Name: Taps Public Houses 8oz New York Sirloin Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece 8 oz New York (sirloin) steak; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Garlic powder; 1 tbs Olive oil; 2 tbs Unsalted butter; 2 clove Fresh garlic cloves (crushed); 2 sprig Fresh thyme sprigs; 1 tbs Fresh parsley (chopped, optional); 0.5 piece Lemon (cut in half, optional); 0.25 tsp Coarse sea salt; 1 tbs Compound herb butter (optional)

Method

Prep

Bring steak to room temperature

Remove the 8 oz steak from the refrigerator 30–45 minutes before cooking. Pat it dry thoroughly on both sides with paper towels — dry surface ensures a good sear.

Season both sides evenly: sprinkle the kosher salt, black pepper and garlic powder across the surface. Press seasonings gently into the meat. Drizzle 1 tablespoon olive oil and rub to coat; this helps seasoning adhere and promotes browning.

Cook

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat. Let it get very hot for 3–5 minutes until just smoking lightly. A hot pan is essential for a good crust.

Sear steak

Add 1 tablespoon neutral oil or a small swipe of olive oil to the skillet and immediately place the steak in the pan, laying it away from you. Do not move the steak for the first 2–3 minutes to allow a crust to form.

After 2–3 minutes, using tongs, flip the steak. Continue to sear the second side for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook about 3–4 minutes per side (135°F / 57°C). Times vary with thickness; target temperatures are more reliable.

Baste with butter

With the steak flipped and in the final 1–2 minutes of cooking, reduce heat slightly to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves and thyme sprigs to the pan. As the butter melts and foams, tip the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly (basting) for 30–60 seconds. This adds flavor and helps finish the crust.

Rest & finish

Rest

Transfer the steak to a cutting board or warm plate. Spoon any pan juices and a little of the basting butter over the top, then tent loosely with foil and let rest for 5–7 minutes. Resting allows juices to redistribute and gives a juicier steak.

Slice & serve

If serving sliced, cut across the grain into 1/4-inch thick slices. Sprinkle a pinch of coarse sea salt if desired, finish with chopped parsley or a squeeze of lemon half for brightness, or top with 1 tablespoon compound herb butter. Serve immediately.