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Enjoy tender and juicy Sirloin Steak with delicious garlic butter flavors! This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare.

Steak dinner with sauteed potatoes, broccoli and a pat of butter

Sirloin is one of the best steaks for everyday cooking! This family-sized cut is tender and flavorful, plus it's readily available and more affordable than a New York strip or ribeye.

All it needs is simple seasoning and pan searing with some garlic butter. Pair with mashed potatoes, rice, broccoli, sautéed mushrooms or a side salad to make a mouthwatering meal!

What Cut of Beef is Sirloin?

Sirloin steak is a boneless cut coming from the sirloin, which is a subprimal posterior to the short loin where the T-bone and Porterhouse steaks come from.

Closeup of a raw top sirloin steak cut one inch thick and seasoned with salt and pepper.

There are two main parts of the sirloin:

Top sirloin is the most prized with large, juicy steaks that score 7/10 for tenderness. According to the USDA there are 414 calories in a 6-oz serving, which is less than a ribeye.

Bottom sirloin is tougher and includes cuts such as tri-tip and bavette steak, sometimes being labelled simply as sirloin steak. Sirloin tip is an even lesser cut that, in spite of its name, comes from the neighboring round primal.

How to Cook Sirloin Steak

Preparation is easy with a few basic tips. To get the juiciest meat, start by picking a sirloin that's 1-2 inches thick. Then remove it from the fridge an hour ahead of time to promote even cooking.

When you're ready to start cooking, place a cast iron pan on high heat for 5-7 minutes until it's blazing hot (the temperature drops quickly once the steaks go in).

While you're waiting, pat the steaks with paper towels to remove excess moisture and rub with oil, salt and black pepper.

Flipping a steak in a cast iron pan using kitchen tongs

Add oil to the pan followed by the steaks. Sear for 2 minutes undisturbed, flip and sear 2 minutes more. Reduce the heat to medium high and add the garlic, butter and herbs to the pan.

Continue cooking, flipping every minute for even cooking, until your desired doneness is reached. I recommend cooking sirloin medium-rare or medium, as the meat is lean enough to start drying out when cooked longer. A 1-inch thick steak will take 5-7 minutes to reach medium-rare.

Remove the steak to a plate or cutting board to rest undisturbed for 5 minutes, tented with aluminum foil. This important step allows the juices to redistribute for the most tender meat when serving!

Watch Video: How to Cook Sirloin Steak

This short video tutorial shows how to make it:

When Is it Done?

The most reliable way to check steak doneness is by measuring the internal temperature of the meat using an instant-read thermometer. For example, it will read 130°F in the pan when it's medium rare:

 Steak Doneness Remove from heat Final temperature
Rare: cool red center 120°F (49°C) 125°F (52°C)
Medium rare: warm red center 130°F (54°C) 135°F (56°C)
Medium: warm pink center 140°F (60°C) 145°F (63°C)
Medium well: slight pink center 145°F (63°C) 150°F (66°C)
Well done: little or no pink 155°F (68°C) 160°F (71°C)

The steak temperature keeps rising during resting, so it'll end up being 5-10°F higher when serving. Note that the USDA recommends 145°F or medium doneness for safety reasons.

Checking doneness of a steak in a cast iron pan by inserting an instant-read thermometer into the thickest section of the meat. The reading of 130°F indicates medium doneness.

Sirloin Steak Variations

In addition to pan searing, you can also grill sirloin on high heat for 2 minutes per side before reducing the heat and flipping every minute for the remaining time. Alternatively, you can use a reverse sear with thicker steaks.

Another great option is cooking sirloin steak in the oven to benefit from indirect heat. Start with pan searing like in this recipe and then transfer to a 425°F oven to finish cooking. Or you can broil the steak from start to finish in the oven.

Cross-section view of beefsteak cooked medium with a warm pink center

There are also some other flavor combinations you can try too:

  • Mushrooms: Add sliced mushrooms to the pan to cook along with the garlic butter.
  • Seasonings: I recommend trying Montreal steak seasoning instead of salt and pepper in this recipe. You can also try Cajun seasoning too.
  • Marinated Sirloin Steak: You can marinate the steaks for up to 12 hours in the fridge. I recommend using a mix of soy sauce, lemon juice, olive oil, Worcestershire sauce and garlic.

More steak recipes:

  • Filet Mignon
  • Marinated Flank Steak
  • Skirt Steak

View all steak recipes

Slices of beef steak on a carving board

Pan-seared Top Sirloin Steak

Easy Sirloin Steak recipe cooked on a stovetop with delicious garlic butter flavors. This top sirloin is seared to perfection in a hot skillet to make tender, juicy and flavorful steak!

  • 2 top sirloin steaks, 1 1/2-2 pounds, at least 1 inch thick
  • 1 teaspoon coarse salt, or to taste
  • 1 teaspoon black pepper, freshly ground, or to taste
  • 2 tablespoons canola oil, or other high-temperature oil, divided (see note)
  • 1 tablespoon unsalted butter, or clarified butter
  • 2 cloves garlic, minced (2 teaspoons)
  • fresh thyme sprigs, or rosemary sprigs (optional)

  • Remove the steaks from the refrigerator 30-60 minutes ahead of time for even cooking and more tender meat.

  • Place a large cast iron skillet on high heat for 5-7 minutes until very hot . Turn on your ventilation/exhaust fan.

  • Pat dry the steaks with paper towels. Rub all sides with 1 tablespoon of oil followed by the salt and pepper.

  • Add remaining 1 tablespoon oil to the pan and swirl to coat. Using kitchen tongs, carefully place the steaks in the hot skillet.

  • Sear for 2 minutes without moving. Then flip and sear the other side for 2 minutes more. Optional: Sear the edges by gripping the steak vertically with the tongs and pressing into the pan.

  • Reduce heat to medium. Add the garlic, butter and optional herbs to the pan. Continue cooking, flipping the steaks every minute or so and spooning pan juices on top to baste the meat.

  • Check doneness by inserting an instant-read thermometer into the center of the steak. I recommend cooking to medium doneness or 140°F (see note).

  • Once the steak is at your desired doneness, remove to a plate or carving board. Tent with aluminum foil and rest undisturbed for 5 minutes .

  • Slice crosswise against the grain to serve and spoon pan juices on top.

  • Steak: Look for cuts labeled top sirloin. Sirloin cap also works but will cook faster since the pieces are smaller.
  • Oil: Use a high-temperature oil such as canola, sunflower or refined olive oil. Avoid extra virgin olive oil, which will smoke.
  • Doneness: Remove from the pan at 120°F for rare, 130°F for medium-rare, 140°F for medium, 145°F for medium-well and 155°F for well-done.
  • Leftovers: You can use leftover sirloin steak to make Steak Sandwiches, Steak Tacos and Steak Salad.

Nutrition Facts

Pan-seared Top Sirloin Steak

Amount Per Serving (8 oz)

Calories 366 Calories from Fat 153

% Daily Value*

Fat 17g 26%

Saturated Fat 6g 30%

Cholesterol 146mg 49%

Sodium 711mg 30%

Potassium 776mg 22%

Carbohydrates 1g 0%

Fiber 1g 4%

Sugar 1g 1%

Protein 50g 100%

Vitamin A 87IU 2%

Vitamin C 1mg 1%

Calcium 66mg 7%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

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Did you make this recipe? Leave a comment below!

Recipe Tools (affiliate links):

  • Cast iron skillet
  • Instant-read thermometer
  • Kitchen tongs

Pan Seared Sirloin Steak with garlic butter - a delicious and budget-friendly steak dinner you can make with just a few simple ingredients in 20 minutes!
Editor note: Originally published Feb. 27, 2018 and last updated on Sept 18, 2019