8 Oz Top Sirloin Recipe

Bring to room temperature

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Allowing the steak to come closer to room temperature ensures more even cooking.

Season

Season both sides generously with kosher salt (use about 1 tbs total) and freshly ground black pepper. If using, lightly sprinkle garlic powder on both sides. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. Add 1 tbs high-smoke-point oil and swirl to coat the pan. The oil should shimmer and move easily.

Sear the steak

Place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for about 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 1 tbs unsalted butter, the 2 smashed garlic cloves, and the herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes. Baste until the internal temperature reaches your target (see doneness guide): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the steak.

Optional finish

If desired, squeeze about 1 tsp fresh lemon juice over the steak during the last 30 seconds of basting for brightness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes (5 for rare/medium-rare, up to 10 for medium) so juices redistribute.

Slice and finish

If serving sliced, cut against the grain into 1/4-inch slices. Sprinkle a pinch (about 0.25 tsp) of flaky sea salt over the top just before serving.