Easy Pan Seared Sirloin Steak Recipe


No more images found for this recipe!

    Average Member Rating

    (4.1 / 5)

    4.1 5 117
    Rate this recipe

    117 people rated this recipe

    Related Recipes:
    • Easy Grilled Pork Chops (Bone in)

    • Easy Oven Baked Boneless Skinless Chicken Breast

    • Easy Black Bean Quesadillas Stuffed with Peaches and Goat Cheese

    • Easy Spicy Potato Wedges Recipe

    • Easy Unbelievable Mashed Potatoes Recipe

    Lunch in Five
    Subscribe to our newsletter

    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



    Step 1

    In a small microwaveable dish, melt butter, and add garlic and parsley flakes. Microwave for just 20-30 seconds should do the trick.

    Step 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.

    Step 3

    Add salt and pepper to steaks, both sides, and place in pan. Grill for 2 minutes and flip over.

    Step 4

    Spoon some of the butter mixture over the steaks and let grill for another 2 minutes.

    Step 5

    Flip steaks again, add more butter mixture and let cook for another 30 seconds per side until steak is done to your liking.

    Step 6

    Total cooking time will be 5-8 minutes.

    Step 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.

    Pan Seared Sirloin Steak Recipe

    Pan Seared Sirloin Steak

    Tips for All Stages of Doneness:

    Medium Rare

    Comments (41)

    1. posted by tee on August 8, 2016

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

    2. posted by Teri Barrett on March 24, 2017

      Love these recipes

    3. posted by Dori on March 27, 2017

      Quick, simple and delicious

    4. posted by Gina on March 30, 2017

      definitely will be cooking with this recipe forever…thanx`

    5. posted by Fred on April 6, 2017

      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.

      • posted by Jeff on November 2, 2017

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

        • posted by Easy Recipe Depot on November 2, 2017

          Hi Fred,

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

      • posted by Bunnie Gabel on December 3, 2017

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

        • posted by Natalie on December 21, 2017

          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??

      • posted by Chris on January 14, 2018

        London broil is from top round which is a tougher cut than top sirloin

    6. posted by V. Hanson on April 10, 2017

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

      • posted by Easy Recipe Depot on April 13, 2017

        Thanks for sharing!

    7. posted by Gail Hodges on May 13, 2017

      What does the parsley do?

      • posted by cathie on February 10, 2018

        parsley is a flavor neutralizer so it takes away some of the yum factor but it looks pretty

    8. posted by Deveta on May 29, 2017

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

    9. posted by Alfredo on June 11, 2017

      I tried it today for the first time. It was great. Will definitely be doing more often

    10. posted by Rb on June 16, 2017

      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!!!

    11. posted by Liz on July 18, 2017

      It was very easy to cook. Taste was great. Tender and juicy.. definite will try again..

    12. posted by Udoxie on July 20, 2017

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

    13. posted by Kathy on July 24, 2017

      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.

      • posted by Susan on January 22, 2018

        I smoked up our house pretty bad tonight too. Hubby did the open all the window thing and we’re now letting the meat rest as the house airs out!! I hope the smokey prep us worth it… 🙂

      • posted by Jason on January 25, 2018

        Go with vegetable oil next time. It has a higher smoke point compared to olive oil which will prevent the clouds of smoke in a small space.

    14. posted by Becky Tice on July 28, 2017

      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

    15. posted by Lisa on August 2, 2017

      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 !!!

    16. posted by Michael Jackson on August 19, 2017

      OMG!!!! This receipe is so delicious, simple and awesome. 🙂

    17. posted by Danny on August 30, 2017

      Yummm!!!!! Just had this for lunch and it was great.

    18. posted by kp on October 2, 2017

      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..

    19. posted by Celeste Mayer on November 18, 2017

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

      • posted by Natalie on December 21, 2017

        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…

    20. posted by Elizabeth on December 22, 2017

      Amazing easy. And mouthwatering

    21. posted by John on January 9, 2018

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

      • posted by Sue on March 3, 2018

        As someone else pointed out, olive oil does not withstand very high heat as it has a very low smoke point. Using another oil that stands up to high heat is your answer as lowering the heat will negatively effect the turnout of your steak. The key to a great steak is high heat, briefly cooked on both sides (depending how you like your steak cooked). This ensures a nice color/flavor on the outside while keeping the inside tender, juicy and pink. Otherwise you’re looking at cooking the inside of your steak to the same temperature as the outside which most people don’t want. You’ll also get more of a “steam” than a “sear”. Fat that withstands high heat” coconut oil, butter, lard/bacon grease, avocado oil, peanut oil…canola or grapeseed are better than olive, too. Even a cooking spray would do the job.

    22. posted by Mary on January 20, 2018

      Easy, quick. Stick with cooking times.

    23. posted by SoftwareDev on January 25, 2018

      Great. I substituted 3 tablespoons olive oil and skipped the butter. I lightly sprayed the pan with olive oil and then used the oil with all the spices to coat and flip as stated. Better than BBQ and much simpler. I can clean my glass grill top in 3 minutes.

    24. posted by Meaghan on March 31, 2018

      Delicious- I used butter in pan , after reading comments about smoke
      So good
      Thank you

    25. posted by Dora on April 28, 2018

      Great recipe! The only tweak is use grape seed oil instead of olive oil, much less smoking. As other commenters noted, olive oil burns quickly at high heat, thus the excessive smoking. Grape seed oil does not, it’s perfect for this type of recipe!

      Finally, if you use a good quality sirloin steak you will have no issue with toughness.

    26. posted by Kristie V on May 8, 2018

      I ABSOLUTELY LOVED THIS RECIPE!!! I didnt use the parsley. And i set it on Med High to heat my cast iron skillet with just enuff vegetable oil to cover the bottom of the pan. Of course i let the meat sit out til it was room temp. I also wacked it a 2-3 times with a tenderizing mallet. Instead of salt & pepper i used Monterey Steak seasoning. (I swear by this stuff!! Its like season salt to me. Goes with almost EVERYTHING!!!) After i cut up my steak, I put it in the same bowl that I had poured the butter leftovers from the pan. You know, with all the lovely chunks floating around. YUMMY!!! I cant remember the last time I ate a whole steak!! I didnt even touch my mashed taters & fire roasted corn. OMG!! I’M IN LOVE!! My arteries are chastizing me….but deep down tbey liked it too. Thank you for posting!!
      BE BLESSED😊💜✌️

    27. posted by Barbara Harris on June 4, 2018

      room temp. Got to get out the cast iron skillet; will post the results.

    28. posted by S Clarke on June 7, 2018

      My steak was delicious!! My pets and husband are traumatized from the smoke and smoke alarm.

    29. posted by Georgia Beutler on July 10, 2018

      I used grape seed oil. My husband ate every bite. Will make this again

    30. posted by Brit on July 27, 2018

      MY HUSBAND AND I LOVE STEAK! but we don’t cook it because I’ve never found a recipe that was simple, easy, and delicious. THIS RECIPE WAS ALL 3!!! The meat was so juicy and flavorful. We had seconds! Now I want to make steak every weekend! Thank you!!!!!


    Leave a Reply

    Your email address will not be published. Required fields are marked *