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This Is My Favorite Sirloin Steak Recipe Of All Time
Welcome to one of my oldest and most loved tutorials: How to cook sirloin steak! 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. But for top sirloin steak in particular, the method is more important than ever. It has less fat to protect it from drying out and can turn tough quickly if it cooks too long. Here’s why this is my favorite recipe for this lean cut:
- Tender and juicy, not tough – There are many reasons I love this sirloin steak recipe, but the biggest is the texture! The inside is juicy, while the outside forms a beautiful golden crust.
- Quick and easy, with simple ingredients – Cooking sirloin steak is super fast, and my quick balsamic marinade for steak uses just 5 common pantry staples (plus salt and pepper).
- Choose seasoning or marinade – I think this marinade makes the steak special, but if you don’t have time to wait for it, I have an option for a simple seasoning instead.
- Cook to your liking – My temperature and time chart includes guidelines for different steak thicknesses, so you never have to overcook your steaks again.
- Beefy, affordable dinner – Sirloin steak recipes are a great way to enjoy a reasonably priced cut of beef without sacrificing that beefy flavor. And even though it costs less than more premium cuts, my method still leaves it incredibly tender.
This recipe has a little extra richness from the butter, and I’ll show you my best tips to master your steaks every time. Grab a skillet and make it with me!
“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.”
-Jerri
Ingredients & Substitutions
Here I explain the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
You really need just 3 basic components…
Which Sirloin Steak Is Best?
Top sirloin steak is my first choice for this recipe. It gives you the best balance of tenderness, beefy flavor, and price. Look for steaks labeled top sirloin or center-cut top sirloin. If the package just says “sirloin steak,” check the fine print or ask the butcher, because it could be a different cut.
I recommend getting your steak from a butcher shop if possible, as typically these are better quality and fresher than ones in stores.
- Top sirloin – This is the cut I used and recommend. Choose steaks that are at least 1 inch thick. If you can find 1.5 inches thick, that’s my favorite thickness for this stovetop-to-oven method.
- Bottom sirloin – This is usually more affordable, but also leaner and less tender. You can still use it here, but I definitely recommend the marinade and slicing thinly against the grain. Tri tip comes from the bottom sirloin, but it needs a slightly different method, so use my tri tip recipe for that.
- Petite sirloin – Despite the similar name, this is a smaller, firmer cut that I cook differently. Follow my petite sirloin steak recipe instead.
- Sirloin tip – This one is confusingly named, because it actually comes from the round rather than the sirloin. I have a sirloin tip steak recipe here.
Beef comes in different grades: Prime, Choice, or Select, listed in order from highest to lowest quality and price. Of course Prime is my favorite, but Choice still has enough marbling to stay juicy without the higher price.
When in doubt, grab a thick top sirloin. It’s the cut I’ve found most reliable for getting that juicy center and golden crust without paying ribeye or filet mignon prices.
Fat For Searing:
I used unsalted butter for searing, because the flavor is just so irresistible. Just be sure to turn on your stovetop fan!
If you’re concerned about the high heat, you can cook sirloin steak in avocado oil and just add a tablespoon of butter in the last few minutes. Olive oil can also work, but has a lower smoke point than avocado oil.
Steak Marinade Or Seasoning:
You have 3 options here:
- Salt & Pepper (quick & easy) – If you’re the kind of person that thinks all a good steak needs is salt and pepper, I get it! I often go this route too, because no waiting! My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat.
- Marinade (juicy, flavorful make-ahead option) – 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. If you don’t like the slight sweetness of balsamic vinegar, you can use apple cider vinegar instead, but the marinade will be more tangy and less rich.
- Seasoning (quick with bolder flavor) – If you don’t have time for marinating but want more flavor than simple salt and pepper, use my Montreal steak seasoning… or my seasoning for pork chops is actually great for beef too. If you do have time, you can even use these as a dry rub and season in the fridge overnight.
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How To Cook Sirloin Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Marinate or season the steak. For the marinated option, whisk together the 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 (like my picture below) or in a small baking dish. If you have less time, simply pat the steaks dry and season them liberally with salt and pepper (or your favorite seasoning).
- Bring to room temperature. Take the steaks out of the fridge 30-60 minutes before cooking. This is not absolutely required, but I always do this because it helps the steaks cook more evenly. If you skip it, that’s okay, but cold meat can take a little longer to cook.
- Preheat the oven and your skillet. Preheat your oven to 400 degrees F. Partway through, preheat a cast iron skillet on the stovetop over medium-high heat. (If you don’t have cast iron, pick your heaviest oven-safe pan.) You want to get it really hot so that you can get a nice sear on your steaks — I usually do this when there are 2-3 minutes left for the oven.
- 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.) If you used the seasoning option, you don’t have to dry them again.
- Sear on the stovetop. Melt the butter in the hot skillet, then add the steaks in a single layer. Sear without moving them around, until a brown crust forms on the bottom. Flip and sear on the other side.
- Cook sirloin steaks in the oven. Quickly insert your probe thermometer if you have one (I love mine and recommend it!) into the thickest part of one of the steaks and transfer the pan to the oven. For an accurate reading, I try to insert the probe horizontally through the side into the center of the thickest steak, avoiding large pockets of fat. Roast until they reach your desired doneness — use my time and temp chart for best results!
- Let them rest. Remove the steaks from the pan to prevent overcooking. Transfer to a plate or cutting board, tent the top with foil, and rest for 5 minutes before slicing and serving.
How Long To Cook Sirloin Steak?
The right cook time is key for juicy, tender steaks! After a quick sear on the stove, a 1-inch steak may need little to no oven time, while a 1.5-inch steak usually needs about 2-7 minutes. Thicker steaks can take longer. I always use a probe thermometer for the oven step, because thickness, starting temperature, pan material, and the oven itself can all change the timing.
Here’s my time chart for cooking steaks. The temperature is the most reliable, but I added the times that usually work for me to help you as an estimate:
| Desired Doneness | Steak Oven Time (~1″ Steaks) | Steak Oven Time (~1.5″ Steaks) | Internal Temperature (Before Resting) |
|---|---|---|---|
| Rare | Skip oven time | 2-3 minutes | 120 degrees F |
| Medium Rare | 0-1 minute | 3-4 minutes | 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: These times assume a fully preheated cast iron skillet. A different pan or a steak thicker than 1.5 inches may take longer. If your steak is below your target temperature after the listed time, return it to the oven and check frequently. For convection ovens, start checking earlier, because the steak may cook faster. The internal temperature will increase by about 5 degrees while resting.
Got an extra-thick steak? Once it’s thicker than 1.5 inches, I find the time chart becomes less predictable. Use a probe thermometer and expect additional oven time. For steaks around 2 inches thick, I prefer my reverse-sear method because it cooks the center more evenly before creating the crust.
My Tips For Juicy, Tender Steak
I cook steaks at least once a week, so I’ve got lots of tips for you! These will help you with all kinds of steak recipes:
- Match the method to the thickness, not the steak weight. An 8-ounce steak can be thin and wide or compact and thick, and the thicker one takes longer for heat to reach the center. Thicker steaks that are 1 to 1.5 inches thick are easier to cook (read: harder to overcook!), more flavorful, and usually have a better texture. If you’ve got thinner steaks, I recommend cooking steaks on the stove only, without the oven step.
- Marinate for at least 3 hours, up to 24 hours, but no longer. The longer you marinate, the juicier your sirloin steaks will be, but only to a point. Past 24 hours, they can get mushy, so that’s the max I recommend. Keep them in the fridge while marinating.
- Cast iron holds heat exceptionally well for the best sear. I love this cast iron grill pan when I want grill marks, but this cast iron skillet is my absolute favorite — it’s beautiful, heats evenly, and best of all, it’s enameled, so I don’t have to deal with seasoning it. A heavy stainless steel skillet also works, but the oven time may be longer.
- What if your steaks don’t all fit in the pan at once? Don’t crowd the pan, because you need space to get a nice sear and even cooking. Instead, you can either use two oven-safe skillets if you have them, or cook two steaks completely before starting the next two.
- To get a good sear, don’t move the steaks around. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, it works best not to move them until it’s time to flip.
- I get the most reliable results with a probe thermometer like this, but a regular instant-read meat thermometer works, too. Steak thickness, starting temperature, pan material, and your oven can all change the timing. If the steak is below your target after the listed time, just return it to the oven and check frequently. When the steaks differ in thickness, I remove each one as it reaches temperature (and this is exactly why I look for similar thickness, to not have to deal with this!).
- Have family members and friends who like different levels of doneness? Me too! I always start with the thermometer in the steak that needs the least doneness, pull it out when ready, then transfer the probe to the next steak and continue cooking until that one is done. Repeat as needed. Tent the top with foil while they rest and wait for the others, which brings me to my next tip…
- Resting is important. Don’t skip it. This allows the juices to redistribute into the meat, so they won’t spill all over your plate when you cut into your steak. It’s one of my best tricks for super juicy sirloin steak!
- Slice against the grain. Before cutting, look for the parallel lines of muscle fibers running through the sirloin steak. Turn the steak so your knife cuts across those lines, not in the same direction. This breaks up the muscle fiber for a more tender texture in every bite! I do this for all my steaks, but it’s especially important for lean sirloin.
- Prefer a different cooking method? I also have recipes for cooking steak on the grill (the best for that smoky flavor and grill marks, when the weather is right) and steak in the air fryer (no browned crust, but super juicy and totally hands-off).
Sirloin Steak Recipe (Juicy & Tender)
By
Learn to cook steak perfectly with my easy, foolproof method & time chart. You'll love this juicy, tender top sirloin steak recipe!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 skillet 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 (I recommend a probe thermometer like this) 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 8-ounce steak
- Tips: Check out my recipe tips above to help you select your steaks and cook them perfectly for the juiciest, most tender results.
- Marinade alternatives: If you prefer a seasoning, I have some options above. I’ve made this all the ways.
- Time chart: I have a handy time and temperature chart above for different steak thicknesses and doneness levels. Choose what you have and like best!
- Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe.
- Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F.
- Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups, sandwiches, salads, or casseroles, instead of eating them whole.
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Sirloin Steak In The Oven
Serving Ideas
I love a simple steak dinner! Here are some of my favorite side dishes to complete the meal:
- Toppings – Try a tablespoon of garlic butter (my favorite!), sauteed mushrooms, or make steak Oscar by topping it with crab meat and my quick hollandaise sauce.
- Potatoes – Try mashed potatoes, roasted potatoes, or my personal favorite lately, baked sweet potato. When I want a lighter option, I make mashed cauliflower or roasted rutabaga.
- Asparagus – My fave veggie to pair with this sirloin steak recipe! It cooks fast and reminds me of a steakhouse. My roasted asparagus is the most popular with readers, but air fryer asparagus or sauteed asparagus are even faster.
- Broccoli – Keep it simple with my roasted broccoli (pictured in this post) or sauteed broccoli. If you want to get a little fancy, try parmesan broccoli and cauliflower.
- Other Vegetables – My creamed spinach feels steakhouse-worthy when you want something comforting. I also like mixed roasted vegetables to use up whatever is in the fridge.
- Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my quick and easy creamy cucumber salad, tomato cucumber avocado salad, or arugula salad.
- Breakfast – When you want it hearty, it’s hard to beat classic steak and eggs.
More Easy Steak Recipes
If you like my recipe for sirloin steak, here are some of my other ways to cook different cuts perfectly:
197 Comments
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.
Kathy O.
1Thanks 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!
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!!
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!