Pan Seared Sirloin with Balsamic Herb Sauce

Make a fine dining experience at home with this sirloin topped with the most decadent balsamic herb sauce!

I have made steak quite a few different ways. My family all has a different favorite recipe and I think this may be my favorite way. I personally love doing a steak with rosemary and butter in a cast iron (which this recipe has), but I think this recipe’s balsamic herb sauce elevates this recipe to an entire different level. It adds so much savory richness to the steak. It’s the perfect compliment to it without overpowering it.

What you need:

For the Steak:

• 2 sirloin steaks (1 1/2-inch thick if you can find them), at room temperature

• Salt and pepper, to taste

• 1 Tbsp. vegetable oil

• 3 Tbsp. unsalted butter

• A few sprigs of rosemary

• 3 whole garlic cloves, peeled

For the Balsamic Herb Cream Sauce:

• 2 Tbsp. minced shallot

• 1 clove minced garlic

• 1/2 cup low sodium chicken broth

• 1/2 cup heavy cream

• 1 Tbsp. balsamic vinegar

• 1 tsp. Dijon mustard

• 1 1/2 Tbsp. chopped fresh chives

• 1 1/2 Tbsp. chopped fresh parsley

• 1 Tbsp. unsalted butter

• Salt and pepper to taste

Directions:

1. For the steak: Pat steaks dry and season generously with salt and pepper, pressing seasoning into steak.

2. Preheat a cast iron skillet over high heat. Add vegetable oil and when it begins to smoke, reduce heat to medium-high.

3. Add steaks and cook for 4 minutes without disturbing.

4. Add butter, garlic, and rosemary. Flip steaks and cook for 4 more minutes without disturbing.

5. Spoon melted butter over the steaks and continue to do so occasionally in the last 4 minutes of cooking.

6. Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter.

7. At this point, the steaks should be medium rare. If you like your steaks to be more done, reduce heat to medium and continue to cook for 3 to 7 more minutes, flipping once more and spooning butter on top while they cook.

8. Transfer to a cutting board and spoon a little butter on top. Tent loosely with foil and rest for at least 10 minutes before slicing, if desired.

9. For the sauce: Remove rosemary and garlic from skillet and rain all but 1 Tbsp. of fat.

10. Return heat to medium high and add shallot. Saute for 1 minute.

11. Add garlic and saute for 30 seconds.

12. Then add chicken broth and simmer for 3 minutes or until reduced to about 1/4 cup of liquid.

13. Stir in heavy cream, balsamic vinegar, and Dijon mustard. Simmer for about 2 minutes or until slightly thickened.

14. Remove from heat and add 1 Tbsp. butter. Stir until melted and then add chives and parsley. Season with salt and pepper to taste.

15. Serve steak topped with balsamic sauce or with some on the side.

Recipe from Carlsbad Cravings