Grilled Sirloin Tenders

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  Beef Sirloin, Top(354g)
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  Garlic powder(5g)
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  ½ tsp dried rosemary ($0.25)
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  Thyme, Dried(3g)
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  Paprika, Ground(1g)
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  Mustard powder(1g)
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  Brown sugar(15g)
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  1 tsp salt ($0.01)
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  1 Tsp Black Pepper (Coarsely Ground, $0.10)
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  Vegetable oil(15g)

Instructions

1. 1Pat the sirloin steaks dry with paper towels and let them sit at room temperature for 15 minutes while you prepare the seasoning blend.
2. 2In a small bowl, combine the garlic powder, thyme, paprika, mustard powder, brown sugar, salt, and black pepper.
3. 3Rub all sides of the steaks evenly with vegetable oil, then coat generously with the seasoning mixture, pressing gently so it adheres.
4. 4Heat vegetable oil in a large skillet over medium-high heat for 2–3 minutes until shimmering.
5. 5Working in batches if needed to avoid crowding, place the steaks in the hot skillet and cook for 4–5 minutes on the first side without moving them, until a golden brown crust forms.
6. 6Flip the steaks and cook for another 3–4 minutes on the second side until the internal temperature reaches 130–135°F for medium-rare, using a meat thermometer inserted horizontally into the thickest part.
7. 7Transfer the cooked steaks to a cutting board and let rest for 5 minutes to retain juices.
8. 8Divide the steaks evenly into 4 airtight containers while still warm, cool to room temperature before sealing, then refrigerate for up to 4 days.