RCI-SC.002.0005.001
Char-Broiled Sirloin Steak with Cabernet Butter Sauce
Char-Broiled Sirloin Steak with Cabernet Butter Sauce from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- top sirloin steak (also goes by the name: center cut1 unittop butt, and hip)
- Salt and freshly ground black pepper1 unit
- Olive oil1 unit
- tbs unsalted butter1 unitsliced thinly and brought to room temperature
- Cabernet Butter Sauce (recipe below)1 unit
Method
1
Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
2
Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack.
3
Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil.
4
Cook until internal temperature reaches 140 degrees F for medium rare, 155 for medium, and 165 for toast (carry-over will take it 5 degrees).
5
Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle. Serve warm with Cabernet Butter Sauce.