Sirloin steak is delicious, relatively affordable, and easy to cook. It's tender enough to quickly pan-fry - no marinade needed!
Sirloin is a great option for steak lovers because it's not as tough as cheaper cuts that need to be marinated (like skirt steak and flank steak), yet it's typically half the price of pricier cuts like New York Strip or ribeye steak. My method for cooking it is easy - quickly saute it in a cast-iron skillet, then rest it in the skillet, and it will finish cooking in the pan's residual heat.
Ingredients
Here's a look at the short list of ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Top sirloin steak: I typically buy this steak at the butcher's counter of Whole Foods Market.
- To season: Kosher salt and black pepper. You can add more seasoning if you'd like (garlic powder, onion powder, smoked paprika, cumin). However, when it comes to steaks, I usually prefer just salt and pepper. If adding more seasonings, add fat to the skillet to prevent them from burning.
- Butter: Used to top the steak after cooking. Don't skip it! It greatly enhances the steak.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe.
Season the steak with salt and pepper. Sear it on both sides in a cast-iron skillet. Remove the skillet from the heat and cover it with foil. Let the steak rest and finish cooking in the skillet's residual heat.
Check the steak's temperature. If it hasn't reached your desired temperature (the USDA recommends medium or 145°F, but I typically aim for medium-rare or 135°F), cover it and keep it in the pan for a few more minutes.
Transfer the steak to a cutting board, top it with butter, slice, and serve.
Featured Comment
Nothing like the sizzle and smell of a great steak! I made this for dinner last night and paired it with a salad dressed with your homemade vinaigrette. It was the perfect meal! - Brooke
Recipe Tips
- It's important to use top sirloin, which is a relatively tender cut, and not bottom sirloin, which is tougher and benefits from slow cooking.
- The best skillet for cooking steaks is a well-seasoned cast-iron skillet. There's no need to add fat if it's well-seasoned.
- To ensure even cooking, bring the steak to room temperature by removing it to the counter an hour before you start cooking.
- If you have a smoke alarm near your kitchen, run your range hood fan at top speed and crack open a kitchen window while you cook.
Recipe FAQs
If you don't have a cast-iron skillet, carbon steel and stainless steel skillets are good options, though not as good as cast-iron. If you don't have those, use what you have, but adjust your expectations - you will only get a good sear on the steak with the right tool.
Don't use a nonstick pan - you can't get those hot enough to sear a steak.
If you're not using a pre-seasoned cast-iron skillet, add a tablespoon of avocado oil or clarified butter. Heat the oil over medium-high heat until shimmering - for about 3 minutes - before adding the steak.
Yes, absolutely. My husband and I love steak, so we divide this steak between the two of us and get about 8 ounces of cooked meat per person. But if your appetite for beef is smaller than ours, you can serve about 4 ounces per person plus two sides.
You could, but it adds so much flavor. Did you know that the best steakhouses typically finish their steaks with butter? They sure know what they're doing!
Serving Suggestions
This steak goes with anything! I like to serve it with a wide selection of vegetables, including roasted Brussels sprouts (shown in the photo above), sauteed mushrooms, creamed spinach, and mashed cauliflower.
It's also great with salads, including cucumber tomato salad, cucumber vinegar salad, arugula salad, and spinach salad.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I keep them in a glass food storage container, as shown in the photo below.
Reheat the leftovers VERY gently, covered, in the microwave at 50% power. Or better yet, enjoy them cold! They make a great addition to any salad and can replace the chicken in this Cobb salad.
Recipe Card
Sirloin Steak for Two
Video
Ingredients
- 1.25 pounds top sirloin steak - 1 inch thick, room temperature
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 0.5 teaspoon black pepper - freshly ground
- 1 tablespoon butter - room temperature
Instructions
- Season the steak with salt and pepper on both sides.
- Heat a 12-inch well-seasoned cast-iron skillet over medium-high heat until it starts smoking, for about 3 minutes. Add the steak and press on it with a wide spatula to ensure full contact with the pan.
- For medium-rare (135°F), cook the steak for 3 minutes per side plus 1 minute on the fatty edge. If the skillet seems to be getting too hot while you cook, lower the heat to medium. For medium doneness (145°F - the temperature recommended by the USDA), add 30 more seconds per side. Please read the Notes section below for more information.
- Remove the skillet from the heat and cover it with foil. Let the steak rest and finish cooking in the skillet’s residual heat for 3 minutes.
- Check with a food thermometer to make sure the steak is done to your liking. If not, cover it and keep it in the warm skillet for a few more minutes.
- Transfer the steak to a cutting board and let it rest there for three more minutes. Top it with butter, slice, and serve.
Notes
- If you have a smoke alarm near your kitchen, run your range hood fan at top speed and crack a kitchen window open.
- Remove the steak and butter to the counter an hour before cooking to bring them to room temperature.
- It's important to use top sirloin, which is a relatively tender cut, and not bottom sirloin, which is tougher and benefits from slow cooking.
- I try to write exact recipes, but in a recipe like this, there are quite a few variables, including the steak's thickness and temperature, the type of skillet used, and the stove used (for example, electric stoves tend to get significantly hotter than gas ones). So, please view the recipe as a guideline and know there's a good chance you will need to adjust it to your circumstances.
- The best skillet for cooking steaks is a well-seasoned cast-iron skillet. There's no need to add fat to it if it's well-seasoned.
- If you don't have a cast-iron skillet, carbon steel and stainless steel skillets are good options, though not as good as cast-iron. If you don't have those, use what you have, but adjust your expectations - you will only get a good sear on the steak with the right tool. Don't use a nonstick pan - you can't get those hot enough to sear a steak.
- If you're not using a pre-seasoned cast-iron skillet, add a tablespoon of avocado oil or clarified butter. Heat the oil over medium-high heat until shimmering - for about 3 minutes - before adding the steak.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them VERY gently, covered, in the microwave at 50% power. Or better yet, enjoy them cold. They make a great addition to any salad and can replace the chicken in this Cobb salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Brooke says
Nothing like the sizzle and smell of a great steak! I made this for dinner last night and paired it with a salad dressed with your homemade vinaigrette. It was the perfect meal!
Vered DeLeeuw says
I'm so glad this was a success, Brooke! Thank you for taking the time to write a review.
Jessica M says
Made it last night. Delicious! I can't do dairy (not even butter) but I topped the steak with ghee. I cook for one, so I ate half and saved the rest for tonight. I look forward to adding the leftovers to a salad!
Vered DeLeeuw says
I'm so glad you enjoyed this steak, Jessica! Thank you very much for the review.