Top Sirloin Recipe

Prep and bake potato

Preheat oven to 425°F (220°C). Scrub the russet potato and dry thoroughly. Prick the potato several times with a fork. Rub with 1 teaspoon olive oil and 1/2 teaspoon kosher salt, coating evenly. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, depending on size, until skin is crisp and a skewer inserts easily. (If cooking time overlaps with steak, start potato first.)

When potato is done, slice open lengthwise, fluff the interior with a fork, and top with 1 tablespoon butter, sour cream and chives if using. Keep warm until serving.

Prepare vegetables

While the potato bakes, trim and cut vegetables to even sizes so they cook uniformly (e.g., halve carrots, trim asparagus ends). Pat dry.

Toss vegetables with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon lemon juice if using. Roast on a sheet tray at 400°F (200°C) for 12–18 minutes depending on vegetable and size (broccoli ~12 min, carrots ~18 min), or steam/sauté until tender-crisp. Keep warm.

Bring steak to room temperature & season

Remove the top sirloin from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder, pressing seasoning into the meat.

Sear and cook

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil. When oil is shimmering and just starting to smoke, place the steak in the pan. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, the optional crushed garlic clove and herb sprig. Tilt the pan and spoon the melted butter over the steak (baste) while cooking another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness: ~2–3 min per side for rare, ~4–5 min per side for medium. Optionally finish in a 400°F (200°C) oven for 3–5 minutes if steak is thick.

Remove steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute. If using compound butter, place a half tablespoon on the steak as it rests so it melts into the surface.

Slice across the grain if serving sliced, or serve whole. Sprinkle a pinch of sea salt and chopped parsley if desired.

On each plate, place the baked potato (split and topped) to one side, add a portion of seasonal vegetables, and position the rested top sirloin beside them. Spoon any resting juices or melted butter over the steak. Serve immediately while hot.

Estimated internal temps for reference: rare 120–125°F, medium-rare 125–135°F, medium 135–145°F. Adjust cooking times accordingly.