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Easy Pan Seared Sirloin Steak Recipe

If you’re looking for the top sirloin steak recipe that’s easy to make, juicy, tender and delicious, this is the recipe for you. You can make this awesome steak right on your stove top with just a few easy steps. You will not believe how awesome it is.

This recipe can be made in either a traditional cast iron pan or a grill pan. Personally I like to use this grill pan because it gives it those nice grill marks and is super easy to use.

How to Cook a Perfect Sirloin Steak

Perfect Sirloin Steak (1)
Right left: Filet Mignon, Rib-Eye Steak and Sirloin steak

Right left: Filet Mignon, Rib-Eye Steak and Sirloin steakSelect a nice sirloin steak for this recipe. Sirloin is naturally lean with just the right amount of marbling to give it a delicious texture and taste. cooking sirloin steak is easy and straight forward.

Just follow our recipe for the PERFECT steak.

*You can also make this recipe with other cuts such as Fillet Mignon or Rib-eye steak

Pan Seared Sirloin Steak Recipe
Pan Seared Sirloin Steak

Tips for All Stages of Doneness:

Rare
  • Rest in warm room temperature for about 30 minutes
  • Sear the steak for 1 minutes on one side, then turn and sear for an additional minute on the other.
  • Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side.
  • Remove the steak from the pan when its internal temperature reaches 115˚
  • Add the remaining butter mixture and allow the steak to rest for 5-10 minutes.
  • The steak is rare when its internal temperature is 120˚
Medium Rare
  • Sear the steak for 3 minutes on one side, then turn and sear for 3 minutes on the other.
  • Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side.
  • Remove the steak from the pan when its internal temperature reaches 125˚
  • Add the remaining butter mixture and allow the steak to rest for 5-10 minutes.
  • The steak is medium-rare when its internal temperature is 130˚
Medium
  • Sear the steak for 6 minutes on one side, then turn and sear for 4 minutes on the other.
  • Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side.
  • Remove the steak from the pan when its internal temperature reaches 135˚
  • Add the remaining butter mixture and allow the steak to rest for 5-10 minutes.
  • The steak is medium when its internal temperature is 140˚
Medium-Well
  • Sear the steak for 7 minutes on one side, then turn and sear for 5 minutes on the other.
  • Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side.
  • Remove the steak from the pan when its internal temperature reaches 145˚
  • Add the remaining butter mixture and allow the steak to rest for 5-10 minutes.
  • The steak is medium-well when its internal temperature is 150˚
Well-Done
  • Sear the steak for 9 minutes on one side, then turn and sear for 7 minutes on the other.
  • Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side.
  • Remove the steak from the pan when its internal temperature reaches 155˚
  • Add the remaining butter mixture and allow the steak to rest for 5-10 minutes.
  • The steak is well-done when its internal temperature is 160˚
Print recipe
Easy Pan Seared Sirloin Steak Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small microwaveable dish, melt butter, and add garlic and parsley flakes. Microwave for just 20-30 seconds should do the trick.
  2. Add olive oil to pan and heat over high heat until pan is blazing hot (about 5 minutes). And make sure your vent is on.
  3. Add salt and pepper to steaks, both sides, and place in pan. Grill for 2 minutes and flip over.
  4. Spoon some of the butter mixture over the steaks and let grill for another 2 minutes.
  5. Flip steaks again, add more butter mixture and let cook for another 30 seconds per side until steak is done to your liking.
  6. Total cooking time will be 5-8 minutes.
  7. Remove from pan and add remaining butter mixture. Cover lightly with a piece of aluminum foil and let rest for 5-10 minutes before serving.
29 Comments
  • John

    3600sf home FULL of smoke. Be careful with the high heat and the oil… Will try again on lower heat.

  • Celeste Mayer

    I bought a 16 oz top sirloin steak at Aldi’s and followed this recipe to a T.
    It was amazing!

    • Natalie

      Soo happy to hear this, for I also bought my sirloin at Aldis, and I was really starting to worry that it wouldn’t turn out as great as everyone is saying theirs did…

  • kp

    tonight I made steak for the first time using this recipe.. was amazing my daughter who doesn’t eat meat mich kept telling me how amazing it was too..GREAT RECIPE..o felt so accomplished tonight..

  • Lisa

    Make this tonight with sirloin fillet, was very simple turned out really good, will definitely make again during the winter months , when unable to grill outside… thanks !!!

  • Becky Tice

    Excellent Recipe…I started cooking over 50 years ago and I’ve always had a hard time cooking Sirloin Steak to a perfect medium rare…. this was spot on! The butter sear was delicious. FIVE STARS

  • Kathy

    I was having fun with my iron skillet. Had the vent fan on as directed. Looked up and could barely see my husband running around opening doors and windows ( after securing the cat) to let the thick smoke out. I won’t again and don’t recommend doing this in an apartment. On the plus side my husband’s steak was tender with a great flavor. My steak was full of fat and gristle so I could only eat about half of it. That’s not the fault of the recipe just a lesson learned not to buy steaks at Publix when there’s a great butcher in the next town.

  • Udoxie

    This was sooo.. easy and my steak turned out delicious!@@#
    This was quicker than hamburger helper.
    If you want to impress someone over dinner this steak will do it

  • Rb

    It was super good! Just made it. The outside got a little dark on a iron skillet and I thought it would taste burned but it didnt. With a little crisp to the skin and a soft pink inside. So Yummy! I used fresh parsley and Monteray steak seasoning. Kids ate it up too! Will make again!!!

  • Deveta

    First time trying this recipe. Defiantly will use this again and again. So juicy…great flavor! Thank you

  • V. Hanson

    Very easy and turned out so juicy and tender! Will use this recipe again. Husband couldn’t stop complimenting how good it was.

  • Fred

    Cooked top sirloin from Trader Joe’s grass fed angus beef steak was so tough had good flavor or I would of thrown it away. Found out later depends how it was cut. It’s safer to marinate it for a couple of hours. London Broil is also a cut of top sirloin. You have to cut it 1/4 inch across the grain to eat it.

    • Jeff

      Thanks for good advice, thought I was only one with tough top sirloin steaks, what recipe for mariade? Thinking vinegar soy sauce type?

      • Easy Recipe Depot

        Hi Fred,

        Vinegar and soy sounds like a good idea. I would a bit of honey to balance the flavors

    • Bunnie Gabel

      VERY important to cut against the grain. And if you’re a novice just ask your butcher to score it. Makes a big difference.

      • Natalie

        So I’m gonna be the ‘Butcher’s today…LoL What does (scoring) mean?? And do I just have to cut the steak through the center to kind of thin it out??

  • tee

    This was SO GOOD and so simple. I don’t grill or make steaks often and I feel like a pro now. 🙂

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