- 1 Range Hand USDA PRIME TOP SIRLOIN
- Freshly Ground Salt and Black Pepper
- Olive Oil
- 1 Head of Garlic
- Salted Butter
- Fresh Thyme and Rosemary
- With a sharp knife, cut the top off of the head of garlic to reveal the cloves
- Drizzle the exposed cloves in olive oil and top with salt and pepper
- Wrap the entire head in tin foil and place into the oven at 400 Fahrenheit for 1 hour
- Let it cool
While your garlic is roasting, take a stick of salted butter, place it into a medium-sized bowl, and leave it out at room temperature so that it’s soft but not melted.
- Take your head of roasted garlic and squeeze the softened cloves into your bowl of softened butter
- Add thyme and rosemary in your desired amounts
- Place in the fridge for 20 minutes
- Take your Range Hand USDA Prime Top Sirloin out of the fridge 20 minutes before cooking to allow it to reach room temperature.
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, evenly distributed. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp of your garlic-herb butter to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness.
- Transfer steak to a cutting board, loosely cover, and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.