Cookbook:Char-Broiled Sirloin Steak with Cabernet Butter Sauce

Cookbook | Ingredients | Recipes


  • 1 top sirloin steak (also goes by the name: center cut, top butt, and hip)
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 1 Tbs unsalted butter, sliced thinly and brought to room temperature
Cabernet Butter SauceEdit
  • ½ cup Cabernet Sauvignon wine
  • 1 shallot, pureed until smooth
  • 3 Tbs unsalted butter, divided


  1. Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Cabernet butter sauceEdit
  1. Combine wine and shallot in a medium skillet over medium high heat.
  2. Whisk in butter, one tablespoon at a time, waiting until installment before it is melted, until all butter has been used.
  1. Serve steak warm with the Cabernet Butter Sauce.