Ingredients:

  • 1 pound (450 grams) Sirloin Tip Steak (1 inch/2.5 cm thick), trimmed
  • 1 tablespoon (15 ml) Flaky Sea Salt (e.g., Maldon)
  • 1 teaspoon Freshly Cracked Black Pepper
  • 2 tablespoons (30 ml) High Heat Cooking Oil (e.g., Rapeseed/Canola or Grapeseed)
  • 4 tablespoons (55 grams) Unsalted Butter, cold and cut into two pieces
  • 3 cloves Garlic, smashed with skins on
  • 4 large sprigs Fresh Thyme
  • 1/4 cup (60 ml) Dry Red Wine OR Beef Stock (for deglazing)

Instructions:

  1. Pat the steak absolutely dry using paper towels. Season aggressively on all sides with salt and pepper.
  2. Place the seasoned steak uncovered on a wire rack set over a plate in the refrigerator for at least 30 minutes to air dry. This is crucial for crust development.
  3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to temper toward room temperature.
  4. Place a heavy-bottomed pan (cast iron ideal) over high heat. Add the cooking oil and heat until shimmering and just beginning to smoke.
  5. Carefully place the steak in the hot pan. Do not move it for the first 3–4 minutes to allow a deep crust to form. Flip the steak and reduce heat slightly to medium-high.
  6. After 1 minute on the second side, add the butter, smashed garlic, and thyme sprigs to the pan.
  7. Tilt the pan and use a large spoon to continuously baste the steak with the hot, foaming butter mixture for 1 to 2 minutes. Check internal temperature using a digital thermometer; aim for 130–135°F (54–57°C) for medium-rare.
  8. Once the desired temperature is reached, immediately transfer the steak to a clean cutting board. Tent loosely with foil and rest undisturbed for 10 minutes.
  9. While the steak rests, create the jus: Pour off excess fat from the pan, leaving the fond. Return the pan to medium heat, pour in the red wine or stock, and scrape the bottom vigorously to deglaze. Reduce the liquid until slightly thickened (about 1 minute).
  10. Slice the rested sirloin tip steak thinly against the grain. Pour any accumulated resting juices into the jus, and spoon the sauce over the sliced steak just before serving.