Recipe by Pam Anderson
"Beautifully seared on the grill or on the stove these steaks are perfectly paired with a red wine sauce and flavored butter."
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1 large clove
1 3/4 pounds
(1-inch thick) beef top sirloin steak, cut into 4 pieces
Salt and freshly ground black pepper
dry red wine
Very good! I added some chopped fresh rosemary to the steak before searing and served with sauteed mushrooms
I agree with the previous review that the wine and broth mixture did not add any flavor to the meat. Going forward, I would add the mixture to the pan with the meat still in it. The garlic butter was very tasty and we would use that again.
Good Stuff. This was amazing. I added some rosemary like another reviewer suggested and it was delicious. Definately easy to make and worth every bit. Thanks for the post.
This was fantastic. We're vegetarians, and substituted Morningstar Farms veggie steak strips for the meat and a veggie seasoning cube for the beef stock. Sometimes it's hard to find a recipe that can be adapted that way, but this was just wonderful. Thanks.
This was wonderful. I used the wine sauce to fry the steak with, and it was delicious. The garlic butter was amazing and delicious on bread.
Simple, yet it makes an elegant meal. The garlic butter was a big hit - we spread it on the bread too. A side of asparagus completes the dish. I loved all the flavors and will definitely make it again, perhaps adding mushrooms to the sauce. Thanks for the recipe!
Wow, this is over the top restaurant quality delicious but still fits my "must-be-easy-to-prepare" criteria. Thanks!
These steaks were so good! I didn't use the reduction, but I did use the garlic butter which was fantastic on the steaks. I love the pan searing method because I always seem to over cook my steaks on the grill.
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Sirloin Steak with Garlic Butter
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
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