This fast and easy top sirloin steak recipe is cooked to medium with a seasoned browned crust and a nice soft pink center! Learn how to cook this juicy steak, and print recipe below!
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My easy recipe for pan seared sirloin steaks is fast and easy, and makes tender steaks with a just few pantry staple seasonings, a good pan, and an instant read thermometer.
It's the best way to cook flavorful steak because of the short cooking time, plus it's super easy and delicious! Serve with baked potatoes and salad or your favorite sides.
Sirloin Steak
Sirloin steak is one of the most affordable cut of steak... With great flavor! Top sirloin steak is a more tender cut of meat than the bottom sirloin, and it's perfect for this recipe. Bottom sirloin steak is a bit tougher, (tri tip roast is from the same cut) but they're also more affordable;)
You can use this same recipe method for other steaks like the ribeye steak, new york steaks, filet mignon, and T-bone steaks!
Ingredients
There are only a few simple ingredients for this recipe: ¾ inch thick Steak (preferable top sirloin), avocado oil (for searing), course sea salt, ground black pepper, dry minced garlic (or fresh garlic), and compound butter (regular butter works great too:) That's it, and it's delicious!
Avocado Oil: I use avocado oil because we sear these steaks at a high temperature, and avocado oil has a very high smoke point so it does not burn easy! You can also use vegetable oil, but don't use olive oil, it has a low smoke point.
Simple Ingredients: You can certainly add a teaspoon of fresh herbs like thyme and rosemary here, but not loading these steaks with a ton of spice lets the beefy flavor shine through... Just complimented by salt, pepper, and garlic for delicious flavor!
How to Make Juicy Sirloin Steak
Before you begin, take your steaks out of the fridge (assuming they are not frozen), and let them come to room temperature on the counter for 30 minutes to an hour. Room temperature steaks cook more evenly than cold steaks, which tend to undercook in the middle.
Gather tools:
Cast iron skillet: For best results use a cast iron skillet! BUT, If you don't have one, a good frying pan with a heavy bottom will work.
Cutting board: I use a cutting board to season my steaks on, you could also use a plate. And, of course, they come in really handy for slicing steaks;)
Paper Towels for patting steaks dry.
Instant read meat thermometer: An instant read thermometer is the most important tool to prevent overcooked or undercooked steak!
Preheat Cast Iron Pan
Before you season your steaks, preheat your cast iron pan over medium-high heat for a nice sear... (You want it hot before you put your steak in the pan for a good sear.)
Season Steaks
In a small bowl combine 2 teaspoons course ground salt, 1 teaspoon fresh ground pepper and 1 teaspoon dry mined garlic (or 2 cloves of minced fresh garlic.) And stir till combined well.
Pat your steaks dry with a paper towel.
Evenly apple seasonings to both sides of steaks. (if you don't use all the seasonings you can save it for later, but I use it all on 2 large sirloin steaks.)
Cooking Sirloin Steak
Spray your cast iron skillet generously with avocado oil, drizzle 2 tablespoons avocado oil into the pan.
Place steaks into your hot skillet, and sear on that side for 2-3 minutes till nice and browned on that side. You can check for a nice brown crust by lifting one side with a metal spatula.
After a nice brown crust develops on the first side, use a large metal spatula to flip your steak over to the other side. (If you need more oil, go ahead and add some now.)
Add 2 pats of butter (1 tablespoon) to your skillet, and baste your steak with melted butter as the second side is searing. Sear for 2-3 minutes till a nice brown crust develops on second side.
Use you instant read thermometer and cook to 140 - 142 degrees F internal temperature. (the temperature of your steak will continue to rise a few degrees while it rests;)
Remove sirloin steak from the skillet to a cutting board, and let it rest for 5-10 minutes so meat juices can redistribute before slicing. (If you don't let your steak rest, the juices flow out when you cut it, leaving your steak dry.)
Slicing Sirloin Steaks
After resting your steaks, slice them into portions, or sections AGAINST THE GRAIN. Slicing your steak against the grain makes it easier to chew and easier to enjoy!
Serve With
This sirloin steak recipe is perfect on it's own, but you'll probably want to serve it with a fresh or cooked vegetable, and a carb. I love serving sirloin steak with sourdough dinner rolls or scalloped potatoes, roasted asparagus, and a good salad!
Storage & Leftovers
This steak makes great steak salad the next day. Store leftover steak in an airtight container in the fridge for 3-4 days.
Recipe Care
If you tried this recipe, I’d love a 5 star review! Let me know how it turned out in the comments or review... And tag me on Instagram with a picture of yours!
Recipe Card
Sirloin Steak Recipe - Fast & Easy
This tender and juicy sirloin steak recipe is super easy to make and ready in under 20 minutes! Made with pantry staples a just a couple tools, it's easy enough for busy weeknights but good enough for special occasions! Serves 2-4
Ingredients
- 2 large ¾ inch tick sirloin steaks.
- 2 tablespoons avocado oil, or vegetable oil.
- 2 teaspoons course ground salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon dry minced garlic (or 2 minced cloves of garlic)
- 1 tablespoon butter or compound butter.
Instructions
Let steaks sit on the counter to come to room temperature before cooking. (about 30 minutes - 1 hour)
- Remove steaks from packaging.
- Pat dry with aper towels
- Mix seasoning in a small bowl. Combine salt, pepper, and garlic.
- Preheat cast iron skillet over medium-high heat.
- Season steaks evenly with mixed seasonings on both sides.
- Drizzle avocado oil into hot cast iron skillet.
- Place steaks into hot skillet.
- Sear on one side for 2-3 minutes till a brown crust forms.
- Flip steal over and sear on the other side for 2-3 minutes.
- Add 1 tablespoon of butter to skillet and baste steak while searing 2nd side.
- Use your instant read thermometer and cook to 140-142 degrees F. internal temperature.
- Remove steak to a cutting board
- Let rest 5 minutes.
- Slice against the grain, serve with your favorite sides, and enjoy!
Notes
- Take steaks out of the fridge 30 minutes to 1 hour before cooking for even cooking.
- Use a cast iron skillet for best results, but a heavy-bottomed frying pan works too.
- Pat steaks dry completely before seasoning for a better sear.
- Don't overcrowd the pan when searing steaks. Cook in batches if needed.
- Use an instant-read thermometer to ensure perfect doneness (140-142°F for medium-rare).
- Let steak rest for 5-10 minutes after cooking to redistribute juices and prevent dryness.
- Slice steaks against the grain for tenderness.
- This recipe uses top sirloin steak, but ribeye, New York strip, filet mignon, and T-bone can also be used.
- Bottom sirloin is a tougher cut but more affordable.
- Vegetable oil can be used instead of avocado oil, but avoid olive oil.
- Fresh herbs like thyme or rosemary can be added to the seasoning.
- Compound butter is optional, but adds extra flavor.
- Leftover steak can be used for steak salad the next day.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 391Total Fat 38gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 24gCholesterol 70mgSodium 2230mgCarbohydrates 1gFiber 0gSugar 0gProtein 12g
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