June Recipes

Iowa Sirloin Steaks with Whipped Brown Butter

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Serving tray of Iowa Sirloin Steaks with Whipped Brown Butter
Hands On:
20 minutes
Total Time:
40 minutes


  • 8 tbsp Hy-Vee unsalted butter
  • 4 clove(s) garlic, minced
  • 1 ½ tsp Italian parsley, finely chopped
  • 2 tsp kosher salt, divided
  • 1 tsp fresh sage, finely chopped; plus additional for garnish
  • 1 tsp fresh rosemary, finely chopped; plus additional for garnish
  • 1 tsp Hy-Vee ground black pepper, divided
  • 4 (8-to-10-oz. each) Hy-Vee Angus Reserve beef boneless top of Iowa sirloin steaks, 1-inch-thick
  • Fresh thyme, for garnish
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Preheat charcoal or gas grill for direct cooking over medium-high heat (375°).
Melt 2 tablespoons butter in small skillet over low heat. Stir in garlic. Cook 2 to 3 minutes or until butter begins to brown. Transfer to medium bowl.
Thinly slice remaining 6 tablespoons butter. Add sliced butter, parsley, 1 teaspoon salt, 1 teaspoon sage, ½ teaspoon rosemary, and ½ teaspoon black pepper to bowl with brown butter. Beat with electric mixer on high until fluffy and whipped; set aside.
Pat steaks dry with paper towels. Season both sides with remaining 1 teaspoon salt and ½ teaspoon black pepper. Grill steaks 12 to 14 minutes or until steaks reach 130° for medium-rare doneness, turning once halfway through. Transfer steaks to cutting board. Loosely cover with foil; let rest 5 minutes.
To serve, slice steaks across the grain. Garnish with thyme and additional sage and rosemary, if desired. Serve with whipped butter mixture.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 33g 42%
Saturated Fat: 16g
Trans Fat: .5g
Cholesterol: 150mg 50%
Sodium: 710mg 31%
Total Carbohydrate: 1g 0%
Dietary Fiber: 0g 0%
Sugars: 0g 0%
Protein: 33g 66%

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