Ingredients
21 ounces sirloin steak Sliced into two large steaks
1 tablespoon salt
1/2 tablespoon pepper
2 tablespoons butter
2 cloves garlic minced
1 tablespoon thyme fresh
1 tablespoon parsley fresh
Instructions
Pat dry the meat with paper towels. Season both sides with salt and pepper.
Heat oil in a cast iron skillet until very hot. Sear the steaks until browned on both sides, around 4 minutes per side. Sear the edges as well until it starts getting charred.
Reduce temperature to medium heat, then add the butter, garlic, and fresh spices. Spoon the butter over the steaks and cook for another 1-2 minutes, depending on the desired doneness.
Transfer the meat to the cutting board and rest for 10 minutes before slicing and serving.
Notes
TO STORE. You can keep the leftovers in the refrigerator for 3-4 days.
TO FREEZE. Although I don’t freeze my steak much, feel free to store it in the freezer for 2-3 months in freezer-safe containers.
TO REHEAT. Use the reverse sear method. Keep the steak in a baking dish with broth and cover it with foil. Bake for roughly 10 minutes in a preheated oven.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 1g | Protein: 33g | Fat: 13g | Sodium: 1875mg | Potassium: 543mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 347IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg
