Sirloin Steak with Garlic Butter Recipe

Sirloin steaks: These are the main protein for the dish, known for their tenderness and flavor.

Salt: Enhances the natural flavors of the steak.

Pepper: Adds a bit of heat and depth to the seasoning.

Olive oil: Used for cooking the steaks, it adds a subtle richness.

Garlic: Provides a robust, aromatic flavor that complements the steak.

Butter: Adds richness and helps to create the garlic butter sauce.

Parsley: Optional garnish that adds a fresh, herbal note and a pop of color.

To achieve a perfect medium-rare sirloin steak, use a meat thermometer to ensure the internal temperature reaches 130-135°F. Allow the steaks to come to room temperature before cooking to ensure even cooking. When adding the garlic and butter to the skillet, tilt the pan slightly to pool the butter and use a spoon to continuously baste the steaks. This technique infuses the meat with rich, garlicky flavor. After cooking, let the steaks rest to allow the juices to redistribute, ensuring a juicy and flavorful bite.

• sirloin steaks - Substitute with ribeye steaks: Ribeye steaks are similarly tender and flavorful, making them a great alternative.

• sirloin steaks - Substitute with flank steak: Flank steak is leaner but can be just as delicious when marinated and cooked properly.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the steak.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking steak.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for searing steaks.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that complements the steak well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it will have a slightly different texture.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it a great alternative for cooking steak.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may not have the same rich flavor as butter.

• fresh parsley - Substitute with cilantro: Cilantro adds a fresh, slightly citrusy flavor that can brighten up the dish.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used if fresh parsley is unavailable, though it will have a less vibrant flavor.

• Allow the steaks to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Wrap each steak individually in plastic wrap or aluminum foil. This ensures that the flavors are preserved and prevents the steaks from sticking together.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.
• Label the container or bag with the date. This helps you keep track of how long the steaks have been stored.
• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place the container or bag in the freezer.
• When freezing, ensure the temperature is set to 0°F (-18°C) or lower. This helps maintain the quality and safety of the steaks.
• To reheat, thaw frozen steaks in the refrigerator overnight. This slow thawing process helps retain the texture and flavor.
• Reheat the steaks in a skillet over medium heat, adding a bit of olive oil or butter to prevent drying out. Alternatively, you can use a microwave, but be cautious to avoid overcooking.
• Garnish with fresh parsley or a sprinkle of additional garlic butter before serving to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the steak on a wire rack over a baking sheet.
  3. Heat in the oven for about 20-30 minutes, or until the steak reaches your desired temperature.
  4. For an extra touch, you can melt some butter and garlic in a skillet and drizzle it over the steak before serving.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the steak in the skillet and cover it with a lid.
  4. Heat for about 3-5 minutes on each side, or until warmed through.
  5. Spoon some of the garlic butter over the steak while reheating for added flavor.

• Sous Vide Method:

  1. Set your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. After reheating, quickly sear the steak in a hot skillet with some olive oil or butter for 1 minute on each side to restore its crust.

• Microwave Method:

  1. Place the steak on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power in 30-second intervals, flipping the steak between intervals, until it is heated through.
  4. Be cautious not to overheat, as this can make the steak tough.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the steak in the air fryer basket.
  3. Heat for about 3-5 minutes, checking frequently to avoid overcooking.
  4. Optionally, brush with some melted butter and garlic before serving.

• Skillet: A heavy-bottomed pan ideal for searing steaks and ensuring even cooking.

• Tongs: Essential for flipping the steaks without piercing the meat, which helps retain juices.

• Knife: Used for mincing the garlic and chopping the parsley.

• Cutting board: Provides a safe and stable surface for mincing garlic and chopping parsley.

• Meat thermometer: Useful for checking the internal temperature of the steaks to ensure they are cooked to your desired doneness.

• Spoon: Used for spooning the garlic butter over the steaks.

• Plate: For resting the steaks after cooking.

• Aluminum foil: Optional, for tenting the steaks while they rest to keep them warm.

• Small bowl: For holding the minced garlic and chopped parsley before adding them to the skillet.

Season in advance: Season the steaks with salt and pepper a few hours before cooking to enhance flavor and save time.

Prep garlic early: Mince the garlic ahead of time and store it in an airtight container.

Use a hot skillet: Preheat the skillet while you season the steaks to reduce cooking time.

Resting time: Let the steaks rest while you chop the parsley for garnish.