Best 10 Grilled Sirloin With Bearnaise Butter Recipes

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Grilled sirloin steak with béarnaise butter is a dish that offers both simplicity and sophistication in equal measure, making it a prized selection among food lovers. The tender and succulent texture of the sirloin steak, grilled to your desired doneness, provides a hearty and flavorful base for the rich and creamy béarnaise butter sauce. This classic French sauce, prepared with butter, egg yolks, white wine, shallots, fresh herbs, and spices, elevates the steak to new heights. Whether served at a formal dinner party or as a special treat for a casual meal, grilled sirloin with béarnaise butter is sure to impress and delight your taste buds.

Here are our top 10 tried and tested recipes!

GRILLED SIRLOIN WITH BEARNAISE BUTTER



Grilled Sirloin with Bearnaise Butter image

Enjoy this grilled beef steak recipe for dinner served topped with homemade bearnaise butter - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/4 cup butter, softened
1 tablespoon finely chopped green onions
1/8 teaspoon dried tarragon leaves
1 (1 1/2-lb.) boneless beef sirloin steak (1 to 1 1/2 inches thick)
1 tablespoon olive oil
1 teaspoon black and red pepper blend
1/4 teaspoon salt

Steps:

  • Heat grill. In small bowl, combine all butter ingredients; mix well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing steak.
  • When ready to grill, carefully oil grill rack. Rub both sides of steak with olive oil; sprinkle with pepper blend and salt. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice.
  • To serve, cut steak into serving-sized pieces. Top each serving with bearnaise butter.

Nutrition Facts : Calories 320, Carbohydrate 0 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g

GRILLED SIRLOIN STEAK WITH SUMMER VEGETABLE RAGOUT AND STEAK FRIES



Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 18

1 tablespoon olive oil
1tablespoon chopped garlic
1 tablespoon chopped shallots
1/2 cup corn kernels
2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms)
1 cup demi-glace
6 sun gold tomatoes, halved (substitute: any yellow cherry tomato)
6 sweet 100's tomatoes, halved
1 tablespoon whole butter
1 Idaho potato
1 cup raw spinach
1 red onion, julienned
A1 Ranch Dressing, recipe follows
8 ounces grilled sirloin steak
1 cup ranch dressing
1/4 cup A1 steak sauce
2 tablespoons pommery mustard
Salt and pepper

Steps:

  • Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
  • Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
  • To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
  • Mix together all of the ingredients, to taste.

SIRLOIN WITH BEARNAISE SAUCE



Sirloin with Bearnaise Sauce image

When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 12 servings.

Number Of Ingredients 14

1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 beef sirloin tip roast (5 to 6 pounds)
BEARNAISE SAUCE:
1/4 cup white wine vinegar
1/2 cup chopped green onions
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon pepper
4 egg yolks
1 tablespoon cold water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup cold butter
1 tablespoon minced fresh parsley

Steps:

  • Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.

Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

SIRLOIN STEAK WITH GARLIC BUTTER



Sirloin Steak with Garlic Butter image

I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 5

½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for high heat.
  • In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
  • Sprinkle both sides of each steak with salt and pepper.
  • Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g

GRILLED SIRLOIN STEAK



Grilled Sirloin Steak image

Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 8

1 cup soy sauce
1/3 cup red wine vinegar
1/4 cup olive oil
4 garlic cloves, chopped
1 tablespoon pepper
1 tablespoon ground ginger
1 tablespoon honey
1 beef top sirloin steak (about 3 pounds and 2 inches thick)

Steps:

  • In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.

SIRLOIN STEAK WITH BEARNAISE SAUCE



Sirloin Steak with Bearnaise Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 1/2 lbs. boneless sirloin steak, 1-inch thick
kosher salt
freshly ground black pepper
1 cup dry white wine such as Chardonnay
2 Tbs. white wine vinegar
1 small shallot, minced
1 Tbs. olive oil
6 Tbs. unsalted butter (1 Tbs. set aside and the remaining 5 Tbs. cut into small pieces and chilled)
2 Tbs. finely chopped fresh tarragon

Steps:

  • Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
  • Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
  • Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

SIRLOIN STEAK WITH BEARNAISE SAUCE



Sirloin Steak With Bearnaise Sauce image

Make and share this Sirloin Steak With Bearnaise Sauce recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 sirloin steaks
1 large garlic, cut in half
2 tablespoons white wine (or vermouth)
2 tablespoons tarragon vinegar (or white wine vinegar)
2 tablespoons tarragon, chopped (or 1 tsp dried)
1 tablespoon shallot, chopped
1 pinch ground pepper
3 egg yolks
1/4 teaspoon salt
1/2 cup butter

Steps:

  • Rub both sides of steak with garlic.
  • Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top.
  • Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat.
  • In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
  • Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.

Nutrition Facts : Calories 1257.3, Fat 96.4, SaturatedFat 43.1, Cholesterol 503.5, Sodium 531.5, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 89

GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER



Grilled Rib-Eyed Steaks with Béarnaise Butter image

Categories     Beef     Quick & Easy     Steak     Summer     Grill     Grill/Barbecue     Tarragon     Shallot     Gourmet

Yield Serves 4

Number Of Ingredients 8

For bèarnaise butter:
3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons minced shallot
1/2 teaspoon fresh lemon juice, or to taste
1/8 teaspoon salt
four 1-inch-thick rib-eye steaks
vegatable oil for rubbing on steaks

Steps:

  • On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
  • Prepare grill.
  • Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
  • Serve steaks topped with slices of bèarnaise butter.

COMPANY STEAK WITH BEARNAISE BUTTER



Company Steak With Bearnaise Butter image

Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)

Provided by Lizzie-Babette

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
1/2 teaspoon fresh lemon juice, to taste
1/8 teaspoon salt
4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

Steps:

  • Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
  • Mix well.
  • Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
  • Season steaks with pepper and a bit of oil and grill.
  • Top hot steaks with a generous slice of butter and serve.
  • Leftover butter can be stored in the frige for about a week, tightly wrapped.

Nutrition Facts : Calories 255.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 101.9, Sodium 135.1, Carbohydrate 0.3, Protein 29.6

GRILLED SIRLOIN STEAK WITH ANISE BASIL BUTTER



Grilled Sirloin Steak with Anise Basil Butter image

Categories     Beef     Backyard BBQ     Basil     Beef Tenderloin     Fennel     Summer     Grill     Grill/Barbecue     Anise     Gourmet

Yield Makes 2 servings

Number Of Ingredients 15

For butter:
1 1/2 tablespoons unsalted butter, softened
1 tablespoon minced fresh basil leaves
1/2 teaspoon anise seeds, ground coarse with a mortar and pestle or in an electric coffee grinder
3/4 teaspoon fresh lemon juice
For steak:
2 teaspoons black peppercorns
1 teaspoon anise seeds
a 1-pound boneless sirloin steak (about 1 inch thick)
olive oil for brushing steak
For grilled fennel:
(accompaniment if desired)
2 small fennel bulbs (sometimes call anise, about 1 pound), stalks trimmed flush with bulb
olive oil for brushing fennel
1/2 lemon

Steps:

  • To prepare the steak
  • Prepare grill.
  • Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated.
  • Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat steak dry and coat both sides with peppercorn mixture, pressing it in.
  • Season steak with salt and brush both sides with oil. Grill steak on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes.
  • Top steak with dollops of anise basil butter.
  • To make the fennel:
  • Prepare grill.
  • Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes.
  • Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until golden. (Alternatively, fennel may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer grilled fennel with tongs to a serving dish. Squeeze lemon to taste over fennel and season with salt and pepper.

Tips:

  • Choose a high-quality sirloin steak that is at least 1 inch thick.
  • Marinate the steak in a mixture of olive oil, garlic, thyme, and rosemary for at least 30 minutes.
  • Preheat your grill to medium-high heat.
  • Season the steak with salt and pepper.
  • Grill the steak for 5-7 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for 5-10 minutes before slicing it.
  • Serve the steak with a dollop of béarnaise butter.

Conclusion:

Grilled sirloin with béarnaise butter is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The steak is juicy and flavorful, and the béarnaise butter adds a rich and creamy flavor. This dish is sure to impress your guests, and it is sure to become a favorite in your home.

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