RECIPE

The Best Pan-Seared Steak

This recipe is one I’ve used before, and is a great way to prepare a steak if you don’t feel like grilling (or in our case.. if it is raining outside). One of the great things about this recipe is the steak can be eaten as a main dish by itself or sliced thinly to use for philly sandwiches, rice bowls, and just about anything else.

I love how tender and juicy the sirloin gets when it is cooked in a pan, I think it’s almost better than grilled!

In the recipe I’ve included about 20-30 minutes for marinating time, but if you don’t have time or would just like to skip this step, that is totally fine.  If you choose to skip the marination, make sure you don’t skip out on the worcestershire as it is a key component to the delicious smoky flavor!

Make sure to stand away from the pan when you are handling the steak, as the oil WILL splatter and if you’ve ever been splashed by hot oil before, you know how painful it is!

I served the steak with green beans, mashed potatoes (see best mashed potatoes) and garlic rolls.

 Ingredients

• 2 sirloin steaks, at least 1 ½ inches thick
• ½ cup extra virgin olive oil
• 4 tablespoons of butter
• 2 tablespoons worcestershire sauce
• 3 tsp black pepper
• 3 tsp garlic salt
• 2 tsp parsley

Instructions

1. Season raw sirloin with 1 tsp of black pepper on each side.
2. Brush each side with worcestershire sauce, and refrigerate for 20-30 minutes to allow the steak to marinate.  Note: this step isn’t required, it just allows the sirloin time to soak up the juices and gives it a little more flavor.
3. Pour olive oil into skillet and allow to heat up to about 300°F, or until it just starts to bubble.  This usually takes about 5 minutes.
4. While the oil is heating up, melt butter in a small bowl.  Add garlic salt, 1 tsp parsley, and remaining black pepper.
5. Brush butter mixture onto top of the sirloin.
6. Using tongs, place sirloin in the hot skillet, buttered side down. NOTE: hold it away from you, as it will splatter!
7. Let it cook on that side for 4-5 minutes, carefully lifting the steak just barely after about 2 minutes to allow more oil to flow under the steak.
8. While the sirloin is cooking on the first side, brush the remaining butter mixture on top of it.
9. After 4-5 minutes, carefully flip the steak using tongs, again holding it away from you because it will splatter.
10. Let the steak cook for an additional 4-5 minutes in the oil, again lifting slightly after about 2 minutes to allow more oil to seep underneath.
11. Remove from pan and enjoy!