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 with Garlic Butter #steak #beef #dinner #dinneratthezoo Sirloin Steak with Garlic Butter #steak #beef #dinner #dinneratthezoo

Sirloin steak topped with garlic butter and parsley.

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.

Uncooked steaks on a plate.

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.

Butter, garlic and herbs in a mixing bowl.

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.

Seared steaks in a pan.

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

Sliced sirloin steak over mashed potatoes with green beans.

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

More steak recipes you’ll enjoy

Sirloin Steak Video

5 from 116 votes

Sirloin Steak with Garlic Butter

AuthorSara Welch
Sirloin steak topped with garlic butter and parsley.
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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Main
Cuisine American
Serves 4


  • 1 1/4 pounds sirloin steak I like top sirloin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter softened
  • 1/2 teaspoon garlic minced
  • 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish


  • Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
  • Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
  • Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
  • While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
  • Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.


Calories: 323kcal | Carbohydrates: 1g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 181mg | Potassium: 485mg | Sugar: 1g | Vitamin A: 350IU | Calcium: 43mg | Iron: 2mg

Hello! I’m Sara!

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Recipe Rating


  1. Hello it might be a dumb question but I don’t eat meat but hubby does. He usually prepares his own steaks but would love to try this one for him. Question when you say marinate the meat what can I put to marinate it? Thank you

  2. 5 stars
    Made this yesterday and it was delicious ! I also did the marinade but only like for 1 hr,
    Delicious !! I would marinate longer next time . the flavor of the marinade was soooo good !!!

  3. 5 stars
    I cooked a petit sirloin steak with your recipe last night. It was delicious! It came out so well. Thanks for the recipe.

  4. 5 stars
    So happy to find this delicious looking recipe. I bought some sirloin steaks yesterday, but was unsure how to cook them. This recipe looks so good, but still simple enough for me to try with confidence. I will use it tonight. Thanks!

  5. Thank you for not only you’re knowledge of food but also for your kindness and willingness to share your beliefs in order to comfort one during their time of loss and grief. You are an Angel! I too believe that our loved ones are always with us.

  6. I’m cooking this today. Thanks for the recipe. I’m have roasted garlic potatoes and salad with it. Couldn’t have done it without you.
    God Bless.

  7. 5 stars
    Tried this tonight. I have had trouble getting beef to turn out right – always dry and tough. This turned out great! Used the marinade for about an hour, then cooked as instructed. Thank you for the recipe and the instructions. It was a hit!

  8. 5 stars
    I used a petite sirloin with this recipe and it came out delicious and so tender! I definitely will use this recipe again !

  9. 5 stars
    My husband and I had a date night at home while my son was with his grandpa. We loved this steak, it was delicious and 10x better than going to an expensive steakhouse!

  10. 5 stars
    I have never been able to cook a steak correctly. The directions were soooo easy and the tips given made my steak a success!!!

  11. 5 stars
    I’m just an okay cook. This tasted like steakhouse restaurant quality which is greatly missed during quarantine days. Since it has been cold, my grill master husband has hard time keeping charcoal going so steaks have been off the menu. I didn’t measure anything since I was in a hurry. I must have skipped over the softened butter part because I browned garlic in in small pan of butter then added my seasonings to it. Drizzled over the steaks. It turned out great!

    Well deserved 5-stars! Thank you!

  12. I haven’t had a steak in about 12 years because, other than the front teeth, I don’t have two teeth (top and bottom) that touch each other. I’m hoping to get implants in the next year. In the mean time I will test this out on the rest of my family. Thank you for the time you spent putting this recipe together.

  13. 5 stars
    Have not had steak since hubby died 2 years ago, he was the grill master. Since then, have not had the “stomach” for anything grilled. Gonna give this a try tonight, garlic sounds like a great substitute for the missing smoke flavor. Giving it 5 stars cuz it sounds so good. Thank you.

    1. sorry for your loss hon. funny how when we loose someone, we never realize how big of an impact it will have, until you start walking thru every day after their gone. the tastes, the smells, the music & shows, his favorite shirt that still smells like him….yes, i am a widower as well, & my pillowcase, his ratty old favorite work shirt. God bless & may you find peace in your heart.
      you may not see him, but he is still with you.