8oz Sirloin Recipe

Bring steak to temperature

Remove the 8 oz sirloin from the refrigerator and pat dry with paper towels. Let sit at room temperature for 20–30 minutes so it cooks evenly.

Season

Just before cooking, season both sides generously with the kosher salt, then sprinkle the black pepper and garlic powder evenly over both faces. Press the seasoning lightly so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 4–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan; the oil should shimmer and just begin to smoke.

Sear the steak

Carefully place the steak in the hot pan away from you. Sear undisturbed for 2.5–3 minutes, until a deep brown crust forms. Flip the steak and sear the second side for 2–3 minutes.

Baste and finish

Reduce heat to medium. Add the butter, crushed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the top of the steak repeatedly (basting) for 1.5–2 minutes. This builds flavor and helps finish cooking. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check doneness.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes so the juices redistribute. While resting, spoon any pan juices and browned butter over the steak once or twice.

Slice and serve

If desired, slice the steak against the grain into 1/4"–1/2" thick slices. Sprinkle with flaky finishing salt and chopped parsley, and serve with a lemon wedge on the side if using.

Use the finishing salt sparingly to highlight the crust. The parsley adds color and freshness; squeeze the lemon wedge over the sliced steak for a bright lift if desired.