Sirloin Steak with Garlic Butter Recipe

Here is what I do I take garlic clove mince them then add salt on them and run knife over them back and forth until paste is formed then and to butter(not melted)I throw in chopped fresh parsley and refrigorate. I add a pat or scoop to hot steaks and butter melts as it rests. Nice presentation YUM

Wow! This is restaurant quality. We used NY strips that came out great. For the butter I used about 1/3 c. with 1 & 1/2 tsp. of minced garlic in the jar, 1/2 tsp. of garlic powder, and 1/4 tsp. dried parsley. I let it get to room temp. and made a paste. I put it back in the fridge while the steaks were on the grill. Once they came off, I let the butter melt over them.

Our local grocery store had sirloin steaks on sale for $2.99 a pound, so I got two good steaks for $2.12 and they were as tender as any more expensive steaks I've ever fixed! I rubbed them with meat tenderizer and cracked black pepper, and let them rest on the counter for about an hour. Then heated a cast-iron skillet and threw a little salt in the pan, seared the steaks about 4 or 5 minutes per side until they released from the pan. This gave them a nice browned crust while the inside remained fork-tender. Didn't change a thing about the sauce, these steaks were awesome!

This was very good. We don't have a grill yet so I seared these on the stove-top with the lid. Got a good crust on the steak and the garlic was tasty. To save on fat I used low-fat marg. I will definitely make this again.

Thank you for posting this recipe. My hubby and I found it to be wonderful. I used it on filet mignon for a special occasion and not a morsel was to be found afterwards. I also added chopped fresh chives and parsley to the butter. Just a little tip: During the holiday season, I used a recipe very similar to yours to make refrigerated crescent rolls. After unrolling the crescent rolls flat on a baking sheet, I brushed on a little of a mixture similar to this, and everyone went wild. Of course we had turkey and ham (no need for garlic), and the cresent rolls were a lively surprise & hit. I also tried this on broccoli and it was lucious.

Delicious! The only thing I would do differently is use less butter to give it a thicker consistency, about a third of a cup instead of half of a cup. When I made it the second time I did that and it turned out great. Much better than when I used the original recipe.

This was absolutely delicious. I halved the recipe which worked great. In order to help tenderize the meat about an hour before cooking the steaks, I placed them in a ziplock bag with 1 tsp cornstarch and 1/2 tsp baking soda making sure to rub the mixture into the steaks. After an hour, I washed off and patted dry each steak before grilling. My family loved it and the steaks were tender and delicious. Thank you so much for this recipe which I will definitely make again. I served this with baked potatoes and steamed broccoli. Yum!

I didn't have a working grill available to me so I cooked this for two in my air fryer using two petite sirloin steaks. I didn't use the garlic cloves but followed the rest of the recipe for the sauce. Spread the sauce on the steaks before cooking, and cooked at a preheated 400 degrees for two minutes per side. Paused my fryer and tested for doneness with an IR thermometer. Removed when temp. was rare and let sit for about five minutes while I put the rest of dinner on the table. Added a bit more sauce and served with garlic mashed potatoes and a salad. Yum! I realize that this cooking method is not for everyone, and results might vary, but it worked for me with what I had available at the time. Grilling would be preferable.

This was 5 star delicious. I used filet mignon, 350' grill, lightly brushed with olive oil and a little Goode's Mesquite rub, three minutes on each side. Melted about a tbls. of the chilled butter mixture over each resting steak. I did not used the garlic powder, just minced garlic and added a little chopped cilantro. The remaining butter mixture was then melted down and used for a dipping sauce with added grilled shrimp. You've got to try this one, it pays off!

Delicious! I marinated my steaks in Dale's Seasoning first, seared on the stove top in an iron skillet for 2 minutes on each side over high heat. Then, transferred the steaks to a very hot oven for 6 minutes. Poured the garlic butter over the steaks, wrapped in foil, and let rest for 5 minutes. Will make over and over again!

My family loves this recipe, I'm making it again for the 2nd time tonight. I put under a low broiler for 4-5 minutes each side and add sliced onions underneath the steaks. I baste a couple times with the garlic butter. As someone else suggested, you do need to saute the garlic in a little butter until it's soft and cooked, then add in the remaining butter. Delicious!

One more minute on each side and would have been perfect. 6 minutes each side next time.

Use a Cast iron pan and cook the steak (ribeye) in the butter and garlic.

Yummy!

I did not use the grill or stove with this recipe. I cut up a sirloin tip steak and used this recipe in the crockpot. Put the half cup of butter in the crockpot cold, not melted, on top of the seasoned steak and cooked for 8 hrs on low. Served with mashed potatoes. Good hearty meal.

Sounds simple, but doing mine in a frypan. Looks like it could be very tasty.

Loved the simplicity of this dish.

Great recipe. After a quick browning on both sides, I transferred to a 400F oven to finish. I checked the internal temp several times and removed the meat at 122F, and tented the steaks with heavy foil for 8 minutes.

I’m amazed how good this was.

I loved it, I added a teaspoon of hot Hungarian paprika to give it a smokey taste.