How to Make Beef Sirloin – Juicy & Tender Every Time

Ingredients

Meat

2 steaks top sirloin steaks (1-1.5 inches thick, ~250g / 9 oz each)

Seasonings

1.5 tsp tsp kosher salt (Diamond Crystal preferred)
1 tsp tsp freshly cracked black pepper
0.5 tsp tsp garlic powder

Oils and Fats

2 tbsp tbsp neutral high-smoke-point oil (avocado or grapeseed)
2 tbsp tbsp unsalted butter

Aromatics

3 cloves cloves garlic (smashed)
2 sprigs sprigs fresh thyme or rosemary

Instructions

Dry-Brine and Sear

Pat steaks dry with paper towels and season generously with kosher salt on all sides. Let rest uncovered at room temperature for at least 30 minutes — up to 1 hour.

Preheat a heavy cast-iron or stainless steel skillet over high heat for 2-3 minutes until it just begins to smoke.

Add oil, swirl, then lay the steaks away from you. You want an immediate, aggressive sizzle. Don't move the steak for 3-4 minutes.

Flip and Finish

Flip the steak when it releases naturally from the pan and has a deep mahogany crust. Add butter, garlic, and herbs to the pan and tilt it, basting the top of the steak continuously for 2-3 minutes.

Check doneness using an instant-read thermometer. For medium-rare, pull at 130°F / 54°C. For medium, pull at 140°F / 60°C.

Rest and slice: Transfer to a cutting board and tent loosely with foil. Rest for a minimum of 5-7 minutes. Slice against the grain and finish with flaky sea salt.