Pan-Seared Omaha Steaks Top Sirloin Filet with Garlic Herb Butter

Ingredients

For the Steak:

• 2 Omaha Steaks Top Sirloin Filets
• Kosher salt, for seasoning
• Freshly ground black pepper, for seasoning
• 1 tablespoon high-heat oil (avocado or vegetable oil)
• 2 tablespoons unsalted butter, for basting
• 2-3 sprigs fresh rosemary
• 3-4 cloves garlic, smashed

For the Garlic Herb Butter:

• 4 tablespoons (½ stick) unsalted butter, softened to room temperature
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped (or use more parsley)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 3-4 cloves garlic, minced
• Pinch of kosher salt

Instructions

1. Prep the Steaks Remove the Omaha Steaks Top Sirloin Filets from the refrigerator. Pat them completely dry on all sides with paper towels. This is crucial for getting a good sear! Season both sides and the edges generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 15-20 minutes while you prepare everything else. This ensures even cooking throughout.
2. Make the Garlic Herb Butter In a small bowl, combine the softened butter, chopped parsley, chopped chives, fresh thyme leaves, minced garlic, and a pinch of salt. Use a fork to mash everything together until completely combined and the herbs are evenly distributed throughout the butter. Set aside at room temperature so it stays soft and spreadable.
3. Heat Your Pan Place a cast-iron skillet over medium-high to high heat and let it get screaming hot, about 3-5 minutes. You want it so hot that when you add the oil, it shimmers immediately. Add the high-heat oil and swirl to coat the bottom of the pan.
4. Sear the Steaks Carefully place the seasoned Omaha Steaks filets in the hot pan. Don't move them! Let them sear undisturbed for 3-4 minutes until a beautiful golden-brown crust forms on the bottom. Flip the steaks using tongs and sear for another 3-4 minutes on the second side. You're looking for that same gorgeous crust.
5. Baste with Garlic, Rosemary, and Butter Add the 2 tablespoons of butter, smashed garlic cloves, and fresh rosemary sprigs to the pan alongside the steaks. As the butter melts, tilt the pan slightly toward you so the butter pools on one side. Using a large spoon, continuously baste the steaks by scooping up that melted garlic-rosemary butter and pouring it over the top of the steaks. Do this for 1-2 minutes, constantly basting. Insert an instant-read thermometer into the thickest part of one steak. When it reaches 130°F for medium-rare (or your desired temperature), remove from heat.
6. Rest the Steaks Transfer the steaks to a cutting board and let them rest for 5-10 minutes. Don't skip this step! Loosely tent with foil if you want to keep them warm. The internal temperature will rise about 5°F during resting.
7. Slice and Serve After resting, identify the direction of the grain (the lines running through the meat). Using a sharp knife, slice the steaks against the grain at a slight angle into ½-inch thick slices. Fan the slices out on serving plates. Top each steak with a generous pat of the garlic herb butter (it will melt beautifully over the hot meat). Serve immediately with your favorite sides and enjoy!