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Grilled sirloin steak topped with sautéed mushrooms on a plate, like a petite sirloin steak dinner
Chef Emma

Garlic Butter Petite Sirloin Steak

Petite sirloin steaks seared in a hot cast iron skillet, basted with garlic herb butter and sliced thin against the grain.
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Prep Time 5 minutes
Cook Time 10 minutes
Salt and rest 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 steaks
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 petite sirloin steaks 6 to 8 oz each, about 1 inch thick
  • 1 tbsp kosher salt about ¾ tsp per steak
  • 1 tsp black pepper
  • ½ tsp garlic powder optional
  • ½ tsp smoked paprika optional
  • 1 tbsp avocado or canola oil
  • 2 tbsp butter
  • 3 cloves garlic smashed
  • 2-3 sprigs fresh thyme or rosemary

Equipment

  • 12-inch cast-iron skillet
  • Instant-read thermometer
  • Tongs
  • Sharp slicing knife

Method
 

  1. Pat the steaks dry and salt both sides. Rest 45 minutes at room temperature (or up to 24 hours uncovered in the fridge).
  2. Season with pepper, garlic powder and paprika. Heat a cast iron skillet over medium-high to high heat for 4 to 5 minutes and add the oil.
  3. Sear the steaks without moving them for 3 to 4 minutes, until a deep crust forms. Flip.
  4. Lower the heat to medium, add the butter, garlic and herbs, and baste the steaks for 2 to 3 minutes.
  5. Pull at 125 to 130°F for medium-rare (135 to 140°F for medium). Rest 5 minutes.
  6. Slice thinly against the grain and spoon the garlic butter over the top.

Notes

Grill: high heat, 4 to 5 minutes per side. Air fryer: 400°F for 9 to 12 minutes, flipping halfway. The USDA safe minimum for beef steaks is 145°F with a 3-minute rest. Refrigerate leftovers within 2 hours; eat within 3 to 4 days. Calories are an estimate per steak from USDA FoodData Central values.