Ingredients:

  • 1 lb (450 g) Sirloin Tip Steak, 1-inch (2.5 cm) thick
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (plus more for cooking)
  • 2 Tbsp (30 ml) Soy Sauce (low-sodium preferred)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 2 cloves Garlic, minced finely (for marinade)
  • ½ tsp (2.5 g) Flaky Sea Salt (for finishing)
  • 3 Tbsp (45 g) Unsalted Butter, softened (for finishing butter)
  • 1 clove Garlic, microplaned or crushed (for finishing butter)
  • 1 Tbsp (5 g) Fresh Thyme or Rosemary leaves, chopped
  • Pinch of Sea Salt (for finishing butter)

Instructions:

  1. Prep the Cut: Pat the steak thoroughly dry with paper towels. Trim any excessive silver skin or fat cap. Mix the marinade: In a bowl or resealable bag, combine the olive oil, soy sauce, Worcestershire, minced garlic, and pepper. Place the dried steak in the marinade, ensuring it is fully coated. Seal and refrigerate for a minimum of 2 hours, up to 4 hours.
  2. Prepare the Finishing Butter: In a small dish, mix the softened unsalted butter with the microplaned garlic, chopped herbs (thyme/rosemary), and a pinch of salt until uniform. Chill until firm.
  3. Bring the steak to room temperature (30–45 minutes before cooking). Remove the steak from the marinade, pat it completely dry again, and discard the remaining marinade.
  4. Preheat a cast iron skillet over high heat. Add 1 Tbsp of high-smoke point oil (e.g., canola). Heat until the oil is shimmering and just starting to smoke.
  5. Sear the steak undisturbed for 3–4 minutes until a deep brown crust forms. Flip and reduce heat slightly to medium-high. Cook for another 3–5 minutes depending on desired doneness.
  6. In the final minute of cooking, add the prepared finishing butter to the pan. Tilt the pan and continuously baste the melting herb butter over the Sirloin Tip Steak. Remove the steak when it is 5–10°F below your target temperature.
  7. Transfer the steak to a clean cutting board. Tent loosely with foil and allow it to rest undisturbed for a full 10 minutes.
  8. Slice the steak thinly against the grain. Sprinkle with a final pinch of flaky sea salt and drizzle with the remaining melted pan juices and butter before serving immediately.