Today's the day to cook the perfect Sirloin Steak Recipe at home! This particular cut of beef is budget-friendly due to the lack of marbling, but when you use our foolproof cooking methods (whether grilling or cooking indoors), you won't be missing the fat or the price tag. Got an extra 5 minutes? The addition of our quick-fix, garlicky steak butter ups the juicy factor tenfold!
The sirloin is a primal cut located at the top of the cow's back. It is also sometimes labeled as Coulotte steak. Marbling within this type of steak is fairly minimal, making this a lean cut of beef, but that doesn't mean it lacks flavor--especially with our foolproof cooking method!
Table of Contents
Why This Recipe Works
Budget-Friendly | In comparison to a porterhouse steak or T-bone steak with ribeyes intact, top sirloin has less marbling and fat making it an economical cut, great for steak night on a budget.
No Marinade Required | No steak marinade required here! Finish your steak with a dollop of homemade garlic butter for an extra special touch.
What You'll Need
Grill or Cast-Iron Pan | You can cook this steak on a grill or on a cast-iron pan, followed by a stint in the oven.
Steaks | During butchering, the sirloin primal cut is separated into the top and the bottom sirloin. The top sirloin is the more tender part of the two. The more marbling, the juicier the top sirloin. Look for the steaks with the most milky white, thin streaks, and choose steaks on the thicker side. Steaks less than an inch thick are likely to overcook.
Avocado or Canola Oil | By patting the steaks dry and rubbing them with oil, you remove the excess water and replace it with fat, which is needed for this particular beef cut. Oil also helps seasoning to stick to the meat.
Seasoning | Our recipes are always designed to keep your ingredient list as short as possible. We believe a perfectly cooked steak only needs Kosher salt and pepper (freshly cracked, if possible). However, if you want to change things up, consider adding a smoky, BBQ flavor to steak night using Mesquite Steak Seasoning or try Montreal Steak Seasoning for a garlicky, peppery, complex flavor to steaks.
Garlic Butter (Optional) | As mentioned above, Top Sirloin Steaks aren't at the top of the list when it comes to marbling, so a little butter certainly won't hurt. You can add richness to your beef by whipping up a steak butter to go on top.
How to Cook Top Sirloin Steak
The prep step should not be left out regardless of how you cook your steak!
You'll need to allow your top sirloin steaks to sit at room temperature for about 30 minutes before cooking. This will remove the chill from the beef, enabling even cooking and juicier results.
On the Grill
While your steaks are resting, prepare your grill to reach medium-high heat.
Test Grill Temperature | If you are using a charcoal grill, you can test the temperature by holding your hand about 6 inches above the grate. It should be so hot, that you have to move your hand by the count of 3.
Place Steaks on the Grill | Add your top sirloin steaks atop the hot grill. For medium-rare, cook over direct heat for about 4 minutes on each side, turning only once throughout the grilling process. For rare steaks, subtract 1 minute from each side's cook time, and for medium to medium-well steaks, add 1 to 2 minutes to each side's cook time.
Remove + Rest | Remove the steaks from the grill and rest for about 10 minutes before serving.
In the Oven
Ready the Skillet | Place a cast-iron skillet over medium-high heat and allow it to come to temperature. This will take about 3 minutes. Then, drizzle the cast-iron skillet with oil. It is best to use either avocado or canola oil, rather than olive oil, which has a lower smoke point.
Add Steaks to Pan | We follow the same protocol for our cast iron filet in this recipe. Add the seasoned steaks directly to the cast-iron pan and allow them to cook for 5 minutes on one side, then flip and cook for 5 minutes more. Resist the temptation to jostle or move the steaks too much in the pan. The more still you can keep them, the better the crust.
- For rare steaks, subtract 1 minute from each side's cook time.
- For medium to medium-well steaks, add 1 minute to each side's cook time.
Note: Take care not to overcrowd your skillet; it is very important that the steaks are not overcrowded. Each top sirloin steak should have room to breathe to properly sear, which may mean searing your steaks in two separate batches.
Remove + Rest | After the cook time is up, remove your steaks from the pan and rest for about 10 minutes before slicing.
How to Make Garlic Butter for Steaks
You can easily up the juicy factor with another budget friendly solution: Steak Garlic Butter.
Garlic butter is added to the top of steaks as they rest and keeps them extra juicy, adding richness and a big pop of delicious garlic flavor. We also use this steak butter in our cowboy steak recipe--a win-win every time.
Making garlic butter for steaks is extremely easy. Here's what you'll need:
- ½ cup room temperature, unsalted butter
- ½ teaspoon Kosher salt
- 2 cloves of minced garlic
- ½ teaspoon lemon zest (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh chopped thyme or rosemary (optional)
To make the compound butter, use a fork to mash together the butter, salt, garlic, lemon zest, parsley, and other herbs (if using).
Once all of the ingredients are well combined, transfer them to a piece of plastic wrap and roll into a log. Twist the ends to seal and refrigerate for about one hour.
Once the butter is chilled through, unwrap it, slice it into rounds, and use it to top off your hot steaks.
Is Top Sirloin Steak Healthy?
According to The Mayo Clinic, top sirloin is recognized as one of the leanest cuts of beef. That makes it an excellent choice for those striving to manage fat intake and closely monitor their cholesterol. The high protein count from this cut of beef not only feeds your muscles, but the amino acids found in red meat feed your brain, too!
Expert Steak Cooking Tips
Prep Properly | The small steps taking time to pat excess moisture away with paper towel will ensure a good sear and great flavor.
Allow Steaks to Come to Room Temp | Grilling ice-cold steaks will cause uneven cooking, with an overcooked exterior. Allow the steaks to rest at room temperature for 30 minutes before cooking.
Use an Instant Read Thermometer | There is no better tool for accurately gauging the temperature of your steak and cooking it to perfection than a digital thermometer. Insert a thermometer in the centermost part of the steak to take the temperature. Do this toward the end of your cook time to ensure everyone gets their steak the perfect temp.
Pull 5 Degrees Before Desired Temp | The steak temperature rises after they've come off the heat. You can count on a cut like top sirloin steaks to rise at least 5 degrees in doneness.
Steak Doneness Chart
Storing Leftover Steak
Store | Store for up to 3 to 4 days in an airtight container or plastic bag in the fridge.
Freeze | Granted, your sirloin steak won't be as good once reheated, but that's no reason not to preserve leftover beef if you have it! Freeze in a freezer-safe zip-top bag for up to 2 months.
Reheat | The best way to reheat steak is under low heat. Place in a small baking dish and cover with aluminum foil. Bake in a preheated 250°F oven and cook for about 8-10 minutes or until it has come to temperature. You can reheat it in the microwave with a damp paper towel. It still stands a chance of drying out, but the damp towel will help retain as much moisture as possible under quick, high-temperature reheating.
What to Serve with Top Sirloin Steaks
Potato Dishes
What a classic combination: steak and potatoes!
- Crispy Roasted Potatoes are so crispy, served alongside top sirloin steak, they're channeling steak frites.
- Mashed Potatoes are a classic steak house side that would also be absolutely delicious with a smear of garlic butter on top.
- Potatoes Dauphinoise have rich, cheesy, creamy vibes of scalloped au gratin potatoes bring to the plate alongside a juicy steak.
- Twice-Baked Potatoes are great for a crowd since they can be prepped in advance.
Side Salads
Add a little green to your place to liven up the meat-and-potatoes scene!
- Wedge Salad - It doesn't get more steakhouse than this.
- Burrata Salad is great for summertime grill hangs. This salad feels elegant but is so easy!
- Seven-Layer Salad is the perfect side salad for a big crowd, and it's great because you can prep it beforehand.
- Classic House Salad or Caesar - The salads literally everyone love!
Veggies
If you want something wholesome and healthy to serve alongside your steaks, try one of our easy vegetable side dishes.
Sauces
A flavorful sauce can take your perfectly cooked steak to next-level delicious and elegance. Hosting a holiday steak dinner? Celebrating a date night at home? Take the extra time to whip up one of these decadent but easy sauces.
5 Delicious Ways to Use Leftover Steak
- Fajita Salad is great for a quick-fix lunch. You've already got the meat part down, now all you have to do is put together an irresistible cilantro lime dressing (don't worry--it takes 5 minutes!) and chop some veggies.
- Steak + Eggs is the way to go for a protein-packed start to your day! Fry yourself an egg the next morning to pair with your leftover sirloin!
- Steak Burrito is so great for stretching a little leftover steak a long way.
- Steak Alfredo with fettuccini noodles make an easy but delicious dinner! Whip up my foolproof alfredo sauce on the stovetop, ready the noodles, and top off the whole shebang with sliced steak.
- Steak Quesadillas is a go-to kid-friendly weeknight meal in our house. Add onions and peppers for a grown-up touch!
Top Sirloin Steak
Ingredients
- 4 Top Sirloin Steaks (8-10 ounces each, just over 1" thick)
- 1 tablespoon avocado or canola oil (plus 2 tablespoons if cooking on the stovetop)
- 2 tablespoons Kosher salt
- 2 tablespoons coarse black pepper
Instructions
GRILLING INSTRUCTIONS:
- Set the steaks out at room temperature for 30 minutes prior to grilling.
- Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
- While you're waiting on the grill to come to temperature, pat the steaks dry with paper towels, drizzle with oil, and rub all over. Season with salt and pepper on both sides and all around the edges. Pat to adhere.
- Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Your goal internal temperature is 130°.
- Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
STOVETOP INSTRUCTIONS:
- Set the steaks out at room temperature for 30 minutes prior to cooking.
- Pat the steaks dry with paper towels, drizzle with oil, and rub all over. Season with salt and pepper on both sides and all around the edges. Pat to adhere.
- Place a cast-iron pan over medium-high heat and allow it to get hot. Add in 2 tablespoons of oil and allow the oil to heat through.
- Place the steaks in the pan, cooking in batches if necessary not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes.
- Remove from the pan and allow to rest for 5-10 minutes, serve, and enjoy.
Notes
Nutrition
Sources: BeefItsWhatsForDinner.com, Beef2Live.com
Philip Anthony says
Great instruction on how to cook this lean and affordable cut of beef!
Lina says
Okay, I'm drooling here! How delicious this looks - can't wait to make these, and of course the garlic butter!
Kelly Anthony says
This worked exactly as written, thanks!