6 Oz Sirloin Recipe

Bring to room temperature

Remove the 6 oz sirloin from the refrigerator and let it sit, loosely covered, for 20–30 minutes to come closer to room temperature. Pat the steak dry on both sides with paper towels — a dry surface promotes a good sear.

Season

Evenly sprinkle kosher salt, freshly ground black pepper, garlic powder, and onion powder over both sides and the edges of the steak. Press gently so the seasoning adheres.

Heat the pan

Place a heavy skillet (cast iron recommended) over medium-high heat and let it get very hot for 3–5 minutes. When you add oil it should shimmer and move easily across the pan.

Sear the steak

Add 1 tablespoon neutral oil and swirl to coat. Carefully place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme or rosemary sprig. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for about 2–3 minutes, spooning over the top to build flavor and a glossy finish.

Check doneness

For a 6 oz sirloin (~1–1.25 inches thick), target internal temperatures: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak to check. If it needs a little more time, reduce heat to medium and continue cooking in 30–60 second increments while monitoring temperature.

Rest the steak

Transfer the steak to a plate and tent loosely with aluminum foil. Let rest 5–7 minutes — this allows juices to redistribute and finishes carryover cooking (temperature will rise a few degrees).

Finish and serve

If desired, spoon any reserved pan juices and melted butter over the steak. Sprinkle chopped parsley for color and serve with a lemon wedge on the side for a bright squeeze. Slice against the grain and plate.