10 Oz. Top Sirloin Steak* Recipe

Bring to temperature

Remove the 10 oz. top sirloin from refrigeration 30–45 minutes before cooking so it reaches near room temperature. Pat both sides dry with paper towels to promote even browning.

Season

Lightly brush or rub both sides of the steak with 1 tablespoon neutral oil. Evenly season both sides with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Press the seasoning into the meat so it adheres.

Preheat grill

Preheat your charbroil grill (or gas grill) to high heat — target grate temperature about 500–550°F (260–290°C). Clean and oil the grates to prevent sticking.

Sear on high heat

Place the steak on the hottest part of the grill. Sear for 3–4 minutes without moving to develop a good crust. Rotate 45 degrees halfway through this sear (after about 1.5–2 minutes) if you want crosshatch grill marks.

Flip and finish

Flip the steak and sear the second side for 3–4 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (140–145°F / 60–63°C). Adjust times if your steak is thicker or thinner.

Optional butter-baste

During the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter and the rosemary and thyme sprigs to the hot grate or in a small cast-iron pan placed on the grill. Spoon melted butter over the top of the steak repeatedly to baste and add flavor.

Rest

Remove the steak from the grill when it reaches your target internal temperature. Tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute. Internal temperature will rise a few degrees while resting.

Slice and serve

Slice against the grain if serving sliced. Serve whole or sliced with 2 tablespoons steak sauce or chimichurri and a lemon wedge if desired.

If using chimichurri or steak sauce, spoon over the sliced steak or serve on the side. A squeeze of lemon can brighten the flavor just before eating.