Beef, Top Sirloin Recipe

Remove the top sirloin from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the seasoning evenly over both sides and edges of the steak.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot. Add the neutral oil and heat until shimmering but not smoking.

Add the seasoned top sirloin to the hot skillet. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2 minutes.

Reduce heat to medium. Add unsalted butter, crushed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for 1–2 minutes to build flavor.

Continue cooking while monitoring internal temperature with an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 1‑lb top sirloin about 1–1.25" thick expect medium-rare at roughly 4–6 minutes total after initial sear (times vary with thickness).

When the steak reaches desired temperature, transfer it to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute.

While the steak rests, spoon the pan juices and butter over the steak or return the skillet to medium heat and reduce the pan juices for 1–2 minutes if you prefer a slightly thicker sauce. Remove garlic and herb springs if desired.

Slice the steak thinly against the grain for maximum tenderness. Sprinkle chopped parsley and an extra pinch of salt if needed. Serve with lemon wedges and your choice of steamed vegetables or mashed potatoes.