Remove the top sirloin steaks from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels to remove surface moisture — this promotes better searing.

Season steaks

Evenly sprinkle 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp freshly ground black pepper over each side of the steaks. Gently press the seasoning into the meat so it adheres.

Cooking

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes. Add 2 tablespoons neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear steaks

Add the steaks to the hot pan, leaving space between them. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature about 125–130°F / 51–54°C); adjust time ±1–2 minutes per side for thinner/thicker steaks or desired doneness.

Baste with butter and aromatics

When you flip the steaks the first time (midway through the second side), reduce heat to medium, add 2 tbsp unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 1–2 minutes — this adds flavor and helps finish cooking evenly.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 135–140°F for medium. Remove steaks from the pan 5°F below target as carryover heat will raise the temperature while resting.

Rest & Finish

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute.

Finish and serve

While resting, spoon any flavored butter from the pan over the steaks. Optionally sprinkle with remaining 1 tsp kosher salt (to taste), chopped parsley, and a drizzle of 1 tsp lemon juice. Slice thinly against the grain if serving sliced, or serve whole.