Top Sirloin Recipe

Bring steak to room temperature

Remove the top sirloin from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels to remove excess moisture—this helps get a better sear.

Season

Combine kosher salt, black pepper, garlic powder, and paprika in a small bowl. Sprinkle the seasoning evenly on both sides of the steak and gently press so it adheres.

Preheat pan

Place a heavy skillet (preferably cast iron) over medium-high heat and let it get hot for 2–3 minutes. Add 1 tablespoon oil and swirl to coat the pan.

Sear the steak

Place the seasoned steak in the hot pan. For a kid-friendly medium doneness, cook about 3–4 minutes on the first side without moving it, until a brown crust forms.

Flip and finish

Flip the steak and add 1 tablespoon butter to the pan. Tilt the pan slightly and spoon melted butter over the top of the steak as it cooks for another 3–4 minutes (for a 1" thick steak) to reach medium (about 135–140°F / 57–60°C). Adjust time ±1–2 minutes for thickness and preferred doneness.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Let it rest 5–7 minutes so juices redistribute. Resting is important for a tender, juicy steak that’s easier for kids to eat.

Slice and finish

Trim any large visible fat if desired, then slice the steak across the grain into thin strips (1/4"–1/2" thick). Sprinkle chopped parsley and a light squeeze of lemon if using. Serve with kid-friendly sides such as steamed carrots and mashed potatoes.