Celery Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a serious achievement but comes together with just a handful of pantry staples. The spice rub here — smoked paprika, dried thyme, salt, and pepper — builds a deeply savory crust that locks in all the juices while the steak rests. Garlic-infused oil does double duty, coating the meat before it hits the grill and finishing it with a glossy, aromatic drizzle at the end. Getting that high-heat sear right is the real trick, and the instructions walk you through exactly when to flip and when to pull the steak so you hit that ideal medium-rare every time. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up without competing with the bold, smoky flavors. This is the kind of recipe that works just as well for a weeknight dinner as it does for impressing guests — clean ingredients, zero fuss, and a result that genuinely delivers.
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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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