Sirloin Recipe

Bring to room temperature

Remove the sirloin from the refrigerator 30–45 minutes before cooking. Pat it dry thoroughly with paper towels.

Season

Evenly rub 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder over both sides and the edges of the steak. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) on the stove over high heat. Heat until very hot, about 3–5 minutes.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the steak into the pan away from you. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip and add aromatics

Flip the steak and immediately add 2 tablespoons unsalted butter, 2 crushed garlic cloves, 2 thyme sprigs, and 1 rosemary sprig (if using) to the pan.

Baste

Tilt the pan slightly toward you and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 2–3 minutes while the second side cooks. Continue until the steak reaches desired doneness (use an instant-read thermometer): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1‑inch sirloin, this usually totals ~5–7 minutes cooking time; thicker steaks take longer.

Rest

Transfer the steak to a cutting board and spoon some of the pan butter and garlic over it. Tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute.

Finish and serve

After resting, sprinkle the steak with 1/4 teaspoon coarse sea salt and 1 tablespoon chopped parsley. If desired, squeeze a little lemon over the sliced steak for brightness. Slice against the grain into 1/4-inch slices and serve immediately.

Notes

Adjust resting time and thermometer targets for larger or thinner steaks. Save pan juices to drizzle over the steak for extra flavor.