Ingredients
Steak and butter
- 2 boneless top sirloin steaks about 225 g each and 1 inch (2.5 cm) thick; visible hard fat trimmed
- 2 tsp neutral cooking oil
- 20 g unsalted butter
- 2 garlic cloves lightly smashed
- 4 thyme sprigs
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Equipment
- 12-inch heavy skillet
- Tongs
- Instant-read meat thermometer
- Large spoon
- Clean cutting board and knife
Instructions
Sear, baste and rest
- Pat the steaks thoroughly dry and season both sides with salt and pepper. Keep raw-meat utensils and plates separate from the clean serving equipment. Turn on the extractor fan and preheat the heavy skillet over medium-high heat for about 3 minutes.
- Add the oil and swirl. Place the steaks in the pan with space between them. Sear for about 2 minutes on each broad side to develop a brown surface; use tongs to briefly sear a fatty edge if present. Reduce the heat if the oil smokes heavily.
- Lower the heat to medium-low. Add the butter, smashed garlic and thyme. Once the butter foams, tilt the pan carefully and spoon it over the steaks. Turn the steaks about every minute while checking their centers with a clean instant-read thermometer inserted from the side.
- Continue until each whole-cut steak reaches at least 145°F (63°C) before removing it from the heat. Total steak cooking may take roughly 8–14 minutes, but thickness, starting temperature and pan heat change this; use the thermometer rather than a fixed time or color.
- Transfer to a clean board and rest for 5 minutes, meeting the minimum 3-minute rest. Slice across the grain and serve with a little resting juice and optional pan butter. Refrigerate leftovers promptly and follow the storage note.
Nutrition
Calories: 570kcalCarbohydrates: 1gProtein: 46gFat: 41g
Video
Notes
Estimated nutrition per one steak and half the measured oil, butter and aromatics, using representative raw top-sirloin values near 201 kcal, 20.3 g protein and 12.7 g fat per 100 g. All added fats are counted; trimming, beef grade and pan residue change the result. Contains milk in the butter.
Illustrative ingredient-portion budget: beef $12, butter $0.30, oil $0.15, garlic/thyme $0.45 and seasoning $0.10, totaling $13. These are budgeting assumptions, not a current store-price quotation; energy and sides excluded.
Video credit: Jamie Oliver. His demonstration covers steak selection and stovetop searing with garlic and herbs. This card specifies boneless top sirloin, measured garlic-thyme butter and a 145°F (63°C) minimum before removal plus a five-minute rest. The video's preferred doneness can be lower than USDA guidance; follow this card's thermometer endpoint rather than copying that preference or its timing.
Refrigerate in shallow containers within two hours, or one hour above 90°F (32°C), and use within three to four days. Reheat leftovers to 165°F (74°C). This method is for intact whole-cut steaks, not ground beef or mechanically tenderized products requiring their own label instructions.