This Recipe for Perfectly Crusted Petite Sirloin Steak With Compound Herb Butter is What’s for Dinner
Recipe and photos by Launie Kettler
When it comes to an eye-popping dish, nothing beats a good steak.
The crusty texture of a beautifully seared exterior. The deep, rich colors. The heady aroma of pan juices and butter.
But we’ve doubled down on deliciousness by making a quick compound herb butter that melts from the heat of the meat, slowly unfolding itself into an unctuous, savory topping.
Watching the herb butter slowly drip down the steak makes the outside world fade away. There’s just you, perfectly pan-seared meat, and that flavorful butter just drip, drip, drip, dripping down.
It’s almost intoxicating.
Enough chatter, though! Get that cutting board ready, grab an F.N. Sharp chef’s knife or utility knife for some herb chopping and steak slicing, and let’s dive into this recipe for an amazingly fast and utterly satisfying weeknight meal that will make you feel nothing but peace and goodwill for all of humankind.
Get All of the F.N. Sharp Essentials:
The 6-Knife Set & Magnetic Knife Block
The Damascus Steel Straight-Edged Steak Knife Set
The Acacia Wood Cutting Board in Large or Small
Perfectly Crusted Petite Sirloin Steak with Compound Herb Butter
Compound Herb Butter Recipe Ingredients:
Herb Butter Recipe Directions:
Perfectly Crusted Petite Sirloin Ingredients:
Perfectly Crusted Petite Sirloin Recipe Directions:
Here are the done temperatures for your steak:
Rare = 125 degrees
Medium Rare = 135 degrees
Medium = 145 degrees
Medium Well = 155 degrees
Well Done = 160 degrees
And here’s a fun sauce variation – Boozy Steak Sauce!
Once the steak has been removed from the pan, turn the heat off. Add in 2 tablespoons of bourbon or dry vermouth to the pan. Turn the heat to medium-low and bring to a gentle simmer for 2-3 minutes. Whisk in an additional tablespoon of butter and simmer for an additional 2 minutes.
Need an appetizer or side to pair with that perfectly cooked steak? Check out these recipes:
🔪 Steakhouse Chopped Salad
🔪 Porcini Mushroom Risotto
🔪 Creamy Saffron Risotto
🔪 Splendiferous Veggie Soup
🔪 Creamy Japanese-Style Potato Salad
🔪 Sausage and Cheese Stuffed Mushrooms
🔪 Steamed Artichokes with Agave Mustard Dip
For more on steak cooking and meat eating, check out these F.N. Sharp Guides:
🔪 How to Cook the Perfect Steak
🔪 The Best Steak Knives: Serrated vs. Non-Serrated
🔪 The F.N. Sharp Guide to the Best Cuts of Steak
🔪 4 Ways to Cook Steak – From the Stovetop to the Oven
🔪 The F.N. Sharp Guide to Different Cuts of Beef
🔪 The F.N. Sharp Guide to Meat Seasoning
🔪 The Best Knives for Cutting Meat
About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.
You can follow Launie's adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.