Grilled Sirloin Steak with Garlic Butter and Mesquite

sirloinsteak Sirloin steak gets the royal treatment, first topped in mesquite seasoning and then finished with a delicious garlic herb butter sauce. The result is thick, juicy, moist, buttery, garlicky tender sirloin steak every time.

Steak:
4 sirloin steaks (~ 1¼ lbs)
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
2 tsp. mesquite seasoning

Garlic Herb Butter:
½ cup butter softened
½ tsp. garlic powder
1 tsp. garlic, minced
1 Tbsp. fresh parsley, finely chopped
2 tsp. fresh thyme

Stir together butter, garlic powder, garlic and herbs. Set aside.

Pat steaks dry with a paper towel. Rub steaks all over with olive oil. Season steaks with salt and pepper to taste and mesquite seasoning.

Cook steaks 5-8 minutes on each side (or until cooked to desired doneness - I like mine medium-well at about 145°F internal temperature) in a skillet over medium heat OR on a grill over medium heat.

Allow steaks to rest at least 5 minutes. Top with garlic herb butter and serve.

Makes 4 servings.

Cook's Notes:

For the steaks: I typically look for steaks at least ¾" thick for tenderness and flavour.

Mesquite Seasoning: I use McCormick's Grill Mates Mesquite seasoning and I keep a bottle of it in my pantry at all times - it is one of my favourite go-to tricks for livening up a piece of steak, chicken, pork, or even seafood and vegetables.
Fresh Herb Substitute: If you don't have fresh herbs, you can use 1 tsp. Herbs de Provence (my favourite dried herb blend) or your favourite Italian seasoning blend.
Oven Instructions: Sear steaks in a cast-iron pan over high heat for 1-2 minutes. Flip, then transfer the pan to your oven (preheated to 450°F) for 10 minutes (6 minutes for thinner cuts). Allow to rest at least 5 minutes before slicing.