Top Sirloin* Recipe

Bring to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat both sides dry with paper towels.

Season with oil and rub

Brush or rub 1 tablespoon olive oil evenly over each steak. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper per steak (adjust to taste). Press gently so seasonings adhere.

Preheat pan or grill

For stovetop: preheat a heavy cast-iron skillet over medium-high heat until just smoking (about 5 minutes). For grill: preheat to high, about 500°F (260°C), and oil the grates.

Sear and cook

Place steaks on the hot skillet or grill. For 1 to 1 1/4-inch thick steaks, cook 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For medium, cook 5–6 minutes per side (135–145°F / 57–63°C). Avoid flipping more than once. Use tongs, not a fork, to preserve juices.

Optional butter-baste (pan only)

During the last 1–2 minutes of cooking, reduce heat to medium-low, add 2 tablespoons unsalted butter to the pan and spoon melted butter over steaks continuously to baste and add richness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute (rest time depends on thickness).

Finish and serve

If using parsley, sprinkle chopped fresh parsley over steaks. Serve with lemon wedges to squeeze over if desired. Slice against the grain for best tenderness.

In a small bowl combine smoked paprika, garlic powder, onion powder, dried thyme, brown sugar, coarse black pepper, and 1/2 teaspoon kosher salt. Stir until evenly blended. Use approximately 1 tsp of this blend per steak (store remainder in an airtight jar for future use). Optionally, after rubbing steaks with olive oil you can sprinkle 1 teaspoon of this special barn seasoning on each steak and press gently before cooking.

If you pan-basted with butter, spoon any pan juices over the sliced steak. Garnish with chopped parsley and serve with lemon wedges on the side.