Ingredients

• 1 cup beef broth
• 2 tablespoon vegetable oil
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 16 ounce beef sirloin steak, patted dry
• 4 tablespoon unsalted butter, softened
• 4 garlic, minced
• 2 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 shallots, thinly sliced
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Steps

1. Remove beef steaks from refrigerator 15 minutes before cooking to bring to room temperature.
2. While steaks rest, prepare the garlic herb butter by combining softened butter, minced garlic, chopped parsley, and thyme in a small bowl. Mix until fully incorporated and set aside at room temperature.
3. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Once shimmering, add thinly sliced shallots and cook for 8 minutes, stirring occasionally, until they become golden and crispy.
4. Transfer fried shallots to a paper towel-lined plate and immediately sprinkle with salt while still warm. Set aside.
5. Pat beef steaks dry with paper towels and season both sides generously with kosher salt and black pepper.
6. Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until the oil shimmers and just begins to smoke.
7. Carefully place steaks in the hot skillet and sear for 4 minutes without moving them, allowing a golden-brown crust to form.
8. Flip steaks and cook for another 4 minutes for medium-rare doneness (internal temperature of 130–135°F), or adjust time as needed for your preferred doneness.
9. Use an instant-read meat thermometer to verify internal temperature at the thickest point of each steak.
10. Transfer steaks to a warm plate and tent loosely with foil to rest for 3 minutes while you prepare the pan sauce.
11. Pour beef broth into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until slightly reduced.
12. Top each steak with a generous spoonful of garlic herb butter, allowing it to melt over the meat, then crown with crispy fried shallots.
13. Drizzle the pan sauce around the steaks on the plate and serve immediately while the butter is still melting.