Char-Broiled Sirloin Steak with Cabernet Butter Sauce

• 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
• ½ cup Cabernet Sauvignon wine
• 1 shallot, puréed until smooth
• 3 Tbsp unsalted butter, divided

Ingredients for 2 servings (430 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Steak: Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.

2. 2

   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.

   Oven
3. 3

   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.

   Oven
4. 4

   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).

5. 5

   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.

6. 6

   Cabernet butter sauce: Combine wine and shallot in a medium skillet over medium high heat.

   Stovetop
7. 7

   Whisk in the butter, 1 tablespoon at a time, waiting until the last piece has been incorporated before adding the next piece.