Top Sirloin Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the potato well and pat dry.

Prick the potato several times with a fork. Rub the skin with 1 tsp olive oil and sprinkle with 1/2 tsp kosher salt. Place directly on the oven rack or on a foil-lined baking sheet.

Bake for 50–60 minutes, until the skin is crisp and a paring knife meets little resistance when inserted into the center. Timing will vary with potato size; an 10–12 oz russet usually takes ~55 minutes.

When done, remove from oven, slice open lengthwise, and fluff the interior with a fork. Top with 1 tbsp butter, optional sour cream and chives. Keep warm while finishing steak and vegetables.

Bring steak to room temperature

Remove the sirloin from the refrigerator 20–30 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbsp olive oil and swirl to coat.

Place the steak in the pan and sear without moving for 3–4 minutes, until a deep brown crust forms. Flip and add 1 tbsp butter, the smashed garlic cloves, and the thyme/rosemary sprigs to the pan.

Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) continuously for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 51–54°C). Adjust time 1–2 minutes per side for desired doneness: less for rare, more for medium-well.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute before slicing.

Slice against the grain into 1/4-inch–thick slices and serve with pan juices drizzled over.

While the steak rests (or during the last 10 minutes of the potato bake), heat a medium skillet or sauté pan over medium-high heat and add 1 tbsp olive oil.

Add the prepared seasonal vegetables (about 2 cups). Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Sauté, stirring occasionally, until vegetables are tender-crisp and slightly caramelized at the edges, about 6–8 minutes (harder vegetables like carrots may need 1–2 minutes longer).

Finish with a squeeze of lemon if using, adjust seasoning to taste, and transfer to a warm plate to serve alongside the steak and baked potato.