Sirloin Steak Recipe

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 (cut from a top sirloin roast) 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:

1. 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.
2. Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.

3. 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.
4. 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.)
5. 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.
6. 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.)
7. 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.

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:

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

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!