Sirloin Steak with Garlic Butter
I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.
I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.
- Carbohydrate 1.34398250001085 g
- Cholesterol 137.097331988867 mg
- Fat 40.3510963781627 g
- Fiber 0.121799994945526 g
- Protein 46.4368193051537 g
- Saturated Fat 18.9188454142361 g
- Serving Size 1 1 serving (244g)
- Sodium 209.47108791871 mg
- Sugar 1.22218250506532 g
- Trans Fat 4.57576792202644 g
- Calories 564 calories
Step-by-step
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Heat and Crust Management
Grill surfaces require extreme heat, specifically preheating until grates register above 500 degrees Fahrenheit, to initiate the Maillard reaction without overcooking the interior. Top sirloin lacks internal marbling compared to ribeye, making surface dehydration critical before cooking; pat the meat completely dry with paper towels to prevent steaming. Seasoning must happen immediately before the meat hits the metal to avoid drawing out moisture prematurely. Four to five minutes per side over direct heat creates the necessary exterior char while keeping the center medium-rare.The Butter Application Window
Melting butter over medium-low heat prevents the milk solids from burning before the garlic infuses the fat. Brushing the garlic butter onto the meat must occur precisely after transferring the steaks to warmed plates, while internal residual heat is still driving moisture outward. Resting the beef for exactly three minutes allows the muscle fibers to relax and reabsorb escaping juices instead of bleeding onto the plate. Skipping this resting phase forces the flavorful fats to leak out upon the first knife cut.
