Carrageenan Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a restaurant splurge but comes together right in your own kitchen. The spice rub here — smoked paprika, dried thyme, kosher salt, and freshly ground black pepper — builds a deeply savory crust that locks in all the good stuff while the steak rests. Garlic-infused oil does double duty, coating the meat before it hits the grill and finishing the steaks with a fragrant drizzle at the end. Many processed or pre-marinated meats at the grocery store contain additives and thickeners that can be hard to spot on a label, so making your own seasoning from scratch puts you fully in control of what goes on the plate. Every ingredient here is straightforward and clean — no hidden fillers, no mystery marinades. The optional lemon wedges and fresh parsley brighten the whole dish without complicating it. Let the steaks rest a full five minutes before slicing and you'll be rewarded with juicy, tender beef from edge to edge.
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Learn more →Ingredients
4 servings
- 4 sirloin steaks (6–8 oz each, about 1 inch thick)
- 2 tbsp garlic-infused oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tsp smoked paprika
- ½ tsp dried thyme
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the steaks dry with paper towels. In a small bowl, stir together the salt, black pepper, smoked paprika, and dried thyme. Brush both sides of each steak with 1 tbsp of the garlic-infused oil, then press the spice mixture evenly onto both sides.
- 2
Preheat an outdoor grill or grill pan over high heat until very hot, about 5 minutes. The grates should be clean and lightly oiled.
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