Perfect Sirloin Steak

Ingredients

• 1 sirloin steak, ~225 g
• Flaky salt + black pepper
• Drizzle EVOO (for the pan, not the steak)
• Generous knob of butter
• 1 garlic clove, crushed
• Fresh thyme or rosemary
• Pinch of pul biber to finish

Method

1. Cast iron or heaviest pan on high, 3–4 mins with nothing in it. This is the most important step.
2. Pat steak completely dry, crucial for crust. Season generously both sides right before cooking.
3. Tiny drizzle EVOO in pan (not on steak). Steak in, don’t touch for 2–2.5 mins. Flip, another 2–2.5 mins. Total ~4–5 mins = medium rare for 225 g sirloin.
4. Last 90 seconds: drop in generous butter + crushed garlic + herbs. Tilt pan, spoon foaming butter continuously over steak.
5. Off heat onto board. Rest 3–4 mins. Non-negotiable.
6. Pinch of pul biber + flaky salt on top after resting.

Key Details

• A screaming hot pan (3–4 mins empty) is the entire secret, most home cooks skip this
• Pat completely dry before seasoning, moisture = steam = no crust, no Maillard
• Season immediately before cooking, salting in advance draws moisture out
• Butter baste last 90 seconds only, butter burns on an extremely hot pan
• The pul biber finish is not optional, it elevates it significantly

Variations

• For thicker steaks (>3 cm): finish in oven at 180°C for 5–8 mins after searing
• Côte de boeuf / ribeye: same method, longer baste time
• For a Middle Eastern finish: squeeze lemon + pomegranate molasses at rest
• Compound butter: make in advance with pul biber + sumac + lemon zest + butter

Pairs well with

• Baharat / za’atar roasted potatoes
• Wilted spinach with garlic and EVOO
• Simple green salad
• A glass of Malbec

Notes & learnings