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In This Post
- Why You’ll Love My Sirloin Steak Recipe
- Ingredients You’ll Need
- How To Cook Sirloin Steak
- My Tips For Juicy, Tender Results
- How Long To Cook Sirloin Steak?
- Storage Instructions
- Serving Suggestions
- More Easy Steak Recipes
- My Tools For This Recipe
- Sirloin Steak Recipe (Perfect Every Time)Recipe card
- Recipe Reviews
Welcome to one of my oldest and most loved tutorials: How to cook sirloin steak! I’m a big fan of cooking steaks on the stove and then finishing them in the oven — I do this with other cuts too, including filet mignon and New York strip. This recipe has a little extra richness from the butter, and I’ll show you my best tips to master your steaks every time. Let’s do this!
Why You’ll Love My Sirloin Steak Recipe
- The best flavor and texture – There are many reasons I love this sirloin steak recipe, but the biggest is how it tastes! The inside is tender and juicy, the outside forms a beautiful golden crust, and the flavors are just right.
- Simple ingredients – Pick up your beef and you probably have everything else you need. My quick balsamic marinade for steak uses just 5 common pantry staples (plus salt and pepper), or you can use a simple seasoning.
- Quick and easy to make – Cooking sirloin steak is super fast! And if you don’t have time to wait for the marinade, I have an option for you to season it instead.
- Cook to your liking – With my handy temperature and time chart, you never have to overcook your steaks again.
- Affordable dinner – Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. This cut costs less than some of the more expensive ones, but my method still leaves it incredibly tender.
Ingredients You’ll Need
This section explains how to choose the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card below.
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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
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:
- Marinate the steak. Whisk together the steak marinade in a bowl, then add the steaks and move around to make sure they are evenly coated. You can marinate in a zip lock bag (like my picture below) or in a small baking dish.
- Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
- Preheat the oven and skillet. Preheat your oven to 400 degrees F. At the same time, preheat a cast iron skillet on the stove top over medium-high heat. You want to get it really hot so that you can get a nice sear on your steaks.
- Pat the meat dry. Remove the steaks from the marinade, shake off the excess, and pat dry with paper towels. (This will help get a better sear.)
- Sear on the stovetop. Once the oven is just a few minutes away from being preheated, add the butter to the skillet and heat until melted. Add the steaks in a single layer. Sear, without moving around, until a brown crust forms on the bottom (if using a cast iron skillet) or grill marks develop (if using a grill pan). Flip and sear on the other side.
- Cook sirloin steaks in the oven. Quickly add your probe thermometer (if using) into the thickest part of one of the steaks and transfer the pan to the oven. Roast until they reach your desired doneness. (See below for recommended cook times and temperatures.)
- Let them rest. Remove the steaks from the pan (to prevent further cooking from the hot pan), and transfer to a plate. Tent the top with foil. Let them rest for 5 minutes before slicing and serving.
My Tips For Juicy, Tender Results
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.
- 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.
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.
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:
| Desired Doneness | Steak Oven Time (Approx, 1″ Steaks) | Steak Oven Time (Approx, 1.5″ Steaks) | Internal Temperature (Before Resting) |
|---|---|---|---|
| Rare | Skip oven time | 2-3 minutes | 120 degrees F |
| Medium Rare | 0-1 minute | 3-4 minutees | 130 degrees F |
| Medium | 1-2 minutes | 4-5 minutes | 140 degrees F |
| Medium Well | 2-3 minutes | 5-6 minutes | 150 degrees F |
| Well Done | 3-4 minutes | 6-7 minutes | 160 degrees F |
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:
New York Strip
Surf And Turf
Filet Mignon
Ribeye Steak
Chuck Eye Steak Recipe
Air Fryer Steak
- 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!
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Recipe Card
Sirloin Steak Recipe (Perfect Every Time)
Learn to cook sirloin steak perfectly with this easy, foolproof method & time chart. You'll love this juicy, tender top sirloin steak recipe!
Prep: 5 minutes
Cook: 6 minutes
Marinating: 3 hours
Total: 11 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 4 (adjust to scale recipe)
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Ingredients
Tap underlined ingredients to see where to get them.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Prepare the steak marinade according to the instructions here. Marinate the steaks for at least 3 hours, but no longer than 24 hours. (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes.
Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness.
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.
Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.
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Recipe Notes
Serving size: 1 8-ounce steak
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories475
Fat26g
Protein49g
Total Carbs5g
Net Carbs5g
Fiber0g
Sugar1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Main Course
Cuisine:American
Keywords:how to cook sirloin steak, sirloin steak, sirloin steak recipe, sirloin steak recipes
Calories: 475 kcal
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Sirloin Steak In The Oven
