French · Dinner
Steak with Herb Butter
Pan-seared beef sirloin steak with a compound butter of parsley, thyme, and garlic, finished over high heat until caramelized and rested before serving. A classic French bistro technique featuring a golden crust and rich, melting herb topping, accompanied by roasted potato wedges.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
565Calories
47.3gProtein
37.4gFat
13.6gCarbs
1.1gSugar
2.1gFiber
1310mgSodium
161mgChol
15.9gSat Fat
950mgPotassium
45mgCalcium
3.9mgIron
2.9mcgVitamin B12
22mgVitamin C
Goes well with
French Sparkling Cider (Cidre Doux)
local
Côtes du Rhône (red wine)
international
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the beef sirloin steak dry with paper towels. Let it sit at room temperature for 10 minutes. Season both sides evenly with salt and black pepper. Mince the garlic and finely chop the parsley and thyme leaves.
2
Build
In a small bowl, mash the softened butter with the minced garlic, chopped parsley, and thyme using a fork until evenly combined.
3
Sear
Heat the olive oil in a heavy skillet over high heat until it shimmers. Sear the steak for 3 minutes per side until a deep brown crust forms and the edges are well browned.
4
Roast
Reduce heat to medium. Cook the potato wedges in the skillet for 6 to 8 minutes, turning occasionally, until fork-tender and golden. Remove steak before potatoes finish.
5
Rest
Transfer the steak to a plate and rest for 5 minutes, uncovered, until juices stop pooling.
6
Plate
Place the rested steak on a plate. Top with a spoonful of herb butter so it melts over the surface. Arrange potato wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin steak
- 2 tbsp2 tbsp butter, softened
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp fresh thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 2 tsp2 tsp olive oil
- 1 cup150g potato, cut into wedges
