Ingredients
- top sirloin steak, also known as center cut, top butt, and hip1
- salt
- black pepper, freshly ground
- olive oil
- unsalted butter, sliced thinly and brought to room temperature1 tbsp
- Cabernet Sauvignon wine, Cabernet Sauvignon1/2 cup
- shallot, puréed until smooth1
- unsalted butter, divided3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 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.