Easy Pan Seared Sirloin Steak Recipe

Prep:7minCook:8min

A perfectly pan-seared steak is a beautiful thing. Finished with a simple garlic butter, these pan seared steaks will have your family’s mouths watering in no time. A cast iron skillet is the secret to making the perfect pan seared steak. NOTES If you have trouble finding a 4-6 ounce sirloin steak, this recipe will work with any type of steak that is the same size. Always use your meat thermometer and eat when a safe cooking temperature is reached. Pre-Heat The Pan Now that we’ve selected our pan, the most important thing to get a good sear and a golden crust is to preheat your pan. Heat your pan and then add the oil. Let the oil get hot before adding your steaks. Similar to letting the uncooked steak rest at room temperature before cooking, if you start to pan sear your steak in a cold skillet while the pan slowly heats it will slowly cook your steak and again run the risk of overcooking and never giving you a good sear. The trick to a good sear is a high heat to give you a beautiful crust and seal in all those precious juices. Do Not Overcrowd The Pan Just as important as preheating your skillet, do not overcrowd your pan! Your steaks need air around them to achieve a perfect sear. If you overcrowd your pan, your steaks will steam rather than sear. If you need to make more steaks than will fit in your pan, sear them in batches and transfer them to a warm oven and cover them with foil. Let Steaks Rest After Cooking Lastly, use a meat thermometer to check your temps. Keep in mind once removed from the heat your steak will continue to cook. Remove them from the skillet on the lower end of your ideal temp. Most importantly, let your steaks rest for at least five minutes after cooking. NUTRITION Serving: 1steak | Calories: 471kcal | Carbohydrates: 1g | Protein: 50g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 422mg | Potassium: 790mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg

Updated at: Thu, 17 Aug 2023 04:51:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories276.2 kcal (14%)

Total Fat25.1 g (36%)

Carbs1 g (0%)

Sugars0 g (0%)

Protein11.8 g (24%)

Sodium322.1 mg (16%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2sirloin steaks

1 tablespooncanola oil

2 tablespoonsunsalted butter

1 clovegarlic

minced

¼ teaspoonsalt

½ teaspoonfresh ground black pepper

½ teaspoonparsley flakes

Instructions

Step 1

In a small microwaveable bowl, melt butter in the microwave for about 20-30 seconds or until completely melted. Add garlic and parsley flakes.

Step 2

Add canola oil to pan and medium-heat over high heat until the pan is blazing hot (about 5 minutes). Make sure to use a vent.

Step 3

Pat the meat dry.

Step 4

Add salt and pepper to both sides of steaks, and place in pan. Grill for 3 minutes and flip over.(medium rare) See post instructions for cooking times for rare/medium/well done.

Step 5

Flip steaks again, add more butter, and let cook for another 30 seconds per side until the steak is done to your liking.

Step 6

Use an instant-read meat thermometer, and remove the meat from pan when the thermometer reads 10 degrees below the temperature for doneness. Add the remaining butter mixture. Cover lightly with a piece of aluminum foil and let rest for 5-10 minutes before serving.