Sirloin Steak Recipe
If you’ve been wondering how to cook a sirloin steak at home with steakhouse-style flavor, this marinated sirloin is a great place to start. It rests in an olive oil, red wine vinegar, garlic, and herb marinade, then cooks in a hot buttered skillet until it’s seared on the outside and done to your liking.
If you’re looking for a great way to cook sirloin steak, this is it! A simple marinade made with oil, vinegar, garlic, and dried herbs does most of the work.
It’s the same method we use on our flat iron steak whenever we decide to marinate it.
You can let the sirloin sit in the marinade for a shorter window if you’re in a hurry, or give it extra time in the fridge if you want a deeper flavor.
From there, it’s just cooking it in a hot skillet with some butter for a few minutes on each side. Everyone gets their steak cooked the way they like it.
My absolute favorite way to serve it is with a side of crispy french fries or a fluffy baked potato!
How to Cook a Sirloin Steak
Tips for the Best Steak
Slice against the grain. Once it rests, slice the steak across the grain into thin slices. Sirloin is leaner, so cutting against the grain and keeping the slices on the thinner side makes it more tender.
Aim for thickness over size. This method works best with sirloin that’s at least about 1 to 1 ½ inches thick. Thinner steaks cook so quickly that it’s harder to hit a specific doneness without overcooking some part of the steak.
Let them rest. It’s important to let the steaks rest for a few minutes before slicing them. That way the juices don’t run out and the steaks won’t be dry.
What temperature should I cook a sirloin steak to?
Time is just a starting point, so an instant-read thermometer is the best way to tell when your sirloin steak is done. Here are general internal temperature guidelines:
- 125°F: rare.
- 130–135°F: medium-rare.
- 140–145°F: medium.
- 150–155°F: medium-well.
- 160°F and above: well done.
Sirloin starts to firm up as it cooks past medium, so stopping around medium-rare to medium usually gives you the most tender, juicy texture.
Ingredients
- 2 pounds sirloin steak
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 4 to 5 tablespoons garlic, minced
- 2 tablespoons Italian herbs, Italian seasonings, oregano, thyme, marjoram, etc.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ¼ to ½ teaspoon black pepper
- 2 to 4 tablespoons unsalted butter, for cooking
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Instructions
- In a medium bowl, combine olive oil, red wine vinegar, garlic, Italian herbs, Worcestershire sauce, salt, and pepper.¾ cup olive oil¼ cup red wine vinegar4 to 5 tablespoons garlic2 tablespoons Italian herbs1 tablespoon Worcestershire sauce1 teaspoon salt¼ to ½ teaspoon black pepper
- Place the steaks in a shallow container.2 pounds sirloin steak
- Pour the marinade over the steaks, and ensure the steaks are evenly covered.
- Seal or cover the container, and refrigerate for 30 minutes to 1 hour.
- Heat a pan or griddle over low-medium heat. Work in batches, and melt 2 tablespoons of butter in the pan. Add the steaks in an even layer.2 to 4 tablespoons unsalted butter
- Cook on each side for 4 to 7 minutes depending on thickness and how well done you like your steak.
- Remove to a waiting plate, and allow to rest at least 5 minutes before serving.
Thank you for all the great tips. I love to eat steak when at steakhouses. Now I can eat it at home too.
You’re very welcome! Hope it turns out just how you like it. Have a great evening! 🙂
Can you leave the steak in marinade all night.
Hi, Carol!
Yes, you can marinate the sirloin overnight as long as it stays covered in the refrigerator. Since this marinade contains red wine vinegar, I wouldn’t go much longer than overnight because the acid can start to change the texture of the steak and make it a little soft or grainy feeling. For the best texture, I’d try to cook it within 8 to 10 hours.