Sirloin Steak Recipe

Bring steak to room temperature

Remove the 6 oz sirloin steak from the refrigerator 20–30 minutes before cooking so it approaches room temperature. Pat dry thoroughly with paper towels to ensure a good sear.

Season

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning lightly into the meat.

Preheat charbroiler or heavy skillet

Preheat your charbroiler, grill, or heavy cast-iron skillet over high heat until very hot (about 10 minutes for a grill). If using a skillet, brush 1 tbsp neutral oil on the steak or lightly oil the pan.

Cook steak (charbroil/grill or skillet method)

For a 6 oz sirloin about 3/4–1 inch thick: place steak on the hot charbroiler or skillet. Cook 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For medium, cook about 4–5 minutes per side (140–145°F / 60–63°C). Avoid flipping more than once. If using a grill with grates, rotate 45° halfway through each side for cross-hatch marks if desired.

Rest

Transfer the steak to a warm plate and tent loosely with foil. Rest 5 minutes so juices redistribute before topping and serving.

Prepare ingredients

While steak rests or during the last 4–6 minutes of steak cooking, slice mushrooms and onions and mince garlic so the topping finishes hot and fresh when the steak is done.

Sauté mushrooms and onions

Heat 1 tbsp unsalted butter and 1/2 tbsp olive oil in a medium skillet over medium-high heat until shimmering. Add sliced mushrooms (3/4 cup) and sauté without stirring for 1–2 minutes to develop color, then stir and add the sliced onion (1/2 cup). Continue to cook 4–5 minutes until mushrooms are golden and onions are softened.

Add garlic and thyme

Reduce heat to medium. Add 1 tsp minced garlic and 1/4 tsp fresh thyme leaves. Cook 30–45 seconds, stirring constantly, until fragrant—do not let garlic burn.

Deglaze and finish

Pour in 1 tbsp dry white wine or low-sodium beef broth to deglaze the pan, scraping up any brown bits from the bottom. Cook 1–2 minutes until liquid reduces and the mixture is glossy. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Keep warm

Turn off heat and keep the topping warm in the skillet or transfer to a covered small dish while the steak rests.

Top steak and garnish

Place the rested sirloin steak on the serving plate. Spoon the warm mushroom-onion-garlic mixture over the top of the steak, covering evenly. Sprinkle 1 tsp chopped fresh parsley over the topping. If desired, lightly squeeze a bit of lemon to brighten flavors.

Serve

Serve immediately with chosen sides (mashed potatoes, steamed vegetables, or salad) so the steak is enjoyed hot.