Gold Label Top Sirloin 8oz. Recipe

Bring steak to room temperature

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly on both sides with paper towels — moisture prevents good browning.

Season

Lightly brush or rub the steak with the vegetable oil. Evenly season both sides with kosher salt, freshly ground black pepper and garlic powder. Press the seasoning gently so it adheres.

Preheat pan

Place a heavy skillet (preferably cast iron) over high heat and let it heat 4–5 minutes until very hot and just beginning to smoke. Have a thermometer and tongs ready.

Sear the steak

Add 1 tablespoon vegetable oil to the hot pan and swirl to coat. Carefully lay the steak away from you into the pan. Sear without moving 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove and thyme sprig to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and pan juices for 1–2 minutes while the steak finishes cooking. For medium-rare target an internal temperature of 125–130°F (51–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the center to check doneness.

Rest

Transfer the steak to a cutting board or warm plate and loosely tent with foil. Rest 5–8 minutes to allow juices to redistribute; temperature will rise ~3–5°F.

After resting, sprinkle the steak with coarse finishing salt to taste and optionally chopped parsley. Slice against the grain if serving as sliced steak, or serve whole. Offer a lemon wedge on the side for brightness if desired.