Broiled Sirloin Steak
This broiled top sirloin gets a steakhouse-style result from nothing more than oil, salt, pepper and a hot oven. The contributor makes a point of buying top sirloin, also sold as top butt, rather than the tougher bottom sirloin, and says it comes close to ribeye for juiciness and tenderness. A probe thermometer takes the guesswork out of doneness, and a short rest keeps the juices in the meat.
Instructions
Set one oven rack in the upper third of the oven and a second rack directly below it. This only works with an oven that has the broiler at the top, not one with a broiler drawer. Put a tray lined with aluminum foil on the lower rack and preheat the broiler.
Brush the steak on both sides with olive oil. Season both sides generously with salt and freshly ground black pepper.
Place the steak on the upper rack and push a probe thermometer into the thickest part of the meat. Prop the oven door slightly open with a tube of rolled foil.
Cook until the thermometer reads 140°F for medium rare, 155°F for medium, or 165°F for well done.
Transfer the steak to a plate and cover it with aluminum foil. Let it rest for 7 minutes, then slice on the bias across the grain and serve warm.
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