10oz House-cut Sirloin Recipe

Name: Porter's Restaurant and Smokehouses 10oz House-Cut Sirloin Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 1 item 10 oz (approx. 283 g) house-cut sirloin steak, 1–1.25 in thick; 1 tbs Kosher salt; 1 tsp Freshly ground black pepper; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 1 tbs Neutral high-heat oil (canola, vegetable, or grapeseed); 1 tbs Unsalted butter; 2 cloves Garlic cloves, lightly crushed; 2 sprigs Fresh thyme or rosemary sprigs; 2 tsp Resting/finishing liquid (optional) — beef jus or pan juices; 1 tsp Finely chopped parsley (optional); 1 wedge Lemon wedge (optional, for brightness)

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves1

Make 10oz House-cut Sirloin Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Seasoning

1 item 10 oz (approx. 283 g) house-cut sirloin steak, 1–1.25 in thick

1 tbs Kosher salt

1 tsp Freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

Cooking Fats & Aromatics

1 tbs Neutral high-heat oil (canola, vegetable, or grapeseed)

1 tbs Unsalted butter

2 cloves Garlic cloves, lightly crushed

2 sprigs Fresh thyme or rosemary sprigs

Finishing & Serving

2 tsp Resting/finishing liquid (optional) — beef jus or pan juices

1 tsp Finely chopped parsley (optional)

1 wedge Lemon wedge (optional, for brightness)

Method

Steak & Seasoning

Bring steak to temperature

Remove the 10 oz sirloin from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes so it cooks evenly.

Season

Right before cooking, season both sides generously with kosher salt (about 1 tablespoon total), then sprinkle with the black pepper, garlic powder, and onion powder. Pat the seasonings lightly into the meat.

Cooking Fats & Aromatics

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 4–5 minutes until very hot. The pan should be smoking lightly when the oil is added.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the seasoned sirloin in the skillet. For medium-rare (recommended for a 1–1.25 in steak), sear without moving for 3–4 minutes to develop a deep brown crust.

Flip & baste

Flip the steak using tongs. Immediately add 1 tablespoon unsalted butter, the 2 crushed garlic cloves, and the herb sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the melted butter, garlic and herb juices over the top of the steak continuously for 2–3 minutes. This helps cook the steak through and adds flavor.

Finish to desired doneness

Continue cooking and basting until the internal temperature reaches your target: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. For a 10 oz, 1–1.25 in sirloin, expect about 3–6 minutes after flipping depending on thickness and starting temperature. Use an instant-read thermometer inserted into the thickest part to confirm.

Finishing & Serving

Rest the steak

Transfer the sirloin to a warm plate or cutting board and spoon any pan butter and aromatics over top. Tent loosely with foil and let rest for 5–8 minutes. Resting allows juices to redistribute and yields a juicier steak.

Finish & serve

Optionally spoon 1–2 teaspoons of any collected pan jus over the rested steak, sprinkle with finely chopped parsley, and serve with a lemon wedge on the side if desired. Slice against the grain if serving sliced.

Discard used garlic and herb sprigs before serving. Serve immediately alongside chosen sides.