Name: Chili's Classic Sirloin (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Dry-Aged Sirloin Steak - 1.5 inch thick; 1 tbsp Coarse Sea Salt; 1 tsp Black Peppercorns - freshly cracked; 1/2 tsp Smoked Paprika; 1/4 tsp Garlic Granules; 6 oz Unsalted Butter; 4 cloves Garlic - minced; 3 tbsp Fresh Parsley - chopped; 2 tbsp Fresh Rosemary - chopped; 1 tbsp Fresh Thyme - chopped

Recipe tier

Sirloin
1.5 lbs 680 g Dry-Aged Sirloin Steak - 1.5 inch thick
Dry Rub
1 tbsp 15 mL Coarse Sea Salt
1 tsp 5 mL Black Peppercorns - freshly cracked
1/2 tsp 2.5 mL Smoked Paprika
1/4 tsp 1.25 mL Garlic Granules
Clarified Butter
6 oz 170 g Unsalted Butter
Garlic Herb Butter
4 cloves 20 g Garlic - minced
3 tbsp 45 mL Fresh Parsley - chopped
2 tbsp 30 mL Fresh Rosemary - chopped
1 tbsp 15 mL Fresh Thyme - chopped

Equipment

Cast-Iron Skillet
Small Saucepan
Cutting Board
Knife

Instructions

🎙️ Cook with voice coach

Pat the Dry-Aged Sirloin dry and generously rub with the Dry Rub. Let it sit at room temperature for 30 minutes.
To make clarified butter, melt Unsalted Butter over low heat. Skim off the foam and discard. Carefully pour the clear butterfat into a clean container, leaving the milky solids behind.
Heat Clarified Butter in a cast-iron skillet over high heat until shimmering.
Sear the Sirloin for 3-4 minutes per side for medium-rare, creating a deep crust.
Reduce heat to medium and add a knob of butter to the skillet. Tilt the skillet and baste the steak with the melted butter for 1-2 minutes.
Remove the Sirloin from the skillet and let it rest for 15 minutes.
While the steak rests, add Garlic Herb Butter ingredients to the remaining clarified butter in the skillet and cook for 1 minute, stirring constantly.
Slice the Sirloin against the grain and pour the Garlic Herb Butter over the slices before serving.