Choose beef sirloin (steak) or beef sirloin roast
Pat meat dry with paper towels
Season generously with salt and black pepper
Optional marinade: olive oil, garlic, soy sauce or Worcestershire, Worcestershire, black pepper, and a splash of vinegar or lemon juice
Marinate 30 minutes to 8 hours (refrigerate) or season and rest 15–30 minutes at room temperature
Preheat grill or skillet
For steaks: heat grill/skillet to high
For roast: preheat oven to 425°F (220°C)
For steaks: sear 2–4 minutes per side
For steaks: reduce heat and cook to desired doneness
For steaks: rest 5–10 minutes before slicing
For roast: roast at 425°F (220°C) for 15 minutes, then reduce to 325–350°F (160–175°C) until done
Use a meat thermometer:
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)
Well-done: 160°F (71°C) and up
For steaks: slice against the grain
Optional pan sauce: deglaze with broth or wine, simmer, whisk in butter and/or reduce to thicken
Optional finishing: brush with butter or olive oil and add herbs (rosemary, thyme) during the last minutes
Serve hot