Sirloin steak is a lean, flavorful cut that cooks quickly and doesn’t require a marinade to taste amazing. It’s budget-friendly compared to other premium cuts like ribeye or filet mignon, but still delivers bold beefy flavor and a satisfying texture. With just a few ingredients and a hot pan, you can have a perfectly cooked steak on the table in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sirloin steak (1 to 1½ inches thick)
Salt
Black pepper
Olive oil or vegetable oil
Butter
Garlic cloves (smashed)
Fresh herbs (like rosemary or thyme)
Optional:
Steak seasoning or spice rub
Balsamic glaze or steak sauce (for serving)
Directions
Bring steak to room temperature: Take the steak out of the fridge about 30 minutes before cooking.
Season generously: Pat the steak dry with paper towels. Season both sides with salt and black pepper (and any other preferred seasoning).
Preheat your pan: Heat a heavy skillet (cast iron is best) over medium-high heat until very hot.
Sear the steak: Add oil to the pan. When shimmering, add the steak. Sear for about 2–3 minutes per side without moving it to develop a deep crust.
Add butter and aromatics: In the last 1–2 minutes of cooking, reduce heat slightly and add butter, smashed garlic, and herbs. Tilt the pan and spoon the melted butter over the steak to baste.
Check doneness:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Medium-well: 150–155°F
Well-done: 160°F+
Use a meat thermometer for accuracy.
Rest the steak: Transfer to a plate and let rest for 5–10 minutes before slicing. This helps keep the juices inside.
Slice and serve: Cut against the grain for maximum tenderness.
Grilled: Cook on a hot grill over high heat, 3–4 minutes per side.
Oven-finished: Sear in a pan, then finish in a 400°F oven until desired doneness.
Marinated: Marinate in olive oil, garlic, soy sauce, and herbs for 1–2 hours before cooking.
Spicy rub: Use a mix of smoked paprika, cayenne, and brown sugar for a kick.
Balsamic-glazed: Drizzle with balsamic vinegar in the last minute of cooking for a tangy finish.
Garlic-crusted: Rub with minced garlic and herbs before searing for a bold flavor.
Chimichurri topping: Serve with chimichurri sauce for an herby, zesty punch.
Butter basted only: Skip the oil and use butter from the start for a rich flavor (watch closely to avoid burning).
Steak sandwich: Slice thinly and serve on a toasted roll with onions and cheese.
Stir-fry: Cut into strips before cooking and toss with vegetables and sauce.
Storage/Reheating
Store leftover sirloin steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F, covered with foil, until just warmed through. Avoid microwaving, as it can make the steak tough. You can also use leftovers cold in salads or sandwiches.
FAQs
What is sirloin steak best used for?
Sirloin is great for pan-searing, grilling, or slicing for salads and stir-fries. It’s flavorful and versatile.
How do I know when my steak is done?
Use a meat thermometer for the most accurate results, or press the center of the steak—firmer means more well-done.
Do I need to marinate sirloin steak?
Not necessarily. It’s flavorful on its own, but a short marinade can add extra tenderness and taste.
Can I cook sirloin steak in the oven only?
You can, but searing it first in a pan gives you better flavor and texture.
Why let steak rest after cooking?
Resting allows the juices to redistribute, keeping the steak juicy instead of dry when sliced.
What oil is best for searing steak?
High smoke point oils like vegetable, avocado, or canola oil are best. Add butter later for flavor.
How should I slice sirloin steak?
Always slice against the grain to break up muscle fibers and make the steak more tender.
Can I use frozen steak?
Yes, but thaw it completely in the fridge overnight before cooking for even results.
Should I trim the fat from sirloin before cooking?
You can trim excess fat, but leaving a little helps add flavor during cooking.
What sides go well with sirloin steak?
Mashed potatoes, roasted vegetables, salad, garlic bread, or a baked potato are all excellent choices.
Conclusion
Sirloin steak is an easy yet flavorful cut that cooks quickly and pairs well with nearly any side. With just a hot skillet, simple seasoning, and a few tricks, you can serve up a juicy, perfectly seared steak every time. Whether for a weeknight dinner or special occasion, this classic dish never disappoints.
Sirloin steak is a lean, flavorful cut that cooks quickly and delivers a juicy interior with a caramelized crust. Perfect for weeknights or special dinners, it’s easy to prepare with just a few ingredients and a hot skillet.
Author:Catherine
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:45 minutes
Yield:2 servings
Category:Main Course
Method:Pan-Seared
Cuisine:American
Diet:Halal
Ingredients
1 sirloin steak (1 to 1½ inches thick)
Salt, to taste
Black pepper, to taste
1 tbsp olive oil or vegetable oil
1–2 tbsp butter
2 garlic cloves, smashed
Fresh herbs (such as rosemary or thyme)
Optional: steak seasoning, spice rub, balsamic glaze, or steak sauce for serving
Instructions
Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot.
Add oil to the pan. Once hot and shimmering, place the steak in the skillet. Do not move it—sear for 2–3 minutes per side to form a crust.
Reduce heat slightly and add butter, garlic, and herbs. Tilt the pan and baste the steak with melted butter for 1–2 minutes.
Check doneness with a meat thermometer:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Medium-well: 150–155°F
Well-done: 160°F+
Transfer steak to a plate and rest for 5–10 minutes to retain juices.
Slice against the grain and serve with your favorite sides or sauces.
Notes
Use a meat thermometer for precise doneness.Letting the steak rest keeps it juicy and tender.High smoke point oils like avocado or vegetable oil are best for searing.Optional toppings include chimichurri, steak sauce, or balsamic glaze.Leftovers are great in salads, sandwiches, or stir-fries.
