Preparation time: 20 min (plus 1 hr, 10 mins to chill and rest)
Cooking time: 6 mins
For the butter
8 tablespoons unsalted butter at room temperature
1 small shallot, finely chopped, or 2 garlic cloves, finely minced or pressed through a garlic press
1 1/2 tablespoons finely chopped fresh herbs (basil, chives, cilantro, flat-leaf parsley, tarragon, or thyme)
For the steak.
2, 10-to12-ounce sirloin steaks
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
- To make the shallot butter: Place the butter in a medium bowl and stir in the shallot and herbs. Transfer the butter to the center of a piece of plastic wrap and tightly fold it around the butter. Roll the plastic-wrapped butter into a log and refrigerate for 1 hour to 2 days (or freeze for up to 1 month).
- To make the steak: Set the steaks on a cutting board and slice them in half crosswise so you have 4 steaks. Using your knife, round out the clear-cut edges so the sides look softer. Use paper towels to pat dry both sides of the steaks, then softer, then season all over with the salt and pepper. Set the steaks aside for 15 to 30 minutes to come to room temperature.
- Heat a grill pan over medium-high heat. Brush both sides of each steak with vegetable oil and place it in the pan, letting it cook without moving it for 3 minutes. Flip the steaks over and for medium-rare cook until the steaks are 125 degrees F. (the steaks will continue to cook as they rest). Transfer the steaks to 4 plates.
- Unwrap the butter long and slice off 2 to 3 thin pieces. Place them on a top of each steak and let the steaks rest for 5 to 10 minutes (the butter will melt over the steaks) before serving.