Preheat charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
These delicious (and super tender) Iowa Sirloin Steaks will become a family favorite! You'll love the homemade whipped brown butter that adds extra flavor to your juicy grilled steaks.
Servings and Ingredients
|8 tbsp. Hy-Vee unsalted butter|
|4 clove(s) garlic, minced|
|1 ½ tsp. Italian parsley, finely chopped|
|2 tsp. kosher salt, divided|
|1 tsp. fresh sage, finely chopped; plus additional for garnish|
|1 tsp. fresh rosemary, finely chopped; plus additional for garnish|
|1 tsp. Hy-Vee ground black pepper, divided|
|4 (8-to-10-oz. each) Hy-Vee Angus Reserve beef boneless top of Iowa sirloin steaks, 1-inch-thick|
|Fresh thyme, for garnish|
Things To Grab
- Charcoal or gas grill
- Small skillet
- Electric mixer
- Paper towels
- Meat thermometer
Melt 2 tablespoons butter in small skillet over low heat. Stir in garlic. Cook 2 to 3 minutes or until butter begins to brown. Transfer to medium bowl.
Thinly slice remaining 6 tablespoons butter. Add sliced butter, parsley, 1 teaspoon salt, 1 teaspoon sage, 1/2 teaspoon rosemary, and 1/2 teaspoon black pepper to bowl with brown butter. Beat with electric mixer on high until fluffy and whipped; set aside.
Pat steaks dry with paper towels. Season both sides with remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Grill steaks 12 to 14 minutes or until steaks reach 130 degrees for medium-rare doneness, turning once halfway through. Transfer steaks to cutting board. Loosely cover with foil; let rest 5 minutes.
To serve, slice steaks across the grain. Garnish with thyme and additional sage and rosemary, if desired. Serve with whipped butter mixture.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 150mg
- Sodium: 710mg
- Total Carbohydrates: 1g
- Protein: 33g