Rosemary-Butter Skillet Sirloin
Prep: 10 minutes plus standing
Cook: 10 minutes • Serves: 4
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, smashed
4 rosemary sprigs
4 tablespoons unsalted butter, softened
3 tablespoons olive oil
Fresh parsley sprigs for garnish (optional)
1. Pat steaks dry with paper towel; sprinkle both sides with salt and pepper.
2. In large cast-iron skillet, heat garlic, rosemary, 2 tablespoons butter and oil over medium-high heat 2 minutes or until butter melts and rosemary is fragrant. Add steaks to skillet; reduce heat to medium and cook 8 minutes or until internal temperature reaches 135° for medium-rare, spooning oil mixture over steaks every few minutes and turning steaks once. Transfer steaks to cutting board and top with remaining 2 tablespoons butter; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
3. To serve, slice steaks across the grain; garnish with parsley, if desired.
Approximate nutritional values per serving (5 ounces steak):
523 Calories, 41g Fat, 16g Saturated Fat, 156mg Cholesterol, 514mg Sodium,
0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 37g Protein