’s coated with the contents of the bowl.

Allow it to sit for 30 minutes before grilling.

In a cast iron grill pan add a few circles of olive oil around the pan and begin heating it. Or use an outdoor grill. Make sure the pan or grill is hot before placing the steak on.

Remove the steak from the pan or grill and allow it to sit for about 5 minutes before slicing it. ( This helps the juices stay in the steak.)

Cut the herb butter (as pictured) and place the desired amount on top of the cooling steak. I also serve an extra slice of herbed butter after slicing.

Cooking Tips

• Allow your meat to come to room temperature before grilling
• If using a cast iron grill pan for this make sure the pan is hot before placing the meat on it to ensure a good sear and avoid any sticking issues.
• Wait 5 to 7 minutes before slicing meat to allow for the juices to redistribute throughout the steak.
• Allow steak to the marinade for at least 30 minutes before grilling.
• Depending on thickness, as a general rule allow 5 minutes per inch thickness of the meat to rest. If you have a thicker piece adjust wait time accordingly.
• While the steak rests, top with a few slices of butter to allow it to melt while the steak rests.
• Place the herb butter in the fridge to chilled. This makes it easy to slice when ready to use.

General Cook Times For Sirloin Steak

Steak cook times vary on the thickness of the cut. Below is a chart to give you a general idea of the cook times to help you gauge how long to cook your sirloin steak.

• 1″ Thickness | Cooked Rare | Internal Temp 110℉-120℉ | 4 min per side
• 1″ Thickness | Cooked Medium Rare | Internal Temp 120℉-130℉ | 5 min per side
• 1 ” Thickness | Cooked Medium | Internal Temp | 130℉-140℉ | 6 min per side
• 1.25″ Thickness | Cooked Rare | Internal Temp 110℉-120℉ | 4.5 min per side
• 1.25″ Thickness | Cooked Medium Rare | Internal Temp 120℉-130℉ | 5 min per side
• 1.25″ Thickness | Cooked Medium | Internal Temp 130℉-140℉ | 6.5 min per side
• 1.5″ Thickness | Cooked Rare | Internal Temp 110℉-120℉ | 5 min per side
• 1.5″ Thickness | Cooked Medium Rare | Internal Temp 120℉-130℉ | 6 min per side
• 1.5″ Thickness | Cooked Medium | Internal Temp 130℉-140℉ | 7 min per side

Serving Suggestions

• I love the idea of the steakhouse feeling at home, and to make this happen my Baked Potato Casserole is just the thing. This dish captures the flavors of a twice-baked potato only in a much easier casserole form. It is a dish made with potatoes, bacon, cheese, and green onions.
• For a veggie style side, my Roasted Asparagus is lovely to serve or another great steak house classic side is my Creamed Spinach with Garlic.
• For dessert, be sure to check out my Easy Blueberry Tart recipe or my recipe for Fresh Strawberry Pie. Both are delicious and simple to make desserts to try.

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Cast Iron Grill Pan

Cast Iron Skillets Set of 2 (10 in and 12 in)

Cutting Board

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If you make this recipe and love it, I would appreciate you coming back to give it 5 stars!

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