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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 reasonable 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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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.
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Instructions
Get RECIPE TIPS 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.
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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.
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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.
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Recipe Notes
Serving size: 8 oz steak + marinade
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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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35 Comments
Gail
Mine 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
Hi 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
Wow! Looks like I must try this!
AnnieM
Tried this tonight and it was perfect! Delicious and cooked perfectly following the directions. Thank you đŸ™‚
Ted Gury
You 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
Hi 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.
Dick
Excellent 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
Hi 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
Great 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
This 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
Hi Pat, There is a print button located in the recipe card. I hope this helps!
Jerri Teibel
Sirloin 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
I want to say I am so extremely 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
Perfect recipe!! The family loved it. The marinade is wonderful.
Trisha
I 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
Hi 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
Very good and simple recipe! However, the steaks will take quite a bit longer. Approximately 20-30 minutes depending on your preference.
Wholesome Yum M
Hi 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
Great 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
You 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
Hi Diane, You can find the Easy Balsamic Marinade here.
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!