Top Sirloin Recipe

Preheat the oven to 425°F (220°C). Scrub the potato well and pat dry.

Prick the potato several times with a fork. Rub the potato with 1 tsp olive oil and sprinkle with 1/4 tsp kosher salt.

Place the potato directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skin is crisp and a knife or skewer slides easily into the center. Baking time depends on potato size (about 8–10 oz should be ~50 minutes).

When done, remove from oven and let rest 5 minutes. Slice open, fluff the interior with a fork and season with butter, sour cream, and chives as desired.

While the potato bakes, prepare the vegetables: trim and, if needed, cut into even-sized pieces so they cook uniformly (total about 2 cups).

Toss the vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Roast or steam depending on the vegetable type and desired texture: for roasting, spread on a baking sheet and roast in the 425°F (220°C) oven for 12–20 minutes until tender and slightly caramelized (check after 12 minutes). For steaming, steam over simmering water for 4–7 minutes until tender-crisp.

If roasted, finish with a squeeze of half a lemon (optional) and toss to coat.

Remove the steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels—dry surface yields a better sear.

Season both sides of the steak evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Gently press the seasoning into the meat.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tbsp olive oil and swirl to coat.

Place the steak in the skillet and sear undisturbed for 3–4 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Lower heat to medium, add 1 tbsp unsalted butter and the optional herb sprig. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes while the internal temperature approaches your target doneness.

Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For an 8 oz top sirloin, expect about 6–9 minutes total depending on thickness and desired doneness.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Slice the steak against the grain into 1/4-inch slices and serve with the baked potato and seasonal vegetables.