Top Sirloin Recipe

Bring steak to room temperature

Remove the 8 oz top sirloin from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes to ensure even cooking.

Season

Lightly brush both sides of the steak with 1 tablespoon olive oil. Sprinkle kosher salt evenly over both sides (about 1 teaspoon total), then sprinkle garlic powder evenly. Finish by grinding fresh black pepper over both sides (about 3 turns per side). Press the seasonings gently so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and heat until smoking hot, approximately 5 minutes. If using a grill, preheat to high (450–500°F / 230–260°C).

Sear steak

Place the seasoned steak into the hot dry skillet (no additional oil is necessary if pan is well heated and steak was oiled). Sear undisturbed for 2.5–3 minutes to form a deep brown crust.

Flip and cook to temperature

Flip the steak and continue cooking for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 3–4 minutes for medium (135°F / 57°C). For accuracy use an instant-read thermometer inserted into the thickest part of the steak.

Finish with butter (optional)

During the last 1 minute of cooking, reduce heat to medium-low, add 1 tablespoon unsalted butter, 1 teaspoon minced garlic and 1 teaspoon fresh thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (baste) for about 30–60 seconds to add flavor and gloss.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–7 minutes so juices redistribute.

Slice and plate

If serving sliced, cut the steak across the grain into 1/4" thick slices. Spoon any accumulated resting juices or remaining butter from the pan over the steak. Serve immediately.