Two-Minute Garlic Butter Sizzle Steaks are tender, juicy, flavorful, and on the table in minutes. Here’s a sizzle steak recipe you don’t want to miss out on!
If you’ve got a house full of carnivores like I do, your family will flip for this easy weeknight dinner.
Two-Minute Garlic Butter Sizzle Steaks Recipe
In just two minutes, sear these succulent, tender steaks to perfection in a sizzling garlic butter sauce, and create a symphony of rich, savory tastes.
These thin sizzle steak recipe are sure to satisfy your cravings with this quick and delectable steak recipe that will leave you longing for more.
We eat a ton of beef in this household, for sure. This is likely because we raise beef cattle and love beef and all the savory flavors that go with it.
Satisfy your cravings with this quick and delectable steak recipe that will leave you longing for more.
What to love about this recipe
- This recipe only requires a few on-hand ingredients.
- These steaks are ready in a flash….not even kidding.
- Lots of beefy flavor abounds -it won’t be disappoint.
Ingredients you need
- Thinly sliced steaks, such as New York or KC strip, sirloin, (any top loin steak will work great and if it’s a bit thicker than 1/4-inch, you can pound it out)
- Olive oil, for searing the steaks
- Your favorite steak seasoning
- Butter
- Garlic
- Fresh rosemary sprigs, optional
How to Cook Sizzle Steak in just 4 easy steps
Season the steak and let it rest at room temperature for an hour to remove the chill from the meat.
Using high heat and olive oil, sear the steaks until nicely browned and caramelized. About 1 minute per side.
Make the garlic butter, then pour it over the cooked steaks.
Serve at once!
What are beef sizzle steaks?
Sizzle steaks are any thin slices of steaks, or even thin slices of roast, that are seared quickly on each side at a high temperature.
Because the steak is very thin, cook on each side for a minute or two, tops.
What should I do if the steaks I purchased for making sizzle steak are thicker than 1/4-inch?
If your steaks are thicker than 1/4-inch, use a meat mallet to pound them out to the thickness you prefer – it’s quick and easy.
What is the best way to pound out a steak to make it thinner?
To pound out a steak, place it into a gallon freezer bag, press out the air, and seal the bag – you can even do a few at a time.
Use the smooth side of a meat mallet to pound out the steak, feeling it as you go, until the steak is the desired thickness of 1/4-inch.
If you don’t have a meat mallet, use a can of beans or vegetables to pound out the steaks – it works great in a pinch!
Why should sizzle steaks be thinly cut (1/4-inch thickness)?
Thin-cut steaks cook super fast because they are thin slices.
This allows you to sear them off on each side for just a few minutes. BOOM! Your sizzle steaks are hot and ready to eat.
Why does this recipe say to let the steaks rest for an hour on the counter before cooking them?
Any time we are cooking ANY whole-muscle meat (never ground meat), the number one thing we can do to maximize the cooking and eating experience is always to be sure the meat is not ice cold when it hits the cooking surface of the skillet or grill.
Letting the meat rest on the counter helps remove the chill from refrigeration. This step helps all the juices and fats that coagulate at the center of the meat slowly move to the outer edges of the muscle.
And letting the meat rest at room temperature lets all the protein fibers relax so that the meat can cook much more evenly and receive the heat better.
Is letting the meat rest at room temperature on the counter a safe cooking practice?
It is because this resting only involves a short period. It depends on how large the cut of meat that you are preparing to cook.
For instance, a very large 15 lb. prime rib may need 4-5 hours resting before being cooked. Roasts should do well with 1-2 hours at room temperature and steaks about 1 hour at room temperature.
Can you cook sizzle steaks on the grill instead of in a skillet?
Yep! Just get that grill good and hot and cook like the recipe directs for a skillet….super fast.
Type of beef steak be used for making sizzle steaks
Any very thinly sliced beef cut a SIZZLE STEAK…thin and fast.
Your better cuts of steak (like thin-cut New York or KC Strip or sirloin steaks) will make a more tender sizzle steak.
No matter which type of steak you use for making sizzle steaks, be sure you don’t overcook it! Cook sizzle steak for 1-2 minutes on each side and serve at medium-rare doneness.
What is a safe internal temperature for sizzle steaks?
Sizzle steaks are best cooked just to 140-145 degrees F. as an internal temperature, medium-rare doneness.
Sizzle steaks cooked just to medium rare are perfectly cooked and safe to enjoy.
More favorite meat recipes to enjoy
That said, you’ll find several beef recipes here on my blog. Some of our favorites include Air Fryer Marinated Steak Bites, Big Bold Beef Carnitas, and Instant Pot Eye of Round Roast.
Oh! And I can’t forget Killer Hamburger Steak in a Skillet or Country Fried Steak Fingers with Creamy Lump-Free Gravy….we do eat a heck of A LOT of gravy around here.
Or try this Sizzle Steak recipe.
- GRILLED STEAK AVOCADO TOAST
- INSTANT POT EYE OF ROUND ROAST BEEF (DELI ROAST BEEF)
- SMOKED SAUSAGE BACON SHOTS
- INSTANT POT SWEET AND SOUR PORK
- SMOKED POT ROAST BURNT ENDS
- EASY GRILLED STEAK AVOCADO BREAD
Two Minute Garlic Butter Sizzle Steaks
Ingredients
- 4 thin-sliced New York or KC Strip steaks, about 2 lbs., thin-sliced sirloin steak is also a good option **At the time of this post, thin-sliced steaks are more readily available in most meat cases since beef prices are rather expensive.
- 1 – 2 tsp. your favorite steak seasoning, or to taste
- 1 tsp. olive oil, for searing the steak
- 2-3 Tbs. butter
- 2 cloves garlic, crushed, may substitute 1/2-1 tsp. granulated garlic
- 1-2 sprigs fresh rosemary, optional
Instructions
- Remove the steaks from refrigeration 1 hour before you want to cook them; unwrap the steaks and season them with the steak seasoning on both sides. Let the steaks rest on the counter, uncovered, during this time.
- To a hot large skillet over medium high heat, add a good swish of olive oil. As soon as the oil is nicely hot, add the seasoned steaks, one or two at time (so you don't over crowd the skillet), browning the steaks on each side, about one minute per side, just to medium-rare doneness. Remove the steaks to a platter as you work; repeat with the remaining steaks; cover to keep warm.
- Reduce the heat to medium; add the butter, garlic, and rosemary sprigs to the drippings in the skillet; cook just 30-60 seconds, only until the garlic is fragrant and light golden brown. **Don't overcook since the butter can burn and the garlic will turn bitter quickly.
- Remove the rosemary sprigs, then drizzle the warm garlic and butter over the cooked steaks. Serve at once!
Notes
Nutrition
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