Grilled Sirloin Steak Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season both sides of the steaks evenly with kosher salt (about 1/2 tsp per side depending on thickness) and freshly ground black pepper. Rub with 1 tablespoon olive oil to help seasonings adhere.

Preheat a grill or heavy skillet (cast iron) to high heat until very hot — about 500°F on a grill or until a drop of water sizzles and evaporates immediately in a skillet.

When the grill/skillet is hot, brush grates or pan with remaining 1 tablespoon olive oil. Place steaks on heat and cook without moving for 3–5 minutes to develop a good sear (3 minutes for rare medium-rare; 4 minutes for medium; adjust depending on steak thickness).

Flip steaks and add 2 tablespoons butter, crushed garlic cloves, and thyme sprigs to the pan (or place on top of steaks on a grill). Baste the steaks with melted butter and pan juices while cooking another 3–5 minutes until desired doneness (use an instant-read thermometer: 125°F rare, 135°F medium-rare, 145°F medium).

Remove steaks to a cutting board, tent loosely with foil, and rest for 5–10 minutes before serving to let juices redistribute.

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat.

Reduce heat to maintain a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes.

While potatoes cook, warm the milk and 4 tablespoons butter together in a small saucepan over low heat until butter melts; keep warm.

Drain potatoes well and return them to the pot. Mash with a potato masher or ricer until mostly smooth.

Gradually stir in the warm milk and butter mixture until you reach a creamy consistency. Season with 1 teaspoon salt and 1 teaspoon black pepper; taste and adjust seasoning. Keep covered and warm until serving.

For the gravy: after removing steaks from the pan, pour off excess fat leaving about 1 tablespoon of pan drippings. Set the skillet over medium heat and sprinkle in 2 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes to form a roux and cook out the raw flour taste.

Slowly whisk in 2 cups beef stock, scraping up browned bits from the bottom of the pan. Bring to a simmer and cook until thickened to gravy consistency, about 3–5 minutes. If too thick, add a little more stock or water. Stir in 1 tablespoon beef drippings or pan juices for additional flavor and season with salt and pepper to taste. Keep warm.

Bring a medium pot of salted water to a boil or prepare a steamer basket over boiling water.

Add baby carrots to the boiling water and cook 3–4 minutes before adding broccoli florets so both finish at the same time. Continue cooking or steaming until vegetables are tender-crisp, about 4–6 minutes total (carrots may take slightly longer depending on size).

Drain vegetables and toss with 1 tablespoon unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Keep warm until serving.

Warm dinner rolls according to package directions or in a 350°F oven for 6–8 minutes until heated through.

Brush warmed rolls with 2 tablespoons melted butter just before serving.