Cast Iron Sirloin Steak
Learn how to make the absolute best, restaurant-quality sirloin steak! This cast iron sirloin steak is well-seasoned, basted with garlic and rosemary butter, and seared to perfection. It takes less than 20 minutes of hands-on time and makes the perfect date night dinner!
Servings: 1 steak
Calories: 809kcal
Equipment
Ingredients
- 1 sirloin steak about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
Instructions
- Pull that steak out of the refrigerator about 30 minutes before you plan to cook it. I know, I know, waiting is hard. But trust me on this one! Letting it come to room temperature helps it cook evenly all the way through. While you are waiting, mix together the salt, pepper, smoked paprika, and garlic powder in a small bowl and set aside.
- Pat the steak completely dry with paper towels. Season both sides generously with the spice mix and press it in with your hands.
- Heat your cast iron skillet over high heat until it's good and hot. Once it's hot, add the olive oil and swirl to coat the pan.
- Carefully lay the steak in the skillet and step back. It's going to sizzle like crazy and that is exactly what we want! Leave it completely alone for 3 minutes until a deep, gorgeous brown crust forms on the bottom. Flip it once and sear the other side for another 2 minutes.
- Reduce the heat to medium low and add the butter, smashed garlic, and rosemary. Once that butter melts and starts to foam, use a hot pad and tilt the pan slightly and spoon the butter continuously over the top of the steak for about 1–2 minutes. This is called basting, and oh my goodness — this is what gives it that rich, restaurant-quality finish that makes everyone at the table ask what you did differently!
- Pull the steak out of the skillet and let it rest on a cutting board for at least 5 minutes before slicing.
Notes
- If the steak clings to the skillet when you try to flip it, let it cook a little longer. Once a proper crust has formed, it will release from the pan easily on its own.
- When tilting the pan to baste, make sure you are using a handle sleeve or hot pads. Cast iron holds heat extremely well, and that handle will be very hot!
- A meat thermometer is your best friend here. Sirloin can go from perfect to overdone quickly, so check the internal temperature rather than guessing. My husband likes to pull it right at 130°F.
- Do not use a thin or lightweight pan for this recipe. Cast iron is ideal because it holds high heat evenly, which is what creates that deep, flavorful crust on the outside of the steak.
- Always let your steak rest before cutting into it! This allows the juices to redistribute in the meat rather than leaking out onto the plate, which can lead to a dry steak.