Nine-ounce Lumberjack Top Sirloin Recipe
A 9-ounce top sirloin steak.
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Ingredients
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Steak
For cooking & finishing
Method
Steak
- 1
Temper and dry steak
Remove the 9-ounce top sirloin from the refrigerator and let it sit at room temperature for 30–45 minutes to take the chill off. Pat both sides thoroughly dry with paper towels; moisture prevents proper searing.
- 2
Season
Season both sides generously with the kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly over both faces. Press the seasonings lightly so they adhere.
Cooking & finishing
- 3
- 4
Sear
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully add the seasoned steak. Sear undisturbed for 2½–3½ minutes until a deep brown crust forms (time varies with exact thickness).
- 5
Flip and baste
Flip the steak using tongs. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the melted butter over the top of the steak continuously for 2–3 minutes. This step adds flavor and helps finish cooking.
- 6
Check doneness
Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 9-ounce top sirloin about 1 to 1¼ inches thick, aim for 130–135°F for medium-rare (total cook time ~5–7 minutes).
- 7
Rest
Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; the temperature will rise a few degrees while resting.
- 8