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GET IT NOWThis 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. Here’s why this method is exactly what you’re looking for:
- The best flavor and texture – There are many reasons I love this sirloin steak recipe, but the biggest is how it tastes! The inside is tender and juicy, the outside forms a beautiful golden crust, and the flavors are just right.
- 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). If you don’t have time to wait for it, I have an option for a simple seasoning instead.
- Cook to your liking – With my handy temperature and time chart, you never have to overcook your steaks again.
- Affordable dinner – Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. This cut costs less than some of the more expensive ones, but 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. Make it with me!
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…
The Steak:
Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. Top sirloin steak (cut from a top sirloin roast) is the highest quality — a.k.a. your best bet for my recipe here. The bottom sirloin is larger and less tender (but more affordable), and you can use part of it for my tri tip recipe.
My method here will technically work with any cut of steak, but I used top sirloin steak because it’s a good balance of tender and affordable. You can also use the same method for ribeye, porterhouse, T-bone, filet mignon, or even pork steaks or larger cuts like tomahawk steaks. I also use a similar method to cook beef for steak tacos or steak fajitas. If you’ve got a petite sirloin steak, that cut is actually quite different, so tap to see how I make it.
Fat For Searing:
I used unsalted butter for searing — be sure to turn on your stovetop fan. If you’re concerned about the high heat, you can cook sirloin steak in avocado oil or olive oil.
Steak Marinade Or Seasoning:
You have 3 options here:
- Salt & Pepper – 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. My rule of thumb is 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.
- Seasoning – 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.
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.
You can cook 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! Here’s what I do:
- Marinate the steak. 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.
- Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
- Preheat the oven and skillet. Preheat your oven to 400 degrees F. Partway through, preheat a 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. Add the butter to the hot skillet and heat until melted. Add the steaks in a single layer. Sear, without moving around, until a brown crust forms on the bottom. Flip and sear on the other side.
- Cook sirloin steaks in the oven. Quickly add your probe thermometer (if using — I recommend it) into the thickest part of one of the steaks and transfer the pan to the oven. 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.
My Tips For Juicy, Tender Results
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:
- Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. I recommend getting them from a butcher if possible, as typically these are better quality and more fresh than ones in stores.
- Look for steaks that are at least 1 inch thick, preferably 1.5 inch thick. Thicker steaks 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, 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 to room temperature before cooking. This is not absolutely required, but I always do this for more even cooking.
- 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 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.
- Don’t move the steaks around. Moving them constantly will prevent getting a good sear. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, don’t move them until it’s time to flip.
- Be careful not to overcook. For best results, I recommend a probe thermometer like this, which you insert before placing the sirloin steak in the oven, set to your desired temperature (see my time and temp chart below), 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 my best tricks for super juicy sirloin steak!
- Slice against the grain. This breaks up the muscle fibers, for a more tender texture in every bite.
How Long To Cook Sirloin Steak?
The right cook time is key for juicy, tender steaks! 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. I always use a probe thermometer for the oven step.
Here’s my time chart for cooking steaks — use the temperature guideline if you have a thermometer, or the time as an estimate if you don’t:
| 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.
I hope you love this sirloin steak recipe and use it for all your steaks. Let me know below how it turns out — I’d love to hear from you!
Sirloin Steak Recipe (Perfect Every Time)
Learn to cook steak perfectly with my easy, foolproof method & time chart. You'll love this juicy, tender top sirloin steak recipe!
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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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 – 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 – 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 above) or sauteed broccoli. If you want to get a little fancy, try parmesan broccoli and cauliflower.
- Other Vegetables – Make my creamed spinach when you want something comforting, or just mixed roasted vegetables to use up whatever you’ve got.
- Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my creamy cucumber salad, tomato cucumber avocado salad, or 10-minute 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:
195 Comments
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, 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.
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.
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?
Patricia
0I’m not a huge red meat eater my partner is so I made it for him. He absolutely loved it, especially the crust on the steak and with how juicy the steak was. He got me to try a bit and I must say if I could have a steak like that every night I would become an only red meat eater.
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.
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!
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!
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!
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!