Shellfish Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a serious achievement, and this version delivers a deep, smoky crust with minimal fuss. The spice rub — smoked paprika, dried thyme, salt, and black pepper — builds bold, layered flavor before the steak even hits the grill. Garlic-infused oil does double duty here, coating the meat before cooking and finishing it after the rest, adding richness without any complicated prep. Getting that crust right is all about patience: letting the steak cook undisturbed until it releases naturally from the grates is the move that separates a great sear from a torn, uneven one. A five-minute rest after grilling is non-negotiable — it's what keeps every slice juicy from edge to center. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole plate and cut through the richness beautifully. This is a clean, straightforward recipe with zero hidden ingredients to second-guess, just honest beef and a handful of pantry staples.
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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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