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 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 20 minutesminutes
Servings: 4
Ingredients
1 ¼poundssirloin steaks(prefer top sirloin)
1-2teaspoonsavocado 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.
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.