Few culinary moments can match the indulgence of cutting into a seared sirloin steak: crispy on the outside, tender and juicy on the inside. While folks may think creating this steakhouse classic is out of reach at home and best left to the pros, it is simple to achieve, and this guide will walk you through everything you need to prepare sirloin steak perfectly from the comforts of home.
Sirloin beef is rich in flavor, moderately fatty, and versatile. Although it is not as expensive as filet mignon or ribeye, when cooked correctly this sirloin steak can be just as fulfilling for a small fraction of the cost.
If you are looking for an intimate dinner for a special someone, a weekend treat, or just looking to improve your cooking skills in the kitchen, you can take comfort that this guide will cover everything you need to know to make sirloin steak perfectly at home.
Ingredients
Here’s what you’ll need for a classic 2-serving preparation:
Main Ingredients:
- 2 Sirloin Steaks (1 to 1.5 inches thick, about 250g each)
- 2 tbsp Olive Oil or any high smoke-point oil (e.g., avocado oil)
- 2 tbsp Unsalted Butter
- 4 cloves Garlic (smashed)
- 2 sprigs Fresh Rosemary or thyme
- Salt (preferably coarse sea salt)
- Black Pepper (freshly ground)
Optional Add-ons:
- Chili flakes for a kick
- Lemon juice for finishing
- Steak seasoning or dry rub
Step-by-Step Cooking Instructions
Step 1: Prepare the Steak
- Take out of the fridge 30–45 minutes before cooking to let the temperature even out. It is important that proteins are cooked evenly.
- Pat dry with a paper towel to remove any moisture. You will get a better sear with a dry surface.
- Generously season both sides with salt and pepper. Be generous here, it is all about seasoning!
Step 2: Heat the Pan
- Use a heavy-bottomed skillet or cast iron pan for best results.
- Heat it on high until it’s extremely hot (almost smoking).
Step 3: Sear the Steak
- Add 1 tbsp olive oil to the hot pan.
- Carefully place the steak in the pan. You should hear a loud sizzle.
- Sear for 2–3 minutes without touching or flipping.
- Flip the steak and sear the other side for another 2–3 minutes.
Step 4: Baste with Butter
- Reduce heat to medium.
- Add butter, smashed garlic, and rosemary to the pan.
- Slightly tilt the pan and use a spoon to baste the steak with melted butter for 1–2 minutes.
- This will enrich the steak and flavor the butter.
Step 5: Check Doneness
Use an instant-read meat thermometer for precision:
- Rare: 120°F (49°C)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well Done: 160°F (71°C)
If needed, continue cooking for 1–2 minutes per side until the desired doneness is reached.
Step 6: Rest the Steak
- Transfer the steak to a cutting board.
- Let it rest for 5–10 minutes.
- This allows juices to redistribute and keeps the steak moist.
Step 7: Slice and Serve
- Slice against the grain for tenderness.
- Drizzle with any remaining butter or pan sauce.
- Serve with mashed potatoes, roasted veggies, or a fresh salad.
Sirloin Steak Nutrition Facts (Per Serving – Approx. 250g cooked)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 460 kcal | 23% |
| Total Fat | 28g | 36% |
| – Saturated Fat | 11g | 55% |
| Cholesterol | 130mg | 43% |
| Sodium | 290mg | 12% |
| Total Carbohydrates | 1g | 0% |
| – Sugars | 0g | 0% |
| Protein | 48g | 96% |
| Iron | 4.2mg | 23% |
| Zinc | 9mg | 82% |
| Vitamin B12 | 2.5µg | 104% |
| Calcium | 22mg | 2% |
Pro Tips for a Perfect Sirloin Steak
Don’t Overcrowd the Pan
Cook your steak one at a time if you have a small skillet. Overcrowding causes steaming, not searing.
High Heat = Good Sear
To get the caramelized crust that is signature to an excellent steak, you need very high heat. If you can use a cast iron pan instead of an aluminum pan, I’d recommend it.
Use Butter for Flavoring, Not Cooking
You should always start with oil for searing purposes. Use butter to add flavor after you’ve already seared with oil. Butter will burn if applied before the meat sears.
Use a Meat Thermometer
Don’t guess! A meat thermometer will ensure you’ve achieved accurate doneness.
Resting is Not Optional
If you cut the steak too soon, you’ll lose all the juices. Resting the steak keeps all the juices locked inside, keeping your steak juicy until the last bite.
Frequently Asked Questions (FAQs)
Q1: Can I use a grill instead of a pan?
Yes! Just preheat the grill on high, sear each side for 2-3 minutes, and finish over medium until your desired doneness is reached.
Q2: What if I don’t have rosemary?
You can replace it with thyme, oregano or even parsley. Dried herbs can also work too if you’re in a pinch!
Q3: Can I marinate the steak?
Sirloin has a ton of flavor on its own, but yes – it’s your choice! Marinate in olive oil, garlic, and herbs for 1-2 hours max. Just don’t use an acidic marinade for too long or it’ll break down the meat.
Q4: How do I reheat leftover steak?
You can use a pan with a little bit of butter on low heat or put it in 275°F (135°C) for 10-15 minutes. Do not use a microwave, your steak will dry out.
Q5: How do I make it more tender?
You can use a meat mallet to tenderize or try dry-brining the steak with salt 30 minutes before cooking to help break down the muscle fibers.
Suggested Side Dishes
- Garlic Mashed Potatoes
- Grilled Asparagus or Zucchini
- Caesar Salad or Arugula with Balsamic Glaze
- Buttered Corn or Creamed Spinach
Final Thoughts
Making a sirloin steak at home should be easier than most people think. You just need a good piece of meat and a few simple ingredients; finally, you need to be careful with time and temperature. Once you nail the sear and get comfortable with butter basting, you’ll never want to go to a steakhouse again!
Plus, it’s cheaper and you can customize it to your liking. You can have a nice glass of red wine, or pair it with a nice sauce such as chimichurri or peppercorn—a gourmet meal at home. Enjoy the cooking, and even more the eating!
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