Bottom Sirloin Recipe

Prepare and season

Remove the bottom sirloin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat the steak dry with paper towels. Combine kosher salt, black pepper, garlic powder and onion powder and rub evenly over all surfaces of the steak. Let rest while you preheat your pan or grill.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, about 5 minutes. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily; if it smokes immediately, reduce heat slightly and wait a moment.

Sear the steak

Carefully place the seasoned bottom sirloin in the hot skillet. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a 1-inch thick steak this will produce medium-rare to medium; adjust time ±1–2 minutes per side for thinner or thicker cuts.

Baste and finish

Reduce heat to medium. Add the butter, thyme sprigs and crushed garlic to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak continuously for 1–2 minutes. This adds flavor and helps finish cooking. Cook until internal temperature reaches desired doneness (120–125°F rare, 130–135°F medium-rare, 140–145°F medium) when checked with an instant-read thermometer.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest 7–10 minutes to allow juices to redistribute before slicing against the grain. Save any pan juices for the finishing sauce if desired.

After removing the steak, keep the skillet over medium heat and carefully pour off any excess fat, leaving about 1 tablespoon plus browned bits in the pan. Add the red wine (if using) and scrape up browned bits with a wooden spoon for 30–45 seconds until mostly evaporated.

Add the beef stock and bring to a simmer. Reduce by half, about 3–5 minutes, until slightly thickened. Whisk in Dijon mustard. Off the heat, whisk in the cold cubed butter one piece at a time to emulsify the sauce and create a glossy finish. Season with salt and pepper to taste. Spoon the sauce over sliced steak before serving.