Sirloin Steak (Bistecca di Controfiletto)
Make a perfectly seared Sirloin Steak (Bistecca di Controfiletto) at home with this quick and easy recipe using just a few ingredients and a cast-iron skillet or grill.
Ingredients
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1 sirloin steak (about 250–300g, 1 inch thick)
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1 tablespoon olive oil
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1 teaspoon sea salt
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½ teaspoon black pepper
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1 clove garlic (crushed)
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1 teaspoon fresh rosemary or thyme (optional)
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1 tablespoon unsalted butter (for basting)
Instructions
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Bring Steak to Room Temperature: Let the sirloin sit out for 30 minutes before cooking.
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Season the Meat: Pat dry with paper towels, then rub with olive oil and season with salt and pepper.
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Sear the Steak: Heat a cast iron skillet over high heat. Sear the steak for 2–3 minutes per side until a brown crust forms.
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Add Aromatics: Lower heat slightly, add butter, garlic, and herbs, and baste the steak for 1 minute.
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Check Doneness: Cook to your desired doneness (medium-rare: 57°C / 135°F). Optionally finish in the oven for thicker cuts.
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Let it Rest: Rest the steak for 5–7 minutes before slicing to preserve juiciness.
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Serve: Slice against the grain and serve with your favorite sides or sauce.
Cooking Tips
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Sirloin is leaner than ribeye or porterhouse, so avoid overcooking to prevent toughness.
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Great with chimichurri, peppercorn sauce, or herb butter.
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Grill option: 2–3 minutes per side over high heat, then move to indirect heat to finish.
Nutrition Facts (Per Serving)
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Calories: 420
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Protein: 38g
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Fat: 28g
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Carbohydrates: 0g
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Fiber: 0g
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Sodium: 430mg
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