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My sirloin steak recipe makes the most tender and juicy steaks using just a handful of seasonings. It’s fast, flavorful, and perfect every time.
Love juicy steak dinners? Try my air-fryer steak, sous-vide steak, reverse-sear ribeye steak, or cast iron steak next.
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 with just the right balance of flavors, I can transform it from a humble cut into a restaurant-style dish.
What is sirloin steak?
Also known as top sirloin steak, this steak is a cut of beef from the rear back portion of the cow, known 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
- Budget-friendly. As mentioned earlier, this cut of beef is easy on your palate and pocket!
- Quick. Because it is a leaner 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.
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 veggiesare 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.
Arman’s recipe tips
- Use a meat thermometer. This is my non-negotiable #1 tip when cooking steaks (or any cut of meat, to be honest). It’s a foolproof way to check the doneness of your steak is cooked to your liking.
- Always start with room temperature steak to cook it uniformly. If you put a cold steak in the pan, it’ll cook from the outside but tend to 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 dry the steaks with a paper towel before searing them on 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 maintaining juiciness.
Variations
- Marinate the steak in the refrigerator for a few hours with lemon juice, herbs, salt, and pepper to incorporate more flavor. You could also try my simple 3 ingredient steak marinade.
- Baste with sauces. Finish off the steak by brushing it with delicious barbeque, stir-fry, or bulgogi sauce.
- Use other herbs, like cilantro, rosemary,
- Play around with toppings. This steak tastes epic with sauteed mushrooms. You could also top it with a herb butter or compound butter for an indulgent meal.
Storage instructions
To store. You can keep the leftovers in the refrigerator for 3-4 days.
To freeze. Although I don’t freeze my steak much, feel free to store it in freezer-safe containers for 2-3 months.
Frequently asked questions
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 to be, take the steak off the heat and let it rest.
Sure, you can! Although I prefer cooking it in the pan, you can grill it on the barbeque or smoke it at a slightly lower temperature.
Marinating these steaks is unnecessary as they are already tender, but you could enhance the flavor by marinating them with your favorite flavors.
More beefy dinners you’ll love
- Skirt steak
- Denver steak
- Bavette steak
- Chimichurri steak
- Cowboy steak
- Or any of these beef recipes
Sirloin Steak Recipe
Video
Ingredients
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 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.
- Transfer the meat to the cutting board and rest for 10 minutes before slicing and serving.
Notes
Nutrition
Originally published July 2023, updated and republished July 2024
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