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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. 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), full of flavor, and definitely fool-proof. If you don’t want to make air fryer steak or grilled sirloin, this is the ultimate alternative.
Beef top sirloin steak recipes are a great way to incorporate a reasonable cut of steak, without sacrificing any flavor. And you don’t need a grill for this steak dinner, but you can still enjoy it outside!
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 and more flavorful, but less lean, than a filet mignon. Top sirloin steak is preferred for simple steak recipes, such as this steak in the oven, whereas bottom sirloin is larger and less tender.
Why You’ll Love This Top Sirloin Steak Recipe
- Rich and flavorful
- Perfectly juicy and tender
- Grill marks without a grill needed
- Quick and easy to make
- Healthy steak dinner with plenty of protein

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.
- Sirloin Steak – This method will technically work with any cut of steak, but works best with more tender cuts, such as sirloin, filet mignon, New York strip, ribeye, t-bone, or porterhouse. I used top sirloin steak, which is recommended for this recipe. Bottom sirloin is less tender and more suitable for roasts and slow cooking. I love grass-fed top sirloin steaks from this meat delivery service.
- Unsalted Butter – If you’re concerned about the high heat, you can cook sirloin steak in avocado or olive oil if you like, but I love the flavor that butter imparts. If using butter, just be sure to have your stove top fan on when searing the steaks.
- Sirloin Steak Marinade – 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). However, I think that middle-of-the-road cuts such as sirloin benefit from a great steak marinade. Follow my simple balsamic steak marinade recipe, which uses common ingredients: coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder, sea salt, and black pepper. You can substitute minced garlic instead of the garlic powder, but remove it from the steak before cooking, so that it doesn’t burn.
VARIATION: Use seasonings instead of a steak marinade.
Try Montreal steak seasoning, pork chop seasoning, or simply salt and pepper.

How To Cook Sirloin Steak In The Oven
This section shows how to cook top sirloin steak in the oven, 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.
- Marinate. 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. Preheat the oven to 400 degrees F. At the same time, preheat a cast iron grill pan 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.
- Sear. 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 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.
- Cook steak in the oven. To finish the top sirloin steak in the oven, add your probe thermometer (if using) into the thickest part of one of the steaks and transfer the cast iron pan to the oven. Cook until they reach your desired doneness (see below for recommended cook times).
- 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 serving.
- Serve. Now it’s time to dig into your perfectly-cooked steak. Yum! I recommend serving each steak with a tablespoon of herb butter if you have a few minutes to make it — here is how to make compound butter for steakr if you have a few minutes to make it.

How Long To Cook Steak In The Oven?
After a quick sear on the stove, you’ll let the steak finish in the oven at 400 degrees F (though it may not be necessary for rare or medium rare steaks that are 1″ thick or less). A probe thermometer to test internal temperature is the best way to know for sure, but use this oven steak time chart as an estimate.
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.

Tips For The Best Sirloin Steak
- Choose quality steaks. The better your steak is to begin with, the better your oven steak recipe is going to turn out. Get the best you can afford.
- 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 steak recipes for 3 to 8 hours, but not any longer. 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 recommmend 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. Instead, add them and 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 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!
Storage Instructions
- Store: Unfortunately, I don’t recommend cooking sirloin steak recipes ahead of time, 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.
- Meal prep: While a whole top sirloin steak might not reheat very well, you can slice it and use in soups, sandwiches, or salads for meal prep.
- Reheat: If you do need to reheat leftover steak, use the method I use for 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: I don’t recommend freezing cooked steak for the same reason that it’s not great to make ahead, but if you have leftovers to freeze, you can do so for 2-3 months. Like meal prep, 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 compound butter, sauteed mushrooms, or crab meat and hollandaise sauce for steak oscar.
- Potatoes – Roasted or mashed are classic choices, but I usually make mashed cauliflower or roasted rutabaga for healthier options.
- Asparagus – Roasted asparagus, air fryer asparagus, or sauteed asparagus are all quick to prep.
- Broccoli – Keep it simple with roasted broccoli or sauteed broccoli, or a little fancier (but still so easy) with parmesan roasted broccoli and cauliflower.
- Creamed Spinach – A classic steak house side!
- Salads – Try creamy cucumber salad, tomato cucumber avocado salad, or garden salad.
- Breakfast – You can even serve a steak and egg breakfast for the ultimate breakfast in bed idea!
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
Top Sirloin Steak Recipe (Perfect Every Time!)
Learn how to cook top sirloin steak perfectly with this foolproof method. Everyone will love this easy, tender top sirloin steak recipe!
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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!)
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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.
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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.
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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.
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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.
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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.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 8 oz steak + marinade
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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73 Comments
CR
0How to cook it without cast iron fan or skillet?
Wholesome Yum D
0Hi, You could use a regular skillet, but it might not provide the same flavor.
Amanda Isaac
0Incredibly easy and delicious! Will definitely be making this again 👌
k
0We’ve been cooking a lot of sirloin lately, but it’s been too hot to go outside. Loving how easy it is to make it in the oven!
Rupali
0As someone who eats low-carb, I am so thankful to you for this recipe! I am always looking for new ways to cook meat, and this is so good. I thin sliced the leftovers to make sandwiches for my kids’ lunches and they loved them.
Genevieve La Rocca
0I appreciate all of your helpful notes and clear directions – this came out just great!
MacKenzie
0Thank you for sharing. I am always looking for other ways to cook steak. This looks simple and delicious.
Shelby
0For some reason I’ve never thought of searing the steak on the stove and then popping it into the oven: genius!
Lily
0Hi, I am Canadian and looking for a recipe that will produce a truly tender top sirloin steak. I have never had a tender top sirloin in my life, and I am an 80-year old female. In Canada, a sirloin steak is a more expensive, better, and more tender cut than a top sirloin. Are they different in the US?
Wholesome Yum D
0Hi Lily, Top sirloin is a better cut of meat than other cuts of sirloin.
Sam
0Love the recipe and don’t mind the ads b/c I know that helps keep the site free, but the ads make the recipes hard to read as they make the page jump around.
Maya | Wholesome Yum
0Hi Sam, I’m glad you like the recipe! You are right that ads support the free content, though we do offer Wholesome Yum Plus for an ad-free experience. However, the ads are not supposed to make the page jump around. If you are seeing this, please send a screen recording via our contact form so that we can troubleshoot this.
Natalie
0Steak, steak, steak… My perfect lunch idea! Thanks for all the advice and this great recipe!
Julie
0Thank you very much! I am pretty new to cooking and had not cooked a good steak until I followed your directions. So much flavor! I adjusted the times a bit on my second steak, and it was perfect!! I had a much smaller steak than you did in your example, so had to reduce the time a bit. Thanks again!
Sandra
0Love it everytime. Always perfect 🤤
Graham Salt
0Does a fan oven vs a conventional oven change the times?
Wholesome Yum D
0Hi Graham, That should not make a difference.
Ann
0Just had a perfectly cooked steak using this method. No marinade just a teaspoon of butter. Had with green beans, with a thicker version of your Keto mushroom soup as a sauce. Great recipe as always!! Many thanks!
Carol
0I have an extremely picky eater that loves steak! I’m forever trying different ways to cook it. My picky water ate every bit of it tonight! I was shocked! I’ll use this every time I fix steak for him in the future! Thank you!!!
Norman
05 stars but like most here have commented the oven cooking times @ 400º were WAY off. I cooked for 14 minutes to get Medium Rare.
Sue
0I may not have taken enough time in searing it but it has been in the oven for 5 minutes and not taking it out yet. I did use a thermometer but it cooked in the oven for 6 mins and was rare
Wholesome Yum D
0Hi Sue, Searing the steaks is definitely a crucial step in this recipe. Also, make sure you allow the cast iron pan to heat up for at least 3 minutes.
Wholesome Yum D
0Hi Sue, Sorry this recipe didn’t meet your expectations. Searing the steak is definitely a crucial step in this recipe. Also, make sure you allow the cast iron pan to heat up for at least 3 minutes.
Fred
0Can I cook in a toaster oven? The steak will be marinated. Need temperature and time for medium rare.
Wholesome Yum M
0Hi Fred, If your toaster oven can reach 400 degrees F, then you will be able to cook this steak. Follow the instructions for the oven steak and you should get similar results. I recommend using a thermometer to verify that you are hitting the right temperatures. Best wishes!
Barbara J Peters
0Just now trying this recipe.. thank you for the suggestions.
Edward Cissell
0Outstanding…. followed you instructions closely and perfection was the result. I didn’t do the marinade… my sirloin was fresh and I don’t want any flavor other than little salt and pepper…
You directions made and make sense and I just ate the best sirloin I have had in years…
Thank you
Lisa
0Great! I’d use less salt in the marinade next time. I loved it!
Al
0I am just curious as to why the cooking times to bring meat to temperature on almost all recipes are so far off. We aren’t at super high altitude here in Pueblo CO and I wouldn’t think it would affect meat. Maybe my stove temperature is off, but I don’t think it that far off.
Wholesome Yum M
0Al, Varying oven temperatures is a common issue. This is likely the reason why your cook times would be off from mine. Ovens can also have hot or cold spots, so you may want to invest in an oven thermometer to help you monitor the temp.
Douglas G.Kozar
0It was really easy and our steaks turned out fantastic!!!
Hannah
0This website is easy to navigate, very informative, directions easy to understand regardless of cooking skill level, and this recipe is the best method I have found online for oven cooked steak. I currently live in an apartment, so no outside grill. I especially liked the graph to help figure out how long to cook the steak, and the information about steak cuts.
Joan Gagliano
0I don’t have a cast iron grill. Can I pan fry the steaks in a frying pan first? Then put them in the oven?
Wholesome Yum M
0Hi Joan, Yes. You won’t get the same crust on the outside, but the recipe will still work well using a frying pan.
Jerred
0Outstanding! I live in an apartment so I thought steaks were pretty much out since I can’t grill outside. I just tried this and it came out perfectly. Had to cook a little longer but that was because I forgot to take it out of the fridge the full 30 minutes in advance and my oven is a little off as well. The recipe worked great though and I can’t wait to try it again now. Thanks!
Gail
0Mine came out still raw after 6 minutes in the 400-degree oven. Had to throw it in the air fryer (roast) for another five minutes to get to edible condition. Used an inexpensive piece of top sirloin.
Maya | Wholesome Yum
0Hi Gail, Oven times vary depending on the size and thickness of the steak, and to some extent your oven. This is why I recommend using a meat thermometer. There wasn’t any need to put it in the air fryer though, it’s fine to keep it in the oven for longer to get your desired doneness. Also just to confirm, you did use a cast iron pan and seared it on the stove top first?
Thomas
0Wow! Looks like I must try this!
AnnieM
0Tried this tonight and it was perfect! Delicious and cooked perfectly following the directions. Thank you 🙂
Ted Gury
0You need to cook a decent size top sirloin way more than 4 mins on 400 for medium rare, what kind of oven is this homie using.
Wholesome Yum M
0Hi Ted, These steaks aren’t completely cooked in the oven. They are seared on pre-heated cast iron for several minutes and then finished in the oven.
Shelly A
0Oh. My. Goodness. I’ve never made a steak this perfect. My children and I were very pleased. Thank you!
Joanne Marie
0Delicious! This will be my go-to recipe now. Absolutely easy and yummy. I used Bragg’s aminos which tends to be salty, a little goes a long way so next time I will omit the sea salt. I like my steaks well done, and it did take a little longer in the oven, (I am at high elevation) but boy was it worth it. Thank you for sharing this recipe!
Dick
0Excellent marinade…. seared time was right on… oven time was way off.. should be more like 40 minutes instead of 4 minutes… steak was still mooing … not to my liking.
Wholesome Yum M
0Hi Dick, Sorry the cook time didn’t suit your tastes. You can always go by the internal temperature instead of the timer if need be.
Jamie
0Great recipe! I don’t often buy/cook steak but these were on sale. They came out perfect…not tough at all and full of flavor.
Pat Regan
0This is possibly the most confusing website I’ve ever seen! I’m trying to print a recipe and can’t figure out how to do it. Looks good but I will look elsewhere.
Wholesome Yum M
0Hi Pat, There is a print button located in the recipe card. I hope this helps!
Jerri Teibel
0Sirloin is often on sale in my area but I hesitate to buy it because it can be tough. Followed this recipe exactly as written and I am delighted that I can afford to eat steak again. Perfect instructions, meat came out tender, juicy, and full of flavor. Can’t thank you enough.
Charla
0I want to say I am so very happy to have found this recipe. I enjoy cooking and can cook most things but I end up with shoe leather when I try to do steaks. I tried this recipe and they turned out perfect. My son who rarely likes meat in any form liked this so that’s a bonus.Thank you!
Lisa
0Perfect recipe!! The family loved it. The marinade is wonderful.
Trisha
0I just tried these instructions to get a medium steak. Seemed way too short of a time. 2 steaks at that thickness and Left them in for 5 min at 400 and both were rare. I Just put them back in for a few more min. Pulled them out at 12 min and still rare. Thought maybe it’s my oven but i haven’t had this issue with any other recipes and this oven.
Maya | Wholesome Yum
0Hi Trisha, The time may vary depending on the size and thickness of your steaks, so I recommend using a meat thermometer. But, just confirming – you did pan fry them on a hot cast iron grill pan first? The time would definitely be much longer if placed directly into the oven or if using a pan that does not conduct heat as well.
Steven
0Very good and simple recipe! However, the steaks will take quite a bit longer. Approximately 20-30 minutes depending on your preference.
Wholesome Yum M
0Hi Steven, I’m glad you were able to find the doneness and time that works for you. I’ve never seen a steak thick enough to take 20-30 minutes using this method, did you use the grill pan first, or put it straight into the oven? If so, that would definitely increase the time. Of course, super thick steaks would do that as well. I always recommend a meat thermometer to test for doneness and it sounds like you found just the right time for your liking. Enjoy!
Clare
0Great basic recipe! I just made this last night, but I decided to just use good ol’ salt and pepper to season my steaks. My only issue was that I don’t have a cast iron pan, so I used one of my other oven safe pans. It took considerably longer in the oven – around 10-12 minutes for a medium done steak. But still delicious!
Apartment life means no grill for us. So a good oven recipe is a great addition! Especially with how much my fiancé and I adore a good steak.
Thanks for the recipe!
Diane Adams
0You mentioned using 5 ingredients for the marinade, but all that was stated was balsamic vinegar. I looked through the recipe 3 times and never could figure out what other ingredients you used for the marinade. Would appreciate having the full marinade recipe
Wholesome Yum M
0Hi Diane, You can find the Easy Balsamic Marinade here.
Solana Anstett
0Kudos 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
0How long to bake I’d I have. One inch thick top sirloin?
Wholesome Yum M
0Hi 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
0Followed the directions exactly for medium. Came out rare.
Wholesome Yum M
0Hi Deb, Was your steak approximately 1.5″ thick? Different sizes and shapes of cuts will change the cook times slightly.
Rebeca
0This 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
0Okay — 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
0Thank 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
0Seems 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
0Hi 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.
rochelle
0Thank you Maya for posting your VERY helpful recipes exactly the way you have. Not everyone is an “expert cook”. I am so very thankful for the extra tips. I am 57 years old, and although I have cooked healthy meals from scratch for my family throughout the years, I never knew the best way to cook “slabs” of meat by themselves. My husband was the grill master, and always got a standing ovation, while I slaved away in the kitchen. I am excited to be cooking now for myself and am just learning how to do these simple things. My best purchase was a meat thermometer. Thank you!!
Kathy O.
0Thanks 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
0Why cook on the stovetop? It seems complicated and extra cleanup when you can sear in the oven nice and easy.
Wholesome Yum
0Hi 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
0I’m terrible at cooking steaks to the perfect temperature. Thanks for this handy guide!