Garlic Butter Sirloin
Sirloin is the steak that shows up most often in Alaron boxes, and this is the most direct way to cook it. Lean cuts need a hot, fast sear and a butter finish; anything slower and the little fat it has renders away.
- Cut
- Top Sirloin
- Difficulty
- Easy
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Serves
- 2
- Season
- Year-Round
- Method
- Cast Iron
Ingredients
- 2 Alaron Farms top sirloin steaks (8 oz each), 1 in thick
- 1½ tsp kosher salt
- ½ tsp coarse black pepper
- 1 tbsp high-smoke-point cooking oil
- 3 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh thyme
- 1 tbsp fresh parsley, chopped
What You'll Need
- 12-inch cast-iron skillet
- Instant-read meat thermometer
- Long tongs
Before You Start
- Take the steaks out of the refrigerator 30 minutes ahead and pat them completely dry.
- Season both sides with the salt and pepper.
- Slice the garlic thin rather than mincing it — it burns less easily in butter.
Method
- 01
Heat the pan
Heat the cast-iron skillet over medium-high for 4–5 minutes. Add the oil once the pan is genuinely hot.
- 02
Sear side one
Lay the steaks in the pan and sear 2½ minutes without moving them, until a deep brown crust forms.
- 03
Flip
Turn once and sear the second side 2 minutes.
- 04
Butter and baste
Reduce the heat to medium-low. Add the butter, sliced garlic and thyme. Once the butter foams, spoon it over the steaks continuously for 1 minute — the garlic should turn golden, not brown.
- 05
Pull and rest
Pull at 130–135°F for medium-rare, or follow the USDA's current minimum internal temperature guidance for food-safety decisions (see Kitchen Notes). Rest 5 minutes on a rack, then slice against the grain and spoon the garlic butter from the pan over the top.
Kitchen Notes
- Food safety: USDA guidance lists 145°F as the minimum internal temperature for beef steaks with a 3-minute rest. The target above is a culinary preference, not a safety minimum.
- Sirloin has little fat to spare — it goes from medium-rare to well-done quickly. Watch the thermometer, not the clock.
- If the garlic starts to brown before the steaks are done, pull the pan off the heat for a moment.
- Slice against the grain; sirloin is noticeably more tender that way.
How to Serve It
- Spoon the pan garlic butter over the sliced steak at the table.
- Serve with crusty bread, roasted potatoes, or a bitter green salad.
- Sliced leftovers are excellent in a steak sandwich the next day.
Storage & Leftovers
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze cooked steak up to 2–3 months; thaw in the refrigerator.
- Reheat gently — sirloin dries out faster than a marbled cut.
Using Another Cut?
New York Strip
Same method; the extra marbling makes it slightly more forgiving.
Flank Steak
Lay it flat and sear 4–5 minutes per side; skip the edge-rendering step.
More recipes with this cut
Smoky Grilled Kabobs
Tender beef, open flame and a simple marinade built for summer evenings, family dinners and outdoor tables.
Beef & Vegetable Skillet
One pan, thirty minutes and a sauce that comes together in the same skillet — the weeknight dinner that uses whatever is in the drawer.
Top Sirloin, delivered from the farm.
Choose the Alaron Farms box that fits your household, set your delivery rhythm and tell us how your family likes to cook.