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Today I’m showing you how to cook sirloin steak in the oven! 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 one has a little extra richness from the butter, and always comes out perfectly cooked.
Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. But that’s not the only reason to love this sirloin steak recipe. It’s also easy to make (the balsamic marinade for steak takes just a few minutes), and with the right tools, virtually foolproof.
Why You’ll Love This Sirloin Steak Recipe
- Perfectly juicy and tender
- Rich and flavorful
- Simple ingredients
- Quick and easy to make
- Simple steak dinner
What Is Sirloin Steak?
Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. It’s leaner than a ribeye, but less lean than a filet mignon. Top sirloin steak is the highest quality of sirloin steak for simple steak recipes, whereas bottom sirloin is larger and less tender, but more affordable.
Ingredients You’ll Need
This section explains how to choose the best ingredients for perfect steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You really need just 3 basic components for cooking sirloin steak…
This method will technically work with any cut of steak (even tougher cuts, thanks to the marinade!). I used top sirloin steak because it’s one of the most tender cuts, but regular sirloin steak also works. You can also use the same method for ribeye, porterhouse, T-bone, filet mignon, or even pork steaks.
Fat For Searing:
I used unsalted butter for searing the steak, 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 – Many purists say that all a good steak needs is salt and pepper, and you can certainly go that route. Use 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, to the marinade if you like.
- Seasoning – If you don’t have time for marinating but want more flavor than simple salt and pepper, use Montreal steak seasoning (or even seasoning for pork chops, which is great for beef too). If you do have some time to plan ahead, you can even use them as a dry brine and season in the fridge overnight.
How To Cook Sirloin Steak
This section shows how to cook top sirloin steak, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
You can cook sirloin 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!
- Marinate the steak. Whisk together the sirloin 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 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, which will help them cook more evenly.
- Preheat the oven and skillet. Preheat the oven to 400 degrees F. At the same time, preheat a cast iron grill pan or regular 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 steak 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), transfer to a plate, tent the top with foil, and rest for 5 minutes before slicing and serving.
How Long To Cook Sirloin Steak?
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. The easiest way to cook them perfectly is to use a probe thermometer.
If you don’t have a thermometer, use this oven steak time chart as an estimate:
|Steak Oven Time|
(Approx, 1″ Steaks)
|Steak Oven Time|
(Approx, 1.5″ Steaks)
|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.
Tips For The Best Sirloin Steak
- Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. If possible, get them from a butcher.
- 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 (and harder to overcook), more flavorful, and usually have a better texture.
- Marinate sirloin steak recipes 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 will 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 the sirloin steaks in the pan will prevent getting a good sear. Don’t move them until it’s time to flip.
- Don’t overcook. For best results, use a probe thermometer, which you insert before placing the sirloin steaks in the oven, set to your desired temperature (see steak cook time chart above), 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 the best secrets to super juicy sirloin steak!
- Slice against the grain. This breaks up the muscle fibers, for a more tender texture.
- Store: Sirloin steak recipes taste best fresh, as it’s very easy to overcook them when reheating. However, if you must store leftovers, they will last in the fridge for 3-5 days. Instead of reheating, use it to make a steak salad.
- Reheat: If you do need to reheat leftover steak, use the method I use for reheating reverse sear steak:
- Preheat the oven to 250 degrees F.
- Place the steaks in a baking dish with a little broth at the bottom and seal the top with foil.
- Reheat sirloin steak in the oven for about 10 minutes, until warm.
- Freeze: It’s also fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe for the same reason that it’s not great to make ahead. Still, if you have leftovers, you can freeze them up to 3 months. These are then best used in recipes, such as soups, sandwiches, salads, or casseroles, instead of the original whole steak form.
What To Serve With Sirloin Steak Recipes
There are so many options for sides that pair perfectly with easy sirloin steak recipes:
- Toppings – Try a tablespoon of compound butter (my favorite!), sauteed mushrooms, or make steak oscar by topping with crab meat and 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 – Oven roasted asparagus, quick air fryer asparagus, or simple sauteed asparagus are all easy and pair well with sirloin steak.
- Broccoli – Keep it simple with roasted broccoli (pictured above) or sauteed broccoli, or a little fancier (but still so easy) with parmesan roasted broccoli and cauliflower.
- Other Vegetables – Creamed spinach makes a classic steak house side, or make mixed roasted vegetables to use up whatever you have on hand.
- Salads – Try creamy cucumber salad, fresh tomato cucumber avocado salad, or keep it super simple with garden salad or 10-minute arugula salad. You can also serve it over greens for a steak salad.
- Breakfast – Pair sirloin with fried eggs for a classic steak and eggs breakfast.
More Easy Steak Recipes
If you like this recipe for sirloin steak, you’ll love these other ways to cook steak:
Tools For Cooking Sirloin Steak
- 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!
- 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!
Sirloin Steak In The Oven
Sirloin Steak Recipe (Perfect Every Time!)
Learn how to cook sirloin steak perfectly with simple ingredients and a foolproof method. You'll love this easy, tender sirloin steak recipe!
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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 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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Serving size: 1 8-ounce steak
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