Top Sirloin Steak* Recipe

Bring steak to temperature

Remove the top sirloin from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat dry on both sides with paper towels.

Season

Brush both sides lightly with 1 tablespoon olive oil. Evenly season both sides with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder. Press seasonings gently into the meat.

Preheat pan

Place a heavy-bottomed skillet or cast-iron pan over high heat. Heat the pan until it is very hot and a drop of water sizzles and evaporates on contact, about 4–5 minutes.

Sear the steak

Add the steak to the dry, very hot pan (or add 1/2 teaspoon oil if pan is sticky). Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2.5–3 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). For medium, cook an additional 1–2 minutes per side.

Finish and rest

If desired, reduce heat to medium-low and add a tablespoon of butter to the pan, spooning it over the steak for 30–45 seconds to baste. Transfer steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute (carryover cooking will raise temperature a few degrees).

Slice and serve

Slice steak against the grain into thin slices. Serve immediately, topped with a pat of compound butter or with pan sauce if using.

While the steak rests, combine 2 tablespoons room-temperature unsalted butter with 1 tablespoon minced parsley, 1 teaspoon minced chives, 1/2 teaspoon lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Mix until uniform. Spoon onto plastic wrap, form into a small log if desired, and chill for 5–10 minutes to firm slightly. Slice rounds to place on sliced steak.

Sauté aromatics

After removing the steak from the pan, lower heat to medium and add 1 tablespoon unsalted butter. Add 1 tablespoon minced shallot and 1 teaspoon minced garlic; sauté 30–45 seconds until fragrant but not browned.

Deglaze

Pour in 1/4 cup red wine (or 1/4 cup beef stock if you prefer no alcohol) and add a sprig of thyme. Scrape browned bits from the bottom of the pan with a wooden spoon. Reduce by half, about 2–3 minutes.

Finish sauce

If using wine, add 2 tablespoons beef stock to round out flavor and simmer 1–2 minutes. Remove thyme. Taste and season with salt and freshly ground black pepper as needed. Swirl in any reserved butter or up to 1/2 tablespoon more butter to gloss the sauce. Spoon over sliced steak.