Mushroom Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a special occasion even on a Tuesday night. The spice rub here — smoked paprika, dried thyme, black pepper, and kosher salt — builds a deeply savory crust that locks in all the juicy goodness underneath. Garlic-infused oil does double duty, coating the meat before it hits the grill and then finishing the steaks with a fragrant drizzle after they rest. Getting a great steak dinner on the table can feel complicated, but this one keeps things refreshingly straightforward with a short ingredient list and no sauces or sides that might sneak in unwanted fungi. The key move is letting the grill get screaming hot before the steaks go on — that's what creates the gorgeous, caramelized crust that makes this dish so satisfying. A five-minute rest on the cutting board is non-negotiable; it's what keeps every slice tender and full of flavor. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a restaurant-quality plate with zero fuss.
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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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