Cookbook:Char-Broiled Sirloin Steak with Cabernet Butter Sauce

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Cookbook | Ingredients | Recipes


  • 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)


  1. Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
  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.
  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.
  4. 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).
  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. Serve warm with Cabernet Butter Sauce.

Cabernet Butter Sauce[edit]


1/2 cup Cabernet Sauvigon
1 shallot, pureed until smooth
3 Tbs unsalted butter, divided


  1. 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.