Top Sirloin Recipe

Bring to temperature & season

Remove the 7 oz top sirloin from the refrigerator about 30–45 minutes before cooking to come to near room temperature. Pat the steak dry on both sides with paper towels. Rub both sides lightly with olive oil. Mix the kosher salt, black pepper, and garlic powder together and season both sides of the steak evenly. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot for 4–5 minutes. The pan should be smoking lightly when ready. Meanwhile, have the butter, thyme and crushed garlic ready.

Sear the steak

Add 1 tbs neutral oil or a small swipe of olive oil to the hot pan and immediately place the steak in the center. Sear without moving for 2 minutes to develop a deep brown crust. Flip and sear the other side for 1.5–2 minutes.

Baste and finish

Reduce heat to medium. Add the unsalted butter, crushed garlic clove, and thyme sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds while cooking to the desired doneness. For a 7 oz top sirloin about 1–1.25 inches thick: aim for 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. If needed, cook another 1–2 minutes while basting to reach target temperature. Use an instant-read thermometer in the thickest part to check doneness.

Rest

Transfer the steak to a cutting board or warm plate and tent loosely with foil. Let rest for 5–7 minutes so juices redistribute. While resting, spoon any pan juices and melted butter over the steak once or twice.

Slice & serve

If serving sliced, cut the steak against the grain into 1/4-inch slices. Plate, sprinkle with flaky sea salt and microgreens or chopped parsley. Optionally squeeze a lemon wedge over the steak for a bright finish.