Top Sirloin Steak & Eggs Recipe

Bring steak to room temperature

Remove the top sirloin from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels—dry surface gives better sear.

Season

Rub both sides of the steak with olive oil. Season evenly with kosher salt, black pepper, and garlic powder. Press seasonings gently into the meat.

Preheat grill or skillet

If using a grill, preheat to high (about 500°F/260°C) and oil the grates. If using a heavy skillet or cast-iron pan, place it over medium-high heat until very hot (2–4 minutes).

Sear and cook

Place steak on the hot grill or skillet. For medium-rare (recommended), cook 4–5 minutes per side for a 1–1.25 inch steak. For medium, cook 5–6 minutes per side. Avoid flipping repeatedly—flip once. If using a skillet, add 1 tablespoon unsalted butter and optional thyme in the last minute and spoon melted butter over the steak (basting) for added flavor.

Check doneness

Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remove steak from heat about 5°F (3°C) below target as it will rest and continue to rise in temperature.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Slice

Slice steak against the grain into 1/4-inch thick slices just before serving to maximize tenderness.

Prepare pan

While the steak rests, heat a nonstick or small cast-iron skillet over medium-low to medium heat. Add 1 teaspoon unsalted butter and let it melt, coating the pan.

Cook eggs any style — Sunny-side up (example)

Crack eggs into the pan one at a time. Cook on medium-low so whites set without overcooking yolks, about 2–3 minutes until whites are set and edges are slightly crisp. For over-easy, carefully flip with a spatula and cook 15–30 seconds more. For over-medium, 45–60 seconds more. For over-hard, cook until yolks are firm. Season with salt and black pepper to taste.

Alternative styles

Scrambled: Whisk eggs with a pinch of salt, cook low and gently while stirring until soft curds form. Poached: Bring shallow simmering water with a splash of vinegar, create a gentle whirlpool and slip in cracked eggs; cook 3–4 minutes for runny yolks.

Arrange sliced steak on a plate and place three cooked eggs alongside or on top as preferred.

Garnish with chopped parsley and serve with an optional lemon wedge for a bright finish. Serve immediately while steak is warm and eggs are fresh.