Stovetop Method

1. Brush each side of the steak with a thin coat of olive oil. Add salt and pepper to taste, along with any other desired seasonings such as garlic powder, red pepper flakes or steak seasoning mixes. Rub the seasonings lightly into the meat.

2. Heat a skillet or grill pan over high heat on the stove top. Brush the pan with olive or vegetable oil when it is hot.

3. Lay the steak on the pan. If you are cooking two steaks in a pan, leave at least 2 inches of space between them.

4. Cook the steak for about 2 minutes for every 2 inches of depth, or about 3 minutes for a thick-cut top sirloin. Flip the steak with a spatula and cook it the other side when it is nicely browned or has developed sear marks from the grill pan.

5. Insert a meat thermometer into the steak after flipping it. Cook the second side for 2 to 4 minutes, or until the thermometer 130 degrees Fahrenheit for a medium-rare steak.

6. Remove the steak from the pan and set it on a plate. Cover the steak and allow it to rest for 5 minutes before serving. Resting allows the moisture to redistribute through the meat as the cooking process completes from residual heat.

Grilling Technique

1. Fire up the grill to high heat, or build up a charcoal grill to a hot coal. Brush the grill with olive oil.

2. Brush the steak with oil and season as desired. Lay the steaks on the hottest part of the grill, leaving 2 inches of space between the steaks.

3. Cook the steak for 2 to 4 minutes per side, only flipping once. Resist the urge to press on the steak with the spatula or flip it repeatedly, as this interrupts cooking and dries out the meat. Insert the meat thermometer in the meat after flipping the steak.

4. Remove the steak from the grill after the thermometer reads 130 F. Rest the meat on a covered plate for 5 minutes before serving.