Go Back
+ servings
Print Recipe Add to Collection
4.24 from 21 votes

Pan-seared Top Sirloin Steak

Easy Sirloin Steak recipe cooked on a stovetop with delicious garlic butter flavors. This top sirloin is seared to perfection in a hot skillet to make tender, juicy and flavorful steak!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: sirloin steak, top sirloin, top sirloin steak
Servings: 4 servings
Calories: 366kcal
Author: TipBuzz


  • 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)


  • 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.



  • 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 SandwichesSteak Tacos and Steak Salad.


Serving: 8oz | Calories: 366kcal | Carbohydrates: 1g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 146mg | Sodium: 711mg | Potassium: 776mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 4mg