Restaurants›JOEY Mayfield›7 Oz Sirloin Recipe

7 Oz Sirloin Recipe

Inspired by JOEY Mayfield
Time45m
Serves1

Make 7 Oz Sirloin Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Seasoning

Pan Sauce (optional)

To Serve

Method

Steak & Seasoning

1

Bring steak to room temperature

Remove the 7 oz sirloin from the refrigerator and place on a plate. Let it sit at room temperature for 20–30 minutes to ensure even cooking.

2

Pat dry and season

Pat the steak dry on both sides with paper towels. Drizzle 1 tbs olive oil over both sides and rub evenly. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder evenly on both sides, pressing gently so the seasoning adheres.

3

Preheat pan

Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. The pan should be smoking lightly when ready.

4

Sear the steak

Place the steak in the hot dry or lightly oiled skillet. Sear without moving for 3 minutes to develop a deep brown crust. Flip and sear the other side for 2.5–3 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). Increase time by 1–2 minutes per side for medium to well done.

5

Rest the steak

Transfer the steak to a cutting board or plate and loosely tent with foil. Rest for 5–7 minutes to allow the juices to redistribute. While resting, the internal temperature will rise a few degrees.

Pan Sauce (optional)

6

Prepare pan for sauce

After removing the steak, lower heat to medium and add 1 tbs butter to the skillet with the fond (brown bits). When butter melts, add the finely minced shallot and sauté for 30–45 seconds until softened and fragrant.

7

Deglaze and finish

Pour 1 tbs dry red wine or beef broth into the pan to deglaze, scraping up browned bits with a wooden spoon. Stir in 1 tsp Worcestershire sauce and simmer until the liquid reduces slightly, about 1–2 minutes. Remove from heat and whisk in the remaining butter if desired for shine. Stir in 1 tsp chopped fresh parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

8

Serve with steak

Spoon the pan sauce over the rested steak or serve alongside.

To Serve

9

Slice the rested steak against the grain into 1/4-inch slices. Arrange on a warm plate, spoon pan sauce if using, and garnish with a lemon wedge or extra parsley if desired. Serve immediately.