There are 3 main ways to cook sirloin steak perfectly at home: on the grill, in the oven, or on the stovetop. The word “sirloin” describes the area of the cow where the steak is cut from. The sirloin is an area on the back of the cow near the tenderloin and short loin.
Sirloin steak is more affordable than more expensive cuts like filet mignon, New York strip, and ribeye. Even so, it has an appealing, strong beef flavor and retains its shape well during cooking. Boneless sirloin steak is relatively lean, so if you prefer a cut with more fat marbling, choose a top sirloin steak.
Cooking methods are the same regardless of which type of sirloin steak you choose. Most people stick with the most convenient cooking method, but it’s worth trying each to see which delivers the flavor you like best.
On the Grill
Grilling is king when it comes to cooking steak. It imparts deep, smoky flavors, and its intense heat results in a perfectly seared sirloin with a juicy interior. Follow these steps to grill an amazing sirloin steak.
- Liberally season each side of the steak with salt. This not only imparts flavor but also helps create a crispy surface and moist interior.
- Add freshly ground black pepper or other seasonings to taste.
- Let your seasoned steak sit at room temperature while you preheat your grill.
- Using a pastry brush or wadded-up paper towels, brush your grill grates with cooking oil.
- Preheat the grill to medium-high heat.
- Place the sirloin steaks on the hot grill. Grill on the first side for 4 to 5 minutes for medium doneness.
- Flip the steaks over and grill for an additional 4 to 5 minutes, depending on the thickness of your steak.
- Use a meat thermometer to test for the degree of doneness, as designated below.
- Allow the cooked steak to rest for a few minutes, then plate and serve.
In the Oven
When the weather is bad, it’s good to know that sirloin steak doesn’t have to be grilled to turn out well. You can cook an excellent steak dinner by following these steps.
- Preheat your oven to 400 degrees F.
- While it’s preheating, pat the steaks dry and season with salt, pepper, garlic powder, and/or a seasoning blend of your choice.
- Allow the seasoned steak to sit at room temperature for 30 minutes.
- Prepare to sear the steaks by heating a heavy, oven-safe skillet on the stovetop at medium-high heat.
- Place the steaks in the hot skillet and sear each side for 1 to 2 minutes.
- Put the skillet and steaks into the preheated oven. Bake for an additional 5 to 10 minutes or until the meat reaches your desired level of doneness.
- Remove the skillet from the oven and allow the steaks to rest before slicing and serving.
On the Stove
Pan-searing a sirloin steak is one of the easiest and most delicious ways to prepare this cut of beef. Former chef and food blogger Jenn Segal says the best steaks for stovetop cooking are boneless cuts between 1 and 1 and ½ inches thick. Follow these steps to fry a juicy steak with a crisply browned exterior.
- Pat room temperature sirloin steaks dry on each side with paper towels.
- Season meat generously on each side with salt and pepper.
- Heat a heavy skillet over medium-high heat until it is piping hot.
- Add 2 tablespoons of cooking oil to the pan and let it heat until it shimmers.
- Carefully place your steaks into the skillet.
- Allow them to cook on one side, undisturbed, for about 3 minutes or until they have developed a browned crust and release easily from the pan’s surface.
- Flip and cook on the other side for 3 to 4 minutes before testing for doneness with a meat thermometer.
- Add 1 tablespoon of butter to the pan for an additional flavor boost.
- Allow the steaks to rest before slicing thinly against the grain and serving.
Sirloin Steak Cooking Tips
Remove your steaks from the fridge 30 to 60 minutes before cooking. This allows the meat to come to room temperature, which results in more even heat distribution. Cooking a steak straight from the refrigerator can leave you with a charred exterior but a middle that’s not quite as done as you’d like.
Claudia Caldwell says to avoid pressing down on the steak while it’s grilling or pan-frying. Doing so squeezes out valuable meat juices, leaving you with a dry steak.
Consider turning on your exhaust fan when cooking sirloin steak indoors. The high heat and fat content can create an uncomfortable level of smoke inside the kitchen.
Testing for doneness is easy if you use a meat thermometer. Insert the probe horizontally through the steak’s thickest part. It’s time to plate your sirloin steak when the interior reaches these temperatures:
- Rare: 115℉
- Medium rare: 125℉
- Medium: 135℉
- Medium well: 145℉
- Well done: 155℉
Once the sirloin steak reaches your level of doneness, remove it from the heat and allow it to rest for at least 10 minutes before slicing into it. This is a must to ensure the meat’s natural juices are redistributed throughout the steak.
The image featured at the top of this post is ©Suzanne Pratt/Shutterstock.com.