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Char-Broiled Sirloin Steak with Cabernet Butter Sauce
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Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AChar-Broiled_Sirloin_Steak_with_Cabernet_Butter_Sauce)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChar-Broiled%20Sirloin%20Steak%20with%20Cabernet%20Butter%20Sauce&oldid=4518868
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
Steak
- 1 top sirloin steak (also goes by the name: center cut, top butt, and hip)
- Salt
- Freshly-ground black pepper
- Olive oil
- 1 Tbsp unsalted butter, sliced thinly and brought to room temperature
Cabernet butter sauce
- ½ cup Cabernet Sauvignon wine
- 1 shallot, puréed until smooth
- 3 Tbsp unsalted butter, divided
Directions
Steak
- Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
- Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack.
- Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil.
- Cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast (carry-over will take it 5 degrees).
- Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle.
Cabernet butter sauce
- Combine wine and shallot in a medium skillet over medium high heat.
- Whisk in the butter, 1 tablespoon at a time, waiting until the last piece has been incorporated before adding the next piece.
Serving
- Serve steak warm with the Cabernet Butter Sauce.