Choose a sirloin steak (bone-in or boneless), 1 to 1.5 inches thick
Pat dry and season generously with salt and black pepper
Optional: rub with garlic powder, onion powder, or a light oil coating
Preheat oven to 400°F (205°C) or a grill/pan for high-heat searing
For oven method: heat a cast-iron skillet over high heat until very hot
Sear steak 2 to 3 minutes per side until browned
Optional: sear edges briefly for 30 to 60 seconds
Transfer skillet to oven and roast 4 to 10 minutes depending on thickness and desired doneness
Check doneness with a meat thermometer
Pull when internal temperature reaches:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (66–68°C)
Rest steak 5 to 10 minutes before slicing
Slice against the grain
Optional finishing: add a pat of butter and fresh herbs during the last 1 minute of roasting or after searing
Optional sauce: pan juices with garlic, thyme, and a splash of beef stock or wine, simmer 2 to 5 minutes