This Sirloin Steak recipe is pan-seared to lock in the juices, then smothered with garlic butter infused with fresh herbs. The meat is incredibly tender, juicy, and ready in under 20 minutes. It’s the perfect recipe for a quick weeknight dinner.
Quick meals are a favorite of mine as I don’t have much time to spend in the kitchen. This sirloin steak needs just a few minutes to cook, as we try not to overcook it.
What’s better than a perfect dinner recipe? The method of pan-searing, then adding extra flavors from the garlic-infused butter it’s always a great choice. It’s a foolproof method for cooking sirloin steak that’s quick, easy and loaded with flavor.
You don’t need to use the oven or a grill for this top sirloin steak dinner, but you can enjoy it anywhere.
Sirloin steak is a relatively cheap and lean cut of beef that’s easily available at most grocery stores. It can be cooked in various ways, such as in the oven or on the grill.
Why is this my favorite steak recipe?
My best sirloin recipe is:
- Quick to make – Form fridge to plate in under 20 minutes without much headache.
- Juicy and Flavorful
- Customizable – This recipe works with any steak, and you can adjust the number of servings.
- Versatile – can be served with various side dishes such as a salad, roasted asparagus, quesadillas, or sandwiches.
- Perfect for busy weeknight dinners.
If any of the reasons above sound appealing to you, I’m sure you’ll love this sirloin steak recipe.
Ingredients for the Best Sirloin Steak
- sirloin steak
- minced garlic
- fresh herbs
- salt and pepper
- olive oil
How to Make Pan-Seared Sirloin Steak?
Here’s to make the perfect sirloin steak every time:
- Pat dry the steaks using a clean and dry paper towel. It’s essential to remove the moisture on the surface of the meat – this helps the meat to develop that delicious brown crust.
- Season well with salt and pepper on both sides, then gently massage the steak.
- Sear the steaks – Place a heavy skillet on medium-high heat and sear the steaks on both sides for about 2 minutes until a brown crust forms. Reduce the heat, and cook for more minutes 2-3 minutes on each side of medium-rare.
- Rest the sirloin steak for at least 5minutes after cooking, so the juices remain inside.
Make the Garlic Butter
- Mix together softened butter with fresh chopped parsley, minced garlic, thyme, salt, and pepper.
- Top the steaks with garlic butter and enjoy!
To Make Pan Roasted Asparagus
My favorite side dish for this steak is asparagus roasted in the same pan. Just add the asparagus spears and cook for 8-10 minutes, turning from time to time to ensure even cooking
To ensure food safety, the USDA recommends steaks to be cooked to a minimum of 145°F (medium) with at least 3-minute rest.
Color is an excellent indicator for steak doneness, but the best way is to use a meat thermometer or instant-read thermometer. Remove the steaks from the heat when the thermometer is 5°F lower than the desired doneness as the temperature rises.
- Rare – 120-130°F.
- Medium Rare – 135°F.
- Medium: 145°F
- Medium Well 155F
- Well Done 165F
Tips to Cook Top Sirloin Steak
- Completely thaw the steak before cooking, and then bring the meat to room temperature. This takes about 30 minutes.
- Use a cast-iron skillet over medium-high heat for the best sear.
- Do not overcrowd the pan.
- Depending on the thickness of your meat, adjust the searing time.
- Rest the steaks for at least 3 minutes before serving. Cover them with foil as they continue cooking. The temperature will rise for as much a 5°F during “carryover cooking”.
- Choose steaks that are at least ¾-inch thick.
Can I Cook these Steaks in the Oven?
Yes, you can cook sirloin steak in the oven. You can marinate them or just season with salt and pepper before cooking. Then you’re going to preheat the oven to 450F. Meanwhile, heat up a cast iron pan on high heat and sear the steaks for 1-2 minutes on each side. Transfer the skillet to the oven for about 10 minutes depending on the thickness of your steak. Remove from the oven and rest for at least 5 minutes.
If you’d prefer to cook these steaks in the oven, I recommend patting dry and seasoning as instructed. Preheat the oven to 450 degrees. Then, add the steaks to a cast-iron pan over high heat for 1-2 minutes, flip then put the skillet into the oven for 5 minutes or less depending on how thick the sirloin is. Again, let the steaks rest for 5 minutes before slicing into. Serve warm!
How to Serve Sirloin Steak
Wondering what to serve this truly amazing garlic butter steak for a complete experience? Here are a few of my favorite options:
- Keto Fries
- Cauliflower Mashed Potatoes
- Easy Baked Zucchini with Parmesan
- Creamy Cucumber Salad
- Creamy Homemade Coleslaw Salad Recipe
- Oven Baked Asparagus
Best Garlic Butter Sirloin Steak with Pan-Fried Asparagus
- 4 sirloin steaks about 1 1/4 pounds (3/4 inch thick)
- 1 tbsp olive oil
- salt and pepper to taste
- 1 bunch asparagus
garlic herb butter
- ¼ cup butter softened
- 1 fresh garlic minced
- teaspoon minced garlic
- 1 tbsp fresh parsley finely chopped
- 1 tsp fresh thyme finely chopped
- ½ tsp black pepper
- salt to taste
- Remove the sirloin steaks from the refrigerator for at least 30 minutes before cooking. Use a clean paper towel to pat each steak dry.
- Season well with salt and pepper on both sides.
- Heat a cast-iron skillet on medium-high heat and pour the olive oil.
- Place the steaks and cook on each side for 2 minutes. Then, reduce the heat and cook for 2-3 more minutes on each side. The internal temperature for medium doneness is 145F.
- Make the garlic butter: In a bowl, combine softened butter, minced garlic, parsley, thyme, salt, and pepper.
- Top each steak with a dollop of garlic butter, and remove from the heat.
- Allow the steaks to cool for at least 5 minutes before serving.
- Garnish with more fresh herbs and serve with pan-roasted asparagus.
- Cook asparagus spears for 8-10 minutes in the same pan on medium heat.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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