Center Cut Sirloin Strip Recipe

Prepare butter

Place the softened unsalted butter in a medium bowl. Add chopped parsley, chives, minced garlic, Worcestershire sauce, lemon zest, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix thoroughly with a fork until evenly combined and smooth.

Shape the butter into a log using plastic wrap, twisting the ends to seal, or transfer to a small container. Refrigerate for at least 30 minutes to firm up while preparing the steak. If you prefer served slightly softened, remove from refrigerator 10 minutes before serving.

Bring steak to temperature and season

Remove the sirloin strip from the refrigerator 40–60 minutes before cooking to come close to room temperature. Pat steaks very dry with paper towels. Rub both sides lightly with 1 tablespoon neutral oil. Evenly season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so seasoning adheres.

Preheat grill

Preheat a gas or charcoal grill for direct high heat: target about 500–600°F (260–315°C) on the grate. If using a cast-iron skillet, heat over high until smoking hot and then reduce to medium-high. Oil the grill grates or pan lightly to prevent sticking.

Grill the steak

Place the sirloin strip directly over high heat. For a 1 to 1 1/4-inch thick steak, grill 4–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For medium, grill 5–6 minutes per side (130–140°F / 54–60°C). Use tongs to flip once; avoid pressing the steak. If you want cross-hatch grill marks, rotate 45 degrees halfway through each side's cooking time.

Rest the steak

Remove steak from the grill when it reaches target temperature and transfer to a cutting board. Tent loosely with foil and rest for 8–12 minutes; this preserves juices and allows carryover cooking to finish. While resting, residual heat will bring steaks about 3–5°F higher.

Slice and finish

Using a sharp carving knife, slice the rested sirloin strip thinly against the grain into 1/4-inch slices. Arrange slices on a warmed serving platter. Place 1–2 tablespoons of chilled steak butter on top of the hot slices so it melts over the meat. Sprinkle a light pinch (about 1/2 tsp) of flaky finishing salt across the slices and optionally tuck a thyme sprig alongside for aroma and presentation.