Perfectly Cooked Sirloin Steak

Learn how to cook juicy, flavorful sirloin steaks with a crisp seared crust and tender interior. This simple method using a cast iron skillet and oven finish ensures restaurant-quality results at home.

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Ingredients

• 2 to 4 top sirloin steaks, 1½ to 2 inches thick (1½–2 pounds)
• 2 tablespoons olive oil, or another high smoke point oil (avocado, canola, or vegetable)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons butter, optional
• Optional aromatics: garlic cloves, fresh rosemary or thyme sprigs

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Instructions

1. Prepare the Steaks:
Allow steaks to rest at room temperature for 30 minutes to take off the chill. Preheat the oven to 425°F.

2. Season and Sear:
Pat steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Heat oil in a 12-inch cast iron skillet over medium-high heat. Once shimmering, add the steaks and sear undisturbed for 2–3 minutes per side until golden brown. Remove from heat.

3. Oven Finish:
Transfer the skillet to the preheated oven. Roast for 5–10 minutes, depending on thickness and desired doneness:

• Medium-rare: 130–135°F
• Medium: 140–145°F

Check temperature with an instant-read thermometer inserted through the side of the steak. Remember, steaks will continue to cook slightly during resting.

4. Rest and Serve:
Remove the skillet from the oven and let steaks rest for 5 minutes in the skillet. Spoon pan juices over the steaks. For extra richness, add 1–2 tablespoons butter to the skillet and drizzle over the steaks before serving. Optional: add garlic and fresh herbs to the butter for added flavor.

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Why You’ll Love This Recipe

• Juicy and tender: The oven finish ensures perfectly cooked interior.
• Flavor-packed crust: Searing in a hot skillet locks in natural juices.
• Quick and easy: Ready in under 30 minutes from start to finish.
• Customizable: Adjust seasonings or finish with aromatics to suit your taste.

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Tips

• Always pat steaks dry for a better sear.
• Use a cast iron skillet for even heat and a crisp crust.
• Let the steak rest after cooking to retain juices.
• For thicker steaks, allow a few extra minutes in the oven.

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Variations and Substitutions

• Butter alternatives: Use ghee or olive oil for drizzling.
• Herb infusions: Thyme, rosemary, or sage can be added while resting for extra aroma.
• Different cuts: Ribeye or strip steak can also be cooked using this method.

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FAQs

Can I cook more than 4 steaks at once?
Yes, but ensure they fit in a single layer in the skillet without overcrowding. Sear in batches if needed.

How do I know when the steak is done?
Use an instant-read thermometer: 130–135°F for medium-rare, 140–145°F for medium.

Can I use a non-cast iron pan?
Yes, but cast iron is preferred for even searing and heat retention.

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Serving and Suggestions

• Serve with roasted vegetables, mashed potatoes, or a fresh salad.
• Spoon pan juices over the steak for extra flavor.
• Pair with a glass of red wine or a light beer for a complete meal.