Juicy Sirloin Steak

Instructions

Remove 2 sirloin steaks from the refrigerator and from any packaging and place the seasoned steaks on a wire rack set over a baking sheet. Pat the meat dry with paper towels and generously sprinkle both sides with 1 teaspoon salt, trying to ensure even coating.

Let the steaks rest in the refrigerator for at least 12 hours, and up to 24 hours.

When ready to cook, remove them from the refrigerator and pat them dry again if there is any excess moisture. Let them sit at room temperature for 30 to 60 minutes. Drizzle each side of the steaks with 2 teaspoons olive oil and lightly spread it around to coat. Season with 1/2 teaspoon black pepper and 1/2 teaspoon white pepper and rub it in to coat.

Preheat oven to 375 degrees and preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2 to 3 minutes per side.

Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare. This will depend on how thick your steak is and it may not even need time in the oven. Use a meat thermometer for accuracy. The temperature of the steak will continue to rise as it rests by about 5 degrees.

While the steaks are cooking, use a fork to combine 4 tablespoons softened butter with 4 cloves minced garlic in a small bowl. Spread half of this mixture onto a serving platter or baking sheet.

Remove the steaks from the oven and place them on top of the prepared butter. Use the remaining half to top the steaks with 1 tablespoon each of the butter and allow the steaks to rest 10 minutes before cutting into them.

Main Course,Main Dish