10 Oz. Top Sirloin* Recipe

Prepare steak

Pat the 10 oz top sirloin dry with paper towels. Let it sit at room temperature for 20–30 minutes before cooking to ensure even cooking.

Season both sides of the steak evenly with 1 1/4 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Press the seasoning into the meat so it adheres.

Preheat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

When oil is shimmering and just starting to smoke, carefully add the steak. Sear without moving for 3 minutes to form a crust.

Flip the steak and add 1 tablespoon unsalted butter and the fresh thyme or rosemary sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter over the steak for 2–3 minutes while the other side sears.

Cook until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. A 10 oz top sirloin will typically reach medium-rare in about 5–7 minutes total cook time depending on thickness and heat.

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

Preheat oven to 425°F (220°C). Scrub the russet potato under cold water and pat dry.

Prick the potato several times with a fork. Rub the skin with 1 tsp olive oil and sprinkle with 1/2 tsp kosher salt to crisp the skin.

Place the potato directly on the middle oven rack (place a sheet on the lower rack to catch drips) and bake 45–60 minutes, until the skin is crisp and a skewer or fork meets little resistance.

Remove from oven. Slice lengthwise and push the ends toward the center to fluff the interior. Add 1 tablespoon butter and 2 tablespoons sour cream if desired, then sprinkle with chopped chives.

While the steak rests (or during the last 10 minutes of potato baking), heat 1 tablespoon olive oil in a sauté pan over medium-high heat.

Add the trimmed 6 oz green beans and cook, stirring occasionally, for 4–5 minutes until bright green and slightly tender.

Add 1 minced garlic clove and continue to cook 30–60 seconds until fragrant, stirring to coat the beans. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Finish with a squeeze of lemon if desired and transfer to a serving dish.