Sirloin Steaks with Garlic Butter

For Christmas this year, my parents gave Nick a gift card for Omaha Steaks. Nick decided to get 6 8oz sirloin steaks along with a New York cheesecake. The steaks showed up this week, so I texted my mom to let her know and this was the reply I received:

“Excellent. Enjoy. Let Nick have a whole one. No portion control on a Christmas gift.”

So with that in mind, I picked up some yummy veggies to go alongside our steaks, which I kept pretty simple. The beauty of good quality steaks is that they don’t really need a whole lot to taste amazing. A little salt, pepper and garlic butter was all we needed to enjoy this delicious (and really filling) meal.

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Sirloin Steaks with Garlic Butter

  • 2 8 oz sirloin steaks
  • EVOO
  • 8 oz Brussels sprouts, trimmed
  • salt and pepper, to taste
  • 1 cup plus 1/4 cup water, divided
  • 1 cube beef bullion
  • 1 tbsp veggie oil
  • 1 stick butter
  • 3 cloves garlic, minced or grated
  • 1 shallot, thinly sliced
  • 2 bell pepper, sliced

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Set your steaks on a plate and bring them up to room temperature while you get started on the sprouts.

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Heat some oil in a large skillet and add the Brussels sprouts. Season with salt and pepper and saute for a moment or two until they are all coated in oil and seasoning. Add a cup of water and the bullion to the pan and stir until the bullion is disolved. Cover and steam for about 10 minutes, until the sprouts are fork-tender.

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While the sprouts are steaming, pat your steaks dry so that they can get a nice sear on them. Season with salt and pepper and rub the seasoning into the meat. Remove the sprouts from the skillet and drain any excess liquid, set them aside and keep warm.

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Heat the veggie oil in the skillet and turn the heat up to high. I use veggie oil here because it has a higher smoke point than the EVOO so it can handle the higher heat better. When the oil begins to shimmer, add the steaks. Sear each steak over high heat for about 3 minutes per side. At this point, your steaks will be rare. Turn the heat down to medium and continue to cook for about 2 additional minutes per side to achieve medium rare.

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As the steaks are cooking, melt the butter in a small sauce pan and add in the garlic. When the steaks are done, set them on a plate and brush them on both sides with some of the garlic butter. Then, tent the plate with foil for 10 minutes. This will allow all of the juices to redistribute and keep the meat warm.

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Deglaze the skillet with a 1/4 cup of water and scrape up all the brown bits of flavor from the steaks. Add in the shallot and peppers and season with salt and pepper. Saute until the veggies are soft and then set them aside.

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Before serving, brush the steaks with a little more garlic butter. I also tossed just a little bit of the butter in with the shallot and peppers.

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