Ingredients
Scale
- 1 lb Sirloin Steak, about 1-inch thick
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1/4 cup Grated Parmesan Cheese
- 2 tablespoons Butter, unsalted
- 1 tablespoon Fresh Parsley, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Pat the steak dry with paper towels and season generously with salt and pepper.
- Step 2: Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the steak and sear for 3-4 minutes per side for medium-rare, or longer depending on desired doneness.
- Step 3: Reduce heat to medium. Add the minced garlic and butter to the skillet. Tilt the skillet and use a spoon to baste the steak with the garlic butter for 1-2 minutes.
- Step 4: Remove the skillet from the heat. Sprinkle the grated Parmesan cheese evenly over the top of the steak.
- Step 5: Cover the skillet loosely with foil and let the steak rest for 5 minutes. This allows the juices to redistribute.
- Step 6: Garnish with chopped fresh parsley and serve immediately. Slice against the grain for maximum tenderness.
Notes
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- For best reheating, warm sliced steak gently in a skillet with a little butter to maintain moisture.
- Serve this steak with a simple side of roasted asparagus or a fresh garden salad to complement its richness.
- Don't overcrowd the skillet; sear in batches if needed to ensure a beautiful crust on each steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American