Restaurants›Sandbar Grill & Cafe›8 Oz. Top Sirloin Recipe

8 Oz. Top Sirloin Recipe

Time55m

Serves1

A perfectly grilled, hand-cut 8 oz. top sirloin steak, seasoned to perfection and seared to lock in its bold, beefy flavor.

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Ingredients

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Steak

1 each top sirloin steak, 8 oz, boneless, about 1" thick1 tsp kosher salt1 tsp freshly ground black pepper

Finish & cooking fat

1 tbs neutral oil with a high smoke point (canola, grapeseed, or vegetable)1 tbs Unsalted butter2 each garlic cloves, smashed1 tbs fresh thyme or rosemary sprigs

Optional garnish

1/4 tsp flaky sea salt (for finishing)1 each lemon wedge (optional, for brightness)

Method

Prep

Bring to room temperature

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat the steak dry thoroughly with paper towels to remove surface moisture (this promotes a good sear).

Season both sides of the steak generously and evenly with the kosher salt and freshly ground black pepper. Press lightly so the seasoning adheres.

Sear & cook

Preheat pan or grill

If using a heavy skillet (cast iron preferred), place it over medium-high heat and let it heat for 5 minutes until very hot. If using a grill, preheat to high (about 450–500°F / 230–260°C).

Add oil and sear

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the steak in the pan away from you to avoid splatters. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip and baste

Flip the steak and add 1 tablespoon unsalted butter, the smashed garlic cloves, and the thyme or rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the butter and aromatics over the top of the steak continuously for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±1 minute for rarer/ more well-done as desired.

If using a grill, sear the first side 3 minutes, then flip and move to a slightly cooler zone or reduce heat, adding the butter and herbs in a small cast-iron pan to baste, or brush melted butter onto the steak while it finishes for a similar effect.

Rest & finish

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes. This allows juices to redistribute and yields a juicier steak.

Slice & season

If serving sliced, cut across the grain into ¼" thick slices. Sprinkle lightly with flaky sea salt to finish and serve with an optional lemon wedge for a touch of brightness.