Sirloin Steak with Garlic Butter

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.

You can never go wrong with steak for dinner, whether it’s steak fajitas, mushroom steak, or this tender and juicy sirloin steak with compound butter.

Sirloin steak is one of my favorite cuts of meat. It’s relatively inexpensive, flavorful, tender and readily available at most grocery stores. My favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

What cut of meat is sirloin?

Sirloin steak comes from the rear back portion of the cow, and comes in two parts; the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as “top sirloin” on the packaging. Bottom sirloin is less tender, and is typically just referred to as “sirloin” or “sirloin steak”. Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time.

How do you cook sirloin steak?

Start by patting your steaks dry with a paper towel. Removing the moisture from the exterior of the meat will allow for a nice brown crust to develop. Season the meat generously with salt and pepper, then cook it over medium high heat in a heavy skillet. Cook the meat to the desired level of doneness, then let the steak rest for at least 5 minutes. Place a scoop of garlic and herb butter over the steak, then slice it and serve.

Tips for the perfect steak

• You can sear your steak in a pan on the stove, or use an outdoor grill or indoor grill pan. If you’re using a grill, add the butter after you remove the steak from the grill so it doesn’t drip off into the grates.
• The garlic butter can be prepared up to 2 days before you plan to use it. Store the butter in the fridge, and let it sit at room temperature to soften about 15-20 minutes before you plan to use it.
• Be sure to slice your meat against the grain for the most tender results.
• For even more flavor, pair this recipe with a marinade. Marinate the meat for up to 24 hours, then cook as directed and add the butter on top.
• Serve your steak with a variety of sides such as mashed potatoes, rice, or a roasted vegetable such as asparagus or green beans.

Sirloin Steak Flavor Variations

This steak is delicious as-is, but you can add other sauces and flavorings to customize the recipe to your tastes.

• Mushrooms: Cook 8 ounces of sliced mushrooms in 3 tablespoons of melted butter. Season the mushrooms with salt and pepper and serve them over your steak.
• BBQ Sauce: Brush homemade or store bought BBQ sauce over your cooked steak instead of using the garlic butter.
• Cajun: Mix 1 teaspoon of Cajun seasoning, 1/2 teaspoon minced garlic and 2 teaspoons chopped parsley into the softened butter.
• Mexican: Combine 1 1/2 teaspoons chili powder, 1/2 teaspoon lime zest and 2 teaspoons chopped cilantro leaves with the butter.

Steak Temperature

The best way to gauge when your sirloin steak is done is to use a digital thermometer. You can insert a probe thermometer into the thickest part of the meat to determine whether the steak is at your preferred level of doneness. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.

Keep in mind that steaks should rest for at least 5 minutes before you cut into them. It’s best to take the steak off the heat a few degrees before you reach your desired temperature, as they’ll continue to cook as they rest.

• Rare: 130 degrees F
• Medium Rare: 135 degrees F
• Medium: 145 degrees F
• Medium Well: 150 degrees F
• Well Done: 160 degrees F

Once you try this amazing steak, you’ll find yourself making it on a regular basis!

More steak recipes you’ll enjoy

• Avocado Steak Tacos
• The Best Steak Marinade
• Marinated Flank Steak
• Philly Cheesesteak Egg Rolls
• Steak Kabobs

Sirloin Steak Video