Sirloin Recipe

Bring steak to room temperature

Remove the 1 lb top sirloin from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture (this helps achieve a good sear).

Season the steak

On both sides of the steak, sprinkle the kosher salt (1 tsp), black pepper (1 tsp), garlic powder (1/2 tsp), and smoked paprika (1/2 tsp). Press the seasonings gently into the meat so they adhere. Let sit 5–10 minutes while you preheat the pan.

Preheat pan and sear

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes. Add 1 tbs neutral oil and swirl to coat. When the oil shimmers and just starts to smoke, lay the steak into the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and add 1 tbs unsalted butter, 2 crushed garlic cloves, and 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly to pool the butter and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 2–3 minutes. Cook 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. For a 1 lb sirloin about 1–1.25 inch thick, expect ~2–4 minutes per side plus basting time for medium-rare.

Rest and finish

Transfer the steak to a cutting board and let rest uncovered for 5–10 minutes so juices redistribute. While resting, spoon any browned butter and garlic from the pan over the steak. Sprinkle chopped fresh parsley (1 tbs, optional) over the sliced steak for brightness.

Slice and serve

Slice the sirloin against the grain into 1/4–1/2-inch slices. Serve immediately with the pan juices spooned on top.