Mustard Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a restaurant splurge but comes together with just a handful of pantry staples. The rub here is a simple blend of smoked paprika, dried thyme, salt, and pepper — bold, aromatic, and completely free of the condiments and spice blends that so often sneak mustard into an otherwise straightforward steak night. Garlic-infused oil does double duty, helping the spices adhere before the grill and adding a finishing drizzle of richness after the rest. Getting that deep brown crust is all about a screaming-hot grill and the patience to leave the steaks alone until they release naturally — no poking, no pressing. A five-minute rest locks in the juices so every slice is tender and satisfying. Bright lemon wedges and fresh parsley at the end lift the whole plate without complicating it. This is the kind of clean, confident cooking that makes a weeknight feel like a celebration.
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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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