Healthy Recipes

Seared and Slow-roasted Sirloin of Beef

Renowned chef Scott Conant tells us how patience is the difference between savoring a mouth-watering sirloin and gnawing on leather.

Seared And Slow-Roasted Sirloin of Beef
Christopher Testani
Calories 420
Protein 40g
Fat 15g
Christopher Testani

It’s a common mistake celebrity chef Scott Conant sees with cooks, and yet it’s such an easy fix: Wait before cutting your steak!

Seared and Slow-roasted Sirloin of Beef Servings: 3
Prep time: 40   |   Cook time: 18
You'll need
  • 1/4 cup extra-virgin olive oil
  • Pinch red pepper flakes
  • 3 garlic cloves, 1 sliced, 2 cut in half
  • 3 rosemary sprigs
  • 3 sirloin steaks, thick (6 oz each)
  • Kosher salt
  • Freshly ground black pepper
  • Coarse sea salt
  • 1 oz, Parmigiano-Reggiano, thinly sliced

“People don’t take the proper time to let steak rest after cooking,” says Conant, a James Beard Award–winning chef and the owner of New York City’s Fusco restaurant ( “You want those juices to remain in the meat and not on the cutting board, which happens when it’s cut up too soon.”

Conant suggests a simple formula: Allow the steak to rest for about a third of the time it takes to cook it. This ensures the steak stays tender and less dry.

Conant provides a recipe below in which the steak is seared and then slow-cooked. It’s what he uses at his restaurants. You’ll need two pans: one to sear and one that’s heating in the oven until you transfer the steak. “You’ll get the most tender and juicy steaks this way,” he says.

1. Combine 2 tbsp olive oil, pepper flakes, garlic slices, and 1 rosemary sprig in a zip-top bag. Add steaks; let sit at room temp for 30 minutes.
2. Heat remaining oil, garlic, and rosemary in a heavy sauté pan over medium-high heat. Remove meat from marinade and season with kosher salt and pepper. Add to pan and sear, 2 minutes per side.
3. Heat another pan in oven at 250°F. Transfer meat to heated pan and cook in oven. Baste steak with olive oil every 4 minutes until meat is cooked to your liking (18 minutes or 130°F for medium-rare).
4. Let steak rest before slicing, then top with pan juices, sea salt, and cheese