Ingredients You’ll Need
Here I explain the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card. You really need just 3 basic components…
The Steak:
Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. Top sirloin steak is the highest quality — a.k.a. your best bet for my recipe here. The bottom sirloin is larger and less tender (but more affordable), and you can use part of it for my tri tip recipe. My method here will technically work with any cut of steak, but I used top sirloin steak because it’s a good balance of tender and affordable. You can also use the same method for ribeye, porterhouse, T-bone, filet mignon, or even pork steaks or larger cuts like tomahawk steaks.
Fat For Searing:
I used unsalted butter for searing, but if you’re concerned about the high heat, you can cook sirloin steak in avocado oil or olive oil. If using butter, just be sure to turn on your stove top fan.
Steak Marinade Or Seasoning:
You have 3 options here:
Salt & Pepper – If you’re the kind of person that thinks all a good steak needs is salt and pepper, I get it! I often go this route, too. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. Marinade – I think that middle-of-the-road cuts like sirloin benefit from marinating, so I used one in this sirloin steak recipe. Make my simple steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder (or minced garlic cloves), sea salt, and black pepper. You can also add fresh herbs, such as rosemary or thyme. Seasoning – If you don’t have time for marinating but want more flavor than simple salt and pepper, use my Montreal steak seasoning (or my seasoning for pork chops is actually great for beef, too). If you do have time, you can even use these as a dry rub and season in the fridge overnight.
How To Cook Sirloin Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card. You can cook steak on the grill or make air fryer steak, but I think starting on the stove and finishing in the oven is the best way to cook sirloin steak — and you can do it no matter the weather! Here’s how I do it:
How Long To Cook Sirloin Steak?
The right cook time is key for juicy, tender steaks! After a quick sear on the stove, cook sirloin steak in the oven for 1-7 minutes, depending on your desired level of doneness and the thickness of your steak. I always use a probe thermometer for the oven step. I cook steaks at least once a week, so I’ve got lots of tips for you! These will help you with all kinds of steak recipes, including sirloin steak:
Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. I recommend getting them from a butcher if possible, as typically these are better quality and more fresh than the ones in stores. Thick steaks work best. Look for steaks that are at least 1 inch thick, preferably 1.5 inch thick. Thicker steaks are easier to cook (read: harder to overcook!), more flavorful, and usually have a better texture. If you’ve got thinner steaks, I recommend cooking steaks on the stove only, without the oven step. Marinate for at least 3 hours, but no longer than 24 hours. If the steaks sit in the marinade for too long, they can get mushy. Keep the sirloin steaks in the fridge while marinating. Bring steaks to room temperature before cooking. This is not absolutely required, but I always do this to help them cook more evenly. Cook steaks on cast iron. It heats up exceptionally well, for the best searing, and goes straight from the stovetop to the oven. I love this cast iron grill pan to get grill marks, but a cast iron skillet works great as well. Don’t move the steaks around. Moving them constantly will prevent getting a good sear. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, don’t move them until it’s time to flip. Don’t overcook. For best results, I recommend a probe thermometer, which you insert before placing the sirloin steak in the oven, set to your desired temperature (see my time and temp chart below), and it will beep exactly when your steaks are ready. If you don’t have one, a regular instant-read meat thermometer will work, but piercing the meat right after cooking will cause some of the juices to leak out, which is not ideal. Resting is important. Don’t skip it. This allows the juices to soak into the meat, so they won’t all escape when you cut into your steak. It’s one of my best tricks for super juicy sirloin steak! Slice against the grain. This breaks up the muscle fibers, for a more tender texture in every bite.
Here’s my time chart for cooking steaks — use the temperature guideline if you have a thermometer, or the time as an estimate if you don’t: Note: Steak temperature will increase by an additional 5 degrees when resting.
Storage Instructions
Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe. Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F. Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups, sandwiches, salads, or casseroles, instead of eating them whole.
Serving Suggestions
I love a good simple steak dinner! Here are some of my favorite sides to complete your meal:
Toppings – Try a tablespoon of garlic butter (my favorite!), sauteed mushrooms, or make steak Oscar by topping it with crab meat and my quick hollandaise sauce. Potatoes – Mashed or roasted potatoes are classic choices, but I often make mashed cauliflower or roasted rutabaga for healthier options. You can also serve it with a baked sweet potato. Asparagus – My fave veggie to pair with this sirloin steak recipe! It cooks fast and reminds me of a steakhouse. My oven roasted asparagus is the most popular with readers, but my quick air fryer asparagus or simple sauteed asparagus are even faster. Broccoli – Keep it simple with my roasted broccoli (pictured above) or sauteed broccoli, or if you want to get a little fancy, try parmesan broccoli and cauliflower. Other Vegetables – Make my creamed spinach when you want something comforting, or just do mixed roasted vegetables to use up whatever you have on hand. Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my creamy cucumber salad, fresh tomato cucumber avocado salad, or keep it super simple with my 10-minute arugula salad. Breakfast – When you want a hearty breakfast, it’s hard to beat my classic steak and eggs.
More Easy Steak Recipes
If you like my recipe for sirloin steak, here are some of my other ways to cook different cuts perfectly:
My Tools For This Recipe
Cast Iron Skillet – One of my favorite pans! It goes straight from the stovetop to the oven. It’s also enameled, so I don’t have to deal with seasoning it. Alarm Thermometer – I love this one, because you can set the temperature you want and it will go off when the steak gets there. No more overcooked meat!
Please enter your first name for your account. Your saved recipe will also be sent to your email. For a 1.5-inch (4 cm) thick steak, that’s usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
