Rosemary-&-Garlic-Basted Sirloin Steak

Rosemary & Garlic-Basted Sirloin Steak

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Master the perfectly seared sirloin steak with this easy method while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding it to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving.

Adam Dolge

Updated on June 6, 2024

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Tested by

EatingWell Test Kitchen

Active Time:

15 mins

Additional Time:

35 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Carb Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Tips for the Best Sirloin Steak

Cook the Meat at Room Temperature

Steak cooks best if it hits the heat at room temperature. A cold steak coming right from the fridge will cook quickly on the outside, while the inside will struggle to get up to the proper temperature. If you want your steak to cook evenly, set it out on the counter 30 minutes before you cook it. Worried about food safety? Don't be. Most perishable foods (including meat) can sit at typical room temperatures for up to 2 hours (or 1 hour if it's over 90°F). The smaller the steak, the less time it will need to come up to temperature. 30 minutes of counter time is all a 1-pound steak will need before it's ready to cook.

Baste the Steak While It Cooks

We sear the steak, then baste it with a mixture of butter and herbs as it cooks in the pan. This combines the best features of two distinct cooking methods: dry heat (the sear) and moist heat (the basting). The searing creates a flavorful crust on the outside of the steak, while the basting moistens the surface, preventing burning while distributing the flavor of the herbs and pan drippings evenly.

Let the Meat Rest Before You Slice It

While you may be tempted to dig right into your delicious steak hot off the pan, it's best to wait about 10 minutes before slicing. The juices that make the steak moist and flavorful need some time to redistribute back into the fibers of the meat. Cut into it too soon, and they flow out of the meat and onto the cutting board. If you are worried about the steak cooking off too quickly, you can cover the steak loosely with foil to capture some of the heat while also letting steam escape. We cook the steak to 125°F, which is considered medium-rare. The temperature will continue to rise after it's pulled from the pan by about 5 degrees or so. If you want your steak cooked further, cover the pan to prevent burning and keep it on the heat for an extra 2-4 minutes.

steak on a cutting board, mostly covered with aluminum foil — Ana Cadena

Additional reporting by Hilary Meyer

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Ingredients

1 pound boneless top sirloin steak, trimmed
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
4 medium cloves garlic, minced
2 medium shallots, sliced lengthwise
1 ½ tablespoons butter
1 sprig fresh rosemary, plus more for garnish

Directions

Let steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute. Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125°F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.

Ana Cadena
Discard the rosemary sprig. Thinly slice the steak against the grain and transfer to a serving platter. Spoon drippings from the pan and cutting board over the steak. Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.

Ana Cadena

Originally appeared: EatingWell Magazine, September 2020; updated September 2022

Nutrition Facts (per serving)

216	Calories
12g	Fat
3g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz.
Calories 216
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 23g	45%
Total Fat 12g	16%
Saturated Fat 5g	24%
Cholesterol 71mg	24%
Vitamin A 254IU	5%
Vitamin C 2mg	2%
Folate 12mcg	3%
Sodium 408mg	18%
Calcium 26mg	2%
Iron 2mg	9%
Magnesium 22mg	5%
Potassium 333mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.