Top Sirloin Recipe
An 8 oz top sirloin seared hard in a hot skillet, basted with butter and rosemary, then rested and sliced against the grain. It is a straightforward steakhouse dinner with a baked potato and seasonal vegetables on the side.
Best for: a weeknight steak dinner · Pairs with: our Twice Baked Potato and Baked Garlic Shrimp to start
Make it a steakhouse night
- Potato: swap the plain baked potato for our Keg-style twice baked potato with roasted garlic and bacon.
- Starter: open with baked garlic shrimp and a loaf of crusty bread.
💡 Chef's tip
Do not skip the 5 to 8 minute rest. Slicing too soon sends the juices onto the board.
Frequently asked questions
-
What temperature is medium-rare?
Pull the steak at 125 to 130°F (52 to 54°C). For medium, aim for about 135°F (57°C).
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Ingredients
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Top Sirloin Steak
Baked Potato (gluten-free)
Seasonal Vegetables
Method
Top Sirloin Steak
- 1
Bring steak to room temperature
Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps even cooking.
- 2
Season
Brush both sides lightly with 1 tablespoon olive oil. Evenly season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press seasonings gently to adhere.
- 3
- 4
Sear and finish
Add the steak to the hot skillet and sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and add 1 tablespoon unsalted butter and the rosemary sprig (if using). Spoon melted butter over the steak while cooking the second side for 2.5–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook an additional 1–2 minutes per side (135°F / 57°C). Adjust time for desired doneness.
- 5
Rest
Transfer the steak to a cutting board or plate and tent loosely with foil. Rest 5–8 minutes before slicing to allow juices to redistribute.
- 6
Slice and serve
Slice against the grain into 1/4-inch slices and arrange on plate next to the baked potato and vegetables. Spoon any pan juices over the slices.
Baked Potato (gluten-free)
- 7
Preheat oven and prepare potato
Preheat the oven to 425°F (220°C). Scrub the russet potato well and pat dry. Pierce the potato 6–8 times with a fork to vent steam.
- 8
Oil and salt
Rub the potato all over with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon kosher salt, rubbing it into the skin. This yields crisp, seasoned skin.
- 9
Bake
Place the potato directly on the oven rack or on a baking sheet and bake for 45–60 minutes, depending on size, until the skin is crisp and a skewer slides in easily. For faster cooking, wrap in foil (note: wrapped skins will be softer).
- 10
Finish and serve
When tender, remove potato from oven. Make a lengthwise slit and push the ends to open. Add 1 tablespoon butter and 2 tablespoons sour cream if desired. Sprinkle with 1 teaspoon minced chives. Season to taste.
Seasonal Vegetables
- 11
- 12
Roast or sauté
Option A — Roast: Preheat oven to 425°F (can be done simultaneously with the potato if timing allows). Toss vegetables with 1 tablespoon olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer and roast 12–18 minutes until tender-crisp and lightly browned, tossing once. Option B — Sauté: Heat a skillet over medium-high heat, add 1 tablespoon olive oil, then add vegetables and sauté 6–8 minutes until tender-crisp, seasoning with salt and pepper while cooking.
- 13
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