Sirloin Recipe

Bring to room temperature

Remove the sirloin from the refrigerator and let it sit, covered, at room temperature for 30–45 minutes. Pat dry with paper towels to remove surface moisture.

Season

Generously season both sides of the steak: sprinkle kosher salt evenly (about half before resting and the remainder immediately before cooking), then add the black pepper, garlic powder, and onion powder. Press the seasonings lightly into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 4–5 minutes. The pan should be smoking lightly when ready.

Sear the steak

Add the olive oil to the hot skillet and swirl. Carefully place the steak in the pan. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Add butter and aromatics

Reduce heat to medium. Add the butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and spoon (baste) the melted butter and aromatics over the top of the steak continuously for 1–2 minutes to build flavor and help finish cooking.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120°F for rare, 125–130°F for medium-rare, 135°F for medium. Cook to 5°F below the target temperature (carryover will raise it slightly) and remove from the pan when reached.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Slice & finish

Slice the steak against the grain into 1/4–1/2 inch slices. Spoon any pan juices and remaining butter-garlic-thyme mixture over the slices. Sprinkle with chopped parsley and serve with optional lemon wedges for a bright finish.