Master the perfectly seared sirloin steak with this easy method while playing with fresh herbs to enhance the flavor.

Rosemary and garlic give it an irresistible herby finish.

For the best results, let the steak rest before serving.

cast iron skillet with steak

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The smaller the steak, the less time it will need to come up to temperature.

30 minutes of counter time is all a 1-pound steak will need before it’s ready to cook.

Cut into it too soon, and they flow out of the meat and onto the cutting board.

steak on a cutting board, mostly covered with aluminum foil

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We cook the steak to 125F, which is considered medium-rare.

The temperature will continue to rise after it’s pulled from the pan by about 5 degrees or so.

Pat dry with paper towels.

overhead view of all ingredients on a countertop in various dishes/bowls

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Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large cast-iron skillet over medium-high heat.

Add steak and cook for 1 minute.

overhead view of steak, chopped shallots, minced garlic, butter, and rosemary in a cast iron skillet

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Use a spoon to baste the steak with the butter mixture.

Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary.

Cover loosely with foil; let stand for 10 minutes.

overhead view of steak, garlic, and rosemary in a cast iron skillet with a hand spooning drippings over the top

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Discard the rosemary sprig.

Thinly slice the steak against the grain and transfer to a serving platter.

Spoon drippings from the pan and cutting board over the steak.

Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.