Reverse Seared Sirloin Steak

Name: Reverse Seared Sirloin Steak
Prep time: 20 min
Cook time: 40 min
Ingredients: Sirloin Steak; Oil; Salt to Taste; Black Pepper to Taste

Served with Garlic Butter

Sometimes, all you need in life is a juicy steak dripping with garlic butter, and all will be right with the world.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

Oven

Cook Time

0 H 40 M

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Ingredients:

Sirloin Steak

About 4 cm / 1½ thick recommended Should be thawed to fridge temperature before starting cook

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

250g / 1 Cup Unsalted Butter

Softened recommended

2 Tbsp Fresh Parsley

2 tsp Fresh Chives

4 Cloves Garlic

2 Tbsp Lemon Juice (About ½ Lemon)

Freshly squeezed recommended

1 tsp Salt Flakes

2 tsp White Pepper

About This Recipe:

We know there are some people out there who might be hesitant to try sirloin steak because it's a bit on the leaner side, compared to a cut like rib-eye with a lot of marbling. If this is you, we've got a couple of things that might ease your mind. First, as long as you're cooking low and slow with MEATER, the distinctive fat layer on the side will melt into the meat and inject it with bigtime beefy flavor. Second, if the melty fat doesn't convince you, you'll get to finish this recipe by plopping some garlic butter on there and basically counteracting the leanness of the meat. On top of being a blend of garlic and butter, which is already a major selling point, we've also thrown in some of our favorite herbs and a little squeeze of lemon juice for our own special flair. When it comes to side dishes for sirloin, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're looking for a perfect beverage pairing, you'll find the best balance with something acidic, like a fruity and full-bodied red wine like cabernet sauvignon, or a citrusy IPA.

Cooking Method:

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat layer can start melting into the meat.

Cut Butter

Dice your butter into small squares.

If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later.

Chop Parsley

Cut off your parsley stems and finely chop the leaves.

Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway.

Slice Chives

Thinly slice your chives.

Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky.

Mince Garlic

Peel and mince your garlic.

Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts.