Seared Sirloin Steak for Two with Garlic-Miso Butter
This quick, simple and very hot oven method is my favorite way to cook a steak indoors. The garlic miso butter deepens and enriches the flavors of the best (grassfed) beef. Top sirloin steak is a great choice for a boneless and lean cut, but you can use any stype of tender steak you prefer. With a couple of simple side dishes, this is a masterful way to make a great steak dinner at home.
Course Main Course
Keyword seared steak
Prep Time 10minutes
Cook Time 7minutes
Author Lynne Curry
2garlic cloves, smashed into a paste
1tablespoonfinely chopped Italian flat-leaf parsley
3tablespoons unsalted butter
11-inch thick top sirloin steak (about 12-ounces)
Preheat the oven to 500 degrees F with a dry cast iron skillet inside.
Prepare the miso butter by blending together the garlic paste, miso, parsley and butter in a bowl. Season the steak generously with the salt (see top photo).
Transfer the skillet from the oven to the stovetop and turn both the exhaust fan and the burner on high. When the skillet begins to smoke, place the steak in the center and cook for 30 seconds.
Immediately transfer the steak to the oven (turn off the burner) and set a timer for 4 minutes. Use tongs to flip the steak and return to the oven for 2 minutes more.
Remove the skillet from the oven to a heat-proof surface. Top with the prepared miso butter. Let it melt over the steak as it finishing cooking from more rare (122-128 F) to more medium (129-138 F), best determined with an instant-read thermometer. (For medium well to well over 140 F, just continue to let the steak rest in the pan where it will cook gently to a juice finish.)
Transfer the steak to a cutting board to slice then return to the pan or transfer to a platter, spooning the melter butter and pan juices over the steak before serving.