There’s nothing quite like the sizzle of a perfect sirloin steak hitting a hot skillet—that sound alone makes my mouth water every time! My Sirloin Steak with Herb Butter is my go-to when I want something fancy but easy, and trust me, that golden herb butter melting over the juicy steak? Absolute magic. I’ve been making this for years—it’s the dish I pull out when friends come over last-minute or when I just need a little “treat yourself” moment after a long day. The best part? It comes together in just 20 minutes, but tastes like something from a steakhouse. Once you try this combination of tender sirloin and that garlicky, herby butter, you’ll understand why it’s become my signature dish.

Why You’ll Love This Sirloin Steak with Herb Butter

This isn’t just another steak recipe—it’s the one you’ll keep coming back to, and here’s why:

• Restaurant-worthy at home: That fancy steakhouse taste? You’ll get it with half the effort and none of the bill shock.
• Foolproof flavor: The herb butter does all the heavy lifting—garlic, fresh herbs, and butter make even a simple steak taste incredible.
• Weeknight easy: From fridge to plate in 20 minutes flat (yes, really!), perfect for those “I need something good NOW” nights.
• Endlessly adaptable: Swap the herbs based on what’s fresh, add a pinch of chili flakes—make it yours without messing up the magic.

Seriously, once that butter starts melting into the steak juices? You’ll understand why this is my most-made recipe.

Ingredients for Sirloin Steak with Herb Butter

Grab these simple ingredients—quality matters here! You’ll need:

• 2 sirloin steaks (8 oz each, about 1-inch thick – that perfect steakhouse size)
• 2 tbsp unsalted butter (softened at room temperature – it’ll blend like a dream)
• 1 tbsp fresh parsley (finely chopped – stems removed for the prettiest green flecks)
• 1 tsp fresh thyme (chopped – those little leaves pack a punch!)
• 1 clove garlic (minced super fine – no one wants a big chunk of raw garlic)
• 1/2 tsp salt (I use kosher – it sticks to the steak better)
• 1/2 tsp black pepper (freshly cracked, please!)
• 1 tbsp olive oil (for that perfect sear – regular, not extra virgin!)

See? Nothing fancy, just good staples. Pro tip: if your butter’s still cold, microwave it for 5 seconds – not melted, just soft enough to mix easily!

How to Make Sirloin Steak with Herb Butter

Okay, let’s get cooking! This method is simple but has a few key tricks that make all the difference between a good steak and a “wow, did I really make this?” steak. Follow these steps, and you’ll nail it every time.

Preparing the Herb Butter

First things first—that glorious herb butter! Grab your softened butter (seriously, room temp is crucial here—cold butter won’t blend well). In a small bowl, mix it with the chopped parsley, thyme, minced garlic, salt, and pepper. Mash it all together with a fork until it’s completely combined and those green herbs are evenly distributed. Taste a tiny bit (chef’s privilege!) and adjust seasoning if needed. Pop it in the fridge to firm up slightly while you cook the steaks—this helps it stay put when you top the hot steak later.

Cooking the Sirloin Steak

Now for the main event! Heat your heavy skillet (cast iron is perfect) over medium-high heat until it’s seriously hot—about 2 minutes. Add the olive oil; it should shimmer but not smoke. Pat your steaks dry with paper towels (this is the secret to a great crust!), then season both sides generously with salt and pepper. Carefully place them in the skillet—hear that sizzle? That’s the sound of flavor forming! Don’t touch them for 4-5 minutes to get that perfect sear. Flip with tongs (never a fork—you’ll lose juices!) and cook another 4-5 minutes for medium-rare. Want it more done? Add a minute per side, but don’t overdo it—sirloin gets tough if overcooked. Transfer steaks to a plate, top each with a spoonful of that herb butter, and let them rest for 5 crucial minutes. This lets the juices redistribute so every bite is juicy. Slice against the grain when serving—you’ll see those perfect pink layers!

Tips for the Best Sirloin Steak with Herb Butter

Want to take your steak from good to “where have you been all my life?” status? Try these pro moves:

• Dry steaks = better crust: Always pat steaks thoroughly with paper towels before seasoning—moisture is the enemy of that perfect sear!
• Butter temperature matters: Let your herb butter sit at room temp for 10 minutes before serving—it’ll melt luxuriously over the hot steak.
• Invest in a meat thermometer: Takes the guesswork out—135°F for medium-rare, 145°F for medium (trust me, your steaks will thank you).
• Slice against the grain: Makes every bite tender—look for those muscle lines and cut perpendicular to them.

Bonus tip: Save leftover herb butter—it’s amazing on roasted veggies or crusty bread the next day!

Serving Suggestions for Sirloin Steak with Herb Butter

Oh, the sides! A great steak deserves great company on the plate. My absolute must-have? Crispy roasted potatoes—toss them in that leftover herb butter for extra magic. A simple arugula salad with lemon dressing cuts through the richness perfectly. Feeling fancy? Sautéed mushrooms with garlic make it a full steakhouse experience at home. Pro tip: warm your plates first—that butter stays melty longer!

Storing and Reheating Sirloin Steak with Herb Butter

Leftovers? No problem! Store any uneaten steak (with the herb butter still clinging to it) wrapped tightly in foil or in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it’ll dry out your perfect steak. Instead, warm slices gently in a skillet over low heat with a splash of water or broth to keep things juicy. That herb butter will melt all over again, making it almost as good as fresh!

Sirloin Steak with Herb Butter Nutritional Information

Just so you know what you’re diving into (not that you’ll regret it!):

• Calories: 450 per serving
• Protein: 45g (hello, muscle fuel!)
• Fat: 30g (12g saturated – that’s the good butter talking)
• Carbs: Just 2g – basically none
• Sodium: 600mg (mostly from the salt you control)

Remember, these are estimates – your exact numbers will dance a bit depending on your steak’s marbling and how generous you are with that herb butter (no judgment here!).

FAQs About Sirloin Steak with Herb Butter

Can I use dried herbs instead of fresh?
Absolutely! Use 1/3 the amount (so 1 tsp dried parsley, 1/3 tsp dried thyme). The flavor won’t be quite as bright, but it’ll still be delicious. Just mix them with the butter a little earlier so they have time to soften.

How do I know when my steak is done without cutting into it?
The finger test works like magic! Gently press the steak – if it feels like the fleshy part of your palm below the thumb when your hand is relaxed, that’s medium-rare. Firmer = more done. Or use an instant-read thermometer: 135°F for medium-rare, 145°F for medium.

What if I don’t have a cast iron skillet?
No worries! Any heavy-bottomed pan will work – stainless steel or even a nonstick in a pinch. Just get it screaming hot first for that perfect crust. You might not get quite as even a sear, but it’ll still taste amazing with that herb butter melting over top.

Can I make the herb butter ahead?
Yes! Mix it up to 3 days in advance and keep it wrapped in the fridge. Let it soften at room temp for 15 minutes before using. You can even freeze logs of it for up to 3 months – slice off coins as needed for steak night emergencies!

Why let the steak rest before slicing?
Those 5 minutes let the juices redistribute instead of running all over your plate when you cut in. Think of it like letting a baked good cool – it finishes cooking gently and stays juicier. Plus, it gives the herb butter time to melt into every nook and cranny!

Juicy 20-Minute Sirloin Steak with Herb Butter Magic

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• Author: Christina R. Jones
• Total Time: 20 mins
• Yield: 2 servings 1x
• Diet: Low Lactose

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Description

A juicy sirloin steak topped with flavorful herb butter for a rich and satisfying meal.

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Ingredients

Scale 1x2x3x

• 2 sirloin steaks (8 oz each)
• 2 tbsp unsalted butter (softened)
• 1 tbsp fresh parsley (chopped)
• 1 tsp fresh thyme (chopped)
• 1 clove garlic (minced)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Mix butter, parsley, thyme, garlic, salt, and pepper in a bowl. Set aside.
2. Heat olive oil in a skillet over medium-high heat.
3. Season steaks with salt and pepper.
4. Cook steaks for 4-5 minutes per side for medium-rare.
5. Remove steaks from heat and let rest for 5 minutes.
6. Top each steak with a spoonful of herb butter before serving.

Notes

• Let steaks rest to keep them juicy.
• Adjust cooking time for preferred doneness.
• Use fresh herbs for best flavor.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main Course
• Method: Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 1 steak with butter
• Calories: 450
• Sugar: 0g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 45g
• Cholesterol: 150mg

Keywords: sirloin steak, herb butter, easy steak recipe, pan-seared steak