Sirloin Steaks

Don't skip the dry brining step—it helps lean sirloin retain moisture

Use a very hot sear to build crust quickly without overcooking the interior

Slice against the grain at a slight angle for maximum tenderness

Dry brine for at least 1 h—sirloin's leanness means it needs help retaining moisture

Don't skip the 5-minute freezer rest before searing

Slice against the grain at a slight angle to maximize tenderness

Don't go past 140°F—sirloin gets tough at higher temperatures

Slice thicker than medium-rare to showcase the warmer center

Finish with a rich sauce to offset the firmer texture