Sirloin steak is a meat lover’s dream. When cooked correctly, it’s tender and flavorful, making for an indulgent meal. Follow our guide for cooking delicious sirloin steak just like the steakhouses make.
What is Sirloin Steak?
Sirloin comes from the back hip region of beef cattle, specifically the top sirloin butt. It ranks among the most budget-friendly cuts of steak while still delivering satisfying rich flavor and reasonable tenderness. Since sirloin contains less marbled fat running through it than premium ribeye or tenderloin, proper cooking technique is key for bringing out its best texture. We'll cover that next, including thickness recommendations and step-by-step cooking guidance. Follow along to master pan-seared sirloin paired with gentle oven roasting for restaurant-quality results using this economical cut.
Ingredients
Cooking show-stopping sirloin steak requires just a few readily available ingredients you likely have on hand. Here's exactly what you'll need:
The Steak
High-quality fresh sirloin steak ranging between 1-2 inches thick works best for searing and roasting, allowing you to develop a flavorful browned crust without over or undercooking the interior. Allow roughly 3/4 pounds of meat per person to ensure ample portions. Seek out USDA Choice or Prime-graded sirloin for the most buttery texture and robust flavor.
Fat for Searing
Because sirloin is lean, adding fat is key for effective pan searing. Opt for oils with high smoke points and neutral flavors that won't dominate the beefiness - avocado, grapeseed, and coconut oil all perform well. Clarified butter also adds rich depth.
Steak Marinade
Marinating sirloin steak before cooking makes the meat downright succulent thanks to the salt and acid tenderizing it. For tons of flavor, combine olive oil, salt, crushed garlic cloves, and dried herbs like rosemary, thyme or oregano.
How to Cook Sirloin Steak
Now that you know exactly which ingredients to have on hand, follow these simple steps for mouthwatering restaurant-worthy sirloin steak rivaling the best steakhouses:
1. Marinate the Steak
Place your trimmed sirloin steaks into a sturdy resealable plastic bag or baking dish. Cover with the marinade mixture of olive oil, garlic, herbs and a sprinkling of salt. Removing oxygen by vacuum sealing or weighing down steaks maximizes penetration. Refrigerate 3 hours minimum and up to 24 hours maximum so flavors permeate while the salt and acid tenderize meat.
2. Allow Meat to Reach Room Temperature
About 30 minutes before firing up the stovetop, take steaks out of the fridge and allow them to temper. This critical step prevents searing issues and uneven cooking by removing chill. Simply set the vacuum-sealed bag or plate of meat on the kitchen counter until fully thawed. Resist tempting to skip this!
3. Warm the Skillet & Preheat Oven
Get your cooking vessels hot before adding steaks. Place a heavy ovenproof skillet or grill pan over high heat until smoking hot, at least 7 minutes. Meanwhile, turn on your oven's convection setting if possible and preheat to 400°F.
4. Pat the Meat Very Dry
Right before hitting the hot skillet, carefully drain off excess marinade from steaks and thoroughly pat them with paper towels or a clean kitchen cloth until completely dried. This allows for proper browning and crust formation when searing. Apply a light coating of oil to the skillet if needed.
Cook Times for Sirloin Steak
A 1-inch-thick sirloin steak takes 10-15 minutes total: sear 2-3 minutes per side then finish in a 400°F oven for 5-7 minutes until it reaches your desired temperature. Remember it will continue cooking a bit during resting time too.
Tips for the Best Sirloin Steak
Implementing these secrets shared by top chefs guarantees sensational homemade sirloin:
- Select High-Quality Steaks
Better meat means better results. Seek well-marbled USDA Choice or Prime grades for unmatched tenderness. At 3 lakes ranch We are dedicated to offering USDA Certified Beef that upholds the highest quality benchmarks. Our beef is renowned for its tender texture, flavorful taste, and excellent marbling, guaranteeing an outstanding grilling experience. Here are compelling reasons to opt for our products:
- Pick Thicker Cuts
Aim for 1 to 2-inch thickness to allow searing plus gentle oven roasting with a crisp crust and tender interior.
- Marinate 3 to 24 Hours
Letting sirloin soak up spices and acidity equals big flavor.
- Always Temper Meat Before Cooking
Skipping this guarantees uneven cooking.
- Don’t Overcook
Cook until a meat thermometer shows 125°F, not longer or it will become tough. The temperature continues rising as it rests.
Master these fundamental techniques for exceptionally juicy, buttery-smooth sirloin steaks rivaling any pricey restaurant. Impress guests without breaking the bank.
Conclusion
Cooking tender, delicious sirloin steak is easy with great ingredients, proper thicknesses plus our tried-and-true cooking method combining searing and roasting. In just 30 minutes, you can achieve delectable results.
For more clever ways to spice up homemade dinners, explore our blog on How to cook perfect pot roast?
FAQs
How should I prepare sirloin steak before cooking?
Allow steak to reach room temperature after marinating 3+ hours for the best sear and most even cook.
How long should I cook sirloin steak for best texture?
1-inch-thick sirloin needs just 2-3 minutes searing per side then 5 more minutes at 400°F oven.
Should sirloin steak rest before serving?
Yes, letting it sit 5-10 minutes allows juices to reabsorb so meat stays tender and moist when cut.
