Chopped Sirloin Steak Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30 minutes before cooking to take off the chill. Pat both sides dry with paper towels — dryness helps form a good sear.

Season both sides of the steaks evenly with kosher salt, black pepper, garlic powder, and onion powder. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the neutral oil and swirl to coat.

Place the steaks in the pan in a single layer. For 1" thick sirloin, sear without moving for 3–4 minutes on the first side until a deep brown crust forms.

Flip the steaks and add the butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for about 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Cook longer if you prefer a higher doneness.

Remove the steaks to a cutting board and let rest for 6–8 minutes tented loosely with foil. Resting allows juices to redistribute before chopping.

After resting, use a sharp chef's knife to chop the steak into roughly 1/2-inch pieces (or chop finer if you prefer a more 'chopped steak' texture). Reserve any collected juices on the cutting board to add back to the meat or sauce.

Sprinkle chopped parsley over the chopped steak and toss lightly to combine.

While the steaks rest (after removing them from the pan), keep the skillet over medium heat. Add the red wine to deglaze the pan, scraping up browned bits with a wooden spoon, and reduce by half, about 1–2 minutes. If you prefer no alcohol, omit the wine and use more stock.

Add the beef stock and Dijon mustard, whisking to combine. Simmer gently for 2–3 minutes until slightly thickened.

Turn off the heat and swirl in the cold butter piece to finish the sauce, tasting and adjusting seasoning with salt and pepper if needed. Spoon the sauce over the chopped steak before serving or serve on the side.