Ingredients:

  • 2 lbs top sirloin steak, cut into 1-inch thick steaks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh parsley, minced
  • 1 clove garlic, minced

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before grilling to temper to room temperature.
  2. Pat the steaks completely dry with paper towels.
  3. In a small bowl, mix the kosher salt, coarse black pepper, smoked paprika, and garlic powder.
  4. Rub olive oil over both sides of the meat, then apply the seasoning blend evenly.
  5. Preheat the grill to high heat (260°C to 315°C).
  6. Place steaks on the grates and grill for 4 to 5 minutes without moving to develop a crust.
  7. Flip the steaks and grill for another 4 to 5 minutes.
  8. Use a digital meat thermometer to check internal temperature; remove steaks when they are 3°C (5°F) below your target doneness (e.g., pull at 60°C/130°F for medium-rare).
  9. Transfer steaks to a wire rack over a baking sheet.
  10. Mix the softened butter with minced parsley and minced garlic, then place a dollop of the mixture on each steak.
  11. Let the meat rest for 10 minutes until it reaches the final USDA safe internal temperature of 63°C (145°F) for beef steaks.
  12. Slice the steaks against the grain.