Learn how to cook sirloin steak at home like a pro. This easy stove-to-oven method creates a juicy, flavorful steak cooked to the perfect doneness every time.
Top sirloin has long been my favorite cut of steak to cook at home. It’s lean, has great beefy flavor, and is far more affordable than some of the pricier cuts. I love to serve it smothered with Sautéed Mushrooms for Steak for a steakhouse-style meal at home.
The correct cooking method is the key to creating a tender result with this lean cut.
Table of contents
Why This Method Works
After years of cooking sirloin steak, the stove-to-oven method is the best way I’ve found to cook thick steaks.
You start with a quick sear on the stove to create a flavorful crust, then finish in a hot oven. If you try to cook thick steaks entirely on the stove, the outside is likely to burn before the inside cooks through.
I prefer this method over grilling because the pan juices create a rich basting sauce — perfect for leaner cuts like sirloin. The result is a juicy, flavorful steak you can make any time of year, regardless of the weather.
This technique works for any steak that’s at least 1 ½ inches thick, including top sirloin, ribeye, New York strip, and porterhouse (T-bone).
Ingredient Notes
- Top sirloin steak: For the best results with this stove-to-oven method, use top sirloin, the most tender cut of the sirloin. Bottom sirloin is less tender and often just labeled “sirloin steak.” Look for steaks that are 1 ½ to 2 inches thick (about 1 ½ to 2 pounds total). If your pieces are larger, cut them into smaller portions before cooking.
- Oil: Use an oil with a high smoke point, like canola, avocado, or vegetable oil. Regular olive oil works in a pinch, but smokes at a lower temperature.
- Kosher salt and freshly ground black pepper: A simple, classic seasoning that enhances the natural flavor of steak.
- Butter (optional): Adding a little butter at the end creates extra pan juices for spooning over the steaks.
- Garlic and fresh herbs (optional): Whole garlic cloves and sprigs of rosemary or thyme can be added to the pan to infuse the juices with flavor while the steak rests.
How to Cook Sirloin Steak
- Prep: Let the steaks rest at room temperature for 30 minutes to take the chill off. Pat them dry with paper towels.
- Season: Sprinkle both sides generously with kosher salt and freshly ground black pepper. Be sure your oven is fully preheated before proceeding.
- Sear: Heat your oil in a 12-inch cast iron skillet over medium-high heat. When the oil is hot (shimmering but not smoking), add the steaks. Cook undisturbed for 2 to 3 minutes until nicely browned on one side.
- Finish in oven: Flip and cook for another 2 minutes, then transfer the skillet to the oven. Cook to your desired doneness, checking the internal temperature after 5 minutes with an instant-read thermometer.
- Rest and baste: Remove the skillet from the oven and let the steaks rest for 5 minutes. Spoon the pan juices over the steaks before serving.
FAQ
For classic, steakhouse flavor, I don’t recommend marinating sirloin steak. Typical marinade ingredients like soy sauce, lemon juice, and Worcestershire sauce will just mask the naturally delicious flavor of this cut. A little kosher salt, freshly ground black pepper, and olive oil is all that’s needed. If you’d like to add additional flavor, butter, garlic, and fresh herbs can be added to the pan to enhance the flavor of the basting sauce.
If you don’t have a cast iron pan, you can use any oven safe frying pan for this method. A heavy, enameled cast iron pan, like a Le Creuset, works very well. Even a nonstick frying pan will work if that’s all you have in your kitchen.
Yes. Instead of adding oil directly to the skillet, drizzle it over both sides of the seasoned steak before searing. Heat a dry skillet over medium-high heat and proceed as directed. For the best flavor and pan juices, add a little butter or oil to the skillet before transferring it to the oven.
Be sure to allow the steak to rest at room temperature for at least 30 to 45 minutes before cooking. Cold steak requires a longer cooking time which can affect the texture. It’s vital to monitor the internal temperature of sirloin with a meat thermometer and pull the steak out of the oven when it has reached no more than medium-rare to medium doneness.
Tips for the Best Sirloin Steak
Bring steak to room temp: Let it sit out for about 30 minutes before cooking for more even results.
Preheat the oven: Be sure your oven is fully preheated to 425 degrees F before searing the steak.
Boost flavor: Add butter, garlic cloves, and fresh herbs to the pan before transferring it to the oven for a simple basting sauce.
Baste: Spoon pan juices over the steak after it comes out of the oven, and again just before serving.
How Long to Cook Sirloin Steak
The best way to ensure perfectly cooked steak is to use an instant-read thermometer. Insert it through the side (not the top) into the center of the steak for the most accurate reading. For the best result, I don’t recommend cooking sirloin steak beyond medium doneness. I pull my steaks from the oven when they reach the medium range.
- Rare (125 to 130 degrees F): Cool red center
- Medium-rare (130 to 135 degrees F): Warm red center
- Medium (135 to 145 degrees F): Warm pink center
- Medium-well (145 to 155 degrees F): Slightly pink center
- Well-done (160 degrees F and above): Little or no pink
Keep in mind that steaks will rise a few degrees as they rest, so pull them from the oven just before they reach your target temperature.
More Steak Recipes You’ll Love
- Steak Bites
- Steak Fajitas
- Slow Cooker Beef Tips with Gravy
- Grilled Steak Marinade
- Grilled Teriyaki Steak
- Whiskey Balsamic Steak
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How to Cook Sirloin Steak
Ingredients
- 2 to 4 top sirloin steaks, 1 ½ – to 2-inches thick (1 ½ to 2 pounds)
- 2 tablespoons olive oil, or another high smoke point oil like avocado, canola, or vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter, if needed
- Garlic cloves, sprigs of fresh rosemary or thyme, optional (see notes section below)
Instructions
- Allow steaks to rest at room temperature for 30 minutes to take the chill off. Preheat oven to 425 degrees F.
- Remove the steaks from their packaging and pat them dry with paper towels. Season the steaks on both sides with kosher salt and freshly ground black pepper. Oven should be fully preheated before proceeding.
- Heat the oil in a 12-inch cast iron skillet over MEDIUM-HIGH heat .When the oil is very hot (shimmering but not smoking), add the steaks. Allow the steaks to cook, undisturbed, for two to three minutes until nicely browned on one side. Flip and cook for another two minutes to brown the other side. Remove from the heat.
- Transfer the skillet to the preheated oven. After 5 minutes, check the internal temperature by inserting an instant read thermometer through the side (not the top) into the center of the steak. Cook until the internal temperature reads 130 to 135 degrees F for medium-rare or 140 to145 degrees F for medium. It should take a total of 5 to 10 minutes but the time will vary depending on the thickness of the steaks and the desired doneness. Steaks will continue to cook a bit during the 5 minute resting period once they are removed from the oven so don't be tempted to cook it beyond the desired temperature.
- Remove the skillet from the oven and allow the steaks to rest in the skillet for 5 minutes before serving. Spoon the juices from the bottom of the skillet over the steaks before serving. If you'd like to increase the amount of pan juices, add a tablespoon or two of butter and after it melts spoon it over the steaks.
Notes
- Rare (125 to 130 degrees F): Cool red center
- Medium-rare (130 to 135 degrees F): Warm red center
- Medium (135 to 145 degrees F): Warm pink center
- Medium-well (145 to 155 degrees F): Slightly pink center
- Well-done (160 degrees F and above): Little or no pink
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Beef Recipes
Followed the recipe as written and the steak came out perfect. Thanks!
You’re welcome! Glad you loved it. 🙂
I cooked my steak experimenting with your recipe and it turned out very good. The taste and flavor was great.
I would love the reicepy
Just scroll to the bottom of this post and you’ll find the printable recipe card.
Very good easy recipe used butter garlic and thyme springs then put in the oven
Sounds delish! Happy the recipe worked well for you. 🙂
“Restaurant quality!” claims my husband. Truly a fabulous and easy recipe. Will definitely make again! Thank you!
Fantastic! I use this method frequently and I love it too. Thanks so much for your comment, Olivia. 🙂
I usually cook ribeyes but had sirloin in the freezer and didn’t want to fire up the grill. Tried this and husband was definitely happy. Thank you!
You’re welcome, Jennifer. Thanks so much for your comment. 🙂
This was the first time I try to cook steak, and I was intimidated about jumping straight to sirloin because it’s not as tender as filet, but the grocery near me had a great deal so I thought I would bite the bullet. They turned out incredibly well! Thanks so much for this recipe. As a pretty inexperienced cook, it was such a confidence builder to make something so delicious!
I’m so glad you had a great result! Thanks so much for your comment. 🙂