Sirloin Steak Recipe Juicy Tender

Love juicy steak dinners? Try my air-fryer steak, sous-vide steak, reverse-sear ribeye steak, or cast iron steak next. As much as my family would love it if I cooked my tomahawk steak or filet mignon every week, they understand that we need to pay bills, live in a home, and do everyday things. That is where my sirloin steak recipe comes into play. It’s affordable, and with just the right balance of flavors, I can transform it from a humble cut into a restaurant-style dish.

Why I love this recipe

Budget-friendly. As mentioned earlier, this cut of beef is easy on your palate and pocket! Quick. Because it is a leaner cut of meat, sirloin cooks within minutes. That’s why it’s my favorite to cook during busy weeknights (or to use in my steak salad). Easy. If you have never cooked a steak, this one-pan recipe is the perfect place to begin. Perfect texture and flavor. What I love the most about this recipe is how you get the gorgeous crust on the outside and moist meat on the inside. Sirloin also doesn’t have an overtly beefy flavor, which I know many of you appreciate!

Ingredients Needed

Sirloin steak. I typically use a 21-ounce (600-gram) steak to comfortably feed a family of four (with sides). If you have the option of the grocery store or butcher to get your steaks, please choose the latter. It makes all the difference in terms of freshness. Olive oil and butter. To sear the steak and also amp up the flavor. Kosher salt and black pepper. To season the steaks. Garlic cloves. Adds flavor and also makes a mock garlic butter sauce. Please do not use garlic powder. Thyme and parsley. A few sprigs of fresh herbs balance out the garlic and add some subtle notes.

How to cook sirloin steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Also known as top sirloin steak, this steak is a cut of beef from the rear back portion of the cow, known for its balance of tenderness and flavor. I consider it the blank canvas of steaks and one of the easiest cuts to flavor with just about anything. “Made this for Father’s Day dinner and HOLY COW!!! The best steak we have ever had” – Jaycee

Arman’s recipe tips

Use a meat thermometer. This is my non-negotiable #1 tip when cooking steaks (or any cut of meat, to be honest). It’s a foolproof way to check the doneness of your steak is cooked to your liking. Always start with room temperature steak to cook it uniformly. If you put a cold steak in the pan, it’ll cook from the outside but tend to be raw on the inside. Let your steak rest. You must allow the steak to rest before slicing into it. Doing this redistributes the juices and yields an even juicier piece of meat. Pat dry the steaks with a paper towel before searing them on the pan. This step will remove excess moisture and ensure that you get the desirable brown crust on top. Slice the steak against the grain for ease, flavor, and maintaining juiciness.

Storage instructions

To store. You can keep the leftovers in the refrigerator for 3-4 days. I like to go with the classics and pair steaks with air fryer sweet potato fries, roasted potatoes and carrots, or mashed potatoes. Salads and veggiesare always a plus, like my wedge salad, Green goddess salad, air fryer cauliflower, or just some mixed greens. If you want the comforting sides, nothing beats mac and cheese, cornbread, or some fluffy dinner rolls.

Marinate the steak in the refrigerator for a few hours with lemon juice, herbs, salt, and pepper to incorporate more flavor. You could also try my simple 3 ingredient steak marinade. Baste with sauces. Finish off the steak by brushing it with delicious barbeque, stir-fry, or bulgogi sauce. Use other herbs, like cilantro, rosemary, Play around with toppings. This steak tastes epic with sauteed mushrooms. You could also top it with a herb butter or compound butter for an indulgent meal.

To freeze. Although I don’t freeze my steak much, feel free to store it in freezer-safe containers for 2-3 months.