SELECTION OF SIRLOIN STEAK MENU

The most succulent and juicy sirloin steaks are produced using this recipe. Seared to perfection with oil and butter, these steaks are made with just eight ingredients and scented with savory garlic, thyme, and parsley.

A nicely cooked steak is always a good choice for a family meal, dating night, or midweek supper. No matter how it’s prepared—air fryer, sous vide, reverse searing, or cast iron—it always comes out perfectly.

I also like that you have a variety of steak alternatives to select from! For special occasions, opt for a tomahawk steak or filet mignon; for everyday evening meals, consider the less expensive sirloin steak.

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.

RECOMMENDED TOOLS TO MAKE THIS RECIPE

• Cast iron skillet. Because it heats up so well, I highly recommend this skillet for searing.
• Tongs. To flip the steak.
• Meat thermometer. To check the doneness of the meat.