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Get It NowToday 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…
The 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:
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 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.
Storage Instructions
- 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!
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 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!)
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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.
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Recipe Notes
Serving size: 1 8-ounce steak
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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125 Comments
Jerri Teibel
1Sirloin 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
1I 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!
Sandee
0I have always steered clear of sirloin in favor of ribeye and filet. But sirloin was on sale so I decided to give it a try. Opened up my phone to search for a recipe and here it was! Thank you for another amazing recipe!! Loved the marinade!! Great flavor!
Lisa
1Perfect recipe!! The family loved it. The marinade is wonderful.
Cherie
0Looks like something my husband would love. He is a rare meat eater. Me a well done meat eater. Will give it a go. Thanks.
Quynh
0It came out perfectly cooked! Just the way I like it! I had it for dinner tonight with mashed potatoes and roasted broccoli.
Mindy
0These were delicious! Perfectly seared on the outside and tender and juicy on the inside. We used the marinade and served with some roasted broccoli-a great easy dinner.
Liz
0This steak turned out so well!! Thank you for the easy directions! We’ll definitely be making this again.
Finley
0We ordered beef in bulk from a local farm this year and got a bunch of steaks. They’re SO tasty but not the most tender so we’ve been doing the soy sauce and balsamic marinade. Delicious! We don’t even miss the more expensive cuts.
Minnie
0I made this last night, and it turned out great! It was juicy and super flavorful. Very satisfying! I love that the instructions were easy to follow and can be done in less than 15 minutes! But I’m curious… Have you tried using this recipe for meal prep? Does the steak stay juicy when reheated?
Wholesome Yum D
0Hi Minnie, Instead of reheating, I use it to make a steak salad.
Beth Z
0So this is a last minute question and probably sounds like I don’t know how to cook but I am going to ask! Steak is marinating and we’re eating it tonight. Do I really need to put it in the oven? I have a cast iron skillet and we like our steaks rare. Thank you so much Maya!
Wholesome Yum D
0Hi Beth, For 1 inch steaks you can skip the oven.
Shannon Jeffries
0This steak was delicious! No more going out to restaurants and hoping they cook my steak right. Thank you so much for all of your wonderful recipes. Your banana nut bread is hands-down my favorite!
Dana
0My husband wanted something different for dinner, so I decided to try this. He absolutely loved it and couldn’t stop talking about it! Will definitely put it in my rotations! Thank you! I love your website, by the way!
Suzanne Lindergren
0I love steak, it’s always been a favorite of mine. I was excited to try this marinade recipe as it combines balsamic and aminos flavors. Something I’d never tried together as a marinade. Plus, it’s always nice to have a way to cook steaks indoors when you can’t use the grill. My steak turned out perfectly! I followed all the instructions for timing and it came out just as I like it. I topped mine with blue cheese crumbles, yum!!! Thank you, this marinade is my new go-to.
Mary Heckmann
0I made the sirloin steak recipe tonight for dinner. I paired it with zucchini and onions that I sautéed in the pan with butter (yum!) after I removed the steaks and put them in oven. The marinade paired with the butter created a complex flavor with the steak with each bite. It was delicious and I’ll be making this one again.
Deborah Lockwood
0Loved this recipe and the information. Summers are often too hot to be comfortable grilling outside. This was quicker and came out perfect. We like our steaks medium well to well done and cooked this way they were still tender and moist. We’ll be having steak more often!
Carla
0Steak has never been my favorite thing to cook as I’ve never been good at it, and most times it turns out tough. Well I made your recipe last night and was amazed at the taste, texture and how easy it was to chew! This is definitely going on my regular weekly recipe list, and I’ll make sure to tell others about it also – thank you so much:)
Teresa
0Maya, The steaks were scrumptious!! We love steak and it is usually a hit and miss on how they turn out. This was so easy, we didn’t use marinade, just good old salt and pepper. Thank you for this post, I am going to bookmark it. Also, thank you for the opportunity to win an Amazon gift card. Hope you & your family had a great time on the Yellowstone vacation.
Tammy Vogelgesang
0This sirloin recipe is the best!!!! Your family will think you spent hours making it… I’ve had it at least 3 times in the last two weeks. It is just that good!
Erin Durante
0This sirloin steak was so easy to make, and in a cast iron skillet, had the perfect sear. Once in the oven, I added a rosemary sprig on top of the steak for some added flavor. It was the perfect steak, with so much flavor. Definitely saving this recipe and making again. Thank you for the delicious recipes!
Cindy millet
0The marinade was a nice touch. Our steaks were a bit different in thickness which actually worked to our advantage because we all like our steak with a different degree of red in the center. Directions were easy to follow. I will definitely be passing this recipe on to my friends! Thank you we appreciate all your recipes!
mandy
0Super easy. Very quick. Taste amazing ! This recipe is a keeper. Thank you!
Kristin
0The steak was delicious. I’m usually a snob about sirloin. So glad I tried it.
Kari Collier
0Absolutely the BEST way to cook a juicy steak! Thank you for sharing! I just went basic with the butter, garlic, salt and pepper, and it was fantastic! (And my Other Half thinks I am a steak wizard!)
Jill Pearce
0This was awesome! I’ve always managed to overcook my steaks, and this guide made them perfect.
Lynniepooh2
0I made this a few days ago and Maya is not wrong. It really is the BEST sirloin steak recipe I have ever made. Cooked on my new cast iron grill pan on the stove so it came out looking and tasting as if I grilled it outdoors. I appreciate the juiciness in a tender cut of meat. The seasonings are spot on and I topped it with grilled onions and mushrooms. So satisfying!!
Nancy
0Looks delicious! Can’t wait to try this. All of your recipes that I have tried have been awesome.
William
0It was easy, fun, and taste great. I cant wait!! Thank you.
Nusa
0I’ve made a medium one, cause I like it more juicy. It was fantastic. So moist and full of flavor. I could eat the whole kg. My hubby liked it as well. Usually he is the chef in the kitchen, but this time I was and I received a bunch of praises. We ate a spaghetti squash with it and it was really yum. 🙂
JenD
0Perfectly perfect steak! First time ever that I didn’t overcook it. Follow directions and you will be enjoying juicy, tender and full of flavors. Thanks Maya for letting me cook steak without the worry of ruining such an expensive piece of meat for my family! Everyone loved it even my not so happy to eat meat eaters 🙂
Gina OMarrow
0I recently bought sirloins on sale for 4 dollar per pound. This technique made the most delicious, juicy steaks ever. It was so easy!! It’s the only way I’ll make them from now on, thank you!
Donna Foster
0I’ve done this before with frozen steak. I don’t remember the time in the oven, but because the steak was frozen the searing locked in the moisture until it was baked in the oven. It was really good.
Antonette
0Happy to learn how to cook a sirloin, finally, and this recipe was a real family pleaser.
George Taylor
0I raise Angus cattle, organic beef. I agree with your marinade however I prefer porterhouse or NY strip. I will give cooking method 5 stars but like meat blood red inside. Always use cast iron skillet’s with half stick butter! Otherwise you nailed it. George Taylor, good old Texas boy 80 years young!
Carole
0What vinegar could I substitute for balsalmic vinegar when marinating steak? I don’t like the sweet taste. Thank you!
Wholesome Yum D
0Hi Carole, You could use apple cider vinegar.
Kiriakitsa
0What an awesome way to cook a steak. Very delicious! Thank you for a great recipe!
Elke
0Very nice recipe.
Becca
0I actually made this today for dinner with roasted asparagus and green beans. The steak was tender and juicy. My husband declared it the best steak ever although he says that about anything I cook. Silly man. This recipe is easy to follow and foolproof for less skilled cooks. I used a regular skillet and it was amazing. Thanks for another great recipe.
Elizabeth
0I tend to be a ribeye girl, but with this marinade the sirloin was full of flavor so I didn’t miss the fattiness of the ribeye. I always seem to struggle with getting the cook right on my steaks. I’ve tried stovetop and oven, but I’ve never tried doing both! My steak came out perfect!
Theresa
0Recipe is excellent I made it with ribeye and fillet mignon very tender and delicious I love to cook being Italian and this is the best recipe I have found .
Follow the directions just as it is sometimes you can improvise to make this recipe but following it step-by-step to me as a five star recipe very tender in fact I gave it to some of my friends and family to try thank you so much for posting this
Judy
0First time I have watched one of your videos. You are good…..I want to make the steaks now. And the asparagus is so much better than a baked potato. Thank you.
Veronica Lochli
0This is definitely the only way to cook steaks properly! Wonderful instructions 🙂
Melanie Theel
0Looks delicious, can’t wait to try!
mark king
0Tried this recipe. I prefer more woodsy, spicy, tart flavor profiles however overall very good.