Pat the sirloin tip steak dry with paper towels
Trim any excess fat or silver skin
Season generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet, grill, or cast-iron pan over high heat
Add a small amount of oil with a high smoke point
Sear the steak for 3 to 5 minutes per side, depending on thickness
Reduce heat if needed and cook to desired doneness
Use a meat thermometer for accuracy
Remove the steak at 130°F for medium-rare or 140°F for medium
Rest the steak for 5 to 10 minutes before slicing
Slice thinly against the grain
Serve immediately