Top Sirloin Steak

1. Let the sirloin sit at room temperature for about 30 minutes, then pat the sirloin as dry as you can using paper towels. Brush it with vegetable oil and season it to taste. You can use olive oil for the flavor if you wish, but vegetable oil works fine for pan-frying.

2. Pour 2 or 3 tablespoons of vegetable oil in the frying pan and place it on the stove. Add a few whole, fresh herb sprigs to the side of the frying pan, if desired.

3. Heat the oil over medium-high until it starts to lightly smoke. Lay the sirloin in the frying pan gently using tongs.

4. Pan-fry the top sirloin for six to seven minutes on the first side without moving it. You'll know it's time to turn it when the bottom edges turn golden brown and start to curl.

5. Turn the top sirloin over and cook for another four minutes for medium rare, or until it reaches an internal temperature of 125 to 130 degrees Fahrenheit. Cook the sirloin for an additional six minutes for medium well, or an internal temperature of 145 to 150 F.

Top Sirloin Roast

1. Let the roast reach room temperature, about 30 to 45 minutes, then heat the oven to 350 F. Pat the roast dry and coat it with oil, then season it to taste.

2. Heat a few tablespoons of oil in the frying pan using medium-high heat. Lay the roast in the pan. Sear the roast for four to five minutes on each side, then place it in the oven on the middle rack.

3. Roast the top sirloin for 20 minutes per pound for medium rare, and for 22 minutes per pound for medium. Take the frying pan out of the oven and place it on the stove.

4. Transfer the top sirloin to a plate and cover it loosely with aluminum foil. Set the heat under the frying pan to medium-high.

5. Pour a splash of red wine or stock in the pan and scrape it with a spoon or silicone spatula. Boil the liquid in the pan until reduced to the desired thickness.

6. Swirl a tablespoon of butter or cream in the pan with the drippings and season it to taste. Pour the pan sauce over the sirloin roast before serving.