Description
This classic sirloin steak recipe delivers tender, flavorful steaks with a perfect sear and juicy interior. Using a combination of stovetop searing and oven roasting, the method locks in the juices while creating a delicious crust. Ideal for a quick yet impressive meal, it offers optional herb and garlic infusions to elevate the flavor.
Ingredients
Scale
Steak and Seasoning
- 2 to 4 top sirloin steaks, 1 ½ to 2 inches thick (1 ½ to 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Fats and Aromatics
- 2 tablespoons olive oil (or another high smoke point oil like avocado, canola, or vegetable oil)
- 2 tablespoons butter (optional, for pan juices)
- Garlic cloves (optional)
- Sprigs of fresh rosemary or thyme (optional)
Instructions
- Prepare the Steaks: Take the sirloin steaks out of the refrigerator and let them rest at room temperature for about 30 minutes to remove the chill, allowing for even cooking. Meanwhile, preheat your oven to 425 degrees Fahrenheit.
- Season the Steaks: Remove steaks from packaging and pat them dry thoroughly with paper towels to ensure a good sear. Season both sides generously with kosher salt and freshly ground black pepper. Confirm the oven is fully preheated before proceeding.
- Sear the Steaks: Heat 2 tablespoons of olive oil in a 12-inch cast iron skillet over medium-high heat until the oil shimmers but does not smoke. Add the steaks to the pan, cooking undisturbed for 2 to 3 minutes on one side until they develop a rich brown crust. Flip and sear the other side for another 2 minutes. Remove the skillet from heat.
- Finish Cooking in Oven: Transfer the skillet with steaks to the preheated oven. Roast for 5 to 10 minutes, checking the internal temperature with an instant-read thermometer inserted through the side into the steak’s center. Remove steaks when the temperature reaches 130-135°F for medium-rare or 140-145°F for medium. Keep in mind, residual heat will continue to cook the steak during resting.
- Rest and Serve: Take the skillet out of the oven and let the steaks rest in it for 5 minutes to redistribute juices. To enhance flavors, spoon any pan juices over the steaks before serving. Optionally, add 1 to 2 tablespoons of butter to the hot skillet, allow it to melt, and then drizzle the melted butter over the steaks along with garlic or herb sprigs if used.
Notes
- Allowing the steak to come to room temperature ensures even cooking throughout.
- Patting dry the steaks helps achieve a better sear by preventing steaming.
- Use a cast iron skillet for optimal heat retention and crust formation.
- Inserting the thermometer through the side avoids piercing the top surface and losing juices.
- Steaks will continue cooking slightly during rest, so remove from oven just before desired doneness.
- Adding butter and fresh herbs or garlic at the end enriches the sauce and complements the meat’s flavor.
