Charbroiled Sirloin Steak Recipe

Bring steaks to room temperature

Remove the two 6-oz. sirloin steaks from the refrigerator 30–45 minutes before cooking. Pat them dry with paper towels.

Season both sides of the steaks evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly brush both sides with 1 tbsp olive oil to help prevent sticking and encourage a good crust.

Preheat a grill or heavy cast-iron skillet (or grill pan) over high heat until very hot, about 5–7 minutes. If using a grill, oil the grates. If using a pan, add a thin film (about 1 tsp) of neutral oil and heat until shimmering.

Charbroil / cook steaks to order: For medium-rare (about 135°F final), sear steaks 3–4 minutes per side on the hot surface. For medium (about 145°F), sear 4–5 minutes per side. Adjust times for thinner or thicker steaks and your preferred doneness. Use an instant-read thermometer to check internal temperature.

When steaks reach desired doneness, transfer them to a warm platter or cutting board and tent loosely with foil. Let rest 5–7 minutes while you finish the mushroom-onion topping. Resting allows juices to redistribute.

While steaks come to room temperature (or while they rest), prepare the topping. Warm a large skillet over medium-high heat and add 2 tbsp unsalted butter and 1 tbsp olive oil.

When the butter has melted and begins to foam, add the sliced mushrooms and spread them into an even layer. Let cook undisturbed 2–3 minutes to brown, then stir and continue cooking 3–4 minutes more until mushrooms are golden and released most of their moisture.

Add the thinly sliced onion to the pan with the mushrooms. Cook, stirring occasionally, until the onion softens and begins to caramelize, about 6–8 minutes. Reduce heat slightly if onions color too quickly.

Stir in the minced garlic and fresh thyme and cook 30–45 seconds until fragrant; do not let the garlic burn.

Deglaze the pan with 2 tbsp dry white wine, scraping up brown bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Add 2 tbsp beef stock and 1/2 tsp Worcestershire sauce. Stir to combine and simmer 1–2 minutes to meld flavors and slightly thicken the juices.

Season the topping with 1/2 tsp salt and 1/4 tsp black pepper to taste. If the mixture seems dry, add another tablespoon of stock. Taste and adjust seasoning.

Spoon the mushroom-onion mixture over the rested steaks. Garnish with 1 tbsp chopped fresh parsley if desired and serve immediately.