Petite Sirloin Steak with Fresh Herb Butter is an easy recipe that’s bursting with fresh flavors and buttery notes. Rosemary and parsley combine with garlic powder for a flavorful butter that melts onto the steaks.
Petite Sirloin Steak With Fresh Herb Butter
There’s nothing quite like the taste of a juicy sirloin steak hot off the grill or a cast iron pan. Top it with butter that’s bursting with fresh summer herbs and you won’t want your sirloin steak any other way!
I love grilling steaks but when the weather isn’t cooperating I’ll grab my cast iron skillet, get a good sear on both sides of the steak and then finish it off in the oven.
This sirloin steak recipe with a fresh herb butter topping is easy enough to make for a weeknight dinner and also impressive and dressed up enough for entertaining company.
Another name for sirloin steak is top sirloin and the petite sirloin is a smaller cut of sirloin steak.
I love the petite steak because it is has a delicious beefy flavor and really is the perfect steak especially when you want a smaller steak option.
With herbs in abundance during the summer months you can combine your personal choice of favorite fresh herbs to make a flavorful butter.
Fresh herbs are even readily available in the produce section of grocery stores during the winter months.
I personally love rosemary, and it pairs beautifully with beef, although my rosemary plants are known to not survive year after year repeatedly. I’m happy to report that this year my rosemary plant is thriving.
So go ahead and use your favorite fresh herbs in this easy homemade compound butter for steak. You really can’t go wrong when fresh herbs are involved.
If you like a kick of heat then by all means add a pinch or two of red pepper flakes.
Minced shallots will also add a mild onion flavor to the butter, if you so desire.
You can make the compound butter ahead and refrigerate it until you are ready to serve it.
You can even make the flavored butter ahead and freeze it. Then just let it thaw out in the refrigerator before using it.
Sirloin steaks are seasoned with Montreal steak seasoning and cooked to your desired doneness. Hot off the grill or cast iron skillet, top your steaks with the compound butter and watch as it melts and coats the beef steaks!
And may I suggest side dishes to serve with your steak? Let's go with steakhouse mushrooms and garlic mashed potatoes. You're welcome!
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How to make grilled sirloin
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- In small bowl combine butter, parsley, rosemary, garlic powder and kosher salt. Refrigerate.
- Preheat the grill for direct-heat grilling or heat a cast iron skillet or heavy-bottomed skillet on the stove top.
- Season the steaks with Montreal steak seasoning and grill until cooked to desired doneness. Steaks will be medium-rare when meat thermometer reads 145F. If using a cast iron skillet, brown the steaks on both sides and then finish cooking them in a 350F oven right in the skillet.
- Remove steaks from grill or cast-iron skillet. Let rest 5 minutes.
- Top with the herb butter.
Swirls of Flavor Recipe Tips
- It’s always good to let the steaks come to room temperature before cooking
- Always let your steak rest for about 5 minutes after cooking to let the juices set
- Use an instant read thermometer to determine if your steak is done
- Add red pepper flakes to the flavored butter if you want a kick of heat
- You can make the compound butter ahead and refrigerate it until you are ready to serve it.
- You can also make the flavored butter ahead and freeze it! When you are ready to use the butter, transfer it to the refrigerator so it can thaw out.
Substitutions
- Substitute your favorite fresh herb for the fresh rosemary
- Substitute minced fresh garlic for the garlic powder
Substitutions for petite sirloin steak
If you can't find petite sirloin steaks there are other steak options. You can substitute any of the following cut of steak:
- filet mignon – pricey but oh so tender
- ribeye steak
- New York strip steak
- round steak
- top sirloin steak
- flank steak
- center cut sirloin steak
Beef recipes
- Balsamic Steak and Onions
- Skirt Steak with Cocoa Spice Rub
- Chimichurri Steak
- Tenderloin Beef Tips and Mushrooms from Jersey Girl Cooks
Ingredients for petite sirloin steaks and compound butter
- butter
- parsley
- fresh rosemary
- garlic powder
- kosher salt
- petite sirloin steaks
- Montreal steak seasoning
Petite Sirloin Steak with Fresh Herb Butter Topping
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Ingredients
- 4 Tbs. butter at room temperature
- 1 Tbs. chopped parsley
- 1 tsp. chopped fresh rosemary
- ½ tsp. garlic powder
- ¼ tsp. kosher salt
- 4 boneless petite sirloin steaks about 2 lbs.
- 1 tsp. Montreal steak seasoning
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Instructions
- In small bowl combine butter, parsley, rosemary, garlic powder and kosher salt. Refrigerate.
- Preheat the grill for direct-heat grilling or heat a cast iron skillet on the stove top.
- Season the steaks with Montreal steak seasoning and grill until cooked to desired doneness. Steaks will be medium-rare when meat thermometer reads 145F. If using a cast iron skillet, sear sirloin steaks on both sides over medium-high heat and then finish cooking them in a 350F oven right in the skillet.
- Remove steaks from grill or cast iron skillet. For best results let the steaks rest for 5 minutes before serving.
- Top with the herb butter.
Notes
- It’s always good to let the steaks come to room temperature before cooking
- Always let your steak rest for about 5 minutes after cooking to let the juices set
- Use an instant read thermometer to determine if your steak is done
- Add red pepper flakes to the flavored butter if you want a kick of heat
- You can make the compound butter ahead and refrigerate it until you are ready to serve it.
- You can also make the flavored butter ahead and freeze it! When you are ready to use the butter, transfer it to the refrigerator so it can thaw out.
Nutrition
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