How do you cook top sirloin steak

Melt butter in a small saucepan over medium-low heat; stir in minced garlic and garlic powder. Set aside.

Transfer steaks to warmed plates; brush the tops liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.

Cindy Capps Lepp

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 8Calories 453% Daily Value *Total Fat 32g41%Saturated Fat 16g78%Cholesterol 151mg50%Sodium 167mg7%Total Carbohydrate 1g0%Dietary Fiber 0g0%Total Sugars 0gProtein 38gVitamin C 1mg3%Calcium 22mg2%Iron 4mg23%Potassium 509mg11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

A perfectly cooked pink and juicy sirloin steak is a luxury that many of us only get to enjoy at a restaurant. Steak is an expensive choice both in a restaurant and when cooked at home, and lacking the know-how of the trained chef to decide when it is done can make the whole process quite daunting. It's important to find a good sirloin steak recipe first and foremost, but there's a wealth of handy hints and tips out there that will help you nail that perfect steak.

A lot goes into cooking the best-ever sirloin steak – you need to think about using the right pan, cooking at the right temperature, and for the right amount of time. Then there's the question of seasoning. Do you season an hour before cooking, or just before it goes in the pan? The latter is the most reliable way to get the flavour you want, but the former is still perfectly reasonable. Salting long before you cook will cure the surface of the steak, giving you even more flavour – just make sure you wipe off any excess moisture before you cook. As a general rule, we would avoid using pepper until after the steak is cooked – if your pan is hot, the pepper will burn and taste acrid, so best to add it afterwards.

One of the most important things to remember before cooking a sirloin steak is to make sure it comes to room temperature before it goes anywhere near the pan. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it'll likely still be raw by the time the outside of your steak is done. An optimum thickness for a steak is between 3cm and 4cm, any thinner than this proves tricky not to overcook.

In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil. If you want to add the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks. Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension.

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.

You can never go wrong with steak for dinner, whether it’s steak fajitas, mushroom steak, or this tender and juicy sirloin steak with compound butter.

Sirloin steak is one of my favorite cuts of meat. It’s relatively inexpensive, flavorful, tender and readily available at most grocery stores. My favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

What cut of meat is sirloin?

Sirloin steak comes from the rear back portion of the cow, and comes in two parts; the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as “top sirloin” on the packaging. Bottom sirloin is less tender, and is typically just referred to as “sirloin” or “sirloin steak”. Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time.

How do you cook sirloin steak?

Start by patting your steaks dry with a paper towel. Removing the moisture from the exterior of the meat will allow for a nice brown crust to develop. Season the meat generously with salt and pepper, then cook it over medium high heat in a heavy skillet. Cook the meat to the desired level of doneness, then let the steak rest for at least 5 minutes. Place a scoop of garlic and herb butter over the steak, then slice it and serve.

Tips for the perfect steak

• You can sear your steak in a pan on the stove, or use an outdoor grill or indoor grill pan. If you’re using a grill, add the butter after you remove the steak from the grill so it doesn’t drip off into the grates.
• The garlic butter can be prepared up to 2 days before you plan to use it. Store the butter in the fridge, and let it sit at room temperature to soften about 15-20 minutes before you plan to use it.
• Be sure to slice your meat against the grain for the most tender results.
• For even more flavor, pair this recipe with a marinade. Marinate the meat for up to 24 hours, then cook as directed and add the butter on top.
• Serve your steak with a variety of sides such as mashed potatoes, rice, or a roasted vegetable such as asparagus or green beans.

Sirloin Steak Flavor Variations

This steak is delicious as-is, but you can add other sauces and flavorings to customize the recipe to your tastes.

• Mushrooms: Cook 8 ounces of sliced mushrooms in 3 tablespoons of melted butter. Season the mushrooms with salt and pepper and serve them over your steak.
• BBQ Sauce: Brush homemade or store bought BBQ sauce over your cooked steak instead of using the garlic butter.
• Cajun: Mix 1 teaspoon of Cajun seasoning, 1/2 teaspoon minced garlic and 2 teaspoons chopped parsley into the softened butter.
• Mexican: Combine 1 1/2 teaspoons chili powder, 1/2 teaspoon lime zest and 2 teaspoons chopped cilantro leaves with the butter.

Steak Temperature

The best way to gauge when your sirloin steak is done is to use a digital thermometer. You can insert a probe thermometer into the thickest part of the meat to determine whether the steak is at your preferred level of doneness. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.

Keep in mind that steaks should rest for at least 5 minutes before you cut into them. It’s best to take the steak off the heat a few degrees before you reach your desired temperature, as they’ll continue to cook as they rest.

• Rare: 130 degrees F
• Medium Rare: 135 degrees F
• Medium: 145 degrees F
• Medium Well: 150 degrees F
• Well Done: 160 degrees F

Once you try this amazing steak, you’ll find yourself making it on a regular basis!

More steak recipes you’ll enjoy

• Avocado Steak Tacos
• The Best Steak Marinade
• Marinated Flank Steak
• Philly Cheesesteak Egg Rolls
• Steak Kabobs

Sirloin Steak Video

5 from 66 votes

Sirloin Steak with Garlic Butter

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that's easy enough for an everyday meal, yet elegant enough for company.

Course Main

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 323kcal

Author Sara Welch

Ingredients

• ▢1 1/4 pounds sirloin steak I like top sirloin
• ▢salt and pepper to taste
• ▢1 tablespoon olive oil
• ▢4 tablespoons butter softened
• ▢1/2 teaspoon garlic minced
• ▢1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Instructions

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.

• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.

• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.

• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

  What's the best way to cook a top sirloin?

  Cooking Instructions: Top Sirloin.

  Preheat oven to 400°F..

  Season steaks with salt and pepper..

  In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking..

  Sear steaks 2 minutes on each side..

  Roast in oven 6 - 8 minutes on each side for medium-rare..

  How do you cook sirloin so it's tender?

  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 10 minutes or less depending on how thick the sirloin is. Again, let the steaks rest for 5 minutes before slicing into.

  What's the best way to cook a top sirloin cap?

  Place the meat, fat cap side down, in the pan and sear for about 3 minutes. Flip and sear on the other side for an additional 3 minutes. Transfer the roast to the prepared baking sheet and place in oven. Roast for about 20 minutes per pound, or until an instant-read meat thermometer registers 140°F.

  How long do you cook a top sirloin steak?

  Cook It.

  Rare: 1 hour (1-inch steak) and 1–2½ hours (1½ inch steak).

  Medium-Rare: 1 hour (1-inch steak) and 1–4 hours (1½ inch steak).

  Medium: 1 hour (1-inch steak) and 1–2.4 hours (1½ inch steak).

  Medium-Well: 1 hour (1-inch steak) and 1–3 hours (1½ inch steak).