Char-Broiled Sirloin Steak with Cabernet Butter Sauce
Char-broiled sirloin with a red wine butter sauce is a steakhouse plate you can make with a home broiler. The method relies on a probe thermometer, so you pull the meat at the right temperature instead of guessing. Butter melts over the steak as it rests, and the sauce is simply wine and shallot whisked with butter a tablespoon at a time until glossy.
Instructions
Brush both sides of the steak with olive oil and season generously with salt and freshly ground black pepper. Set it aside while you prepare the broiler.
Preheat the broiler. Put one oven rack in the highest position and another just below it, then lay a sheet of aluminum foil with crimped edges on the lower rack to catch drippings.
Place the steak on the upper rack and insert a probe thermometer into the center of the meat. Prop the oven door open with a tube of aluminum foil.
Cook until the internal temperature reaches 140°F for medium rare, 155°F for medium, or 165°F for well done. The temperature will climb about 5 degrees more as the steak rests.
Move the steak to a plate, dot the top evenly with the thinly sliced room-temperature butter, and cover with foil. Let it rest for 10 minutes, then slice thinly across the grain at a 45 degree angle.
While the steak rests, combine the wine and puréed shallot in a medium skillet over medium-high heat.
Whisk in the 3 tablespoons of butter one tablespoon at a time, adding the next piece only after the previous one has fully melted into the sauce.
Serve the sliced steak warm with the Cabernet butter sauce spooned over or alongside.
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