Pan-Seared Sirloin Steak

Instructions

1. 1

   Remove the sirloin steak from the refrigerator and let it sit at room temperature for about 20 minutes before cooking.

2. 2

   Pat the steak dry with paper towels to ensure proper searing and season both sides generously with salt and freshly ground black pepper.

3. 3

   Heat a skillet over medium-high heat and add the vegetable oil, swirling to coat the bottom of the pan.

4. 4

   Once the oil is hot and shimmering, carefully place the steak in the skillet. Sear the steak for about 4-5 minutes on one side, until a brown crust forms.

5. 5

   Flip the steak and add the butter, crushed garlic, and fresh rosemary (if using) to the skillet. As the butter melts, spoon it over the steak continuously, and cook for another 4-5 minutes for medium-rare, or longer to your desired level of doneness.

6. 6

   Use a meat thermometer to check the steak's internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well.

7. 7

   Once the steak is cooked to your liking, remove it from the skillet and let it rest on a cutting board for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

8. 8

   Slice against the grain and serve immediately, spooning any remaining butter and juices from the skillet over the steak.