We don’t always make steak at home, so when we do, we make sure to get it just right! Let’s be sincere: steak makes any occasion -be it birthdays, anniversaries, gatherings, or simple holiday meals- even more celebratory.
For the proper balance of flavor and tenderness, people often pick sirloin steak. It easily adapts to diverse cooking techniques, and sure, it’s reasonably priced compared to premium cuts. So, why wait? Let’s start cooking.
What You'll Need To Make Sirloin Steak
When it comes to cooking steak, many assume that it calls for unique components. If you think the same way, think again! It doesn’t always need fancy components; only a few easy flavorings are enough to make that cut tasty.
Sirloin Steak: Go for the top sirloin as this part is more tender than the bottom one. It's best in case you want that rich beefy flavor and also it is leaner than some other cuts. Plus, this cut is forgiving and relatively easy to cook.
Oil: You can use any oil you want. Most home chefs opt for olive oil, but that doesn’t suggest you can’t try different other alternatives. Canola, vegetable, or avocado oil also works well. It helps lock in moisture and helps seasonings stick.
Salt and Pepper: Though basic, salt and pepper are important to enhance the rich taste of the steak. You can adjust the quantities based on your preference. Some people add pepper before cooking, while others prefer to sprinkle it on afterward to avoid burning.
Butter: Putting a pat of butter or compound butter on the steak and watching it melt into the meat is truly wonderful! If you have garlic butter, it’s even better!
Garlic: Love that garlicky flavor? Grab some garlic. It gives a fresh, aromatic quality to the dish. You can also include garlic powder in the seasoning if you like.
Now let’s discuss how to prepare that cut for cooking – and guess what? It is possibly easier than expected.
Remove your steak from the refrigerator at least half an hour before the cooking process begins. It allows it to cook better and more smoothly. This way you get a better crust on the outside.
While you are waiting, pat the meat dry with paper towels - really get all that moisture off.
Now for the fun part. Grab some salt and black pepper. Be generous here - your steak can handle it. Rub that seasoning all over, even the sides. Don't overthink it - salt and pepper are all you need for a high-quality steak.
If you want, rub a cut garlic clove over the meat. Then drizzle a tiny little bit of olive oil on each side - simply enough to give it a mild coating.
Now, your steak is ready for the pan or grill. Keep it simple - sometimes the best food requires the least fuss.
Want a tip? Set a timer on your smartphone for those 30 minutes while the steak comes to room temperature. By doing so, you can avoid cooking the steak earlier than it is prepared.
How To Cook Beef Sirloin Steak
Ingredients
2 to 4 top sirloin steaks (1 ½ – to 2-inches thick)
2 tablespoons olive oil
2 to 3 tablespoons butter
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
Garlic cloves, minced
Optional: sprigs of fresh rosemary or thyme
Instructions
Step 1: Initial Prep
Start by taking out the steak from the refrigerator. Let it rest for 30 minutes so that it comes to room temperature. Meantime, crank up your oven to 425°F. Now, without wasting time, prepare the seasonings.
Once the cut comes to room temperature, grab some paper towels and pat it dry - really dry. A dry steak equals a better crust. Now sprinkle some salt and black pepper on both sides. Do not hesitate to be generous with the seasoning!
Grab your cast iron skillet. Next, turn your burner to medium-high and add just enough oil to coat the bottom. Wait for that oil to get shimmering hot - you will know it’s ready when it appears to be moving slightly in the pan.
Step 4: Searing
Place your steak in that hot pan and - here's the hard part - don't touch it! Let it sizzle away for about 2-3 minutes. When you flip it (just once!), you should see a gorgeous brown crust.
Now for the finishing touch - slide that skillet right into your preheated oven. After about 5 minutes, check the temperature by sticking your meat thermometer into the side of the steak.
For medium-rare, you're looking for 130-135°F. Medium? Go for 140-145°F. The process typically takes around 5 to 10 minutes, but the timing can differ.
Step 6: The Rest
Here's the most important part that most people skip - let that beautiful piece of meat rest for 5 minutes. During this time, spoon those tasty pan juices over the top.
Want to make it even better? Throw in a pat of butter while it rests.
Top with a crushed garlic clove and a rosemary sprig before the skillet enters the oven. The scent alone would make your mouth water.
Steaks retain quite a bit of heat, so it's better to pull it out a little early than too late. Remember, you can always cook a bit more but it is impossible to uncook the meat!
Other Methods Of Cooking With Sirloin Steak
Do not limit yourself to just one method when it comes to cooking steak. But why not try a few different approaches and see what new tastes are out there that you might love even more?
You will also get to know how you have to cook it according to your mood or occasion and the tools available.
Grilling a steak adds complex flavors and the charred exterior/juicy interior we love. Perfect for a busy weeknight or weekend grilling.
When you combine proper temperature and timing, it will result in restaurant-quality taste from your backyard.
Instructions
About 30 minutes before cooking, set the steaks aside from the refrigerator.
Meanwhile, heat a small saucepan on low/medium and melt some butter. Next, stir in garlic powder and minced garlic. Set aside.
Fire up that grill! You want it nice and hot - around 450-500°F. Once it's hot, clean those grates and brush them with oil.
Pat your steaks dry with paper towels. Now for the seasoning - be generous with salt and pepper on both sides.
Place those steaks on the hot grill. You should hear a nice sizzle - that's the sound of success! Position them at a 45-degree angle to get those fancy grill marks.
Let them cook for 4-5 minutes. Resist the urge to poke, prod, or flip early. The steak needs time to develop that gorgeous brown crust.
Just one flip is all you need. Another 4-5 minutes on the second side.
Use your meat thermometer to check your desired doneness. Once done, take those beauties off the grill and onto warm plates.
Brush the garlic butter all over the top of each steak. Let your steaks rest for 2-3 minutes.
Cut the steak against the grain, serve, and enjoy your masterpiece!
Sometimes, a simple pan is all you need to cook those cuts. It makes a nice brown color on the outside at the same time ensuring that the inside does not get dry and tough.
This method is excellent for those times when you can’t grill outside and still want a quick, tasty steak dinner.
Instructions
Start with a room-temperature steak. Pat it dry and apply salt and pepper nicely on both sides.
Place a heavy cast-iron or stainless steel pan on the stove. Turn the heat to high and allow the pan to get hot.
Drop 1-2 tablespoons of butter or oil inside the hot pan. Wait for the butter to melt and start bubbling.
Place your steak in the hot pan. Sear and flip the steak every 30 seconds to 1 minute. Generally, each piece will take around 4 to 8 mins, depending on your favored level of doneness.
If you want, you could upload extra butter, crushed garlic, and fresh herbs to the pan. Spoon the melted butter over the steak as it cooks. This step genuinely boosts the taste.
Check for the doneness. Once cooked nicely, remove the steak from the pan and place it on a slicing board.
Let it rest for a few minutes. Slice against the grain and serve warm.
Each cooking method gives you different levels of control and timing for your steak.
Pan-searing alone is usually the quickest way to cook a steak, taking around 8-12 minutes total. It's perfect for thinner cuts, giving you a nice brown crust. The heat is direct and intense, so timing is crucial.
Pan-searing followed by oven finishing usually takes around 12-15 minutes in total. You get the best of both worlds - a nice crust from the sear, then gentle, even cooking in the oven.
This method works especially well for thicker steaks and helps prevent the outside from burning while the inside reaches your desired doneness.
Grilling times are similar to pan-searing, however there's extra room for variation. A lot depends on your grill temperature, that can change based on whether you're using gas or charcoal.
Outside situations like wind and temperature also can affect cooking time. Grilling normally takes 8-14 mins general, however you need to watch for warm spots that might cook parts of the steak quicker than others.
The most important thing to remember is that these timelines are simply hints. Factors like steak thickness, beginning temperature, and your desired doneness all have an effect on cooking time.
That's why the use of a quality meat thermometer is the most reliable manner to get your steak precisely how you want it, regardless of the cooking approach you pick.
Steak Doneness Temperature Chart (Final Temperature After 10-Minute Rest):
Medium Rare: 145°F - soft, dark pink inside Medium: 160°F - soft, some pink inside Well Done: 170°F - very firm, no pink inside
Note: Pull the steaks from the pan while they are around 5 to 10 degrees away from your target doneness. They will continue to cook while resting.
In the case of steaks, there may, in fact, be no single perfect or ideal way of cooking them. It is a matter of preference, the time or occasion, and the gadget in your hand.
Many select pan-searing and finishing inside the oven for its potential to create a superbly browned crust while keeping the inside juicy and uniformly cooked. An incredible choice for cozy family gatherings.
Want that smoky flavor? Go for grilling. However, not all people have a grill at home and it's harder to control the temperature and maintain steady cooking. Still, it’s best for garden parties.
Short on time but still want to have some delicious steaks? Pan-searing is a reliable option. This method works especially well for thin cuts. For thicker cuts, just be cautious, as it can overcook the outside before the center reaches the right temperature.
Helpful Tips For The Best Steak
When placing the steak in the hot pan, press it all the way down to make certain good contact between the meat and the surface.
For cooking at excessive temperatures (above 410°F), opt for oils with a high smoke point. Olive avocado, canola, vegetable, or regular oil - all work well.
Salt and pepper are enough to highlight the natural flavor of the steak. But for the introduced taste, combine butter, garlic, and herbs (fresh, dried, or both) to create a basting sauce. Do not hesitate to test with different flavorings.
Spoon the flavorful pan juices over the steak right after it comes out of the oven. Keep some of the juices aside so that you can add a bit extra after the steak has rested and just before serving.
For greater flavor, marinate the steak for half-hour to a few hours before cooking. A marinade with olive oil, garlic, herbs, and a dash of vinegar is all you want.
Sirloin steak can be accompanied by sides of your choice making it a full dish that can really fill one up. To experience the childhood favorite – eat with fries or mashed potatoes and steamed vegetables.
If you're searching for something a bit extraordinary, consider serving your sirloin with a self-made BBQ sauce for dipping. It's a brilliant way to feature a smoky, sweet taste to the dish.
If you are looking to have a more casual use of it, it goes well in a taco. All you need is to cut the cooked steak and put it into the tortilla along with your favorite toppings – shredded cheese, salsa and avocado.
Combine fresh salad greens, grilled or roasted vegetables, with sliced sirloin steak. The idea is to top it with any delicious vinaigrette or even ranch dressing. And your hearty salad is ready!
If you want something easy, serve sliced steak over a bed of rice and top it with a sauce of your choice or stir-fry.
You can also put it in a toasted bun with various toppings, like cheese, onions, and mushrooms, and enjoy a sandwich. The possibilities are endless - experiment and explore new combinations!
How To Store
Got leftover sirloin steak? Oh, don't let it go to waste! Here's a short and smooth way to save it for later:
Cool it down: Let the steak cool completely earlier than storing. This prevents bacteria from developing.
Wrap it tight: Use airtight plastic wrap or a reusable food storage bag to seal the steak. This keeps out air and moisture.
Refrigerate or freeze: Do you intend to consume the remaining within a few days? Then wrap this steak and refrigerate for up to 3 days. For longer storage, the freezer comes to the rescue. It can be frozen for as long as 3 months.
Tip: Label the package with the date so that you know exactly when it was stored.
When you're prepared to enjoy it again, you can simply thaw it in the fridge overnight and reheat the steak to your liking.
Author
Editor
Ashish Sharma
Ashish Sharma is a food writer with a deep love for stories that start in the kitchen. Whether he's exploring the comfort of home-cooked meals or the energy of a bustling street food stall, Ashish brings warmth, curiosity, and a personal touch to everything he writes.
He believes food is more than just what’s on the plate—it’s about people, memories, and culture. His work has appeared in various magazines and blogs, where he shares not just recipes, but the stories behind them.
