Certified Angus Beef Sirloin Recipe
Make Certified Angus Beef Sirloin Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Seasoning
Cooking fats & finishing
Method
Beef & Seasoning
- 1
Bring steaks to room temperature
Remove the Certified Angus Beef sirloin steaks from the refrigerator and pat them dry with paper towels. Let them sit at room temperature for 30–45 minutes before cooking to ensure even cooking.
- 2
Season steaks
Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Sprinkle the seasoning evenly on both sides of each steak, pressing lightly so it adheres. Use about half the salt-and-spice mix per steak if you prefer lighter seasoning; reserve extra on the side to taste.
Cooking fats & finishing
- 3
Preheat pan and sear
Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add the neutral oil and swirl to coat. When the oil shimmers and is just beginning to smoke, carefully place the steaks in the pan, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust.
- 4
Flip and baste
Flip the steaks and immediately add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and cooking juices continuously for 2–3 minutes. This both flavors the meat and helps finish cooking.
- 5
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. For 1–1.25 inch sirloin aiming for medium-rare, expect total cook time about 5–6 minutes per side including basting; adjust time based on thickness and desired doneness.
- 6
Rest the steaks
Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 5–10 minutes. Resting allows juices to redistribute so the steak stays juicy when sliced.
- 7
Finish and serve
While the steaks rest, spoon any pan juices into a small sauce spoon and discard garlic cloves and thyme stems (or chop remaining herbs into the juices if desired). Slice steaks against the grain, drizzle with pan juices and butter from the pan, sprinkle with chopped parsley, and serve with lemon wedges on the side if using.