Char-Broiled Sirloin Steak with Cabernet Butter Sauce

Name: Char-Broiled Sirloin Steak with Cabernet Butter Sauce
Ingredients: 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; ½ cup Cabernet Sauvignon wine; 1 shallot, puréed until smooth; 3 Tbsp unsalted butter, divided

Ingredients

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
½ cup Cabernet Sauvignon wine
1 shallot, puréed until smooth
3 Tbsp unsalted butter, divided

Steps

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.
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.
Serve steak warm with the Cabernet Butter Sauce.

More recipes with beef, butter, wine or shallot

Adapted from “Char-Broiled Sirloin Steak with Cabernet Butter Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.