Heartbreaker Steak Recipe
A flavorful sirloin strip steak pan-seared with butter, rosemary, and garlic, finished with an optional wine reduction sauce.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 8 g
- 6 g
- 40 g
- 14 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 865 g before cooking, which is about 215 g per serving.
Steps
Marinate steaks and chill for 15-30 minutes.
Heat skillet over medium/high heat and melt butter and add oil to prevent burning.
Add steaks, season with pepper and cook 1-2 minutes on each side.
Flip steak, cook 2-3 more minutes and add wine (add extra garlic and rosemary now as desired). It will steam furiously.
Cook 2-3 more minutes for medium rare, add garlic and rosemary last to enhance flavor.
Remove steaks and let rest for 5 minutes.
If using wine, cook wine in same skillet until it reduces to a thicker sauce.
Slice steaks and serve them with wine sauce.
Notes
Chef's Tips: For more tender meat, prepare it at room temperature and defrost frozen meat overnight in the fridge. Add salt right before cooking. Always preheat skillet. Cook steak quickly over very high heat to seal in the juices on both sides, then finish it over medium/low. For juicier steak, always let it rest for 5 minutes after cooking. Never pierce or cut a steak to check for doneness; lightly press them with the flat of the fork. The more it gives, or the flabbier it feels, the rarer it is. When it's very cooked, the meat will hardly yield.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 538
- Protein
- 54 g
- Carbs
- 1 g
- Fat
- 33 g
- Fiber
- 0 g
Where the calories come from
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