How to Cook Sirloin Steak

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Sirloin steak is a steakhouse staple. But what makes it so special? For starters, several cuts of steak come from the sirloin area of a cow, so there’s plenty of sirloin to go around. Therefore, it isn’t the priciest steak on the menu, but it still has just about everything you could want in a steak in terms of flavor and texture.

This ultimate cooking guide for sirloin steak provides all the information you need to know about cooking this cut of beef in the oven, on the grill, in a pan, or with other cooking methods. Become a connoisseur of sirloin steak right in your own kitchen.

What is Sirloin Steak

Sirloin steak gets its name from the part of the cow it’s cut from, the sirloin. This steak is a more affordable option than some pricier cuts at steakhouses and butcher shops, like ribeye and New York strip. Still, it’s a popular cut for the grill because it maintains its shape well and has a strong beef flavor. 

What Cut of Beef is Sirloin Steak

Sirloin steak comes from a part of the cow that’s also known as the sirloin. It sits on the back of the animal toward the rear, right by the tenderloin and behind the short loin, where you’ll find other popular cuts like the T-bone and porterhouse. 

The sirloin area is actually split into two parts, top sirloin and bottom sirloin. The meat from top sirloin is what you probably hear about most. It’s more popular because it’s great for quick cooks, like pan-searing and grilling, remaining tender and flavorful. Bottom sirloin cuts are a bit more muscly, so they work better for long cooks, like roasting or braising. 

6 Ways to Cook Sirloin Steak

Like many cuts of beef, sirloin steak works well with various cooking methods. Grill it, sear it, pop it in the oven — just about any cook will do. Still, it’s good to familiarize yourself with a few key points about each cooking method with sirloin steak for the best results.

Before getting started with any of the following cooking methods, be sure to pull your steak from the refrigerator 45 minutes before you’re ready to cook it. Salt the steak generously on all sides and let it sit at room temperature. This process creates a brine that keeps the outside of the steak crisp when seared and the inside juicy and tender.

Grilling Sirloin Steak

  • Brush grill grates with olive oil and preheat the grill to medium-high heat.
  • Season steaks with more salt, if desired, and pepper.
  • Place sirloin steak on the area of the grill with the most heat. Sear for 2-3 minutes.
  • Flip to the other side with tongs and sear for 2-3 minutes.
  • Move steak to an area of the grill with lower heat for another 2-8 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.
  • Remove from heat and place on a foil-tented plate to rest for 5-10 minutes.

Grilling Sirloin Steak on Skewers

If you’d like to skewer your sirloin steak instead, first cut the steak up into one-inch chunks. Slide them onto skewers with your choice of vegetables. Then, place the skewers on the grill for about 5-10 minutes until cooked through, occasionally turning to brown the meat. Let rest for five minutes before serving.

Pan-Seared Sirloin Steak

  • Preheat a cast-iron skillet with one tablespoon of butter over medium-high heat.
  • Season steaks with more salt, if desired, and pepper.
  • Carefully place steaks in the skillet and sear for 2-3 minutes. 
  • Flip sirloin steaks to the other side using tongs and sear for another 2-3 minutes. Spoon melted butter over the steaks occasionally while searing.
  • If needed, lower the heat and continue cooking until your steaks reach the desired internal temperature.
  • Put steaks on a plate, tent with foil, and rest for 5-10 minutes.

Cooking Sirloin Steak in the Oven

  • Preheat oven to 400 degrees.
  • Preheat a cast-iron skillet over medium-high heat with one tablespoon butter.
  • Season steaks with additional salt, if desired, and pepper.
  • Add steaks to skillet and sear on each side for 2-3 minutes until browned. Spoon butter over steaks while searing.
  • Place skillet on a middle rack in the oven. Bake for 5-15 minutes, depending on your desired level of doneness (remove from heat at 120-125 degrees for medium-rare).
  • Put steaks on a foil-tented plate and rest for 5-10 minutes.

Reverse Sear Method for Sirloin Steak

  • Preheat oven to 225 degrees.
  • Season steak with extra salt (optional) and freshly ground black pepper.
  • Place steak on a baking tray and put in the oven. Roast for 45-60 minutes, depending on your desired doneness level (remove at about 115 degrees for medium-rare).
  • Preheat cast-iron skillet over medium-high heat with one tablespoon of butter.
  • Add steaks to the skillet and sear on each side for 2-3 minutes, spooning butter over the steaks continuously.
  • Rest on a foil-tented plate for 5-10 minutes. Enjoy!

Sirloin Sous Vide

  • Set your precision cooker to 120 degrees for a medium-rare steak (or 125 if you’re not searing the steaks after). 
  • Season steaks with additional salt, if desired, and pepper.
  • Place steaks in a vacuum-sealable bag with your choice of herbs, like thyme or rosemary, and seal. Or, use a food storage bag with as much air removed as possible.
  • Add the bag to the water so that the steaks are entirely submerged. Cook for 1-2 hours, depending on thickness (about one hour per inch of thickness). Remove from water and bags.
  • Preheat a skillet with one tablespoon of butter over medium-high heat.
  • Sear the steaks for 1-2 minutes on each side until golden brown, spooning the butter over them.
  • Rest for 5-10 minutes on a foil-tented plate before serving.

Seasoning Sirloin Steak

Sirloin steak almost always cooks its best with a generous seasoning of salt prior to cooking and resting at room temperature. Add a sprinkle of freshly ground black pepper just before cooking for a little extra flavor.

Add your favorite steak seasoning or a mix of steak-friendly spices and herbs, like thyme, rosemary, and garlic salt, for a heavier, bolder flavor. You can also brush a small amount of Worcestershire sauce on all sides of the steak for a flavor boost.


Marinating Sirloin Steak

Another way to add flavor to beefy sirloin steak is with a marinade. This method is best if you’re baking, searing, or grilling your steak, as the marinade can help you get a crispy outer sear on the meat.

If marinating, do so for at least four hours or overnight if possible. Mix Worcestershire sauce, soy sauce, olive oil, lemon juice, garlic salt, black pepper, minced garlic, basil, and parsley for a basic steak marinade. Cover the steak completely with the marinade in a food storage bag and leave it in the refrigerator until you’re ready to cook.

Cooking times

Each of the above cooking methods takes a different amount of time to complete. Here’s a glance at sirloin steak cooking times to help you decide which method is best for today’s meal:

  • Grill: 20-25 minutes
  • Pan-Sear: 10-15 minutes
  • Oven: 20-25 minutes
  • Reverse Sear: 50-70 minutes
  • Sous Vide: 1-2 hours

Measuring Doneness

A steak sear can be a little deceiving because a browned outside doesn’t necessarily lead to a cooked inside. Use a digital meat thermometer to make sure your sirloin steak gets cooked to the right temperature for you. For medium-rare steak — the golden standard — remove sirloin from the heat when it reaches 120-125 degrees in its thickest part. It’ll continue cooking a bit more during the resting period to come to its final temperature of 130-135 degrees.

Everything You Need to Know About Cooking Sirloin Steak

Ready to cook sirloin steak at home? This cut is relatively simple to perfect on the grill, in a pan, reverse-seared, or even sous-vide style. 

For top-notch hand-cut and hand-selected sirloin steak that you can order online to ship to your house, browse Chicago Steak Company’s sirloin steak selection. Our top sirloin is available in Premium Angus and USDA Prime Wet Aged.