Cookbook:Char-Broiled Sirloin Steak with Cabernet Butter Sauce
Appearance
Char-Broiled Sirloin Steak with Cabernet Butter Sauce | |
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Category | Meat recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Steak
[edit | edit source]- 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
[edit | edit source]Procedure
[edit | edit source]Steak
[edit | edit source]- 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
[edit | edit source]- 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
[edit | edit source]- Serve steak warm with the Cabernet Butter Sauce.