A perfectly seared sirloin is one of those meals that feels like a restaurant experience without ever leaving your kitchen. The spice rub here — smoked paprika, dried thyme, salt, and black pepper — builds a deeply savory crust that locks in all the juices as 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. Grain-based marinades, sauces, and seasonings are surprisingly common in steakhouse-style recipes, but every single ingredient here is straightforward and clean, so there's nothing to second-guess. The technique is just as important as the ingredients — letting the grill get screaming hot before the steaks go on is what creates that gorgeous, deep-brown crust. A five-minute rest before serving is non-negotiable; it's what keeps every bite juicy from edge to center. Finish with a squeeze of lemon and a scatter of fresh parsley, and this is genuinely one of the most satisfying plates you can put together.
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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.
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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