Sirloin Steak Recipe
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My sirloin steak recipe makes the most tender, juicy steaks with just a handful of seasonings. It’s fast, flavorful, and perfect every time.
I’ve cooked just about every cut of steak over the years, but sirloin is the one I’ve tested the most for weeknight cooking. As much as my family would love it if I cooked my tomahawk steak or filet mignon every week, they understand that we need to pay bills, live in a home, and do everyday things.
That is where my sirloin steak recipe comes into play. It’s affordable, and after testing it with marinades, dry rubs, and simple salt-and-pepper seasoning, I found this version strikes the perfect balance of flavor and tenderness. I can transform it from a humble cut into a restaurant-style dish.
It’s also the steak recipe my family requests most often when we’re craving that steakhouse flavor at home – and I’ve been making it this way for years.
What is sirloin steak?
Also known as top sirloin steak, this cut of beef from the rear of the cow is prized for its balance of tenderness and flavor. I consider it the blank canvas of steaks and one of the easiest cuts to flavor with just about anything.
Table of Contents
Why I love this recipe
- Quick. Because it is a lean cut of meat, sirloin cooks within minutes. That’s why it’s my favorite to cook during busy weeknights (or to use in my steak salad).
- Easy. If you have never cooked a steak, this one-pan recipe is the perfect place to begin.
- Perfect texture and flavor. What I love the most about this recipe is how you get the gorgeous crust on the outside and moist meat on the inside. Sirloin also doesn’t have an overtly beefy flavor, which I know many of you appreciate!
★★★★★ REVIEW
“Made this for Father’s Day dinner and HOLY COW!!! The best steak we have ever had” – Jaycee
Ingredients Needed
- Sirloin steak. I typically use a 21-ounce (600-gram) steak to comfortably feed a family of four (with sides). If you have the option of the grocery store or butcher to get your steaks, please choose the latter. It makes all the difference in terms of freshness.
- Olive oil and butter. To sear the steak and also amp up the flavor.
- Kosher salt and black pepper. To season the steaks.
- Garlic cloves. Adds flavor and also makes a mock garlic butter sauce. Please do not use garlic powder.
- Thyme and parsley. A few sprigs of fresh herbs balance out the garlic and add some subtle notes.
How to cook sirloin steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Dry and season the steak with clean kitchen towels and season it generously with salt and pepper.
Step 2- Cook. Sear the steak for four minutes per side. Add garlic, herbs, and butter and spoon over the steaks with melted butter for a couple of minutes until done.
Arman’s recipe tips
- Use a meat thermometer. This is my #1 non-negotiable tip for cooking steaks (or any cut of meat, for that matter). It’s a foolproof way to check whether your steak is cooked to your liking.
- Always start with a room-temperature steak to cook it evenly. If you put a cold steak in the pan, it’ll cook on the outside but will be raw on the inside.
- Let your steak rest. You must allow the steak to rest before slicing into it. Doing this redistributes the juices and yields an even juicier piece of meat.
- Pat the steaks dry with a paper towel before searing them in the pan. This step will remove excess moisture and ensure that you get the desirable brown crust on top.
- Slice the steak against the grain for ease, flavor, and to maintain juiciness. In simple terms, cut across the visible lines running through the steak rather than with them. It’s a small step, but it makes a huge difference to how tender the steak feels when you eat it.
Serving ideas!
I like to go with the classics and pair steaks with air fryer sweet potato fries, roasted potatoes and carrots, or mashed potatoes.
Salads and veggies are always a plus, like my wedge salad, Green goddess salad, air fryer cauliflower, or just some mixed greens.
If you want the comforting sides, nothing beats mac and cheese, cornbread, or some fluffy dinner rolls.
In terms of toppings, I like herb butter (just 2 tablespoons of butter mixed with 1 teaspoon of fresh herbs) or sautéed mushrooms.
Storage instructions
To store. You can keep the leftovers in the refrigerator for up to 4 days.
To freeze. Although I don’t freeze my steak much, feel free to store it in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge.
Reheating. I like to reheat the steak in a warm pan with a tablespoon of water until it’s hot and both sides are sizzling.
Frequently asked questions
Why is my steak tough?
If you overcook your steak, it becomes tough and chewy. Sear it to the level of doneness you like, and once the internal temperature is 5 degrees shy of where you need it, take the steak off the heat and let it rest.
How to grill sirloin steak?
While I prefer the crust you get from pan-searing, sirloin steak grills beautifully too. Cook it over medium-high heat for 4-6 minutes per side, depending on the thickness, and use a meat thermometer to check for doneness. Just like with pan-seared steak, let it rest for 10 minutes before slicing.
More beefy dinners you’ll love
Sirloin Steak Recipe
Video
Ingredients
- 21 ounces sirloin steak Sliced into two large steaks
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon thyme fresh
- 1 tablespoon parsley fresh
Instructions
- Pat dry the meat with paper towels. Season both sides with salt and pepper.
- Heat oil in a cast iron skillet until very hot. Sear the steaks until browned on both sides, around 4 minutes per side. Sear the edges as well until it starts getting charred.
- Reduce the temperature to medium heat, then add the butter, garlic, and fresh spices. Spoon the butter over the steaks and cook for another 1-2 minutes, depending on the desired doneness. For medium-rare, I remove the steaks at 125-130°F, for medium, 135-140°F, and for medium-well, at 145-150°F.
- Transfer the meat to the cutting board and rest for 10 minutes before slicing against the grain and serving.
Notes
Nutrition
Originally published July 2023
I made this recipe last night and I didn’t modify it except for cooking it a little shorter time. It was some of the best tender steak I’ve ever had thank you so much. I’ve tried to cook sirloin steak before and because it doesn’t have very much fat it can often times be dry and tough this was not. I left one detail out I did dry marinated in the refrigerator for a little over 24 hours. Carol
Thank you, Carol!
Great and simple recipe! I found a $12.00 beef loin sirloin steak that was big enough for two! Cut it in half and made it tonight and it was a high quality restaurant dinner on a fast food budget! Thanks so much!
Same, but only cooked for 90 seconds per side for medium rare. 4 minutes would have been waaaay too long
This will always come down to the thickness of your steak, so definitely adjust as needed. So glad you liked the recipe Leo!
I made this for my husband today. It was so delicious. He didn’t need any bottled steak sauce.
I didn’t have the fresh herbs ,but I had some portobello mushrooms. It was perfect.
Thanks for the recipe.
I made this for dinner for myself and my husband paired with roasted asparagus, and stuffed mushrooms and it was fantastic. I grilled ribeyes for Easter last week and I have to say that this recipe blew the ribeyes out of the water. I chose not to use any sauce for fear it would overpower the delightful taste of the simple yet elegant fresh herbs. This dish will be on our menu going forward. Thank you for sharing this recipe. It is a 10 out of 10 for sure!
YOU ARE AMAZING! 😉
Made this for father’s day dinner, and HOLY COW!!! The best steak we have ever had. I am only cooking it this way from now on. I added butter to my cast iron pan and seared it in butter to start with. It was so tender and juicy. Thank you Arman!
Thanks so much, Jaycee!
Looks absolutely delicious. Only I would cook it a bit longer don’t like blood
Soooooooooo Gooooooooooddddd!!!!!!!!!!!!!!!!!
sooooooooo goood