Sirloin Steak RecipeThis recipe for sirloin steak makes the most tender and juicy steaks. Made with only eight ingredients and flavored with aromatic garlic, thyme, and parsley, these steaks are seared to perfection with oil and butter.
You cannot go wrong with a perfectly cooked steak for a weeknight dinner, date night, or a family meal. Irrespective of the cooking method, like air-fryer, sous-vide, reverse-sear, or cast iron, it always turns out delicious.
Also, I love that you can choose from various steak options! Go for a tomahawk steak or filet mignon for fancy occasions and the more affordable sirloin steak for regular weeknight meals.
Table of Contents
- What is sirloin steak?
- Why you’ll love this recipe
- Ingredients Needed
- Recipe swap
- How to make sirloin steak
- What to serve with sirloin steak?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More steak recipes to try:
- Frequently asked questions
- Sirloin Steak Recipe
What is sirloin steak?
It is a cut of meat that comes from the sirloin of the animal. It is a leaner muscle from the rear back portion compared to the rib-eye, yet not as rare and tender as filet mignon.
Why you’ll love this recipe
- Budget-friendly. Like arrachera steak, this recipe is easy on your palate and pocket! Enjoy a flavorful, lean steak at home without spending a fortune.
- Quick. Because it is a leaner cut of meat, it cooks within minutes. Like my steak salad, this recipe also takes only 10 minutes to cook and 10 minutes to rest.
- Easy. No marination and no complicated techniques. If you have never cooked a steak, this one-pan recipe is the perfect place to begin.
What I love the most about this recipe is how you get the gorgeous crust on the outside and moist meat on the inside. Once you know the technique, cooking sirloin steak will be a cakewalk!
Ingredients Needed
You won’t believe how cooking with simple herbs and aromatics transforms this unassuming piece of meat into something incredibly flavorful. Here’s what you need:
- Sirloin steak. Slice a 600g steak (21 ounces) into two for this recipe.
Recipe swap
Only have sirloin chunks? Use them to make beef kabobs.
- Olive oil. To sear the steak.
- Salt and pepper. To season the steaks.
- Butter. Unsalted butter adds richness and amps up the flavor.
- Garlic cloves. Use freshly minced garlic cloves so that they evenly coat the steak. Do not substitute garlic cloves with powder; the powder could burn during the cook.
- Thyme and parsley. I love using thyme and parsley as the herby additions but feel free to use rosemary or sage instead.
How to make sirloin steak
Like skirt steak and picanha, sirloin steak doesn’t need massive prep! Follow these simple steps to make the best steak every time.
1-Dry and season the steak. Remove the moisture by drying the steak surface with clean kitchen towels and season it generously with salt and pepper.
2- Sear. Sear the steak for four minutes per side in hot oil in a smoking-hot cast iron skillet. Sear the sides and reduce the heat to medium once the steak is charred.
3- Cook with herbs and butter. Add garlic, herbs, and butter and spoon over the steaks with melted butter for a couple of minutes until done.
4- Rest, slice, and serve. Rest the steak for 10 minutes, season with salt, and pepper, top with a spoonful of butter, slice against the grain, and serve warm.
What to serve with sirloin steak?
Go with the classics and pair your steak with fries, roasted or mashed potatoes.
Another great way to serve sirloin steak is with sautéed arugula or broccoli, creamed spinach, and delicious gravy.
When craving comfort food, I like serving this steak with hearty mac and cheese, green bean casserole, and cornbread.
Tips to make the best recipe
- Use room-temperature steak. Always start with room-temperature steak to cook it uniformly. If you put a cold steak in the pan, it’ll cook from the outside but will tend to be raw on the inside.
- Let your steak rest. You must allow the steak to rest before slicing into it. Because the meat relaxes and reabsorbs the juices after cooking, you must let it rest to lock in the moisture.
- Dry the steak before cooking. Pat dry the steaks with a clean kitchen towel before searing them on the pan. This step will ensure that you get the desirable brown crust on top.
- Slice against the grain. To obtain tender slices, always cut into the steak against the grain.
- Use a meat thermometer. To ensure your steak is cooked to your liking, use a meat thermometer to assess the internal temperature.
Flavor variations
- Marinate the steak. Marinate the steak in the refrigerator for a few hours with lemon juice, herbs, salt, and pepper to incorporate more flavor. You could also try our simple 3 ingredient steak marinade.
- Baste with sauces. Finish off the steak by brushing it with delicious barbeque, stir-fry, or bulgogi sauce.
- Use a different seasoning. Use Cajun or chili-paprika seasoning instead of thyme and parsley.
- Play around with toppings. This steak tastes epic with sauteed mushrooms. You could also top it with compound butter and creamy hollandaise sauce for an indulgent meal.
Storage instructions
To store. You can keep the leftovers in the refrigerator for 3-4 days.
To freeze. Although I don’t freeze my steak much, feel free to store it in the freezer for 2-3 months in freezer-safe containers.
To reheat. Use the reverse sear method. Keep the steak in a baking dish with broth and cover it with foil. Bake for roughly 10 minutes in a preheated oven.
More steak recipes to try:
Frequently asked questions
If you overcook your steak, it becomes tough and chewy. Sear it to the level of doneness you like, and once the internal temperature is 5 degrees shy of where you need it to be, take the steak off the heat and let it rest.
Sure, you can! Although I prefer cooking it in the pan, you can grill it on the barbeque or smoke it at a slightly lower temperature. Alternatively, you can also cook it in the air fryer.
Marinating these steaks is unnecessary as they are already tender, but you could enhance the flavor by marinating them with your favorite flavors.
Sirloin, being one of the leaner meats, has low-fat content. You’ll also notice it is not as marbled as the other cuts. Overall, it has a higher protein-to-fat ratio, making it a healthier option.
Pat dry the meat with paper towels. Season both sides with salt and pepper.
Heat oil in a cast iron skillet until very hot. Sear the steaks until browned on both sides, around 4 minutes per side. Sear the edges as well until it starts getting charred.
Reduce temperature to medium heat, then add the butter, garlic, and fresh spices. Spoon the butter over the steaks and cook for another 1-2 minutes, depending on the desired doneness.
Transfer the meat to the cutting board and rest for 10 minutes before slicing and serving.
Serving: 1servingCalories: 257kcalCarbohydrates: 1gProtein: 33gFat: 13gSodium: 1875mgPotassium: 543mgFiber: 1gSugar: 0.03gVitamin A: 347IUVitamin C: 5mgCalcium: 59mgIron: 3mg
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Published at Thu, 06 Jul 2023 08:00:00 +0000Beef
