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How to Cook Sirloin Steak

Learn how to cook sirloin steak easily on the grill or in the oven using my foolproof instructions for both. Make tender beef even more tender with just a bit of seasoning and keeping it on the heat for just the right amount of time to give it a beautiful sear and a juicy bite every time!

Sliced sirloin steak on a cutting board.
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Best Sirloin Steak Recipe

We love steak in our home, but we don’t eat it very often. So, when we do we make sure to do it right!

Whether we’re making steak fajitas, steak bites or cooking a grilled flank steak recipe, we always aim to give it the most flavor with simple ingredients and cook it to perfection using a variety of methods.

This beef top sirloin steak recipe is one of our simple go-to recipes when we’re just craving a nice juicy steak for dinner during the week.

We just use a simple olive oil rub, with salt and pepper seasoning, then it’s off to the heat! It’s quick, easy, and still impressive enough to serve guests, especially when topped with a delicious garlic herb butter.

Having a perfectly cooked steak is no longer something you need to wait to get at your favorite steak house or upscale restaurant. I’m including both grill and oven instructions, so it’s the perfect year-round recipe!

Why This Recipe Works

  • Inexpensive compared to other cuts. This lean and tender cut of beef has loads of beefy flavor but is still cheaper than other cuts, like beef tenderloin but delivers the same taste and texture.
  • Cooks fast. Beef top sirloin steak is great for quick cooking on high heat. It’s tender enough that it doesn’t need a low and slow method.
  • An anytime meal idea. Whether a special occasion, Sunday dinner, or weeknight with the family, a simple grilled sirloin steak or sirloin steak in the oven is something everyone can agree on!

Recipe Ingredients

Sirloin steak ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Sirloin steak: I prefer to use top sirloin, rather than the bottom sirloin which is the more tender part of the entire sirloin steak. 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 & 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!

What is Sirloin Steak?

Sirloin steak is cut from the same part of the cow that porterhouse and T-bone steaks are cut. It’s then cut into different parts, the top sirloin being the most popular due to its tenderness and flavor. The bottom sirloin can be used in similar ways, however, it is much larger and known to be less tender and less flavorful.

Seasoning Variations

This simple recipe can always be adapted to suit your preferences. Use a different seasoning or sirloin steak marinade for something new each time!

  • I have an easy steak marinade that can be used. I like to 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.

How to Cook Top 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.
  • 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.
  • 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.

I have a great post on how to cook steak in the oven which provides plenty of extra tips!

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.

Expert Tips for the Perfect Steak

  • Always bring the steak to room temperature for even cooking. Adding cold steak to a hot grill 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.
  • 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.
Sliced sirloin steak on a cutting board.

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.

Serving Suggestions

Complete your meal with a side of fried potatoes or mashed potatoes and steamed vegetables.

Glazed carrots, roasted vegetables, roasted broccoli, and cauliflower are also tasty veggie options that pair well with steak.

You can also serve it with a homemade BBQ sauce for dipping or try it in a steak taco!


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. Don’t use the microwave or it’ll dry it out.

Slice of sirloin steak with a fork.

Want to try more steak recipes? Check out steak kabobs, carne asada, and chimichurri steak.

More Steak Recipes

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Slice of sirloin steak with a fork.

How to Cook Sirloin Steak

5 from 5 votes
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Author: Jamielyn Nye
Learn how to cook sirloin steak easily on the grill or in the oven using my foolproof instructions for both. Make tender beef even more tender with just a bit of seasoning and keeping it on the heat for just the right amount of time to give it a beautiful sear and a juicy bite every time!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4



  • 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)


  • 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.


  • 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.


  • 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. 


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.


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.

Course: Main Dish
Cuisine: American

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