Rosemary & Garlic Basted Sirloin Steak
Butter basted sirloin steak with rosemary and garlic is a classic flavor combination. A cast iron skillet works best, but any heavy skillet will get the job done.
- Let steak sit out at room temperature for 30 minutes. Pat dry with paper towel. Sprinkle both sides of meat with salt and pepper. Lightly spray with grapeseed oil.
- Heat a large skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, buttery spread, and rosemary. Tilt skillet to pool buttery spread and spoon over meat to baste. Cook and baste for 2 minutes. Flip meat over. Cook and baste for another 2 minutes or until an instant read thermometer reads 125°F for medium-rare.
- Transfer meat to a cutting board and top with shallots and pan juices. Discard rosemary. Tent with foil to keep warm. Let meat rest for 10 minutes. Thinly slice meat against the grain.
- Divide sliced meat evenly between 4 plates and garnish with rosemary sprigs if desired.
Food Groups ***Meat = 4 servings, Vegetables = .5 serving
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