6oz Sirloin Recipe

Bring to room temperature

Remove the 6 oz sirloin from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels — a dry surface promotes better searing.

Season

Brush both sides lightly with olive oil. Combine kosher salt, black pepper, garlic powder, and smoked paprika and sprinkle evenly over both sides, pressing gently to adhere.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500–550°F / 260–290°C). If using a heavy skillet or cast-iron on the stovetop, preheat it over high heat until smoking-hot.

Sear on grill

Oil the grill grates or add a little oil to the hot skillet. Place the steak on the hottest part of the grill. For a 6 oz, roughly 1-inch thick sirloin: grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), 4–5 minutes per side for medium (135°F / 57°C). Avoid flipping more than once.

Check temperature

Use an instant-read thermometer inserted into the side, toward the center. Pull the steak 5°F (3°C) below your target final temp; it will rise during resting.

Butter-baste (optional, recommended)

During the last 30–60 seconds of cooking, move the steak to a cooler area of the grill or lower the heat. Place the butter, thyme sprig, and crushed garlic on top of the steak or in a small heatproof spoon; allow butter to melt and baste the top of the steak with a spoon. This adds flavor and shine.

Rest

Transfer the steak to a warm plate and tent loosely with foil. Let rest for 5–7 minutes — this allows juices to redistribute and the internal temperature to rise to the desired doneness.

Slice & serve

If serving sliced, cut against the grain into 1/4-inch slices. Finish with a light squeeze of lemon if desired and any remaining butter from basting. Serve hot off the grill.