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Ingredients
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Steak
Finishing
Method
Steak
Bring to room temperature
Remove steaks from the refrigerator and let sit, uncovered, at room temperature for 30–45 minutes. This promotes even cooking.
Pat dry and season
Pat both sides of the steaks very dry with paper towels. Rub each steak with 1 tablespoon extra-virgin olive oil (total 2 tbs). Evenly sprinkle kosher salt (about 1 tsp per steak) on both sides and press in gently. Grind black pepper over both sides.
Grill the steaks
Place steaks on the hottest part of the grill. For a 1-inch sirloin: grill 4–5 minutes per side for medium-rare (internal 130–135°F / 54–57°C). For 1¼–1½ inch steaks: grill 5–7 minutes per side for medium-rare. Avoid moving the steaks while searing to develop a good crust. If flare-ups occur, move steaks briefly to a cooler zone.
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steaks from the grill about 5°F (2–3°C) below target temperature, as they will rise while resting.
Finishing
Rest and baste
Transfer steaks to a warm plate or cutting board. Immediately place 1 tablespoon unsalted butter on each steak and top with a rosemary sprig and a crushed garlic clove. Tent loosely with foil and let rest 5–10 minutes. During resting the butter will melt and baste the steak.