Description
This flavorful beef sirloin cap steak recipe delivers a juicy, tender interior with a crispy, golden fat cap. Using garlic butter and a simple oven-finish technique, it’s perfect for steak lovers looking to elevate their dinner game with a bold, steakhouse-quality meal at home.
Ingredients
Ingredients
1 beef sirloin cap steak (1.5–2 lbs), fat cap on
3 tbsp unsalted butter
4 cloves garlic, smashed
2 tsp kosher salt
1 tsp freshly ground black pepper
2 sprigs fresh rosemary
1 tbsp olive oil
Instructions
Instructions
Preheat oven to 400°F (200°C).
Pat the beef sirloin cap steak dry with paper towels.
Season steak on both sides with salt and pepper.
Heat cast-iron skillet over medium-high heat and add olive oil.
Sear steak fat-side down for 6–8 minutes, allowing the fat to render and crisp.
Flip steak and sear the other side for 2–3 minutes.
Add butter, garlic, and rosemary to the skillet and baste the steak for 1–2 minutes.
Transfer skillet to the oven and roast for 6–10 minutes or until steak reaches 130–135°F for medium-rare.
Remove from oven, transfer to a cutting board, and let rest for 10 minutes.
Slice against the grain and serve.
Notes
- Resting the steak after cooking helps retain juices and tenderness.
- Use a meat thermometer to avoid overcooking.
- The fat cap should remain intact to boost flavor.
- For added depth, marinate in garlic, herbs, and olive oil overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared, Oven-finished
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 430
- Sugar: 0g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
Keywords: beef sirloin cap steak, picanha, coulotte steak, steak recipe, garlic butter steak