Jump to Recipe
Broiled Sirloin Steak with Herb Butter inspired by No Name Restaurant
Inspired by No Name Restaurant

Broiled Sirloin Steak with Herb Butter

Main Course
This classic steak preparation features a tender sirloin broiled to perfection and topped with a flavorful herb butter. The high-heat broiling method creates a beautifully caramelized exterior while maintaining a juicy interior cooked to your preferred doneness. Simple seasonings allow the quality of the beef to shine through for a timeless steakhouse experience.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 45 mins
Total Time 75 mins
Servings 4

Ingredients

  • 4 whole Sirloin steaks (8 oz each, 1-inch thick)
  • 2 tsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder (Optional)
  • 1 tbsp Olive oil
  • 6 tbsp Unsalted butter (Softened)
  • 1 clove Fresh garlic (Minced)
  • 1 tsp Fresh rosemary (Finely chopped)
  • 1 tsp Fresh thyme (Finely chopped)
  • 1 tbsp Fresh parsley (Finely chopped)
  • 1/2 tsp Lemon zest
  • 4 large Baked potatoes (For serving)
  • 4 cups Seasonal vegetables (For serving)

Tools You'll Need

  • Broiler pan or cast-iron skillet
  • Small mixing bowl
  • Plastic wrap
  • Meat thermometer
  • Paper towels
  • Aluminum foil

Chef's Tip

Allow the steaks to rest at room temperature for at least 30 minutes before cooking. This helps them cook more evenly. After broiling, let them rest again for at least 5 minutes before slicing to allow juices to redistribute throughout the meat.

Instructions

  1. Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature.
  2. Position an oven rack 4-6 inches from the broiler element and preheat broiler on high.
  3. Make herb butter: In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, and lemon zest. Mix until well combined. Form into a log on plastic wrap, roll up, and refrigerate until firm, about 30 minutes. (Can be made days ahead.)
  4. Pat steaks dry with paper towels. Rub with olive oil, then season generously with salt and pepper on both sides. Add garlic powder if using.
  5. Place steaks on a broiler pan or in a cast-iron skillet.
  6. Broil steaks for 4-5 minutes per side for medium-rare (internal temperature of 135°F), 5-6 minutes per side for medium (145°F), or 6-7 minutes per side for medium-well (150°F).
  7. Remove steaks from oven and let rest for 5-10 minutes, loosely tented with foil.
  8. Slice herb butter into 4 rounds. Place a round of herb butter on each steak just before serving, allowing it to melt from the heat of the steak.

Plating

Place each steak on a warmed plate with the melting herb butter on top. Add a baked potato to the side along with a portion of seasonal vegetables. For a steakhouse presentation, add a sprig of fresh rosemary or thyme as a garnish.

Storage & Reheating

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat without overcooking, place in a 275°F oven until warmed through, about 15-20 minutes. Alternatively, slice thinly and serve cold in sandwiches or salads. The herb butter can be frozen for up to 1 month.

About This Recipe

This preparation honors the straightforward steak traditions found in classic American restaurants. While steakhouses might age their beef for extended periods or use specialized broilers, this home adaptation focuses on proper seasoning and cooking technique to deliver excellent results with more commonly available ingredients. The herb butter adds a restaurant-quality finish that elevates the simple cooking method.

How did it turn out?

We'd love to hear about your experience making this recipe!