House-cut Sirloin Recipe

Bring to room temperature

Remove the sirloin steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels to remove surface moisture — this promotes better searing.

Season

Evenly coat both sides of each steak with kosher salt (about ½ tablespoon per side across the 4 steaks total), then sprinkle garlic powder and onion powder. Finish by pressing coarsely ground black pepper into both sides so the pepper adheres.

Preheat pan or grill

If using a heavy skillet (cast iron) or stainless steel pan, place it over high heat and preheat for 5–7 minutes until very hot and just beginning to smoke. If using an outdoor gas grill, preheat one zone to high (direct heat).

Add oil and sear

Add the high-smoke-point oil to the hot pan and swirl once. Place steaks in the pan, leaving space between them. Sear undisturbed for 2½–3 minutes to develop a deep brown crust. Flip and sear the second side for 2½–3 minutes.

Finish with butter and aromatics

Lower heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks repeatedly for 1–2 minutes to build flavor and finish cooking. If steaks are very thick or you prefer medium doneness, transfer pan to a 400°F (204°C) oven for 3–5 minutes before basting.

Target internal temperatures

Use an instant-read thermometer inserted into the center of a steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steaks from heat about 5°F below target as they will carryover cook while resting.

Rest

Transfer steaks to a cutting board or warm platter and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute.

Finish and serve

Sprinkle a pinch of flaky sea salt over each steak and add freshly ground black pepper to taste. Slice against the grain if serving sliced, or serve whole. Serve immediately with preferred sides.