Categories: Steak
Ingredients
- 1 lb. boneless top sirloin steak, trimmed
- 1 tbsp olive oil
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 4 medium garlic cloves, minced
- 2 medium shallots, sliced lengthwise
- 1 1/2 tbsp butter
- 1 sprig fresh rosemary, plus more for garnish
Directions
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Let steak stand at room temp for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
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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 cooked to 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.
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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 tsp each salt and pepper and garnish with more rosemary.