Go Back

Pan-Seared Sirloin Steak

Prep Time45 mins
Cook Time20 mins
Course: Main Course
Servings: 2 people


  • 2 sirloin steaks
  • kosher salt
  • freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 1 tbsp fresh thyme sprigs, chopped


  • Salt both sides of the steak with salt 45 minutes before cooking. Leave at room temperature.
  • Preheat a cast-iron skillet over medium-high heat with olive oil.
  • Season steaks with pepper.
  • Place steaks in the pan so that they don't touch. Add butter to the pan with garlic and thyme.
  • Allow steaks to sear for 2-3 minutes on one side. Use tongs to flip them to the other side.
  • While searing for another 2-3 minutes, spoon butter over the top of each steak.
  • Check the thickest part of the steak with a digital meat thermometer. It should read 120-125 degrees for medium-rare. For a longer cook, turn down the heat to low and cook for another 1-2 minutes. Recheck the temperature.
  • Remove steaks from the pan and place them on a foil-tented plate to rest for 5-10 minutes. Spoon butter over steaks before serving.