Smoked Garlic Butter Sirloin

Crusty, rich, steakhouse flavor. Steakhouse night at home in fifteen minutes.

Sirloin is the steak we cook most at the ranch: lean enough for a weeknight, enough flavor to carry a dinner. Dry-aging does the heavy lifting on tenderness, so all this recipe asks is a screaming-hot pan, real butter and ten minutes of patience while it rests.

Shop the cut: Sirloin Steak — from $22, ships frozen Tuesday.

Ingredients

• 1–2 S Ranch Sirloin Steaks
• Kosher salt
• Fresh cracked pepper
• ½ tsp smoked paprika
• 2 tbsp butter
• 2 cloves garlic, smashed
• Fresh rosemary or thyme
• Flaky salt, to finish

Instructions

1. Pat the steak dry and season heavily with salt, pepper and smoked paprika.
2. Heat a cast-iron skillet until it's just smoking.
3. Sear 3–4 minutes per side for a deep crust.
4. Add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steak for 60–90 seconds.
5. Rest 10 minutes before slicing. Finish with flaky salt.

Prep 5 min · Cook 10 min · Serves 2

Every cut in this recipe is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.

Tag @sranchmeats — we love seeing what you're cooking.