INGREDIENTS
1 each 12oz Sirloin, 1 ¼ “ thick, room temp
2 tsp EVOO
1/2 cup butter (1 stick), unsalted, softened
5 cloves black garlic, smashes
4 oz mixed herbs (chives, parsley, tarragon, rosemary), chopped
1 lemon, zested
2 tsp Florida Pure Sea Salt
1 tsp cracked black pepper
Process for the Compound Butter
**Note: Remaining product should be kept tightly wrapped in refrigerator or freezer for later use
Blend together by hand or with a blender or food processor the softened butter, black garlic, mixed herbs, lemon zest, and Florida Pure Sea Salt until fully incorporated. Roll into small balls and place in refrigerator until firm. Once firm, cut balls in half. Each half is a portion.
Process for the Steak
In Oven
Preheat oven to Broil setting and place oven safe pan, skillet, or Dutch oven inside for 3-4 minutes
Season Sirloin generously on both sides with Florida Pure Sea Salt, cracked black pepper and EVOO
Remove pan from oven, taking caution as pan is extremely hot, and place over medium-high heat on stovetop.
Sear Sirloin for 1-2 minutes on both sides creating a char crust
Place pan and Sirloin back into oven for 4-5 minutes for medium rare
Transfer Sirloin to a pan or plate, top with 2 portions of compound butter, let rest 3-5 minutes
Serve with your favorite side dish or salad and enjoy!
On Gas Grill
Preheat grill for 15 minutes on high
Season Sirloin generously on both sides with Florida Pure Sea Salt, cracked black pepper and EVOO
Place on grill for 4-5 minutes
Turn steak over and leave for another 3-4 minutes for a medium rare (135 degrees F) steak
Transfer Sirloin to a pan or plate, top with 2 portions of compound butter, let rest 3-5 minutes
Serve with your favorite side dish or salad and enjoy!
