Cookbook:Char-Broiled Sirloin Steak with Cabernet Butter Sauce

Steak

 * 1 top sirloin steak (also goes by the name: center cut, top butt, and hip)
 * Salt
 * Freshly-ground black pepper
 * Olive oil
 * 1 Tbsp unsalted butter, sliced thinly and brought to room temperature

Cabernet butter sauce

 * ½ cup Cabernet Sauvignon wine
 * 1 shallot, puréed until smooth
 * 3 Tbsp unsalted butter, divided

Steak

 * 1) Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
 * 2) Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack.
 * 3) Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil.
 * 4) Cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast (carry-over will take it 5 degrees).
 * 5) Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle.

Cabernet butter sauce

 * 1) Combine wine and shallot in a medium skillet over medium high heat.
 * 2) Whisk in the butter, 1 tablespoon at a time, waiting until the last piece has been incorporated before adding the next piece.

Serving

 * 1) Serve steak warm with the Cabernet Butter Sauce.