Go Back

Pan-Seared Petite Sirloin Steak with Garlic Butter

This budget-friendly petite sirloin steak recipe delivers a perfectly seared crust and juicy interior in under 20 minutes with simple garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 petite sirloin steaks 6 to 8 ounces each, about 1.5 inches thick
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons butter divided
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil

Equipment

  • Cast iron skillet or heavy-bottomed stainless steel pan
  • Paper towels
  • Tongs
  • Instant-read meat thermometer
  • Cutting board
  • Small bowl
  • Spoon or basting brush

Method
 

  1. Remove steaks from the refrigerator and let them sit at room temperature for 15 minutes.
  2. Pat steaks dry thoroughly with paper towels to remove all surface moisture.
  3. Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
  4. Heat the skillet over medium-high heat for 2 to 3 minutes until a wisp of smoke appears.
  5. Add 1 tablespoon olive oil to the hot pan and lay steaks away from you; sear the first side for 4 minutes without moving.
  6. Flip the steaks using tongs and sear the second side for 4 minutes.
  7. Reduce heat to medium, push steaks to the side, add 1 tablespoon butter, minced garlic, and thyme; cook for 30 seconds.
  8. Tilt the pan and baste steaks with the garlic butter for 2 minutes, then check the internal temperature aiming for 130–135°F for medium-rare.
  9. Transfer steaks to a warm plate, top with remaining 1 tablespoon butter, and let rest for 5 minutes before serving.

Notes

Letting the steaks rest ensures a juicy interior and prevents dry slices.