Cookbook:Char-Broiled Sirloin Steak with Cabernet Butter Sauce
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- 1 top sirloin steak (also goes by the name: center cut, top butt, and hip)
- Salt and freshly ground black pepper
- Olive oil
- 1 tbs unsalted butter, sliced thinly and brought to room temperature
- Cabernet Butter Sauce (recipe below)
- 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 degrees F for medium rare, 155 for medium, and 165 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. Serve warm with Cabernet Butter Sauce.
Cabernet Butter Sauce
- 1/2 cup Cabernet Sauvigon
- 1 shallot, pureed until smooth
- 3 tbs unsalted butter, divided
- Combine wine and shallot in a medium skillet over medium high heat. Whisk in butter, one tablespoon at a time, waiting until installment before it is melted, until all butter has been used.