Broiled Sirloin Steak with Herb Compound Butter
A 1.5-pound sirloin steak broiled until medium-rare, topped with a compound butter enriched with roasted garlic, fresh herbs, and shallots. The steak is brought to room temperature before broiling, then rested and sliced against the grain to preserve tenderness. The herb butter melts into the warm meat, infusing it with savory, aromatic flavors.
Ingredients
- 1 ½ lb sirloin steakribeye steak1:1beef
higher fat content, similar cooking time
- sea salt, for seasoning steak(optional)
- freshly ground black pepper, for seasoning steak(optional)
- cooking spray
- ½ lb unsalted butter, softened
- 1 T garlic, roasted
- 2 t sea salt, for compound butter
- 1 t freshly ground black pepper, for compound butter
- 1 t shallots, finely chopped
- 1 t fresh parsley, finely chopped
- 1 t fresh sage, finely chopped
- 1 t fresh rosemary, removed from stems, finely chopped
Instructions
- 1
Combine softened butter with roasted garlic, salt, pepper, shallots, parsley, sage, and rosemary in a bowl.
- 2
Roll the butter mixture in plastic wrap into a log shape approximately 1 inch in diameter.
- 3
Refrigerate the compound butter for 2 hours or until solid.
- 4
Preheat broiler to 500F.
- 5
Remove steak from refrigerator and let come to room temperature for 20 minutes.
- 6
Pat the steak dry and season with salt and pepper.
- 7
Spray an enamel baking pan with cooking spray and place steak on it.
- 8
Broil for 5 minutes.
- 9
Flip the steak and broil for another 4 to 5 minutes for medium-rare.
- 10
Remove from heat and let rest for 5 minutes.
- 11
Slice thinly against the grain.
- 12
Place a slice of compound butter on the steak and let it melt over the meat.
Tips
Bringing the steak to room temperature ensures even cooking throughout.
Slicing against the grain maximizes tenderness.
Resting the steak after cooking allows juices to redistribute.
Good to Know
Compound butter keeps refrigerated for up to 5 days or frozen for 3 months.
Prepare compound butter up to 3 days in advance and refrigerate.
Serve immediately after the butter melts over the hot steak.
Common Mistakes
Do not skip the room temperature resting step to avoid uneven cooking.
Do not overcook beyond medium-rare or the steak will become tough.
Do not slice before resting to avoid losing juices.
Do not use a cold pan as it will lower the broiler temperature and extend cooking time.
Substitutions
Dairy-Free Swaps
General Alternatives
higher fat content, similar cooking time
raw garlic will be more pungent