FREE 5-Ingredient Recipe EBook

• This Is My Favorite Sirloin Steak Recipe Of All Time
• Ingredients & Substitutions
• How To Cook Sirloin Steak
• My Tips For Juicy, Tender Results
• How Long To Cook Sirloin Steak?
• Sirloin Steak Recipe (Perfect Every Time) Recipe card
• Serving Ideas
• More Easy Steak Recipes
• Recipe Reviews

This Is My Favorite Sirloin Steak Recipe Of All Time

Welcome to one of my oldest and most loved tutorials: How to cook sirloin steak ! I’m a big fan of cooking steaks on the stove and then finishing them in the oven — I do this with other cuts too, including filet mignon and New York strip . Here’s why this method is exactly what you’re looking for:

• The best flavor and texture – There are many reasons I love this sirloin steak recipe, but the biggest is how it tastes! The inside is tender and juicy, the outside forms a beautiful golden crust, and the flavors are just right.
• Quick and easy, with simple ingredients – Cooking sirloin steak is super fast, and my quick balsamic marinade for steak uses just 5 common pantry staples (plus salt and pepper). If you don’t have time to wait for it, I have an option for a simple seasoning instead.
• Cook to your liking – With my handy temperature and time chart , you never have to overcook your steaks again.
• Affordable dinner – Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. This cut costs less than some of the more expensive ones, but my method still leaves it incredibly tender.

This recipe has a little extra richness from the butter, and I’ll show you my best tips to master your steaks every time. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card .

You really need just 3 basic components…

The Steak:

Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. Top sirloin steak (cut from a top sirloin roast ) is the highest quality — a.k.a. your best bet for my recipe here. The bottom sirloin is larger and less tender (but more affordable), and you can use part of it for my tri tip recipe .

My method here will technically work with any cut of steak, but I used top sirloin steak because it’s a good balance of tender and affordable. You can also use the same method for ribeye , porterhouse, T-bone, filet mignon , or even pork steaks or larger cuts like tomahawk steaks . I also use a similar method to cook beef for steak tacos or steak fajitas . If you’ve got a petite sirloin steak , that cut is actually quite different, so tap to see how I make it.

Fat For Searing:

I used unsalted butter for searing — be sure to turn on your stovetop fan. If you’re concerned about the high heat, you can cook sirloin steak in avocado oil or olive oil.

Steak Marinade Or Seasoning:

You have 3 options here:

• Salt & Pepper – If you’re the kind of person that thinks all a good steak needs is salt and pepper, I get it! I often go this route, too. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat.
• Marinade – I think that middle-of-the-road cuts like sirloin benefit from marinating, so I used one in this sirloin steak recipe. Make my simple steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder (or minced garlic cloves), sea salt, and black pepper. You can also add fresh herbs, such as rosemary or thyme.
• Seasoning – If you don’t have time for marinating but want more flavor than simple salt and pepper, use my Montreal steak seasoning (or my seasoning for pork chops is actually great for beef, too). If you do have time, you can even use these as a dry rub and season in the fridge overnight.

How To Cook Sirloin Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can cook steak on the grill or make air fryer steak , but I think starting on the stove and finishing in the oven is the best way to cook sirloin steak — and you can do it no matter the weather! Here’s what I do:

1. Marinate the steak. Whisk together the steak marinade in a bowl, then add the steaks and move around to make sure they are evenly coated. You can marinate in a zip lock bag (like my picture below) or in a small baking dish.
2. Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.

1. Preheat the oven and skillet. Preheat your oven to 400 degrees F. Partway through, preheat a cast iron skillet on the stove top over medium-high heat. You want to get it really hot so that you can get a nice sear on your steaks.
2. Pat the meat dry. Remove the steaks from the marinade, shake off the excess, and pat dry with paper towels. (This will help get a better sear.)
3. Sear on the stovetop. Add the butter to the hot skillet and heat until melted. Add the steaks in a single layer. Sear, without moving around, until a brown crust forms on the bottom. Flip and sear on the other side.
4. Cook sirloin steaks in the oven. Quickly add your probe thermometer (if using — I recommend it) into the thickest part of one of the steaks and transfer the pan to the oven. Roast until they reach your desired doneness. Use my time and temp chart for best results!
5. Let them rest. Remove the steaks from the pan to prevent overcooking. Transfer to a plate or cutting board, tent the top with foil, and rest for 5 minutes before slicing and serving.

My Tips For Juicy, Tender Results

I cook steaks at least once a week, so I’ve got lots of tips for you! These will help you with all kinds of steak recipes :

• Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. I recommend getting them from a butcher if possible, as typically these are better quality and more fresh than ones in stores.
• Look for steaks that are at least 1 inch thick, preferably 1.5 inch thick. Thicker steaks are easier to cook (read: harder to overcook!), more flavorful, and usually have a better texture. If you’ve got thinner steaks, I recommend cooking steaks on the stove only, without the oven step.
• Marinate for at least 3 hours, but no longer than 24 hours. If the steaks sit in the marinade for too long, they can get mushy. Keep the sirloin steaks in the fridge while marinating.
• Bring to room temperature before cooking. This is not absolutely required, but I always do this for more even cooking.
• Cook steaks on cast iron. It heats up exceptionally well, for the best searing, and goes straight from the stovetop to the oven. I love this cast iron grill pan when I want grill marks, but this cast iron skillet is my absolute favorite — it’s beautiful, heats evenly, and best of all, it’s enameled, so I don’t have to deal with seasoning it.
• Don’t move the steaks around. Moving them constantly will prevent getting a good sear. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, don’t move them until it’s time to flip.
• Be careful not to overcook. For best results, I recommend a probe thermometer like this , which you insert before placing the sirloin steak in the oven, set to your desired temperature (see my time and temp chart below), and it will beep exactly when your steaks are ready. If you don’t have one, a regular instant-read meat thermometer will work, but piercing the meat right after cooking will cause some of the juices to leak out, which is not ideal.
• Resting is important. Don’t skip it. This allows the juices to soak into the meat, so they won’t all escape when you cut into your steak. It’s one of my best tricks for super juicy sirloin steak!
• Slice against the grain. This breaks up the muscle fibers, for a more tender texture in every bite.

How Long To Cook Sirloin Steak?

The right cook time is key for juicy, tender steaks! After a quick sear on the stove, cook sirloin steak in the oven for 1-7 minutes, depending on your desired level of doneness and the thickness of your steak. I always use a probe thermometer for the oven step.

Here’s my time chart for cooking steaks — use the temperature guideline if you have a thermometer, or the time as an estimate if you don’t:

Note: Steak temperature will increase by an additional 5 degrees when resting.

I hope you love this sirloin steak recipe and use it for all your steaks. Let me know below how it turns out — I’d love to hear from you!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Steak marinade ▢
• 1 tbsp Unsalted butter ▢
• 4 8-oz Sirloin steaks ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Prepare the steak marinade according to the instructions here. Marinate the steaks for at least 3 hours, but no longer than 24 hours. (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
2. Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
3. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
4. Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
5. Transfer the pan to the preheated oven. Bake for 2 to 6 minutes , to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that’s usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer (I recommend a probe thermometer like this ) to be sure: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
6. Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1 8-ounce steak

• Tips: Check out my recipe tips above to help you select your steaks and cook them perfectly for the juiciest, most tender results.
• Marinade alternatives: If you prefer a seasoning, I have some options above. I’ve made this all the ways.
• Time chart: I have a handy time and temperature chart above for different steak thicknesses and doneness levels. Choose what you have and like best!
• Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe .
• Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F.
• Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups , sandwiches, salads , or casseroles, instead of eating them whole.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sirloin Steak In The Oven

Serving Ideas

I love a simple steak dinner! Here are some of my favorite side dishes to complete the meal:

• Toppings – Try a tablespoon of garlic butter (my favorite!), sauteed mushrooms , or make steak Oscar by topping it with crab meat and my quick hollandaise sauce .
• Potatoes – Mashed or roasted potatoes are classic choices, but I often make mashed cauliflower or roasted rutabaga for healthier options. You can also serve it with a baked sweet potato .
• Asparagus – My fave veggie to pair with this sirloin steak recipe! It cooks fast and reminds me of a steakhouse. My roasted asparagus is the most popular with readers, but air fryer asparagus or sauteed asparagus are even faster.
• Broccoli – Keep it simple with my roasted broccoli (pictured above) or sauteed broccoli . If you want to get a little fancy, try parmesan broccoli and cauliflower .
• Other Vegetables – Make my creamed spinach when you want something comforting, or just mixed roasted vegetables to use up whatever you’ve got.
• Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my creamy cucumber salad , tomato cucumber avocado salad , or 10-minute arugula salad .
• Breakfast – When you want it hearty, it’s hard to beat classic steak and eggs .

More Easy Steak Recipes

If you like my recipe for sirloin steak, here are some of my other ways to cook different cuts perfectly:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Sirloin Steak Recipe (Perfect Every Time)

Learn to cook steak perfectly with my easy, foolproof method & time chart. You’ll love this juicy, tender top sirloin steak recipe!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/how-to-cook-top-sirloin-steak-in-the-oven/

Ingredients

• 1 recipe Steak marinade
• 1 tbsp Unsalted butter
• 4 8-oz Sirloin steaks

Instructions

1. Prepare the steak marinade according to the instructions here. Marinate the steaks for at least 3 hours, but no longer than 24 hours. (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
2. Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
3. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
4. Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
5. Transfer the pan to the preheated oven. Bake for 2 to 6 minutes , to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that’s usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer (I recommend a probe thermometer like this ) to be sure: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
6. Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

Maya’s Recipe Notes

Serving size : 1 8-ounce steak

• Tips: Check out my recipe tips above to help you select your steaks and cook them perfectly for the juiciest, most tender results.
• Marinade alternatives: If you prefer a seasoning, I have some options above. I’ve made this all the ways.
• Time chart: I have a handy time and temperature chart above for different steak thicknesses and doneness levels. Choose what you have and like best!
• Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe .
• Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F.
• Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups , sandwiches, salads , or casseroles, instead of eating them whole.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• This Is My Favorite Sirloin Steak Recipe Of All Time
• Ingredients & Substitutions
• How To Cook Sirloin Steak
• My Tips For Juicy, Tender Results
• How Long To Cook Sirloin Steak?
• Sirloin Steak Recipe (Perfect Every Time) Recipe card
• Serving Ideas
• More Easy Steak Recipes
• Recipe Reviews

This Is My Favorite Sirloin Steak Recipe Of All Time

Welcome to one of my oldest and most loved tutorials: How to cook sirloin steak ! I’m a big fan of cooking steaks on the stove and then finishing them in the oven — I do this with other cuts too, including filet mignon and New York strip . Here’s why this method is exactly what you’re looking for:

• The best flavor and texture – There are many reasons I love this sirloin steak recipe, but the biggest is how it tastes! The inside is tender and juicy, the outside forms a beautiful golden crust, and the flavors are just right.
• Quick and easy, with simple ingredients – Cooking sirloin steak is super fast, and my quick balsamic marinade for steak uses just 5 common pantry staples (plus salt and pepper). If you don’t have time to wait for it, I have an option for a simple seasoning instead.
• Cook to your liking – With my handy temperature and time chart , you never have to overcook your steaks again.
• Affordable dinner – Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. This cut costs less than some of the more expensive ones, but my method still leaves it incredibly tender.

This recipe has a little extra richness from the butter, and I’ll show you my best tips to master your steaks every time. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card .

You really need just 3 basic components…

The Steak:

Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. Top sirloin steak (cut from a top sirloin roast ) is the highest quality — a.k.a. your best bet for my recipe here. The bottom sirloin is larger and less tender (but more affordable), and you can use part of it for my tri tip recipe .

My method here will technically work with any cut of steak, but I used top sirloin steak because it’s a good balance of tender and affordable. You can also use the same method for ribeye , porterhouse, T-bone, filet mignon , or even pork steaks or larger cuts like tomahawk steaks . I also use a similar method to cook beef for steak tacos or steak fajitas . If you’ve got a petite sirloin steak , that cut is actually quite different, so tap to see how I make it.

Fat For Searing:

I used unsalted butter for searing — be sure to turn on your stovetop fan. If you’re concerned about the high heat, you can cook sirloin steak in avocado oil or olive oil.

Steak Marinade Or Seasoning:

You have 3 options here:

• Salt & Pepper – If you’re the kind of person that thinks all a good steak needs is salt and pepper, I get it! I often go this route, too. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat.
• Marinade – I think that middle-of-the-road cuts like sirloin benefit from marinating, so I used one in this sirloin steak recipe. Make my simple steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder (or minced garlic cloves), sea salt, and black pepper. You can also add fresh herbs, such as rosemary or thyme.
• Seasoning – If you don’t have time for marinating but want more flavor than simple salt and pepper, use my Montreal steak seasoning (or my seasoning for pork chops is actually great for beef, too). If you do have time, you can even use these as a dry rub and season in the fridge overnight.

How To Cook Sirloin Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can cook steak on the grill or make air fryer steak , but I think starting on the stove and finishing in the oven is the best way to cook sirloin steak — and you can do it no matter the weather! Here’s what I do:

1. Marinate the steak. Whisk together the steak marinade in a bowl, then add the steaks and move around to make sure they are evenly coated. You can marinate in a zip lock bag (like my picture below) or in a small baking dish.
2. Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.

1. Preheat the oven and skillet. Preheat your oven to 400 degrees F. Partway through, preheat a cast iron skillet on the stove top over medium-high heat. You want to get it really hot so that you can get a nice sear on your steaks.
2. Pat the meat dry. Remove the steaks from the marinade, shake off the excess, and pat dry with paper towels. (This will help get a better sear.)
3. Sear on the stovetop. Add the butter to the hot skillet and heat until melted. Add the steaks in a single layer. Sear, without moving around, until a brown crust forms on the bottom. Flip and sear on the other side.
4. Cook sirloin steaks in the oven. Quickly add your probe thermometer (if using — I recommend it) into the thickest part of one of the steaks and transfer the pan to the oven. Roast until they reach your desired doneness. Use my time and temp chart for best results!
5. Let them rest. Remove the steaks from the pan to prevent overcooking. Transfer to a plate or cutting board, tent the top with foil, and rest for 5 minutes before slicing and serving.

My Tips For Juicy, Tender Results

I cook steaks at least once a week, so I’ve got lots of tips for you! These will help you with all kinds of steak recipes :

• Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. I recommend getting them from a butcher if possible, as typically these are better quality and more fresh than ones in stores.
• Look for steaks that are at least 1 inch thick, preferably 1.5 inch thick. Thicker steaks are easier to cook (read: harder to overcook!), more flavorful, and usually have a better texture. If you’ve got thinner steaks, I recommend cooking steaks on the stove only, without the oven step.
• Marinate for at least 3 hours, but no longer than 24 hours. If the steaks sit in the marinade for too long, they can get mushy. Keep the sirloin steaks in the fridge while marinating.
• Bring to room temperature before cooking. This is not absolutely required, but I always do this for more even cooking.
• Cook steaks on cast iron. It heats up exceptionally well, for the best searing, and goes straight from the stovetop to the oven. I love this cast iron grill pan when I want grill marks, but this cast iron skillet is my absolute favorite — it’s beautiful, heats evenly, and best of all, it’s enameled, so I don’t have to deal with seasoning it.
• Don’t move the steaks around. Moving them constantly will prevent getting a good sear. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, don’t move them until it’s time to flip.
• Be careful not to overcook. For best results, I recommend a probe thermometer like this , which you insert before placing the sirloin steak in the oven, set to your desired temperature (see my time and temp chart below), and it will beep exactly when your steaks are ready. If you don’t have one, a regular instant-read meat thermometer will work, but piercing the meat right after cooking will cause some of the juices to leak out, which is not ideal.
• Resting is important. Don’t skip it. This allows the juices to soak into the meat, so they won’t all escape when you cut into your steak. It’s one of my best tricks for super juicy sirloin steak!
• Slice against the grain. This breaks up the muscle fibers, for a more tender texture in every bite.

How Long To Cook Sirloin Steak?

The right cook time is key for juicy, tender steaks! After a quick sear on the stove, cook sirloin steak in the oven for 1-7 minutes, depending on your desired level of doneness and the thickness of your steak. I always use a probe thermometer for the oven step.

Here’s my time chart for cooking steaks — use the temperature guideline if you have a thermometer, or the time as an estimate if you don’t:

Note: Steak temperature will increase by an additional 5 degrees when resting.

I hope you love this sirloin steak recipe and use it for all your steaks. Let me know below how it turns out — I’d love to hear from you!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Steak marinade ▢
• 1 tbsp Unsalted butter ▢
• 4 8-oz Sirloin steaks ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Prepare the steak marinade according to the instructions here. Marinate the steaks for at least 3 hours, but no longer than 24 hours. (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
2. Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
3. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
4. Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
5. Transfer the pan to the preheated oven. Bake for 2 to 6 minutes , to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that’s usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer (I recommend a probe thermometer like this ) to be sure: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
6. Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1 8-ounce steak

• Tips: Check out my recipe tips above to help you select your steaks and cook them perfectly for the juiciest, most tender results.
• Marinade alternatives: If you prefer a seasoning, I have some options above. I’ve made this all the ways.
• Time chart: I have a handy time and temperature chart above for different steak thicknesses and doneness levels. Choose what you have and like best!
• Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe .
• Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F.
• Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups , sandwiches, salads , or casseroles, instead of eating them whole.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sirloin Steak In The Oven

Serving Ideas

I love a simple steak dinner! Here are some of my favorite side dishes to complete the meal:

• Toppings – Try a tablespoon of garlic butter (my favorite!), sauteed mushrooms , or make steak Oscar by topping it with crab meat and my quick hollandaise sauce .
• Potatoes – Mashed or roasted potatoes are classic choices, but I often make mashed cauliflower or roasted rutabaga for healthier options. You can also serve it with a baked sweet potato .
• Asparagus – My fave veggie to pair with this sirloin steak recipe! It cooks fast and reminds me of a steakhouse. My roasted asparagus is the most popular with readers, but air fryer asparagus or sauteed asparagus are even faster.
• Broccoli – Keep it simple with my roasted broccoli (pictured above) or sauteed broccoli . If you want to get a little fancy, try parmesan broccoli and cauliflower .
• Other Vegetables – Make my creamed spinach when you want something comforting, or just mixed roasted vegetables to use up whatever you’ve got.
• Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my creamy cucumber salad , tomato cucumber avocado salad , or 10-minute arugula salad .
• Breakfast – When you want it hearty, it’s hard to beat classic steak and eggs .

More Easy Steak Recipes

If you like my recipe for sirloin steak, here are some of my other ways to cook different cuts perfectly:

FREE 5-Ingredient Recipe EBook

• This Is My Favorite Sirloin Steak Recipe Of All Time
• Ingredients & Substitutions
• How To Cook Sirloin Steak
• My Tips For Juicy, Tender Results
• How Long To Cook Sirloin Steak?
• Sirloin Steak Recipe (Perfect Every Time) Recipe card
• Serving Ideas
• More Easy Steak Recipes
• Recipe Reviews

This Is My Favorite Sirloin Steak Recipe Of All Time

Welcome to one of my oldest and most loved tutorials: How to cook sirloin steak ! I’m a big fan of cooking steaks on the stove and then finishing them in the oven — I do this with other cuts too, including filet mignon and New York strip . Here’s why this method is exactly what you’re looking for:

• The best flavor and texture – There are many reasons I love this sirloin steak recipe, but the biggest is how it tastes! The inside is tender and juicy, the outside forms a beautiful golden crust, and the flavors are just right.
• Quick and easy, with simple ingredients – Cooking sirloin steak is super fast, and my quick balsamic marinade for steak uses just 5 common pantry staples (plus salt and pepper). If you don’t have time to wait for it, I have an option for a simple seasoning instead.
• Cook to your liking – With my handy temperature and time chart , you never have to overcook your steaks again.
• Affordable dinner – Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. This cut costs less than some of the more expensive ones, but my method still leaves it incredibly tender.

This recipe has a little extra richness from the butter, and I’ll show you my best tips to master your steaks every time. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card .

You really need just 3 basic components…

The Steak:

Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. Top sirloin steak (cut from a top sirloin roast ) is the highest quality — a.k.a. your best bet for my recipe here. The bottom sirloin is larger and less tender (but more affordable), and you can use part of it for my tri tip recipe .

My method here will technically work with any cut of steak, but I used top sirloin steak because it’s a good balance of tender and affordable. You can also use the same method for ribeye , porterhouse, T-bone, filet mignon , or even pork steaks or larger cuts like tomahawk steaks . I also use a similar method to cook beef for steak tacos or steak fajitas . If you’ve got a petite sirloin steak , that cut is actually quite different, so tap to see how I make it.

Fat For Searing:

I used unsalted butter for searing — be sure to turn on your stovetop fan. If you’re concerned about the high heat, you can cook sirloin steak in avocado oil or olive oil.

Steak Marinade Or Seasoning:

You have 3 options here:

• Salt & Pepper – If you’re the kind of person that thinks all a good steak needs is salt and pepper, I get it! I often go this route, too. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat.
• Marinade – I think that middle-of-the-road cuts like sirloin benefit from marinating, so I used one in this sirloin steak recipe. Make my simple steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder (or minced garlic cloves), sea salt, and black pepper. You can also add fresh herbs, such as rosemary or thyme.
• Seasoning – If you don’t have time for marinating but want more flavor than simple salt and pepper, use my Montreal steak seasoning (or my seasoning for pork chops is actually great for beef, too). If you do have time, you can even use these as a dry rub and season in the fridge overnight.

How To Cook Sirloin Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can cook steak on the grill or make air fryer steak , but I think starting on the stove and finishing in the oven is the best way to cook sirloin steak — and you can do it no matter the weather! Here’s what I do:

1. Marinate the steak. Whisk together the steak marinade in a bowl, then add the steaks and move around to make sure they are evenly coated. You can marinate in a zip lock bag (like my picture below) or in a small baking dish.
2. Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.

1. Preheat the oven and skillet. Preheat your oven to 400 degrees F. Partway through, preheat a cast iron skillet on the stove top over medium-high heat. You want to get it really hot so that you can get a nice sear on your steaks.
2. Pat the meat dry. Remove the steaks from the marinade, shake off the excess, and pat dry with paper towels. (This will help get a better sear.)
3. Sear on the stovetop. Add the butter to the hot skillet and heat until melted. Add the steaks in a single layer. Sear, without moving around, until a brown crust forms on the bottom. Flip and sear on the other side.
4. Cook sirloin steaks in the oven. Quickly add your probe thermometer (if using — I recommend it) into the thickest part of one of the steaks and transfer the pan to the oven. Roast until they reach your desired doneness. Use my time and temp chart for best results!
5. Let them rest. Remove the steaks from the pan to prevent overcooking. Transfer to a plate or cutting board, tent the top with foil, and rest for 5 minutes before slicing and serving.

My Tips For Juicy, Tender Results

I cook steaks at least once a week, so I’ve got lots of tips for you! These will help you with all kinds of steak recipes :

• Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. I recommend getting them from a butcher if possible, as typically these are better quality and more fresh than ones in stores.
• Look for steaks that are at least 1 inch thick, preferably 1.5 inch thick. Thicker steaks are easier to cook (read: harder to overcook!), more flavorful, and usually have a better texture. If you’ve got thinner steaks, I recommend cooking steaks on the stove only, without the oven step.
• Marinate for at least 3 hours, but no longer than 24 hours. If the steaks sit in the marinade for too long, they can get mushy. Keep the sirloin steaks in the fridge while marinating.
• Bring to room temperature before cooking. This is not absolutely required, but I always do this for more even cooking.
• Cook steaks on cast iron. It heats up exceptionally well, for the best searing, and goes straight from the stovetop to the oven. I love this cast iron grill pan when I want grill marks, but this cast iron skillet is my absolute favorite — it’s beautiful, heats evenly, and best of all, it’s enameled, so I don’t have to deal with seasoning it.
• Don’t move the steaks around. Moving them constantly will prevent getting a good sear. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, don’t move them until it’s time to flip.
• Be careful not to overcook. For best results, I recommend a probe thermometer like this , which you insert before placing the sirloin steak in the oven, set to your desired temperature (see my time and temp chart below), and it will beep exactly when your steaks are ready. If you don’t have one, a regular instant-read meat thermometer will work, but piercing the meat right after cooking will cause some of the juices to leak out, which is not ideal.
• Resting is important. Don’t skip it. This allows the juices to soak into the meat, so they won’t all escape when you cut into your steak. It’s one of my best tricks for super juicy sirloin steak!
• Slice against the grain. This breaks up the muscle fibers, for a more tender texture in every bite.

How Long To Cook Sirloin Steak?

The right cook time is key for juicy, tender steaks! After a quick sear on the stove, cook sirloin steak in the oven for 1-7 minutes, depending on your desired level of doneness and the thickness of your steak. I always use a probe thermometer for the oven step.

Here’s my time chart for cooking steaks — use the temperature guideline if you have a thermometer, or the time as an estimate if you don’t:

Note: Steak temperature will increase by an additional 5 degrees when resting.

I hope you love this sirloin steak recipe and use it for all your steaks. Let me know below how it turns out — I’d love to hear from you!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Steak marinade ▢
• 1 tbsp Unsalted butter ▢
• 4 8-oz Sirloin steaks ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Prepare the steak marinade according to the instructions here. Marinate the steaks for at least 3 hours, but no longer than 24 hours. (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
2. Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
3. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
4. Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
5. Transfer the pan to the preheated oven. Bake for 2 to 6 minutes , to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that’s usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer (I recommend a probe thermometer like this ) to be sure: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
6. Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1 8-ounce steak

• Tips: Check out my recipe tips above to help you select your steaks and cook them perfectly for the juiciest, most tender results.
• Marinade alternatives: If you prefer a seasoning, I have some options above. I’ve made this all the ways.
• Time chart: I have a handy time and temperature chart above for different steak thicknesses and doneness levels. Choose what you have and like best!
• Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe .
• Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F.
• Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups , sandwiches, salads , or casseroles, instead of eating them whole.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sirloin Steak In The Oven

Serving Ideas

I love a simple steak dinner! Here are some of my favorite side dishes to complete the meal:

• Toppings – Try a tablespoon of garlic butter (my favorite!), sauteed mushrooms , or make steak Oscar by topping it with crab meat and my quick hollandaise sauce .
• Potatoes – Mashed or roasted potatoes are classic choices, but I often make mashed cauliflower or roasted rutabaga for healthier options. You can also serve it with a baked sweet potato .
• Asparagus – My fave veggie to pair with this sirloin steak recipe! It cooks fast and reminds me of a steakhouse. My roasted asparagus is the most popular with readers, but air fryer asparagus or sauteed asparagus are even faster.
• Broccoli – Keep it simple with my roasted broccoli (pictured above) or sauteed broccoli . If you want to get a little fancy, try parmesan broccoli and cauliflower .
• Other Vegetables – Make my creamed spinach when you want something comforting, or just mixed roasted vegetables to use up whatever you’ve got.
• Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my creamy cucumber salad , tomato cucumber avocado salad , or 10-minute arugula salad .
• Breakfast – When you want it hearty, it’s hard to beat classic steak and eggs .

More Easy Steak Recipes

If you like my recipe for sirloin steak, here are some of my other ways to cook different cuts perfectly: