1-Prepare your garlic butter ahead: mix the softened butter with garlic, parsley, lemon zest, and kosher salt until it’s well combined, then shape it into a log. This can be stored in the fridge for up to 2-3 weeks or kept at room temperature if you’re cooking right away, making it easy to whip up this garlic butter steak recipe for tender results.

2-Take the sirloin steaks out of the fridge 30 to 45 minutes before cooking to let them reach room temperature, which helps with even cooking. Heat a cast iron skillet over high heat until it’s really hot this is key for that perfect sear. Season both sides of the steaks with the kosher salt and black pepper, then place them in the dry skillet without crowding to avoid steaming instead of searing; cook for 4 minutes on the first side.

3-Flip the steaks and sear for another 2 minutes for rare to medium-rare doneness, adjusting time based on thickness or preferences; don’t forget to sear the fat edges if they’re there. Lower the heat to medium, add 2 tablespoons of garlic butter per steak, and baste it over the meat for 2 to 3 minutes until it hits your desired internal temperature use a digital meat thermometer for accuracy (like 125°F for rare or 135°F for medium-rare), as mentioned in our tips for garlic butter steak for flavorful results. Once done, remove the steaks from the skillet and let them rest under foil for 10 to 15 minutes to lock in juices before serving with an extra tablespoon of garlic butter and your favorite sides.