Ingredients:

  • 2 petite sirloin steaks (approx. 6-8 oz/170-225g each), about 1 inch thick
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons unsalted butter (30 g), softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (15 ml)
  • 1 teaspoon fresh thyme, chopped (5 ml)
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Pat steaks dry with paper towels. Season generously with salt and pepper.
  2. In a small bowl, combine softened butter, minced garlic, parsley, and thyme. Mix well and set aside.
  3. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  4. Add steaks to the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side for medium-rare, adjusting the time depending on desired doneness.
  5. In the last minute of cooking, add the garlic-herb butter to the skillet. Tilt the pan and use a spoon to baste the steaks with the melted butter.
  6. Remove steaks from skillet and place on a cutting board. Top with any remaining garlic-herb butter from the pan. Let rest for 5-10 minutes before slicing against the grain.
  7. Slice steaks and serve immediately.