Name: Reverse Seared Top Sirloin Filet With Smoked Butter
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 Top Sirloin Filets (Omaha Steaks recommended, 6–8 oz each); Kosher Salt (to taste, for seasoning); Coarse Black Pepper (to taste, for seasoning); 2 TBSP Avocado Oil (or other high-heat oil); 8 TBSP Butter (Melted); 3 Garlic Cloves (smashed); 1 TBSP Fresh Rosemary; 1 TBSP Fresh Thyme

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Two top sirloin filet steaks cook in a cast iron skillet with bubbling butter, halved garlic cloves, and a bundle of fresh herbs, including rosemary, tied together.

Watch Me Make It

Let me tell you - I absolutely love seeing an Omaha Steaks delivery show up on my doorstep. I’ve been a huge fan of their products for many years, and the quality of the products inside never misses. Everything inside is always perfectly frozen and packed well with dry ice - so the quality is always locked in.

One of the best steaks that you can cook that flies a little bit under the radar is the top sirloin filet. They are absolutely fantastic and we're going to talk about that more, especially when they come from Omaha Steaks. They are better than a grocery store filet mignon, and actually cost less as well.

Two stacked red Omaha Steaks boxes labeled Happiness Inside are in front of a larger decorative cardboard box with steak-themed graphics and text. The boxes are on a reflective surface outdoors.

Why You’ll Love This Recipe

This cooking method is perfect if you want to have total control over the doneness of your steak and add huge flavor into every single bite of this tender top sirloin filet.

While the steak is absolutely amazing, it does have a little help from the smoked garlic and herb butter. This is not something to be missed and will end up in your steak rotation every single time, I guarantee it. The top sirloin filet from Omaha Steaks is expertly carved, and uses a 35-day aging process makes them incredibly tender.

There are, of course, many ways to cook a great steak. I’m a huge fan of this reverse sear method because you get the added smoke flavor that I personally love and it finishes with delicious, tender, beautiful slices.

What is a Top Sirloin Filet?

The top sirloin filet from Omaha Steaks is a beautifully hand-carved piece of meat by their expert butchers. It's certified USDA tender, and they're aged for over 35 days for a tender, bold, and robust steak.

One of the things I love about the Top Sirloin Filet from Omaha Steaks is that it brings the huge beef flavor that I love at a much better value than grocery store filet mignons.

A raw steak sits on a wooden board with fresh rosemary, garlic, and two small bowls of seasonings. Two Omaha Steaks boxes are in the background, with a wooden fence visible behind them.

Two raw steaks on a wooden board with fresh herbs, a whole garlic bulb, bowls of salt and pepper, and a red Omaha Steaks box in the background.

It also brings an unexpected level of tenderness due to the premium meat selection and the aging process. Many people think that a sirloin has to be a tough or dry cut of steak. When you start with a quality piece of meat like the Omaha Steaks Top Sirloin Filet it's one of the best steaks you'll ever have. Thanks to careful aging, the Omaha Steaks Top Sirloin Filet delivers an unexpected level of tenderness and is easily one of the best steaks you’ll ever have.

Ingredients And Tools

Aside from the amazing taste of the high quality beef, you don't really need a huge grocery list of ingredients or an entire backyard full of tools to make this recipe work.

For example, if you don't have a smoker, you can do a reverse sear in the oven. You can even drop a couple drops of liquid smoke into your herb butter to bring out that flavor. Caution though, a couple drops goes a long way. Don't overdo it.

You can use whatever seasoning you like best on the steak. I prefer to stick to kosher salt and coarse black pepper to really bring out the sirloin flavor. Then, of course, you've got the smoked herb butter with rosemary, thyme, crushed garlic, and the melted butter.

A cast iron skillet with two sticks of butter, garlic cloves, and fresh herbs sits on a grill grate, ready to melt and infuse flavors.

From a tools standpoint, all you really need to be effective is a good cast iron skillet or heavy-duty pan and a meat thermometer, in addition to your heat source.

How To Make Smoked Top Sirloin Filet

As mentioned previously, this recipe uses the reverse sear steak cooking method, which means we slowly bring the temp up, letting the steak fibers relax as they cook slowly. Then we finish it off on the high heat skillet for that beautiful crust and sear.

Prep

Preheat your smoker to 225°F with oak or your preferred cooking wood. As for the steaks, make sure to keep the seasoning even on the top and bottom, and don't forget about the sides. Pro tip for the sides, season your board, then roll the steak onto it.

Once the steak is seasoned, now it's time to prepare your smoked herb butter. Grab a small pan or cast iron, put in your butter, smashed garlic cloves, rosemary, and thyme, and then place into the preheated smoker.

Smoke

I like oak-flavored smoke because it's fairly mellow yet adds a classic flavor that I really like. You can feel free to use whatever you want. Leave the steaks on the smoker until you get an internal temperature of about 105°F. This is the place that I like to eat my steaks for that finish that ends up between medium-rare to medium once you've done the searing on the cast iron.

One of the beauties of this cook is your control over the doneness of the steak when it's finished. For example, if you want more of a medium-well finish on it, cook the steaks in the smoker to about 125 before you sear.

Two seasoned steaks are cooking on a grill inside a smoker, with a small cast iron pot filled with herbs, including rosemary, positioned nearby on the grill.

Once your steaks have had about 15 or 20 minutes to absorb the salt and pepper into the meat, place them directly onto the smoker grates next to the pan of herb butter that you've got on there smoking and melting at the same time.

While the steak is in the smoker it's time to get ready for the sear. Preheat your cast iron skillet. Use a little avocado oil or your favorite high-heat oil to put down as an initial non-stick barrier for the steak.

Sear

When the steak hits 105°F degrees, remove it from the smoker. One word of caution here is to keep an eye on the temperature of the steak, don't guess. We never cook to time, as cooking times will vary based on a number of different factors, and that’s a really easy way to ruin a good steak.

Place the steaks flat down on the skillet, ensuring that the most amount of contact is happening. Press down with your hand or even a steak press to ensure a good sear. Let the steak sear for about 90 seconds, then flip over. Pour on the melted smoked herb butter. Brush a little bit more on with your rosemary or thyme if desired. Then place the herbs and garlic in the pan to cook with the steak.

Two seared steaks cook in a cast iron skillet with sliced garlic, fresh rosemary, and bubbling butter, set on an outdoor grill with a wooden fence in the background.

Serve

Let the steaks rest for about 10 minutes under foil before slicing. This allows the juices to stay where they are supposed to be inside the meat instead of spilling all over the cutting board, leaving you with a dry steak after the fact.

If desired, spoon a little more of the smoked butter over the steak after slicing, or add a pinch of kosher salt on top of the sliced steak to bring out the additional flavor.

Serving Tips And Variations

The beauty of the Omaha Steaks Top Sirloin Filet is that it can stand on its own as the centerpiece of any meal. It doesn't matter if you're serving steakhouse sides or just some quick steamed broccoli or a white salad to go along with it. This steak is one you're going to love and will be cooking on repeat.

A quick word of caution and a warning not to overdo it. Avoid any thick or heavy creamy type sauces with this steak. Trust me, the smoked herb butter is all you're going to want with this.

Pro Tips And Recipe Notes

For the best flavor, don't overdo the smoke on your steak. You don't want a thick gray or dark heavy smoke going on there. You only want a thin light blue looking smoke.

In theory, you can cook the smoker portion at whatever temperature you like. The rule of thumb though is the lower the temperature and the longer that it takes to get up to temp, the more tender your steak is going to be.

For the sear portion of the cook, make sure you're not heating your skillet above the smoke point of the oil that you use. Typically, an avocado oil will have a smoke point of around 450 degrees, which being just under that will perfectly sear your steak.

Two boxes labeled Omaha Steaks and Happiness Inside sit on a wooden surface behind several pieces of cooked, sliced steak seasoned with salt. Coarse salt is scattered on the cutting board.

Wrapping Up

This recipe goes to show that you don't need an entire pantry full of spices and ingredients to make an outstanding meal. Simply start with a great cut of meat like the top sirloin filet from Omaha Steaks, a little salt, pepper, butter, a couple herbs, and you're ready to produce the best meal you've ever had.

If you're looking for a recipe to elevate your steak game, I suggest giving this one a try. While you're at it, grab the top sirloin filets from Omaha Steaks and check out all of their other options as well.

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