Center Cut Sirloin* Recipe

Bring steak to room temperature

Remove the center-cut sirloin from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels — moisture will prevent a good sear.

Season

Rub the steak lightly with olive oil on all sides. Evenly season both sides with kosher salt, black pepper, and garlic powder. Press seasonings into the meat so they adhere.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. The pan should be smoking slightly but not burning.

Sear the steak

Place the steak in the hot skillet and do not move it for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2.5–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). For medium, cook 3.5–4 minutes per side (140–145°F). Times vary by thickness; use a meat thermometer for accuracy.

Baste with butter

During the last 60–90 seconds of cooking, reduce heat to medium, add the unsalted butter, crushed garlic clove, and thyme sprigs to the pan. Tilt the pan toward you and use a spoon to baste the steak repeatedly with the melted butter and pan juices for added flavor and gloss.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute. Do not skip resting — it preserves tenderness and juiciness.

Slice and season

Against the grain, slice the rested steak into 1/4–1/2" slices. Sprinkle with flaky sea salt and chopped fresh parsley.

Optional brightening

Squeeze the lemon wedge lightly over the sliced steak if desired for a bright contrast to the rich beef.

Serve immediately while warm. Pair with roasted vegetables, mashed potatoes, or a simple salad.