Aug 26 2026
Restaurants›Rodizio Grill Brazilian Steakhouse Maple Grove›Beef, Top Sirloin Recipe

Beef, Top Sirloin Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Maple Grove
Time45m
Serves2

Make Beef, Top Sirloin Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

Finishing & Serving

Method

Beef & Marinade

  1. 1

    Trim and bring to room temperature

    Pat the top sirloin dry with paper towels. Trim any large thick bands of fat if desired, leaving a thin fat edge for flavor. Let the steak sit at room temperature for 20–30 minutes before cooking to promote even cooking.

  2. 2

    Season and marinate briefly

    In a small bowl combine olive oil, crushed garlic, Worcestershire sauce, chopped rosemary, kosher salt, and black pepper. Rub the mixture all over both sides of the steak and along the edges. Allow to rest for 10–20 minutes while you preheat the pan or grill.

  3. 3

    Preheat cooking surface

    Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 3–5 minutes). If grilling, preheat grill to high (500°F/260°C if using a gas grill).

  4. 4

    Sear the steak

    Add a light drizzle of oil to the pan and place the steak in the hot skillet. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes. For a 1-inch thick steak this will usually yield medium-rare (internal temp ~130°F/54°C). Adjust time ±1–2 minutes per side for desired doneness.

  5. 5

    Optional finish with butter

    During the last 1–2 minutes of cooking, reduce heat to medium-low (or move steak to cooler part of grill), add the unsalted butter to the pan and spoon melted butter over the steak repeatedly (basting) for flavor and shine.

  6. 6

    Check doneness

    Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remove the steak from heat about 5°F (3°C) below target as it will rise while resting.

  7. 7

    Rest the steak

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

Finishing & Serving

  1. 8

    Slice and finish

    Slice the steak thinly against the grain into 1/4-inch slices. If using, drizzle with a teaspoon of lemon juice and sprinkle chopped parsley for brightness and color.

  2. 9

    Serve

    Serve immediately with your choice of sides (roasted vegetables, mashed potatoes, salad, or rice). Spoon any accumulated juices from the cutting board over the slices.

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