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.
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.
Reasons You’ll Love This Sirloin 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 – Choose sirloin steaks with a bright red color and some marbling for the best flavor and tenderness. If you can’t find it, try ribeye or New York strip steaks, which also offer excellent flavor and texture.
- Butter – Choose unsalted, high-quality butter for its creamy texture and to control the saltiness of your dish. For a dairy-free version, you can use margarine or vegan butter.
- Minced garlic – Fresh garlic is best for its strong, aromatic flavor. However, if you’re in a pinch, 1/2 teaspoon of garlic powder can be used as a substitute.
- Fresh herbs – I recommend using fresh parsley and thyme for the best flavor, but dried herbs work well too.
- Salt and Pepper – If you’re using salted butter, you might want to reduce the additional salt.
- Olive oil – If you prefer a neutral taste, canola or vegetable oil are good alternatives.
How to Make Pan-Seared Sirloin Steak?
Here’s to make the perfect sirloin steak every time:
Let Steaks Rest: Remove the steaks from the refrigerator at least 30 minutes before cooking. This step ensures that the meat cooks evenly. Steaks straight from the fridge can cook unevenly, resulting in a well-done exterior and a too-rare middle.
Pat Dry and Season: Use a paper towel to pat the steaks dry thoroughly. This helps in achieving a better sear. Season generously with salt and pepper on both sides. Don’t skimp on the seasoning, as it’s key for flavor.
Cooking the Steaks
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 to medium and continue cooking. For medium doneness, aim for an internal temperature of 140°F, as it will rise to 145°F during resting.
Rest the sirloin steak for at least 5 minutes after cooking, so the juices remain inside.
Make the Garlic Butter
\In a mixing bowl, blend the softened butter, minced garlic, chopped parsley, thyme, salt, and black pepper. Mix until well combined.
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.
Best Temperature For Cooking Steak
To ensure food safety and achieve the desired doneness, it is crucial to cook steaks to the right internal temperature. The USDA recommends that steaks be cooked to a minimum internal temperature of 145°F (63°C) for medium doneness. Additionally, it’s important to allow the steak to rest for at least 3 minutes after cooking.
While the color of the steak can provide a rough guide to its doneness, the most reliable method is to use a meat thermometer or an instant-read thermometer. To achieve the perfect doneness, remove the steaks from the heat when the internal temperature is about 5°F (3°C) lower than your target temperature. The steak will continue to cook (a phenomenon known as “carryover cooking”), reaching the desired temperature during the resting period.
- 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 as 5°F during “carryover cooking”.
- Choose steaks that are at least ¾-inch thick.
Can I Cook 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 them 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 it, and 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 them 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:
- Cauliflower Mashed Potatoes
- Easy Baked Zucchini with Parmesan
- Creamy Cucumber Salad
- Creamy Homemade Coleslaw Salad Recipe
- Air Fryer 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 tsp 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 at least 30 minutes before cooking. Pat each steak dry with a clean paper towel. Season both sides generously with salt and pepper.
- Heat a cast-iron skillet on medium-high heat and pour the olive oil.
- Sear the steaks for 2 minutes on each side, then reduce the heat to medium and continue cooking for 2-3 more minutes per side until the internal temperature reaches 145°F for medium doneness.
- Make the garlic butter: In a bowl, combine softened butter, minced garlic, chopped parsley, thyme, black pepper, and salt.
- 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.
- Garnish the steaks with additional fresh herbs if desired and serve alongside the pan-roasted asparagus.
- Room Temperature Meat: Starting with steaks at room temperature ensures even cooking.
- Dry Surface for Searing: Patting the steak dry helps achieve a perfect sear.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure each steak has enough space.
- Resting the Steak: Letting the steak rest after cooking allows the juices to redistribute, ensuring a moist and flavorful steak.
- Using Fresh Herbs: Fresh herbs in the garlic butter make a significant difference in flavor.
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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