Sirloin Steak Recipe

Time55m

Serves1

A juicy 8 – oz hand – cut steak

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Ingredients

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1
Bring to temperature and season
Remove the 8-oz sirloin steak from the refrigerator 30–45 minutes before cooking and place on a plate. Pat both sides dry with paper towels. Season both sides generously with the kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat so it adheres.
2
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat and let it preheat for 4–5 minutes until very hot. You should see a faint wisp of smoke when ready.

3
Sear the steak
Add 1 tablespoon oil to the hot skillet and swirl to coat. Carefully lay the steak in the pan away from you to avoid splatter. Do not move the steak for 2–3 minutes to develop a deep brown crust. For a 1-inch sirloin aiming for medium-rare, cook 3 minutes on the first side.
4
Flip and baste
Flip the steak using tongs. Immediately add 1 tablespoon butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak continuously for 1.5–2 minutes while the second side cooks. For medium-rare, cook a further 2–3 minutes on the second side (internal temperature 125–130°F / 52–54°C). Adjust time +1–2 minutes per side for medium or well-done.
5
Check doneness
Use an instant-read thermometer inserted into the thickest part to check temperature: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium, 145°F for medium-well. Remember the steak will rise 3–5°F while resting.

6
Rest the steak
Transfer the steak to a cutting board or warm plate and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute.
7
Finish and serve
If desired, sprinkle 1/4 tsp flaky sea salt over the rested steak and squeeze the lemon wedge lightly over top. Slice against the grain and serve immediately.