Protein Skillets | Recipes

Rosemary & Garlic-Basted Sirloin Steak

ByScience Meets Supper August 19, 2026August 19, 2026

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Rosemary & Garlic-Basted Sirloin Steak

Juicy, perfectly seared sirloin steak, basted with garlic, shallots and fresh rosemary for incredible, layered flavors.

Course Main Course

Cuisine American

Keyword Egg-Free, Gluten-Free, High-Protein, Low-Calorie, Low-Carb, Nut-Free, Soy-Free

Prep Time 35

Cook Time 15

Total Time 50

Servings 4

Calories 216

Equipment

cast-iron skillet

Ingredients

1 pound boneless top sirloin steak, trimmed

1 tablespoon extra-virgin olive oil

¾ teaspoon kosher salt, divided

½ teaspoon ground pepper, divided

4 medium cloves garlic, minced

2 medium shallots, sliced lengthwise

1 ½ tablespoons butter

1 sprig fresh rosemary, plus more for garnish

Instructions

Let steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute. Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125°F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.

Discard the rosemary sprig. Thinly slice the steak against the grain and transfer to a serving platter. Spoon drippings from the pan and cutting board over the steak. Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.

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