Cinnamon 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 rub here is built from smoked paprika, dried thyme, black pepper, and kosher salt — bold, savory flavors that form a gorgeous crust on the grill without a trace of warming spice blends that often sneak cinnamon into the mix. Garlic-infused oil does double duty, helping the seasoning adhere before cooking and adding a finishing drizzle of richness once the steaks rest. Getting that deep brown crust is all about a screaming-hot grill and the patience to leave the steaks undisturbed for those first few minutes — flip too early and you lose the magic. A five-minute rest after cooking is non-negotiable; it's what keeps every slice juicy from edge to center. Fresh parsley and a squeeze of lemon at the end brighten the whole plate and cut through the richness in the best possible way. Simple, satisfying, and completely free of any hidden spice surprises.
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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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