Ingredients
- 2 boneless top sirloin steaks 8 oz (227 g) each, about 1 inch thick
- 0.75 tsp fine salt
- 0.5 tsp black pepper about 1.15 g
- 1 tsp neutral oil such as canola, about 4.5 g
- 1 tbsp unsalted butter 14 g
- 2 garlic cloves about 6 g, peeled and lightly smashed
- 2 sprigs fresh thyme about 0.5 g edible leaves; discard stems before serving
Equipment
- Heavy 12-inch cast-iron or stainless-steel skillet
- Tongs
- Large spoon for basting
- Instant-read meat thermometer
- Measuring spoons
- Paper towels
- Separate plates for raw and cooked meat
- Cutting board and sharp knife
Instructions
- Pat the steaks dry with paper towels. Season both sides with the salt and pepper just before cooking. Keep raw meat and its juices separate from ready-to-eat foods.
- Heat a heavy 12-inch skillet over medium-high heat for about 2 minutes. Add the oil and swirl to coat. When it shimmers, add the steaks with space between them. Sear for about 2 minutes on the first side, then turn and sear the second side for about 2 minutes.
- Reduce the heat to medium-low. Add the butter, garlic and thyme. Once the butter melts, carefully tilt the pan slightly and spoon the butter over the steaks, turning them every minute. Lower the heat further if the butter darkens quickly.
- Check each steak by inserting an instant-read thermometer through the side into the thickest center, away from fat pockets. Continue cooking gently until each reaches at least 145°F (63°C) before removal. Meat cooking usually takes about 8–12 minutes in total, but thickness and stoves vary.
- Transfer to a clean plate and rest for at least 3 minutes. Discard the thyme stems, slice the steak across the grain and serve with a little pan butter if desired.
Nutrition
Calories: 540kcalCarbohydrates: 1.4gProtein: 45gFat: 40.2g
Video
Notes
Contains milk from butter. Cook each steak to at least 145°F (63°C) before removing it from the heat, then rest for at least 3 minutes. Color and a browned crust do not establish internal temperature. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F / 32°C), keep at 40°F (4°C) or below and use within 3–4 days. Reheat leftovers to 165°F (74°C) throughout. Nutrition is an ingredient-based estimate per serving using a selected top-sirloin label and standard ingredient data, counting all meat, butter and oil as eaten. Cut, trimming, drippings and serving sizes change the values. Timing is approximate. Video: Food Wishes demonstrates bistro-style pan-searing with New York strip steak and a pan sauce. This recipe uses sirloin, garlic-thyme butter and the temperature/rest guidance given above.