Gharbroiled Sirloin Steak Recipe

Bring steak to room temperature

Remove the 6 oz sirloin steak from the refrigerator 30–45 minutes before cooking to take the chill off. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Season both sides of the steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly press the seasoning into the meat.

Preheat broiler and prepare pan

Position an oven rack so the top of the steak will sit about 4–6 inches from the broiler element. Preheat the broiler to high for at least 10 minutes. Place a broiler-safe pan or cast-iron skillet on the rack to preheat as well (this helps get a good sear).

Sear under broiler

Brush the steak lightly with 1 tbsp neutral oil on both sides. Using tongs, place the steak on the preheated pan/skillet and broil 3–4 minutes on the first side until a deep brown crust forms. Flip and broil an additional 2–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness: less for rare, more for medium or well-done.

Finish with butter and rest

During the last 30 seconds of broiling, place 1 tbsp unsalted butter on top of the steak to melt. Remove the steak from the broiler and transfer to a warm plate. Tent loosely with foil and rest 5–7 minutes to allow juices to redistribute before topping.

Prepare vegetables

While the broiler is preheating (or simultaneously if you have two burners), slice 3 oz mushrooms and thinly slice 1 small onion. Mince 2 garlic cloves.

Cook onions

Heat a medium skillet over medium heat. Add 1 tbsp unsalted butter and 1 tsp olive oil. When the butter foams, add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to caramelize, about 6–8 minutes.

Add mushrooms

Add the sliced mushrooms to the skillet with the onions. Increase heat slightly to medium-high and cook, stirring, until mushrooms release their moisture and brown, about 4–6 minutes.

Add garlic and seasonings

Reduce heat to medium. Add the minced garlic, 1 tsp Worcestershire sauce (optional), 1 tsp fresh thyme leaves (optional), 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring, for 30–60 seconds until fragrant. Taste and adjust seasoning.

Finish topping

If the pan is dry, add a small pat of butter or a drizzle of olive oil and stir to coat. Remove from heat and keep warm until the steak is rested and ready to serve.

Top the rested steak with a generous portion of the warm mushroom-onion mixture. Sprinkle 1 tsp chopped fresh parsley over the top and, if desired, serve with a lemon wedge on the side for a bright finish.