6 Oz Sirloin Recipe

Name: Porter's Restaurant and Smokehouses 6 Oz Sirloin Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each 6 oz top sirloin steak, trimmed; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Garlic powder; 1 tbs Neutral oil (canola or vegetable), for grilling; 1 tbs Unsalted butter; 1 sprig Fresh thyme or rosemary (optional); 1 tbs Compound butter or finishing herb butter (optional); 1 tsp Coarse finishing salt (optional); 1 serving Mashed potatoes; 1 serving Seasonal grilled vegetables; 1 serving House salad; 1 serving Fries

Inspired by Porter's Restaurant and Smokehouse

Time45m

Serves1

Char-grilled to perfection, with choice of two sides.

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Ingredients

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Steak

1 each 6 oz top sirloin steak, trimmed

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Watkins garlic powder

1 tbs Neutral oil (canola or vegetable), for grilling

1 tbs Unsalted butter

1 sprig Fresh thyme or rosemary (optional)

Finishing (optional)

1 tbs Compound butter or finishing herb butter (optional)

1 tsp Coarse finishing salt (optional)

Suggested Sides (choice of two) - not included in count

1 serving Mashed potatoes

1 serving Seasonal grilled vegetables

1 serving House salad

1 serving Fries

Method

Steak

Bring to temperature

Remove the 6 oz sirloin from the refrigerator and let it rest at room temperature for 20–30 minutes. Pat the steak dry on all sides with paper towels to ensure a good sear.

Season

Lightly brush both sides of the steak with 1 tablespoon neutral oil. Evenly season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Press the seasonings into the meat so they adhere.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C) for at least 10–15 minutes. If using a cast-iron skillet or griddle indoors, preheat it over high heat until smoking hot and lightly oil the surface.

Char-grill the steak

Place the steak on the hottest part of the grill. For medium-rare, grill 3–4 minutes per side, turning once with tongs. For medium, grill 4–5 minutes per side. Avoid flipping more than once. If using a skillet, cook undisturbed until a deep brown crust forms, then flip and cook the second side.

Baste (optional)

During the last 1 minute of cooking, add 1 tablespoon unsalted butter and the optional herb sprig to the grill-safe pan (or on a cooler zone of the grill if using a spit). Tilt the pan slightly and spoon the melted butter over the steak repeatedly (basting) to build flavor.

Check doneness

Use an instant-read thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Remember the steak will rise 3–5°F while resting.

Rest

Transfer the steak to a warm plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Finish and serve

If desired, top the steak with 1 tablespoon compound butter and a light sprinkle of coarse finishing salt. Serve immediately with the guest's choice of two sides (mashed potatoes, grilled vegetables, house salad, fries, etc.).

Finishing (optional)

If using compound butter, have it ready and chilled. Place a slice on the hot rested steak to melt as it is served. Sprinkle coarse finishing salt over the top if desired.

Suggested Sides (preparation notes)

Prepare two sides to complement the steak. For mashed potatoes: keep warm and season to taste. For grilled vegetables: toss with oil, salt, and pepper and char on a hot grill 3–6 minutes until tender. For fries: serve hot and crisp. For salad: dress lightly and serve immediately.