7 Oz Top Sirloin Steak Recipe
Cooked to order on our charbroil grill. Add sautéed garlic for $2.00 or garlic butter for $3.00
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Ingredients
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Steak & Seasoning
Optional Add-ons (extra charge)
Finishing & Serving
Method
Steak & Seasoning
- 1
Bring steak to temperature
Remove the 7 oz top sirloin from refrigeration and let rest at room temperature for 20–30 minutes before cooking. Pat the steak dry on both sides with paper towels.
- 2
Season
Lightly brush both sides of the steak with the neutral oil (about 1 tablespoon total). Evenly season both sides with kosher salt (about 1 tsp), freshly ground black pepper (about 1 tsp), and a light dusting of garlic powder if using (¼ tsp). Gently press seasoning into the meat.
- 3
- 4
Grill to order
Place the steak on the hot grates. For doneness guide (approximate times depending on thickness and grill heat): Rare: 2–3 minutes per side, Medium-rare: 3–4 minutes per side, Medium: 4–5 minutes per side, Medium-well: 5–6 minutes per side. Use an instant-read thermometer to confirm internal temperature: Rare 120–125°F, Medium-rare 130–135°F, Medium 140–145°F, Medium-well 150–155°F. Flip once halfway through cooking to develop char marks.
- 5
Optional Add-ons (extra charge)
- 6
Sautéed garlic (add $2.00)
While the steak rests (or simultaneously on a separate burner), heat 1 teaspoon of neutral oil in a small skillet over medium heat. Add 1 tablespoon finely minced garlic and sauté for 30–45 seconds, stirring constantly, until fragrant and just beginning to color. Remove from heat immediately to prevent burning. Spoon the sautéed garlic over the rested steak before serving.
- 7
Garlic butter (add $3.00)
Make quick garlic butter by softening 1 tablespoon unsalted butter and mixing with 1 teaspoon finely minced garlic (or 1 tablespoon prepared sautéed garlic for a milder flavor). Optionally stir in a pinch of salt and a pinch of minced parsley. Place the butter on top of the hot steak right after resting so it melts over the meat.
