Snappy Steak

Five minutes of prep and you’ve got a sirloin steak with a flavor-packed crust that does all the work for you. Mayonnaise, Dijon mustard, dried tarragon, salt, and pepper get mixed together and spread over both sides of a thick-cut boneless sirloin before it hits the broiler.

The mayonnaise isn’t just for flavor. Under the broiler’s intense heat, it browns into a thin, golden crust that seals in the juices and keeps the steak from drying out. It’s the same trick restaurant kitchens use on fish. The Dijon adds sharp, peppery bite, and the tarragon brings an anise-like herbal note that’s classically French and pairs perfectly with beef.

One inch thick is the right cut here. Thinner steaks overcook before the crust has time to brown. Thicker ones need lower heat or a reverse sear to cook evenly. At this thickness, 16 to 19 minutes under the broiler with one flip gets you a solid medium-rare.

Pro Tips

• Spread the coating evenly and not too thick. A heavy layer won’t brown properly and tastes greasy.
• Flip once, halfway through cooking. Every extra flip costs you crust development.
• Let the steak rest 5 minutes after broiling before slicing. Cutting immediately lets all the juices run out onto the board.
• Use an instant-read thermometer if you’re unsure. Pull at 130°F (54°C) for medium-rare.

Variations

• Replace tarragon with rosemary or thyme for a more Provençal flavor profile.
• Add a teaspoon of horseradish to the mayo-mustard mixture for extra heat and bite.