Diamond cut sirloin steak: scored, pan-seared in cast iron, then basted with garlic, thyme and butter. Serves 2 and takes 37 minutes including the rest.
Prep
15 min
Cook
12 min
Total
37 min
Servings
2 servings
Optional — the recipe works without them.
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Pat steaks thoroughly dry with paper towels. Score shallow diamond pattern on one side of each steak, about 1/8 inch deep. Season both sides generously with salt and black pepper.
Place heavy-bottomed skillet over high heat. Preheat for 3-5 minutes until smoking slightly. Add olive oil and swirl to coat pan.
Carefully place seasoned steaks into hot pan, scored side down first. Sear for 2-3 minutes per side, without moving too much; continue cooking as needed until the thermometer target in the doneness step is reached.
Reduce heat to medium-low. Add unsalted butter, minced garlic, dried thyme, and fresh rosemary sprig to pan.
Tilt pan and use spoon to baste melting butter and garlic mixture over steaks for 1-2 minutes.
Use an instant-read thermometer in the thickest part of each steak. Cook until it reaches 145°F before removing it from the heat, then rest for at least 3 minutes.
Transfer steaks to cutting board and loosely tent with foil. Rest for 5-10 minutes.
Slice steak against the grain. Drizzle with remaining pan sauce and garnish with fresh chopped parsley.
Used in this recipe: 12-Inch Cast-Iron Skillet Instant-Read Thermometer Silicone-Tip Tongs (Amazon, affiliate links)
600-750 kcal
Calories