Sirloin steak 🥩 is a flavorful and relatively lean cut of beef taken from the sirloin section of the cow (near the back). It’s popular because it’s tender, affordable, and great for grilling or pan-searing.
Types of Sirloin Steak
- Top Sirloin – More tender and commonly used for steaks.
- Bottom Sirloin – Slightly tougher; often used for roasts or grilling.
Simple Pan-Seared Sirloin Steak Recipe
Ingredients
- 2 sirloin steaks (about 1 inch thick)
- 1–2 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves (optional)
- 1 tsp fresh rosemary or thyme (optional)
Instructions
- Bring to room temperature
Take the steak out of the fridge about 20–30 minutes before cooking. - Season
Pat the steak dry and season both sides with salt and black pepper. - Heat the pan
Heat a heavy skillet (preferably cast iron) on high heat. Add olive oil. - Sear the steak
Cook for 3–4 minutes per side for medium-rare. - Add flavor
Add butter, garlic, and herbs. Spoon the melted butter over the steak. - Rest the steak
Let it rest 5 minutes before slicing to keep it juicy.
Steak Doneness Guide
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well Done: 160°F (71°C)
Good Side Dishes
- Roasted potatoes 🥔
- Garlic butter vegetables 🥦
- Creamed spinach
- Fresh salad 🥗
✅ Tip: Sirloin is leaner than ribeye, so don’t overcook it or it can become tough.
If you’d like, I can also show you:
- 3 restaurant-style ways to cook sirloin steak (steakhouse method) 🍽️
- A garlic butter sirloin steak recipe that tastes amazing.
