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Today I’m showing you how to cook top sirloin steak in the oven! I’m a big fan of cooking steaks on the stove and then finishing them in the oven. It’s got a little extra flavor from the butter, and always perfectly cooked. But that’s not the only reason to love this top sirloin steak recipe. It’s also EASY (marinade takes a few minutes to make) and full of FLAVOR! And definitely fool-proof.
Beef top sirloin steak recipes are a great way to incorporate a less-expensive cut of steak, without sacrificing any flavor.
You don’t need a grill for this steak dinner, but you can still enjoy it outside!
How To Cook Top Sirloin Steak In The Oven
First, you’ll want to start off by marinating your sirloin steak. Here’s the recipe for my sirloin steak marinade.
TIP: It’s best to marinate them for 3 to 8 hours, but not any longer or they can get mushy.
Then, you’re going to heat up your cast iron grill pan. You want to get it really hot so that you can get a nice sear on your steaks.
After a quick sear, it’s time to finish them in the oven. I have full cooking times below, but it cooks quickly, so make sure you know how you want your steak cooked and that your thermometer is ready to go.
After they finish in the oven, let them rest for about 5 minutes.
TIP: Resting is super 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 the best secrets to super juicy sirloin steak!
Now it’s time to dig into your perfectly-cooked steak. Yum!
How Long Does It Take To Cook Steak In The Oven At 400?
If you’re wondering how long to cook steak in oven at 400 degrees F, I’ve got your answer, but it’s going to depend a little on how you like your steak cooked. After a quick sear on the stove, you’ll let the steak finish in the oven at 400 degrees F. For a 1.5-inch thick steak, it usually takes about:
- Rare: 2 minutes (cook to 120 degrees F)
- Medium Rare: 3 minutes (cook to 130 degrees F)
- Medium: 4 minutes (cook to 140 degrees F)
- Medium-well: 5 minutes (cook to 150 degrees F)
- Well-done: 6 minutes (cook to 160 degrees F)
Note: Steak temperature will increase by an additional 5 degrees when resting.
How Do You Cook A Top Sirloin Steak Without A Grill?
It’s easy (and delicious!) to cook a top sirloin steak without a grill. With my fool-proof oven method, you just need to sear it on the stove and then transfer it into the oven to finish cooking.
It’s similar to my filet mignon recipe and it’s my favorite way to cook steaks. I actually prefer it over grilling!
Can You Make Top Sirloin Steak Recipe Ahead?
No, unfortunately it’s just not recommended to make top sirloin steak ahead of time. The problem arises when trying to serve the steak hot. If it’s already cooked, you’ll need to re-heat it which means you could easily over-cook it.
The cooking time is relatively quick, so simply wait to cook the steak until you’re ready to eat! If you have leftover steak, I recommend quickly searing it in a hot skillet to warm it up.
What To Serve With Sirloin Steak
There are so many options for sides that pair perfectly with easy sirloin steak recipes. So many that it was pretty hard to narrow it down, but here are my favorites.
- Keto Mashed Cauliflower
- Asparagus In The Oven
- Oven Roasted Mushrooms
- Keto Creamed Spinach
- Ultimate Garden Salad
- Roasted Broccoli and Cauliflower
If you want to browse for more, check out my collection of Keto Low Carb Side Dishes.
Tools To Make Sirloin Steak In The Oven:
Click the links below to see the items used to make this recipe.
- Cast Iron Grill Pan – The best pan to go from stove to oven and perfect for steaks. You need this to get those grill marks!
- Steak Knife Set – The only other thing this pan seared steak with butter needs is a good steak knife.
- Alarm Thermometer – If you want perfect sirloin steak in the oven, you’ve got to use a thermometer. I love this one because you can set the temperature that you want the meat to reach and it will go off when it’s hit that temp. No more overcooked meat!
How To Cook Top Sirloin Steak In The Oven:
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RECIPE CARD
How To Cook Top Sirloin Steak In The Oven
How to cook top sirloin steak in the oven: I'm sharing my fool-proof method for an EASY + DELICIOUS top sirloin steak recipe everyone will love.
Recipe Video
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PrintIngredients
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- 1 recipe Balsamic Steak Marinade
- 1 tbsp Butter
- 4 8-oz Sirloin steaks
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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 3-8 hours (but not longer). (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.
Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan 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: 8 oz steak + marinade
Video Showing How To Make Top Sirloin Steak In The Oven:
Don't miss the VIDEO above - it's the easiest way to learn how to make Top Sirloin Steak In The Oven!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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14 Comments
Solana Anstett
Kudos to you for the lovely tips here. Unfortunately I didn’t have the time today to wait for a marinade, so I cooked my sirloin without it. However, in my cast iron pan, I put a nice sear on the steak, using a lot of delicious Kerry Gold brand Irish unsalted butter. This was after a good tenderizing and oodles of pink Himalayan sea salt, black pepper and a touch of garlic were slathered on both sides. Then I popped the entire pan in my 400 degree preheated oven, as your instructions state. Left it in for about 5 minutes (it was a thick piece of meat) and after resting it was the perfect medium pink. And quite delicious I might add!!! Thank you so much for the tips! I will be using this recipe again soon!!
Diane Sherman
How long to bake I’d I have. One inch thick top sirloin?
Wholesome Yum M
Hi Diane, Use the chart as a guide and subtract 30 seconds from the doneness you prefer. Make sure to double check doneness by using a thermometer.
Deb
Followed the directions exactly for medium. Came out rare.
Wholesome Yum M
Hi Deb, Was your steak approximately 1.5″ thick? Different sizes and shapes of cuts will change the cook times slightly.
Rebeca
This is great! I’m so glad that I found this recipe. I added fresh garlic instead of the powder but I did make your Italian seasoning mix and your marinade. So good! Thank you so much!
Don R. Harris
Okay — I tried this and it worked. But I didn’t quite follow the recipe. For one thing, I don’t have a cast iron grill pan — mine is anodized aluminum. And in the marinade, I didn’t know what the coconut stuff was so I left it out, plus I used plain cider vinegar and canola oil instead of balsamic vinegar and olive oil. And I cooked the steaks in the oven for a total of 6 minutes and they came out medium, rather than well, but that was fine — medium was what I actually wanted. Anyhow, the basic method seems to work, and I’ll probably use it again.
Maya | Wholesome Yum
Thank you for sharing, Don! The type of pan can likely affect the cook time a bit, since cast iron will hold heat better than anodized aluminum. The cook time will also vary depending on the thickness of your steaks, so definitely recommend using a thermometer to check the internal temperature. I’m glad you still liked the steak and the method!
Ella
Seems like a good recipe, however who has time to read all the flowery words leading up to the recipe. Good cookbooks usually don’t write an article on each recipe.
Maya | Wholesome Yum
Hi Ella, My goal with blog posts is to make them useful, answer reader questions, provide helpful tips, and show/explain how each step should go. It’s much more than just a cookbook. You are welcome to use the Jump To Recipe button at the top of the post if you’re not interested in the helpful tips, and just go straight to the recipe card.
Kathy O.
Thanks so much for your helpful tips. Just have to laugh at the people who “don’t have time” to read your helpful tips or even just scoot past them to the recipe card — but have time to post comments to try to make you feel bad for being helpful. Your flowery words are great!
Janice
Why cook on the stovetop? It seems complicated and extra cleanup when you can sear in the oven nice and easy.
Wholesome Yum
Hi Janice, searing on the stovetop makes it easier to watch for burning, but you can absolutely sear in the oven if you prefer.
Margaret E Clegg
I’m terrible at cooking steaks to the perfect temperature. Thanks for this handy guide!