Sirloin Steak with Black Pepper and Olive Oil

Introduction

A top sirloin steak under the broiler gets a direct, high-heat crust with nothing more than olive oil, salt, and freshly-ground black pepper. The foil-lined tray catches drips, the probe thermometer keeps doneness precise, and the whole process lands in about 20 minutes, so it works well for a fast dinner for two.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
• Salt
• Freshly-ground black pepper
• Olive oil

Instructions

1. Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.
2. Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
3. Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
4. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.

Variations

• Swap the top sirloin steak for a strip steak if you want a slightly richer, beefier result with more fat.
• Use coarsely cracked black pepper instead of a finer grind for a more pronounced pepper crust and sharper bite.
• Replace olive oil with avocado oil if you want a more neutral flavor and a little more margin under high broiler heat.
• Pull the steak at 155°F instead of 140°F if you want a firmer texture and less red in the center.

Tips for Success

• Preheat the broiler fully before the steak goes in, or the surface will dry before it browns.
• Season the steak liberally with salt and freshly ground black pepper so the crust stands up to the broiler’s high heat.
• Insert the probe thermometer into the thickest part of the steak, not near the edge, or the reading will run high.
• Keep the oven door slightly open with a tube of foil as directed so the broiler stays active and the steak browns instead of steaming.
• Rest the steak the full 7 minutes before slicing, then cut across the grain so the finished slices stay tender.

Storage and Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze it in a freezer bag or airtight container for up to 2 months.

Reheat gently to avoid overcooking. The best method is a 250°F oven with the steak covered loosely with foil until just warmed through, about 8 to 10 minutes; you can also warm slices briefly in a skillet over low heat. Microwave reheating works, but the meat tends to tighten and lose moisture.

FAQ

Can you make this without a probe thermometer?

Yes, but your margin for error is smaller. If you skip the thermometer, watch the steak closely under the broiler and expect the timing to vary with thickness.

Why is there a foil-lined tray on the lower rack?

It catches drips before they hit the oven floor. That cuts down on smoke and makes cleanup easier.

Can you use pre-ground black pepper instead of freshly-ground black pepper?

You can, but the flavor will be flatter and less sharp. Freshly-ground pepper gives the crust more aroma and better texture.

Why slice on the bias across the grain?

That shortens the muscle fibers, which makes each bite easier to chew. It matters especially with sirloin, which is leaner than more heavily marbled cuts.