Wednesday, January 5, 2011

Recipes: Herb Butter & Sirloin Steak

So for dinner last night my husband decided he needed steak. Which is funny, because he’s not a picky eater at all, and usually doesn’t have a preference when I ask for his input. It was also funny because I never cook steak- never as in once in my entire life.

The mother of invention
 So my poor steak deprived husband stopped by the store on his way home and picked up two sirloin steaks for his poor clueless wife to cook. And since he never asks for steak, I was determined to cook it, and cook it good! So I hopped online and did a quick search. We were both surprised (in a good way!) at how well it turned out. But the icing on the cake (so to speak) was the butter. Oh, the butter….I love butter J

A few good recipes
On a trip to Germany we took over Thanksgiving I had a delicious steak served with herb butter. I wanted to recreate that butter. So I did some more searching and came up with my own after reading a few recipes. This was my safety net in case the steak did not turn out…I wasn’t going to hold my breath! After compiling a few ideas, this is what I came up with.

For the steak:
1 ½ tbsp Olive oil
1 tbsp butter
1 tsp black pepper
½ tsp salt
1 tsp garlic powder

Drizzle the olive oil into your pan, turn the pan to coat. Sprinkle the pepper, salt, and garlic powder over the oil. Add the butter. Heat the pan over medium heat (I heated mine on 4 out of 6). Once the pan is good and hot, add the steaks. Cook until halfway done (sorry, no times-depends on the thickness of your steak and how done you want it), flip it and cook until desired doneness. Add to plates and allow to rest for 5 minutes or so.
*I didn’t do this because we were using herbed butter, but one site recommended it. Add another tbsp of butter to the juices left in the pan. Cook on medium, stirring often, for approximately 5 minutes. Remove from heat and pour this “sauce” over the steaks.

Herbed Butter:
½ cup butter, softened
2 tbsp shredded parmesan cheese
1/8 tsp freshly cracked black pepper (regular pepper is fine if you don’t have a grinder)
¼ tsp minced garlic (or 1 clove pressed)
¼ tsp parsley

Mix ingredients together until well incorporated. Serve on steak, chicken, on top baked potatoes, in mashed potatoes, in place of garlic butter for garlic bread….I’m sure there are tons more ideas!

BOTH turned out delicious! The steak tasted just like we ordered it from a real Steakhouse, and the butter, yuuuuuuum! Why haven’t I done this before? I’m only sorry I didn’t take a picture!


  1. I like the herb butter idea -- that sounds awesome.

  2. SnoWhite- I'm looking forward to trying new variations!


Did you like what you read? Leave me a comment and tell me your thoughts!