Prime Sirloin Cap Steak Recipe

Bring to room temperature

Remove the 10 oz sirloin cap steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to promote a good sear.

Trim any excessive silver skin if present, leaving the fat cap intact if the cut has one (helps flavor and juiciness).

Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning lightly into the meat.

Heat a heavy skillet or cast-iron pan over high heat until smoking-hot. Add 1 tablespoon olive oil and swirl to coat.

Sear the steak 2–3 minutes on the first side without moving it, until a deep brown crust forms. Flip and sear the second side 2–3 minutes. For medium-rare (recommended for sirloin cap), reduce heat to medium and continue cooking 2–4 minutes per side depending on thickness, or until an instant-read thermometer reads 125–130°F (52–54°C). For medium, target 135°F (57°C).

Optional: During the last 1–2 minutes of cooking, add 1/2 tablespoon butter to the pan and spoon melted butter over the steak (baste) to finish.

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute (internal temp will rise ~5°F).

Slice the steak against the grain into 1/4-inch to 1/2-inch slices for serving.

While the steak rests (or earlier), prepare the chimichurri. Finely chop 1/2 cup packed parsley, 1/4 cup packed cilantro (if using) and 1 tablespoon fresh oregano leaves. Mince 2 garlic cloves.

In a small bowl, combine the chopped herbs and garlic with 1 tablespoon red wine vinegar, 1/2 tablespoon lemon juice, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir to combine.

Taste and adjust: add more vinegar for brightness, salt to season, or oil to mellow. Let sit at room temperature for at least 10 minutes to allow flavors to meld. Chimichurri can be made up to 8 hours ahead and refrigerated; bring to room temperature before serving.

In a medium bowl, toss 1 cup halved cherry tomatoes with 2 cups baby arugula. Drizzle with 1 teaspoon extra-virgin olive oil and 1/2 teaspoon lemon juice or red wine vinegar.

Season lightly with 1/4 teaspoon kosher salt and a pinch (about 1/8 tsp) of freshly ground black pepper. Toss gently to combine.

Hold the salad lightly dressed until ready to plate so the arugula stays crisp.

Arrange a small bed of the dressed arugula on the plate. Fan sliced steak on top or alongside the greens.

Spoon 2–3 tablespoons of chimichurri over the sliced steak; reserve a little on the side for guests who want extra.

Scatter the halved cherry tomatoes around the steak and arugula for color and acidity.

Finish with a light sprinkle of flaky sea salt if desired. Serve immediately.