Thirteen-ounce Lumberjack Top Sirloin Recipe
A 13-ounce top sirloin steak.
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Ingredients
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Steak & Seasoning
Cooking Fats & Finish
Method
Preparation
- 1
Bring steak to room temperature
Remove the 13-ounce top sirloin from the refrigerator and place it on a plate. Pat it dry thoroughly with paper towels. Let it sit at room temperature for 30–45 minutes before cooking. This promotes even cooking.
- 2
Season
About 10 minutes before cooking, season both sides generously: sprinkle a total of about 1 tablespoon kosher salt evenly across both sides (use slightly less on the fattier side if present). Sprinkle 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder, pressing the seasonings lightly into the meat so they adhere.
Cooking
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) on the stove over medium-high heat. Let it heat for 3–5 minutes until very hot and just beginning to smoke.
- 4
Sear first side
Add 1 tablespoon neutral high-smoke oil to the hot skillet and swirl to coat. Carefully place the steak in the pan away from you to avoid splatter. Sear undisturbed for 3½–4 minutes to develop a deep brown crust (time may vary with stove and exact thickness).
- 5
Flip and baste
Flip the steak using tongs. Immediately add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices continuously for 3–4 minutes for medium-rare (adjust time: +1–2 minutes for medium). Continue to baste to build flavor and finish cooking.
- 6
Optional oven finish
If your steak is thicker than 1¼ inches or if you prefer even doneness, transfer the skillet to a preheated 400°F (200°C) oven after searing the first side and sear on the second side on the stovetop for 1 minute, then finish in the oven for 4–6 minutes for medium-rare. Use an instant-read thermometer to check doneness: 125–128°F (52–53°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium.
- 7
Rest
Remove the steak to a cutting board or plate and tent loosely with foil. Let rest for 7–10 minutes to allow juices to redistribute. During resting, the steak will rise about 5–8°F (3–4°C).
- 8