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Petite Sirloin Steak with Garlic Butter Sauce
Created by: Howcan Team
Ingredients
- 2 petite sirloin steaks (6 oz each)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
Instructions
- Season the petite sirloin steaks on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or longer to desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.
- In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and cook for 1-2 minutes until fragrant.
- Stir in 1 tablespoon of chopped fresh parsley and cook for an additional 1 minute.
- Pour the garlic butter sauce over the rested petite sirloin steaks and serve immediately.
The history of petite sirloin steak recipes dates back to the 17th century when European chefs first began experimenting with different cuts of beef. The petite sirloin, also known as the "faux filet" in French cuisine, gained popularity for its tenderness and rich flavor. Over time, chefs in various regions developed their own unique recipes, incorporating local herbs, spices, and cooking techniques. Today, this delectable cut of beef is celebrated in steakhouses and restaurants around the world. For the best version of this dish, head to renowned steakhouses in the Midwest, where chefs expertly grill or pan-sear the petite sirloin to perfection. The key to a great petite sirloin steak lies in the quality of the meat and the precision of cooking, whether it's marinated, seasoned with a dry rub, or simply seasoned with salt and pepper. For a twist, consider sous vide cooking for a melt-in-your-mouth experience.
25 min
2
450 calories
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