Pan Seared Sirloin Steak

Do you want a steakhouse-quality dinner without the steakhouse prices? Our pan-seared top sirloin recipe is about to become your new weeknight hero.

Bland, chewy steaks – we’ve been there, and it’s never any fun. Well, you’re in luck. Say goodbye to tough, chewy disappointments. This recipe uses a budget-friendly cut for a mouthwatering meal that rivals pricier steaks, so much so that this petite power-house has become a go-to in the GIrlCarnivore Meat Labs for steak dinners.

Intimidated by cooking times or temperatures? Don’t be. We’ve broken down the process into clear, easy-to-follow steps that eliminate the guesswork.

This Top Sirloin Steak is a popular pick because of its exceptional flavor. This lean cut of beef holds big bold flavor and is perfect for quick cooking methods. This easy recipe uses four simple ingredients, so you can make a top sirloin filet in no time.

All you need is a cast iron skillet, twine, butter, canola oil, salt, and your sirloin steak recipe. Give it a good sear, and you’ll have a 5-star juicy steak ready in less than an hour. Serve with Red Wine Pan Sauce and Steakhouse Keto Creamed Spinach for best results.

What is Beef Top Sirloin Steak?

Top sirloin cuts come from the top mid-back of the cow—also known as a baseball cut. It’s a leaner muscle like a tenderloin or filet, meaning it’s a tender cut, but you won’t see as much marbling as a ribeye. Unlike the filet mignon, one of the biggest benefits of this cut is that a sirloin steak has a more beefy flavor and is less expensive. 

Because of their bolder flavor, we love a grilled top sirloin steak over a charcoal grill or seared in cast iron. They are a perfect steak for a quick and hot cook with a rosy medium rare center and delicious steak dinner. To amp up the umami, because they are lean, we top these with a quick red wine sauce for steaks or our favorite homemade compound butter recipe (the roasted garlic being our favorite!).

Beef Top Sirloin Steak Ingredients

• 4 Top Sirloin steaks – look for steaks of even size and thickness
• Salt – we always use kosher salt
• Canola oil – or your favorite neutral cooking oil
• Butter – we always use unsalted butter
• Red Wine Pan Sauce – this is optional, but we love it for an elevated steak dinner.

Best Way To Cook Sirloin Steak

1. Prep the steaks 

Pat each top sirloin steak with paper towels to dry them off completely, and then tie them with butcher’s twine along the circumference of the steak. This helps the steaks to retain their shape.

Season steak liberally with salt and place on a wire rack on a baking sheet to let the steaks dry. A very dry steak will get a better all-over crust in a cast iron pan.

Place steaks in the fridge for two to four hours to air dry.

2. Pan Sear

Preheat a large cast iron skillet over medium-high heat and then when heated. add the oil and butter—swirling to coat the pan. 

When done frothing, add each seasoned steak to the pan, gently setting them into the hot cast iron. You will hear the steaks immediately sizzle as you sear them. Sear steaks for 2 to 3 minutes without touching them. This is when the Maillard effect happens, and the beautiful crust is formed. If you move the steak or pull on it, you risk tearing the meat.

Using long tongs, flip the sirloin steaks and top them with the remaining butter. When you initially try to flip them, if they pull or resist you in any way, let them sit for 30 seconds longer and then try again.

Reduce the heat to medium and let the cook steaks 3-4 minutes longer until they are done —use a meat thermometer to check they reach an internal temperature of 125 degrees F for a beautiful medium rare.

Remove from heat and rest, tented with foil for 5 minutes. 

Meanwhile, as the steaks rest, make the pan sauce if desired.  If you choose to skip the sauce, we highly recommend serving this with compound herb butter.

3. To serve

Remove the twine and serve hot with crushed black pepper and freshly minced parsley. 

What to serve with pan-seared steaks

Serve these steaks with crisp blanched green beans, smoked brussels sprouts, smoked baked potato, or crispy beef tallow fries.

We love this steak with our favorite red wine sauce for steaks, but it’s also a great recipe to serve with brandy peppercorn sauce or classic bearnaise sauce.

Storing Beef Loin Top Sirloin

Refrigerate Store leftovers in an airtight container and in the fridge. Eat within three to four days. 

Freezer: Store cooked steak in a freezer bag for up to six months in the freezer. Note that it will dry out over time. We don’t recommend freezing steak once cooked; rather, enjoy it immediately. Use leftovers in scrambles, sandwiches, salads, and just simple meat snacks.

To Reheat: Preheat oven to 275 degrees F. Wrap the steaks in foil with a dab of compound butter. Once preheated, pop the steaks into the oven and cook until the steaks are heated through.

Pan Seared Sirloin Steak FAQs

More Delicious Steak Recipes

If you enjoy this top sirloin filet, check out these other steak recipes that are great for nearly any occasion!

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Sous Vide Teres Major Steak Recipe

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Garlic Butter Basted Grilled Teres Major Steak

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Grilled Cowboy Steak

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Grilled Denver Steak with Herb Butter

Have you ever made a sirloin filet in a skillet before? Let me know how your steak turned out in the comments below.

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