Steak Plate Recipe
A 5.5-ounce top sirloin steak cooked to your preferred wellness.
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Ingredients
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Steak & seasoning
Finishing & optional
Method
Steak & seasoning
- 1
Bring steak to room temperature
Remove the 5.5-ounce top sirloin from the refrigerator and pat dry with paper towels. Let sit, uncovered, at room temperature for 20–30 minutes. This promotes even cooking.
- 2
Season
Brush both sides lightly with 1 tablespoon olive oil. Evenly sprinkle 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder over both sides, pressing gently so the seasoning adheres.
- 3
- 4
Sear the steak
Add a small film of oil to the hot pan. Place the steak in the pan away from you to avoid splatter. For doneness guide (approximate for a 5.5-oz, ~3/4–1-inch steak): - Rare: 2 minutes per side - Medium-rare: 3 minutes per side - Medium: 4 minutes per side - Medium-well: 5 minutes per side Adjust time by +/- 30 seconds depending on thickness and stove. Do not move the steak while searing to obtain a good crust.
Finishing & optional
- 5
Baste and aromatics
When the steak is on its second side and about 1 minute from your target time, add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme sprig to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatic juices for about 30–60 seconds to build flavor.
- 6
Check doneness
Use an instant-read thermometer for accuracy: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well. If the steak has not reached the desired temperature, reduce heat to medium and continue cooking, flipping as needed, until the target is met.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
- 8