8oz House-cut Sirloin Recipe

Bring steak to room temperature

Remove the 8 oz house-cut sirloin from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat both sides dry very well with paper towels — a dry surface gives a better sear.

Season both sides of the steak evenly with the kosher salt, freshly ground black pepper, garlic powder, and smoked paprika (if using). Press the seasoning gently into the meat so it adheres.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat for 3–5 minutes until very hot. The pan should be just smoking when the oil is added.

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Place the seasoned steak in the pan away from you to avoid splatter. Do not move the steak for the first sear period.

Sear first side

Sear the steak for 2.5–3 minutes undisturbed to form a deep brown crust. Timing depends on thickness; target a dark golden-brown crust.

Flip and baste

Flip the steak using tongs. Add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak continuously for 1.5–2.5 minutes to baste and finish cooking. This helps develop flavor and a glossy finish.

Check doneness

Cook until desired doneness: about 3–4 minutes total per side for medium-rare on a 1–1.25 inch (2.5–3 cm) steak. Use an instant-read thermometer for accuracy: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember the steak will rise about 5°F (3°C) while resting.

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

If desired, finish with a light sprinkle of finishing sea salt and serve with chimichurri, steak sauce, or a slice of compound butter (about 2 tablespoons) on top.

Slice against the grain if serving sliced. Plate and serve immediately.