Learn how to cook sirloin steak with this easy, foolproof method. A quick sear, good seasoning and the perfect cook time turn this cut into a tender, juicy steak every time.

Tender and juicy sliced sirloin steak on a cutting board.

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My Go-To Sirloin Steak Recipe

When we make steak, we want it full of flavor and cooked just right. Whether it’s steak fajitas, steak bites or my grilled flank steak recipe, simple ingredients and proper technique make all the difference.

This top sirloin steak recipe is an easy weeknight option when we’re craving a juicy, flavorful steak. A quick olive oil rub with salt and pepper is all it needs before hitting high heat. It cooks fast and feels special enough for guests, especially with a spoonful of garlic herb butter on top.

You’ll get perfectly cooked tender steak at home without a trip to a steakhouse. I’m sharing grill instructions plus how to cook steak in the oven so you can make it all year round.

Why This Recipe Works

  • Naturally flavorful. Top sirloin has great beefy flavor and turns out tender with just simple seasoning.
  • Quick-cooking. It sears beautifully over high heat and doesn’t require long cook times.
  • Versatile. Perfect for a special occasion, Sunday dinner or a simple weeknight meal, a classic sirloin steak always feels satisfying.

Recipe Ingredients

Sirloin steak ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Sirloin steak: I prefer to use top sirloin steak (the more tender part of the sirloin), rather than the bottom sirloin. Use about 1 1/4 pound which serves about 4 people. Trim excess fat and pat the steak dry with paper towels.
  • Oil: Use avocado oil, canola oil, olive oil, or vegetable oil to coat the beef. It helps to sear the outside and lock in the moisture. It also helps the salt and pepper stick.
  • Salt and pepper: A simple bit of seasoning to taste. Use more or less depending on your tastes. Some prefer to add pepper once the steak is cooked to avoid it burning.
  • Butter or herb butter: This is for serving. Adding a pat of butter or compound butter to the steak and having it melt into the meat is just amazing!

How to Cook Sirloin Steak

Bring the steaks to room temperature, coat them in oil, and rub with salt and pepper. Let them sit for another 10 minutes to allow the salt to bring out the flavors even more.

Showing how to cook sirloin steak on the grill.
  1. Cook on the Grill. Place the seasoned beef on a preheated grill over medium-high heat. Cook for 4 minutes until seared and flip to cook the other side for an additional 4-5 minutes. Transfer the cooked steak to a plate to rest for 5 minutes before serving with a slab of butter or garlic butter if desired.
  2. Or in the Oven. Place a large cast iron skillet in the oven as it preheats to 450°F. Remove from the oven and place it on the stove over high heat. Add the seasoned steaks to the hot skillet and cook each side for 1 minute until well-seared. Place the skillet in the oven to cook for 4-6 minutes, then flip to cook for another 4-5 minutes. Rest on a plate and add optional butter.

Steak Time and Temperature

  • Rare Steak: 125°F and will be red inside with a sear just on the outside.
  • Medium Rare: 130°F with a deep pink inside.
  • Medium: 140°F or pink on the side. This is how I like mine or at most medium well.
  • Medium Well: 150°F with a slightly pink center. It will be more brown than pink at this point.
  • Well Done: 160°F and little to no pink inside.
Sliced sirloin steak cut against the grain to show tender, perfectly cooked results.

Steak Tips for Juicy, Tender Results

  • Always bring the steak to room temperature for even cooking. Adding cold steak to a hot grill (or pan) is a sure way of not getting a beautiful sear and overcooking the steak.
  • You also want to pat it dry so that there is no excess moisture on the surface. This allows a wonderful crust to develop on the surface.
  • Once it’s finished cooking, allow it to rest so that the juices settle and redistribute throughout the sirloin steak.
  • Slice against the grain for even more tender bites.
  • The time it takes to cook to your desired doneness will depend on the thickness of your pieces of beef. Use the guide above and a meat thermometer inserted into the thickest part of the meat for accurate results.
Slice of tender sirloin steak with a fork lifting a piece to show juicy results.

For more beef recipes check out my steak kabobs and carne asada. You may also want to learn how to cook prime rib or how to cook beef tenderloin.

More Steak Recipes

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Tender sliced sirloin steak on plate.

How to Cook Sirloin Steak

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Learn how to cook sirloin steak with this easy, foolproof method. A quick sear, good seasoning and the perfect cook time turn this cut into a tender, juicy steak recipe every time.
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Ingredients 

  • 1 ¼ pounds sirloin steaks (prefer top sirloin)
  • 1-2 teaspoons avocado oil , or canola oil
  • Kosher salt , to taste
  • Ground black pepper , to taste
  • butter or herb butter (for finishing)

Instructions

  • Remove the steaks from the fridge and let sit at room temperature about 15-20 minutes. Trim excess fat if desired. 
  • Dry steaks with a paper towel. Rub the oil over the steaks and generously season with salt and pepper. Let sit another 10 minutes.

Grill

  • Preheat a grill to medium-high heat.
  • Place the steaks on the grill. Cook 4 minutes (depending on thickness), or until seared. Flip and cook the other side an additional 4 to 5 minutes.
  • Check the temperature with a digital thermometer inserted into the center (see notes below for different temperatures of doneness). I prefer to take mine off around 145°F. You want to remove the meat 5° before desired temperature. Temperature will continue to rise while resting. 
  • Place steak on a plate and rest 5 minutes before serving, to absorb the juices. Top each steak with a slab of butter or garlic herb butter, if desired. Slice steak against the grain and serve while hot.

Oven

  • Preheat the oven to 450°F. Place a large cast iron skillet in the oven while it is heating. Remove skillet from oven and place on the stove over high heat. 
  • Once the pan is very hot, add the steaks. Cook each side 1 minute, or until well seared. Use tongs to flip.
  • Transfer the skillet to the oven and cook 4 to 6 minutes (depending on thickness). Flip and cook the other side an additional 4 to 5 minutes, or until it reaches desired doneness.
  • Using an oven mitt, remove skillet from oven. Rest on a plate 5 minutes before serving. Top each steak with a slab of butter or garlic herb butter, if desired. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

How to test your steak for doneness: 
  • Rare: 125°F (red)
  • Medium Rare: 130°F (deep pink)
  • Medium: 140°F (light pink)
  • Medium well: 150°F  (slightly pink center)
  • Well done: 160°F (little or no pink)
Garlic herb butter: For optimal flavor, try making half a batch of my garlic herb butter to slather on top. 
Slicing: For the most tender results, slice against the grain.
Storage: Store cooked steak in an airtight container in the fridge up to 3 days.

Nutrition

Calories: 247kcal, Carbohydrates: 0.003g, Protein: 31g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 94mg, Sodium: 81mg, Potassium: 486mg, Sugar: 0.003g, Vitamin A: 87IU, Calcium: 41mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Seasoning Variations

  • I love this easy steak marinade or the marinade from my tri tip recipe. Just marinate in the morning and have it ready for the grill at night.
  • You can also use a steak rub with plenty of herbs and spices.
  • Fresh herbs like thyme and rosemary are great with beef.
  • Sometimes adding some soy sauce and brown sugar helps to create a caramelized crust on the outside.
  • Adding an acid like lemon juice to your marinade can help tenderize the meat ahead of time.

Recipe FAQs

What is the best cooking method for a sirloin steak?

I’d say the grill would be my top choice. The second would be pan-seared, which is great when it’s cold outside. You can also broil it or air fry it. As long as it’s a quicker cooking method on high heat it’ll work.

It’s the kind of steak that does well with a quick sear on the outside and just a bit of time for the inside to catch up.

How do you tenderize sirloin steak?

Sirloin steak, especially top sirloin, is relatively already tender. Marinating it will help tenderize it even more, as well as cutting against the grain once it’s cooked.

You also want to make sure not to overcook it and dry it out, and let it rest before slicing it so the juices don’t run out.

How do you cook steak until it falls apart?

Cooking steak until it’s fall-apart tender is usually done with low and slow cooking methods. In the slow cooker, in a smoker, and even on the grill.

You can also use the pressure cooker to cook steak until it falls apart, but top sirloin isn’t one of those types that work with this method.

How to store leftover sirloin steak?

Keep any leftovers in an airtight container for up to 3 days. Reheat it in the oven on low or in a skillet over medium-low heat. The microwave works in a pinch but watch it closely as it can dry out quickly.