Sirloin steak is a top-notch cut-juicy, tender and packed with umami. With a simple butter-basting technique using herbs and aromatics, you can elevate this steak to an extra-luxe experience right at home.
Pair it with classic steakhouse sides like mashed potatoes or creamed kale or get creative: slice it thin for sandwiches, stir-fry with veggies, make fajitas or burrito bowls or even create a surf-and-turf with succulent shrimp. However you serve it, this sirloin steak recipe is sure to impress.
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Recipe details
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Ingredients
Instructions
- Pat the sirloin steak dry with paper towels. Season generously on all sides with salt and black pepper.
- Heat a large drizzle of oil in a large skillet over medium-high heat until shimmering.
- Add the steak to the hot pan and cook to your desired doneness, about 3-5 minutes per side for medium-rare to medium.
- Optional: For extra flavor, add butter, fresh herbs (like thyme or rosemary) and crushed garlic to the pan during the last minute of cooking. Tilt the pan and spoon the melted butter over the steak repeatedly.
- Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain. Serve immediately.
Recipe Tips
For best results, let the steak come to room temperature for 20-30 minutes before cooking.
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Resting the steak after cooking allows juices to redistribute for maximum tenderness.
FAQ
How do I know when my sirloin steak is done?
Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Alternatively, use the finger test: compare the firmness of the steak to the fleshy part of your palm.
Can I cook sirloin steak without butter?
Yes, you can simply pan-sear it in oil. However, butter-basting adds rich flavor and helps create a beautiful crust.
What sides go well with sirloin steak?
Classic pairings include mashed potatoes, creamed kale, roasted vegetables or a fresh green salad. It also works great in sandwiches, stir-fries or fajitas.
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