Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Estimated Calories: ~800 per serving
Protein: ~50g per serving
Carbs: ~45g per serving
Fat: ~40g per serving
Ingredients
Steak
2 sirloin steaks
Salt + pepper

Finish
2 Tbsp butter
2 garlic cloves
1 tsp dried thyme

Optional corn, sliced avocado, sweat potatoes

Base
Rice or potatoes

Directions

Step 1 – Season Like It Matters
Season both sides of the steak generously with salt and pepper. Let it sit for a few minutes so the seasoning settles into the surface.
This is not where you go light—this is what carries the entire meal.

Step 2 – Get the Pan Hot
Heat your pan until it’s properly hot before adding oil. Once the oil is in, place the steak down and let it cook undisturbed for 3–4 minutes.
If you’re waiting around staring at it, drop and give me 20. No reason to just stand there.

Step 3 – Flip Once and Commit
Flip the steak once and cook the other side for another 3–4 minutes. Avoid flipping it multiple times so the crust actually develops.
You’re building texture here, not just cooking meat.

Step 4 – Build the Finish
Lower the heat slightly and add butter, garlic, and thyme. Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes.
This is where it stops being basic and starts feeling like a real meal.
Step 5 – Let It Rest
Remove the steak and let it rest for 5–10 minutes before cutting. This allows the juices to redistribute so the meat stays moist.
If you cut it early, everything you just did ends up on the board.
Step 6 – Slice and Serve
Slice against the grain into clean pieces and serve over your base. Spoon the remaining butter from the pan over the top.
This is one of those meals that reminds you you’re actually doing this right.