Sirloin Steak with Garlic Butter
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Enjoy tender and juicy Sirloin Steak with delicious garlic butter flavors! This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare.
Sirloin is one of the best steaks for everyday cooking! This family-sized cut is tender and flavorful, plus it’s readily available and more affordable than a New York strip or ribeye.
All it needs is simple seasoning and pan searing with some garlic butter. Pair with mashed potatoes, rice, broccoli, sautéed mushrooms or a side salad to make a mouthwatering meal!
What Cut of Beef is Sirloin?
Sirloin steak is a boneless cut coming from the sirloin, which is a subprimal posterior to the short loin where the T-bone and Porterhouse steaks come from.
There are two main parts of the sirloin:
Top sirloin is the most prized with large, juicy steaks that score 7/10 for tenderness. According to the USDA there are 414 calories in a 6-oz serving, which is less than a ribeye.
Bottom sirloin is tougher and includes cuts such as tri-tip and bavette steak, sometimes being labelled simply as sirloin steak. Sirloin tip is an even lesser cut that, in spite of its name, comes from the neighboring round primal.
How to Cook Sirloin Steak
Preparation is easy with a few basic tips. To get the juiciest meat, start by picking a sirloin that’s 1-2 inches thick. Then remove it from the fridge an hour ahead of time to promote even cooking.
When you’re ready to start cooking, place a cast iron pan on high heat for 5-7 minutes until it’s blazing hot (the temperature drops quickly once the steaks go in).
While you’re waiting, pat the steaks with paper towels to remove excess moisture and rub with oil, salt and black pepper.
Add oil to the pan followed by the steaks. Sear for 2 minutes undisturbed, flip and sear 2 minutes more. Reduce the heat to medium high and add the garlic, butter and herbs to the pan.
Continue cooking, flipping every minute for even cooking, until your desired doneness is reached. I recommend cooking sirloin medium-rare or medium, as the meat is lean enough to start drying out when cooked longer. A 1-inch thick steak will take 5-7 minutes to reach medium-rare.
Remove the steak to a plate or cutting board to rest undisturbed for 5 minutes, tented with aluminum foil. This important step allows the juices to redistribute for the most tender meat when serving!
Watch Video: How to Cook Sirloin Steak
This short video tutorial shows how to make it:
When Is it Done?
The most reliable way to check steak doneness is by measuring the internal temperature of the meat using an instant-read thermometer. For example, it will read 130°F in the pan when it’s medium rare:
| Steak Doneness | Remove from heat | Final temperature |
| Rare: cool red center | 120°F (49°C) | 125°F (52°C) |
| Medium rare: warm red center | 130°F (54°C) | 135°F (56°C) |
| Medium: warm pink center | 140°F (60°C) | 145°F (63°C) |
| Medium well: slight pink center | 145°F (63°C) | 150°F (66°C) |
| Well done: little or no pink | 155°F (68°C) | 160°F (71°C) |
The steak temperature keeps rising during resting, so it’ll end up being 5-10°F higher when serving. Note that the USDA recommends 145°F or medium doneness for safety reasons.
Sirloin Steak Variations
In addition to pan searing, you can also grill sirloin on high heat for 2 minutes per side before reducing the heat and flipping every minute for the remaining time. Alternatively, you can use a reverse sear with thicker steaks.
Another great option is cooking sirloin steak in the oven to benefit from indirect heat. Start with pan searing like in this recipe and then transfer to a 425°F oven to finish cooking. Or you can broil the steak from start to finish in the oven.
There are also some other flavor combinations you can try too:
- Mushrooms: Add sliced mushrooms to the pan to cook along with the garlic butter.
- Seasonings: I recommend trying Montreal steak seasoning instead of salt and pepper in this recipe. You can also try Cajun seasoning too.
- Marinated Sirloin Steak: You can marinate the steaks for up to 12 hours in the fridge. I recommend using a mix of soy sauce, lemon juice, olive oil, Worcestershire sauce and garlic.
More steak recipes:
Pan-seared Top Sirloin Steak
Ingredients
- 2 top sirloin steaks, 1 1/2-2 pounds, at least 1 inch thick
- 1 teaspoon coarse salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons canola oil, or other high-temperature oil, divided (see note)
- 1 tablespoon unsalted butter, or clarified butter
- 2 cloves garlic, minced (2 teaspoons)
- fresh thyme sprigs, or rosemary sprigs (optional)
Instructions
- Remove the steaks from the refrigerator 30-60 minutes ahead of time for even cooking and more tender meat.
- Place a large cast iron skillet on high heat for 5-7 minutes until very hot. Turn on your ventilation/exhaust fan.
- Pat dry the steaks with paper towels. Rub all sides with 1 tablespoon of oil followed by the salt and pepper.
- Add remaining 1 tablespoon oil to the pan and swirl to coat. Using kitchen tongs, carefully place the steaks in the hot skillet.
- Sear for 2 minutes without moving. Then flip and sear the other side for 2 minutes more. Optional: Sear the edges by gripping the steak vertically with the tongs and pressing into the pan.
- Reduce heat to medium. Add the garlic, butter and optional herbs to the pan. Continue cooking, flipping the steaks every minute or so and spooning pan juices on top to baste the meat.
- Check doneness by inserting an instant-read thermometer into the center of the steak. I recommend cooking to medium doneness or 140°F (see note).
- Once the steak is at your desired doneness, remove to a plate or carving board. Tent with aluminum foil and rest undisturbed for 5 minutes.
- Slice crosswise against the grain to serve and spoon pan juices on top.
Notes
- Steak: Look for cuts labeled top sirloin. Sirloin cap also works but will cook faster since the pieces are smaller.
- Oil: Use a high-temperature oil such as canola, sunflower or refined olive oil. Avoid extra virgin olive oil, which will smoke.
- Doneness: Remove from the pan at 120°F for rare, 130°F for medium-rare, 140°F for medium, 145°F for medium-well and 155°F for well-done.
- Leftovers: You can use leftover sirloin steak to make Steak Sandwiches, Steak Tacos and Steak Salad.
Please read our nutrition disclaimer.
Recipe Tools (affiliate links):
Editor note: Originally published Feb. 27, 2018 and last updated on Sept 18, 2019
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This was such a success! I love my cast- iron frying pans and my husband doesn’t like to barbecue in the cold!!
Steak was tender, medium rare and so full of flavour!
Great tip about the cooking oil as well !
Hi Louise, You made my day – thank you and glad you enjoyed!
Fabulous recipe!!!
Was very nervous because it was an expensive piece of meat. It was a little over 6 lbs. I followed directions exactly, although it didn’t take 2 hours. It was done perfectly! It was tender. Dark pink inside, brown on outside. Delicious!
I love steak! I love sirlon! I love sirloin tender steak 😍
Hi Mike, I know what you mean! Glad you enjoyed and thanks for your comment.
I just tried this recipe using an electric enamel griddle, with a package of 6 thin top sirloin steaks – maybe 3/4 of an inch to an inch? The result was absolutely amazing! I just cooked for a shorter period of time. So tender, and amazing flavour!
Hi Jodi, So great to hear that and the enamel griddle is an interesting approach! Will have to give that a try for this recipe. Thanks for your comment!
I know this is a couple years old but the negative reviews are annoying me.
I’ve been cooking steaks pan fried for years. This recipe is top notch and classic. But all the complaints about burning the steaks and setting fire to the kitchen are unfair and dishonest.
You gotta love how people think everything is catered to and for them and how they see it.
I bet my life that anyone who failed this recipe missed a key note here: iron cast skillet
You can not- absolutely CAN NOT just high temp any ol frying pan and think you’re gonna have a great time.
Wrong.
You’re gonna ruin your pan and your meal.
When a recipe specified the type of cookware then you can be dang sure it’s for a reason.
If you don’t currently own an iron cast skillet I highly recommend you invest in one and you spend some time studying and reading up on these treasures and why the best of chefs swear by them. They become a part of your family over time and build memories and a personal touch of flavor and seasoning that is created by you and yours over the years. They can also handle heat like it’s nobodies business and allow you to make the kind of mouthwatering steaks you get at the best steakhouses right in your own kitchen.
If you’re only equipped with a non stick pan then just broil your steaks that’s all. Figure out the thickness you got there and figure out how you want that steaks and set your oven temp accordingly and there ya go. Best option there is if you don’t have the right pans for frying.
But don’t let these nasty reviews dishearten you. This recipe is classic and is the same recipe I have and the same recipe as so many others who have been cooking their steaks up delicious and sizzling using a iron cast skillet.
This is how it a done. High temp to sear and lock in that flavor.
This recipe is perfect and if you don’t have the proper equipment then just broil that’s all. Good luck!
Hi Thomasina, It’s true that cast iron is the way to go. Glad you’ve been enjoying this recipe and thanks for your feedback!
I seriously loved your reply!
The table of measurements and cooktime etc. certainly helps as a guide to cook any Sirloin to your own preference and taste, perfectly. As far as the recipe for it, simple is best. Especially if you want the flavor of the meat and natural juices. Or if you’re an A1 fan. Sea Salt and freshly ground Black Pepper goes a long way.
Hi Crystal, Thanks and so glad to hear that it helped!
I may have just made the best steak of my life but the grease fire gave my household a panic attack. Everything was okay- just a heads up!
Hi Anna, Thanks for your review and glad to hear it was good! Sounds dramatic- will add a note about that. The high temperature sear really brings out the steak flavor! 🙂
This is bullsht! Cooks my steaks with lemon and mayonnaise!
Hi Tyvie, Thanks for your comment, but you can definitely add lemon juice at the end and/or mayonnaise 🙂
Never, EVER use this recipe. It burned my perfectly good top sirloin steak, my smoke alarm went off, and the fire department showed up at my front door. I don’t know what upset me more – the fact that my steak was ruined or the fact that I was stupid enough to continue following this recipe after seeing how much smoke was being generated since it warned that a lot of smoke would be generated. Somewhere the maker of this recipe is laughing…
Hi Tabitha, Thanks for your comment and sorry to hear it didn’t turn out. However, it’s difficult to burn a steak in 5 minutes of cooking time! Did you leave it unattended for longer?
just made this for dinner! so delicious!
Hi Zoe, That’s awesome, thanks for letting me know! 🙂
What a great article on the types of sirloin! Love the way you seared the steak and added the garlic butter. I love putting a pat of butter on right after I take mine off the grill.Yum!
Hi Linda, Thanks for your review and hope you enjoy it! 🙂
Thanks. I needed to learn to cook sirloin.
Thanks for your review Cheryl – sirloin is delicious when cooked right 🙂
Burnt the hell out of my steak and set my house full of smoke.
Sorry to hear that LeeAnn. Best to keep an eye on it and use lots of ventilation the first time around 🙁
Such great info on buying inexpensive. meat! Looks like I know what we are having for dinner!
Thanks, Michele!
This looks like such an incredible meal! I love having steak!
Thanks Madi!