Top Sirloin Steak Recipe

Bring steak to room temperature

Remove the 7 oz top sirloin from the refrigerator 30–45 minutes before cooking (or at least 20 minutes) to allow it to come closer to room temperature. Pat dry with paper towels—dry surface = better sear.

Season

Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Lightly brush or rub with 1 tbs olive oil to help promote an even sear.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–5 minutes. You want the pan smoking lightly but not burning oil.

Sear the steak

Add the steak to the hot dry (or very lightly oiled) pan. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a 7 oz top sirloin about 1 inch thick: this yields medium-rare to medium depending on thickness. Adjust time for desired doneness.

Baste and finish

Reduce heat to medium. Add 1 tbs unsalted butter, the crushed garlic clove and the thyme/rosemary sprig to the pan. Tilt the pan slightly and spoon the melted butter, garlic and herb over the steak repeatedly for 30–60 seconds to infuse flavor and finish cooking. If steak needs a little more time, continue 1–2 minutes while basting. Use an instant-read thermometer if needed: 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. This also brings the steak up a few degrees internally.

Serve

Slice against the grain if serving sliced, or serve whole. Top with a squeeze of lemon or 1 tbs compound butter/steak sauce if desired and spoon any pan juices/butter over the steak.

If using, place a small pat (1 tbs) of compound butter on the hot steak as it rests so it melts into the meat. Serve with a lemon wedge on the side for brightness.

Prepare potatoes

While the steak rests or while the steak comes to room temperature, toss 10 halved baby potatoes with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook potatoes

Heat a separate skillet over medium-high heat. Add the potatoes cut-side down and cook undisturbed for 6–8 minutes until golden brown. Toss and continue cooking another 5–7 minutes until tender when pierced. Total time 12–15 minutes depending on size.

Finish potatoes

Remove from heat, toss with chopped parsley (1 tbs) if using, and season to taste. Serve alongside the sliced or whole top sirloin.