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Ingredients
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Steak & seasoning
Cooking fat & finishing
Resting & serving (optional)
Method
Steak & seasoning
- 1
Bring to room temperature
Remove the 10 oz sirloin from the refrigerator 30–45 minutes before cooking and pat it very dry with paper towels. Letting the steak warm slightly ensures even cooking.
- 2
Season
Lightly coat both sides of the steak with kosher salt (about 1 tsp total), then sprinkle the garlic powder, onion powder and freshly ground black pepper evenly on both sides. Press the seasoning gently into the meat so it adheres.
Cooking fat & finishing
- 3
- 4
Sear the steak
Add 1 tablespoon canola oil and swirl to coat the pan. Carefully lay the steak into the hot pan away from you. Sear undisturbed for 3–4 minutes to form a deep brown crust (time depends on thickness).
- 5
Flip and baste
Flip the steak and immediately add 1 tablespoon unsalted butter, the crushed garlic cloves and the thyme/rosemary sprigs (if using). Tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly (basting) for 2–4 minutes until the steak reaches the desired doneness: about 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 4–5 minutes for medium (135°F / 57°C).
- 6
Check temperature
Use an instant-read thermometer inserted into the thickest part of the steak to check doneness. Avoid touching bone or fat with the probe.
Resting & serving (optional)
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes to allow juices to redistribute.
- 8