Sirloin and Pan Sauce



  1. Let the sirloin sit out at room temperature for 15-30 mins. Pat dry with paper towels and season well with salt and pepper on both sides. Press the salt and pepper into meat so it adheres.
  2. Heat a medium dry skillet (preferably cast iron), and pour in the tablespoon of olive oil and swirl to coat the bottom of the pan.
  3. Using tongs, lay the steak in the skillet and cook until the underside is deeply browned a crust has formed, about 5 mins.
  4. Turn the steak and cook the reverse side until it is equally browned and steak is medium rare, another 5 mins.
  5. Remove the skillet from the heat, and transfer the steak to a cutting board to rest.
  6. Let the skillet cool for about 5 minutes. While it cools peel and finely chop the shallot and garlic. Cut your butter into tablespoon sized pieces.
  7. Using paper towels, blot around the skillet to soak up blacked oil, but leave the bits stuck in the pan behind.
  8. Place the skillet over med-low heat and add in the shallot, garlic, thyme and 2 tablespoons of the butter. Stir often with a whisk until shallot is golden brown, about 2-3 minutes.
  9. Add ½ cup of water to the skillet and whisk to dissolve the stuck-on bits. Add in the mustard, Worcestershire sauce and balsamic vinegar and whisk until smooth.
  10. Keep heat on medium low and add in the remaining butter. Whisk sauce constantly until the butter is dissolved and sauce is smooth and thick. About 1 min.
  11. Remove the skillet from the heat and season with additional salt and pepper to taste.
  12. Slice the sirloin and drizzle the pan sauce on top before serving.