Pan Seared USDA Prime Top Sirloin with Garlic-Herb Butter

Pan Seared USDA Prime Top Sirloin with Garlic-Herb Butter


  • Freshly Ground Salt and Black Pepper
  • Olive Oil
  • 1 Head of Garlic
  • Salted Butter
  • Fresh Thyme and Rosemary


Garlic-Herb Butter:

  1. With a sharp knife, cut the top off of the head of garlic to reveal the cloves
  2. Drizzle the exposed cloves in olive oil and top with salt and pepper
  3. Wrap the entire head in tin foil and place into the oven at 400 Fahrenheit for 1 hour
  4. 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.

  1. Take your head of roasted garlic and squeeze the softened cloves into your bowl of softened butter
  2. Add thyme and rosemary in your desired amounts
  3. Place in the fridge for 20 minutes


  1. Take your Range Hand USDA Prime Top Sirloin out of the fridge 20 minutes before cooking to allow it to reach room temperature.
  2. Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
  3. 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).
  4. 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.
  5. 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.
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