Top Sirloin Recipe

Bring to room temperature

Remove the 7 oz top sirloin from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes. This ensures even cooking.

Season

Brush both sides lightly with 1 tbs olive oil. Evenly rub 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp garlic powder over both sides and the edges.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C) for direct grilling. If using a cast-iron skillet, preheat over medium-high until very hot.

Sear on the grill

Place the steak over the hottest part of the grill. Sear for 3–4 minutes without moving to develop a crust. Rotate 90 degrees after 2 minutes if you want cross-hatch grill marks. Flip and sear the other side for 3–4 minutes. For a 7 oz top sirloin, aim for internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135–140°F for medium. Use an instant-read thermometer inserted into the thickest part to check doneness.

Finish with butter and aromatics

During the last 1–2 minutes of cooking, move the steak to a slightly cooler part of the grill (or reduce skillet heat). Place 1 tbs unsalted butter, the 2 thyme sprigs, optional rosemary sprig, and the smashed garlic clove on top of the steak. If using a skillet, spoon the melted butter and aromatics over the steak to baste for enhanced flavor.

Rest

Transfer the steak to a cutting board or plate and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute; the internal temperature will rise a few degrees during this time.

Slice (optional) and season: If serving sliced, cut the steak against the grain into 1/4-inch thick slices. Sprinkle with 1/4 tsp coarse sea salt or finishing salt to taste. Serve with an optional lemon wedge on the side for a bright finish.

Portioning and plating: Serve the whole 7 oz steak or plated slices alongside desired sides (mashed potatoes, roasted vegetables, salad). Recommended serving size: 1 steak per person.