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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
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.
Juanda
0Turned out marvelous husband raved about this steak recipe thank you!
Kim Wright
0Can not wait to try it. I love a good steak recipe. Thank you!!
Fran Snyder
0Follow you all the time. My guy likes beef and he said this recipe was great and make it again. 🙂
Barbara Shaffer
0This was so easy and I served with simple salad and herbed cauliflower rice. Perfect for a warm summer evening’s dinner.
Suzie
0I have an electric grill pan so should I cover the steak when cooking. Electric Grill is really a good way to cook steak, salmon and pork chops. Do you agree? Thank you
Maya | Wholesome Yum
0Hi Suzie, I don’t have an electric grill, so have not tested it that way. You could try my grilled steak recipe with it and see how that goes.
SHANNA
0This steak turned out perfect! Delicious and very easy to make. I will be making this again.
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.