Pan-Seared Steak with Garlic Butter

2 lbs. sirloin steaks (1 lb. per steak, 1 1/4" thick)

1/2 T. olive oil

1 1/2 t. salt

1 t. pepper

2 T. butter

2 cloves garlic, peeled and quartered

1 sprig fresh rosemary, optional

Thoroughly pat steak dry with paper towels. Just before cooking, generously season with salt and pepper. Heat pan/skillet until hot, then add oil over medium high heat, swirling to coat pan. Once the oil is hot, add steaks to skillet. Sear the steaks on each side (about 4 minutes each side), until a brown crust forms. Use tongs to turn the steaks on its side to render the white fat and sear the edges (1 minute per edge). Reduce heat to medium and immediately add 2 T. butter, garlic, and rosemary to the pan. Spoon the butter sauce over the steaks, tilting the pan to get butter in the spoon. Continue spooning the sauce over the steaks for a minute, until steak reaches 5-10 degrees from desired doneness. (The temperature will continue to rise 5-10 degrees while steaks rest.) Transfer steak to cutting board, loosely cover and rest 10 minutes, before slicing into 1/2" strips to serve. Spoon extra butter sauce over steak to serve. 

*Doneness Chart:

Medium-Rare: 145 degrees

Medium: 160 degrees

Well-Done: 170 degrees

I served this with a baked potato with toppings, chopped broccoli, and a Caesar salad.

1st pic: steak on paper towels; 2nd pic: garlic butter steak resting; 3rd pic: ready to eat. Yum!