Kitchen notes · a little help before you start
Sirloin Steak Recipe (Juicy & Tender)
A browned sirloin steak makes a satisfying dinner when you want the meat to have your attention. The skillet gives it a good start before the oven finishes the middle, with a simple seasoning that keeps the beef at the center of the plate.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Original yield
- Serves 4
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Dry the steaks before searing
Pat the steaks with paper towel after their pre-cooking rest, ready for the hot skillet and melted butter.
2. Leave the first side alone
Place steaks in a single layer and sear without moving them until browned before flipping for the second side.
3. Rest on a plate
Transfer the cooked steaks out of the hot pan before resting, so they do not keep cooking in the skillet.
Get to know the ingredients
Sirloin steaks
Use the listed individual sirloins, arranged in one layer for searing before the skillet moves into the oven.
Unsalted butter
Melt the butter in the preheated skillet when the oven is nearly ready, then add the steaks for their sear.
Salt and pepper
Season the steaks generously with salt and pepper before cooking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Sirloin Steak Recipe (Juicy & Tender)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give the steaks their rest
Move the sirloins to a plate after the oven stage and let them rest for five minutes before slicing.
A little more help as you go
Preheat both cooking surfaces
Heat the cast-iron skillet while the oven preheats so the stovetop sear can be followed by the oven finish.
Use a thermometer for the finish
Steak thickness affects the oven stage, so use the stated doneness temperatures and a meat thermometer when checking the center.
A few questions you might have
How should I season the steaks?
Season generously with salt and pepper before starting the cooking steps.
When should I take the steaks out of the fridge?
The directions take them out about thirty minutes before cooking and pat them dry before searing.
Does the oven cook the steaks from raw?
Sear both sides in the hot buttered skillet first, then transfer that pan into the preheated oven to finish.
Should the steaks stay in the skillet to rest?
Remove them to a plate. Leaving them in the hot pan can overcook them during the rest.
Does the temperature change during resting?
Expect the temperature to rise further during the next resting step, after checking the center and removing the steaks from the oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.