Seared Sirloin Steak with Horseradish-Chive Cream and Blistered Snap Peas

Steps

1. Step 1

   Take the steaks out of the fridge, pat them very dry with paper towels, and season all over with the kosher salt and black pepper. Leave them on a plate at room temperature while you get everything else ready.

   20 min, hands-off

   • 2 top sirloin steaks (about 12 oz each, 1 1/4 inches thick)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   In a small bowl, stir together the sour cream, horseradish, Dijon mustard, chives and lemon juice. Season with salt to taste and set aside; you will finish it with pan juices later.

   5 min

   • 1/2 cup sour cream
   • 2 tbsp prepared horseradish
   • 1 tsp Dijon mustard
   • 1 1/2 tbsp fresh chives
   • 1 tsp lemon juice
   • salt
3. Step 3

   Heat a large heavy skillet (cast iron is ideal) over medium-high heat until very hot, about 3 minutes. Add the oil and swirl to coat. Lay in the steaks and sear without moving them until a deep brown crust forms, 3 to 4 minutes.

   4 min

   • 2 top sirloin steaks (about 12 oz each, 1 1/4 inches thick)
   • 1 tbsp neutral oil, such as sunflower or canola
4. Step 4

   Flip the steaks. Add 2 tbsp of the butter, the thyme sprigs and the garlic. Once the butter foams, tilt the pan slightly and spoon the butter over the steaks continuously for 2 to 3 minutes, until they are done to your liking: 130°F in the center for medium-rare. Lower the heat if the butter starts to smoke.

   3 min

   • 2 tbsp unsalted butter
   • 4 sprigs fresh thyme
   • 2 cloves garlic
5. Step 5

   Move the steaks to a board or warm plate and rest them for 8 to 10 minutes. Spoon 1 tbsp of the buttery pan juices from the skillet into the horseradish cream and whisk it in. Leave the rest of the pan juices in the skillet.

   9 min, hands-off

6. Step 6

   Return the skillet to high heat and add the remaining 1 tbsp butter for the steak plus the 1 tbsp snap pea butter. Add the snap peas in a single layer and cook, tossing only every 30 seconds or so, until blistered and charred in spots but still crisp, 3 to 4 minutes. Pull the pan off the heat and discard the thyme and garlic.

   4 min

   • 1 tbsp unsalted butter
   • 12 oz sugar snap peas
   • 1 tbsp unsalted butter
7. Step 7

   Slice the steaks against the grain into 1/2-inch strips and sprinkle with flaky salt. Serve with the snap peas alongside and the horseradish-chive cream spooned over or on the side.

   • 1 pinch flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026