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Ingredients
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Steak & Seasoning
For Searing & Basting
Finishing & Serving
Method
Steak & Seasoning
- 1
Bring to room temperature
Remove the 10 oz prime sirloin from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to promote even cooking.
- 2
Season
About 10 minutes before cooking, season both sides generously. Sprinkle 1 tablespoon kosher salt evenly over both sides (reserve a little for finishing if desired), then add 1 teaspoon coarsely ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Pat the seasonings gently so they adhere.
For Searing & Basting
- 3
- 4
Oil and sear
Add 1 tablespoon high smoke-point oil to the hot pan and swirl to coat. Carefully place the seasoned sirloin into the pan, laying it away from you to avoid splatter. Do not move the steak for 2–3 minutes to allow a crust to form.
- 5
Flip and baste
Flip the steak using tongs. Immediately add 2 tablespoons unsalted butter, the 2 crushed garlic cloves, 2 thyme sprigs, and the rosemary (if using) to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak repeatedly for 2–3 minutes while the second side sears. Aim for an internal temperature of: 125°F (51°C) for medium-rare, 135°F (57°C) for medium. For a 1" thick 10 oz sirloin, total cook time after initial sear is typically 4–6 minutes depending on stove and pan—use an instant-read thermometer to confirm.
- 6
Finishing & Serving
- 7
Rest
Remove the steak from the pan when the desired internal temperature is reached and place on a cutting board or warm plate. Add 1 tablespoon resting or compound butter on top (optional). Tent loosely with foil and let rest for 5–7 minutes to allow juices to redistribute.
- 8
Slice & serve
If serving sliced, slice against the grain into 1/4"–1/2" slices. Sprinkle a pinch of flaky sea salt over the top (if using) and serve immediately with pan juices spooned over or alongside your preferred sides.
- 9
Notes
Timing will vary with steak thickness and starting temperature. Always use an instant-read thermometer for best results. All listed seasoning and aromatics are adjustable to taste.