Top Sirloin Recipe

Bring to temperature

Remove the 10 oz top sirloin from the refrigerator and let it sit at room temperature for 30–45 minutes before cooking. Pat the steak dry on both sides with paper towels to ensure good browning.

Season

Rub both sides of the steak lightly with 1 tablespoon olive oil. Evenly season both sides with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder. Gently press the seasonings into the meat so they adhere.

Preheat wood-fired grill

Prepare a wood-fired grill or a gas grill with wood chips for a high-heat sear. Heat until the grate reaches about 500–600°F (260–315°C) or the wood fire has strong hot coals and a steady flame for direct high-heat cooking.

Sear the steak

Place the steak directly over the hottest part of the grill. Sear for 2–3 minutes without moving to form a deep crust. Flip and sear the other side 2–3 minutes. For a 10 oz top sirloin about 1–1.25 inches thick, aim for rare-medium rare internal temp (120–130°F) with these sear times; adjust if steak is thicker or you prefer more done.

Baste with butter and herbs

During the final 1–2 minutes of cooking, move the steak to a slightly cooler zone or reduce direct flame. Place 1 tablespoon unsalted butter in a small heatproof pan on the grill or on a cooler area of the grate with the crushed garlic clove, 2 thyme sprigs and 1 rosemary sprig. As the butter melts and foams, tilt the pan or use a spoon to continuously baste the melted butter and herb aroma over the top of the steak for 1–2 minutes to deepen flavor and color.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: target 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove the steak from the grill 5°F below target as it will continue to rise while resting.

Rest

Transfer the steak to a warm plate or cutting board and spoon any reserved butter-herb juices over it. Tent loosely with foil and rest for 5–8 minutes so the juices redistribute.

Make a quick pan sauce (optional)

If you used a small pan for basting and there are browned bits, return the pan to medium heat. Add 1 tablespoon minced shallot and cook 30 seconds until fragrant. Add 1/4 cup beef stock or red wine and scrape up browned bits, simmer 1–2 minutes until slightly reduced. Stir in any resting juices from the steak and a small splash of butter if desired. Spoon sauce over sliced steak when serving.

Slice and serve: Slice the steak against the grain into 1/4–1/2 inch slices. Arrange on a plate, spoon any pan sauce or reserved butter-herb juices over the top, and serve immediately.