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.
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
Sirloin Steak with Garlic Butter
- 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.
First time cooking sirloin. My husband did the honors on the grill and we put the garlic-herb butter on afterwards. We both loved it! The 4-5 minutes on med-high was too long for the grill, but that’s easy to adjust for. Served with roasted asparagus. Thanks!
found a couple of smallish top round sirloins on the markdown and my husband was skeptical but followed this recipe exactly, using marinade x 24 hrs (followed the marinade recipe) and also did the butter. Used my trusty cast iron pan and WOW, they were perfect!! Much better than some expensive steaks I’ve had. Thanks for the great recipe!!
what marinade did you use?
II was so delicious! I do t think I ever had this cut of meat. I looked up recipes at the grocery and found this one, I am so glad I did! I cooked it on the cast iron and used my thermometer. The herbs I used were parsley and home dried oregano.
Wow! I had a prejudice that sirloin steak would be dry and chewy. I followed the instructions, using my good old cast iron, and all along I was afraid the outside would be charred to a crisp, since my steaks were very thick. One warning to people who don’t cook a lot of steak: it seemed to go from rare to medium rare/medium very quickly. I just kept cooking it and checking the temp. Mine were mostly medium rare (some parts medium) and these were ridiculously delicious! Very flavorful and I was surprised at how tender it was. The garlic butter is divine (even though I didn’t have any fresh herbs, so I used some Penzy’s dried parsley); I knew I’d have more of it than I needed, so I also slathered a huge russet potato in it and microwaved it (no time to bake ’em) for around 6 minutes total. Topped the meal off with fresh artichokes and mayo, and I think it was the best old-fashioned meal I’ve had in a long time. (As opposed to one-pot meals, or things like sweet potatoes with ragú/spaghetti sauce on top.) This is a winner!
What is this artichoke with Mayo thing? I don’t think I’ve ever heard of that and would love to know more about it. It sounds like something I would like because I like artichokes and I like mayonnaise. Lol is there anything special you do with it or literally it’s just those two ingredients?
Possible senior moment, but “11/4” pounds means nothing to me?
It’s 1 and 1/4 pounds.
If I could give this 10 stars I would…SOOO GOOD!!
Thank you! I’ve hunted through my cookbook, Joy of cooking and allrecipes. Nobody explained how easy and delicious it could be.
Tried this tonight very easy and delicious
DELICIOUS and Simple way to make a tasty and tender steak. Thank you for sharing this GREAT recipe. It is appreciated!!!
It’s an easy and delicious recipe my family loved it and today is the second time That I will make it again . The butter on top makes a big difference
Thanks for sharing your recipe
Sooooo gooooood!! Served with onions cooked in the pan, over rice with a green salad.
Excellent and easy!
Made the steak, but I am lazy today so I didn’t do the butter 🤣 maybe next time!
I bought some top sirloin and was looking for a recipe and found this one. Delicious! Thank you for sharing your recipe. Will definitely be making it again!