Top Sirloin Recipe

Bring to room temp & trim

Remove the top sirloin from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat it dry with paper towels. Trim any excess large silver skin or thick fat cap, leaving a thin layer for flavor.

Make the marinade/rub

In a small bowl combine olive oil, soy sauce, Worcestershire, minced garlic, brown sugar, smoked paprika, chopped thyme, and half of the kosher salt and pepper. Stir until combined.

Reserve remaining kosher salt and pepper to season the steak just before cooking.

Apply marinade

Place the steak in a shallow dish or zip-top bag. Pour the marinade over the steak and rub it into both sides to coat. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring back to room temperature 30–45 minutes before cooking.

Final seasoning

Right before cooking, pat the steak lightly with paper towel to remove excess surface moisture (this helps form a crust). Season both sides with the remaining kosher salt and freshly ground black pepper.

Preheat pan or grill

If using a cast-iron skillet, place it over high heat for 5 minutes until very hot. If grilling, preheat to high (500–550°F / 260–290°C).

Sear the steak

Add 1 teaspoon neutral oil to the hot skillet and immediately add the steak. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish to temperature

Reduce heat to medium (or move skillet off direct high heat). Add the tablespoon of unsalted butter to the pan and spoon the melted butter over the steak for 30–60 seconds. Continue cooking, flipping as needed, until the steak reaches your desired doneness (use an instant-read thermometer): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Total cook time for a 1-inch top sirloin is typically 6–10 minutes depending on thickness and heat.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–10 minutes so juices redistribute.

Slice the steak against the grain into 1/4-inch to 1/2-inch slices. Sprinkle chopped parsley over the top and, if desired, squeeze a little lemon over the slices to brighten the flavor. Serve immediately.