Our Sirloin Steak is flavorful steak that’s marinated in a red wine vinegar and garlic marinade then cooked in butter. The result is garlicky, buttery, tender steak every time!
You can’t go wrong with a great sirloin steak. Perfectly seasoned, tender, and cooked just they you like! Some of our favorite sides to serve with the steaks are Instant Pot baked potatoes, sweet potato fries, onion soup potatoes, fried okra, and grilled corn on the cob.
Sirloin Steak Recipe:
This is going to sound completely crazy, but I made it 30+ years without ever trying steak. Then came John, and his grilling. We’d been together for years, and he loved grilling steaks or cooking them on a flat top griddle. His steaks always smelled so good. One day, I tried a bite, and I’ve been hooked ever since.
I love a good sirloin steak. It’s a relatively inexpensive cut, not too fatty, has great texture, and cooks nicely. Not too mention, sirloin is really easy to season, too. For this recipe I used John’s sirloin steak marinade, and it was amazing!
The steaks were perfectly seasoned, full of flavor, and there was no need for any sauce. They can be cooked in a pan, on a grill, in the oven, or on a griddle. You will love how easy this recipe is and how quickly it comes together.
How to Cook Sirloin Steak:
- In a medium bowl, combine olive oil, red wine vinegar, garlic, Italian herbs, Worcestershire sauce, salt, and pepper.
- Place the steaks in a shallow dish with a lid or a dish that can be covered with plastic wrap or foil.
- Pour the marinade over the steaks, ensuring that all steaks are evenly covered.
- Wrap the dish tightly with plastic wrap or cover with a lid.
- Refrigerate for 30 minutes to an hour.
- Heat a pan over low-medium heat.
- Work in batches if needed, and melt 2 tablespoons of butter in the pan.
- Cook the steak for 4 to 7 minutes per side, depending on thickness and how well done you like your steak.
- Allow the steak to rest on a plate for 10 minutes before serving.
Tips and Variations:
- Oil: Try to use olive oil not extra virgin olive oil, since the extra virgin variety is used more for salad dressings and not for cooking. Avocado oil can be used in a pinch.
- Vinegar: We like red wine vinegar for this recipe, but you could swap it out with white wine vinegar or even balsamic vinegar. Just keep in mind that swapping out the red wine vinegar will yield a completely different taste and change the recipe. Balsamic can be quite strong and has some sweet undertones, so you may end up with a little sweetness in the steak. If at all possible, use the red wine vinegar.
- Steak: I used just under 2 pounds of top sirloin steak for this recipe. There is enough sirloin steak marinade for right at 2 pounds or plenty for 1 pound of steak. Each steak was cut around 1/2-inch thick, give or take a little. The cook time will need to be adjusted if the steaks are thinner or thicker and depending on how you like yours cooked.
- Butter: Steak tastes so good cooked in butter! Keep the heat at medium or even low-medium if your stove runs hot. You don’t want the butter to burn and ruin the flavor of the steak. Use salted or unsalted, whichever you prefer. You can even use a flavored compound butter like our garlic herb compound butter. It would also taste great added to the steak while it’s resting.
- Marinade: Our sirloin steak marinade isn’t just for sirloins. You can use it on any cut of beef. Make sure to discard any marinade that touched raw beef when you’re finished to prevent cross-contamination. I also like to remove as much of the raw garlic and spices off the steaks before I cook them. That way there’s no burned garlic and spices after the steaks are cooked. If you’d rather not make the marinade on this recipe, try our beer marinade instead. It’s just as simple and flavorful.
What part of the cow is the sirloin?
The sirloin is the rear back portion of the cow next to the tenderloin and short loin areas. The top sirloin portion is in the same vicinity near the tenderloin. Most of the areas in and around the sirloin yield very tender, flavorful steaks.
Room Temperature: Our sirloin steak recipe should rest at room temperature for at least 10 minutes prior to being served. It should not be stored at room temperature.
Refrigerator: This steak is best stored in an airtight container in the refrigerator. Any leftovers should be discard after 3 days.
Freezer: We do not recommend freezing the cooked steak.
Sirloin SteakPrint Save Saved! Pin
I earn a commission from Amazon and Instacart from qualifying purchases.
- 2 pounds sirloin steaks
- 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 kosher salt
- ¼ to ½ teaspoon ground black pepper
- 2 to 4 tablespoons unsalted butter for cooking
- 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 kosher salt¼ to ½ teaspoon ground black pepper
- Place the steaks in a shallow, sealable container.2 pounds sirloin steaks
- Pour the marinade over the steaks, and ensure the steaks are evenly covered.
- Seal 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. Cook on each side for 4 to 7 minutes depending on thickness and how well done you like your steak.2 to 4 tablespoons unsalted butter
- Remove to a waiting plate, and allow to rest at least 10 minutes before serving.
- See post for serving and storage recommendations.