Pan-seared steak is a classic recipe: uncluttered and elegant, like the little black dress of food. But sometimes you do want to dress it up just a little without losing the simplicity that made it so good in the first place. A simple marinade adds a fresh, herbal flavor that compliments the steak without overwhelming it – and it doesn’t add much to your prep time, either. If you don’t have fresh herbs, you can always substitute dried; just remember to lower the quantities since dried herbs are more intense. A typical rule of thumb is to reduce the quantities by 1/3, or simply replace each tablespoon of fresh herbs with one teaspoon of dried herbs. The flavor might not be quite as fresh, but if you have high-quality dried herbs, they’ll still work just fine.


  • 2, 15-oz. beef sirloin steaks;
  • Sea salt and freshly ground black pepper;

Ingredients for the marinade

  • 1 cup extra virgin olive oil;
  • 3 garlic cloves, minced;
  • 2 shallots, minced;
  • 3 tbsp. fresh basil, minced;
  • 2 tbsp. fresh parsley, minced;
  • 2 tbsp. fresh rosemary, roughly chopped;
  • 2 tbsp. fresh thyme, roughly chopped;
  • 2 tsp. dried oregano;
  • 3 tbsp. red wine vinegar;
  • Sea salt and freshly ground black pepper;


  1. In a bowl, combine all the ingredients for the marinade and season to taste.
  2. Pour half of the marinade into another container. Add the steaks, and marinate for 20 minutes at room temperature.
  3. Preheat a grill or skillet over a high heat.
  4. Cook the steaks for 5 to 7 minutes per side for a medium-rare steak (or adjust to your preferred doneness level).
  5. Spread the remaining marinade (the half that you didn’t use for the steaks) over a cutting board, and press both sides of each steak onto the marinade-covered board to pick up the herbs.
  6. Slice the steaks and serve well coated with the marinade.