Sirloin steak, well seasoned and finished in butter and aromatics. An easy steak recipe that only takes a couple of minutes on the stove making it a great option for weeknight dinners. This beefy cut of meat is affordable which makes it easier to incorporate to your midweek meals. Serve it with a fantastic Creamy Mushroom Sauce and a side of greens or a quick salad for an easy dinner.
For another great steak recipe, make my rib eye steaks in this Pan Seared Steak recipe.
Sirloin Steak Recipe
Making sirloin steak is easier and quicker than getting a pot of pasta on the table! It's so quick! You use one pan, room temperature steaks, seasoning and aromatics for a tender, juicy steak. And all this is on the table in under 20 minutes!
There are two most important things that count, and only that:
- a perfect steak is always cooked at room temperature
- a very hot pan or skillet.
That's it! It's not complicated and it never has to be overwhelming, think of it as, you and your steak relaxing 🙂
Served here with a Chimichurri Sauce
3 Reasons Why We Love This Sirloin Steak Recipe
- Convenient: You can make them in a skillet, non stick pan, grill pan, electric grill, hot stone, where there is sufficient heat, sirloin will sear.
- Easy: You need steak, a place to cook them, salt and pepper and cooking oil. The aromatics are extra but generally this is a very simple recipe.
- Quick: As long as you take them out before hand (cold meat directly to a hot skillet will retract and become tough) you're good to go. It's a matter of a couple of minutes either side.
3 Important Recipe Tips / Sirloin Steak
- Room temperature steaks before you even begin
- A hot skillet/non stick pan
- Let the steaks rest after cooking. How long? Just the time to set the table, make a butter, garlic and thyme sauce - 10 minutes tops!
How To Make Easy Sirloin Steak
Start by prepping the aromatics. Tie the herbs with some kitchen string/twine it makes it easier to dip into the oil/butter and keep brushing over the steaks while cooking and into the butter. Also known as basting, and also known as FLAVOR!
Gently press the garlic to release it's aromas using the flat side of a knife.
Dry the thawed steaks with kitchen paper towel.
Preheat the pan till piping hot.
Rub the steaks with oil and season generously. You can use a basic seasoning of salt and pepper and you can add your favorite steak spice for additional textured flavor!
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Place the steaks into the pan over medium high heat and cook for 4 to 7 minutes on each side or to your desired doneness.
Remove the steaks from the pan/grill and let them rest for 5 to 10 minutes.
Serve with butter melting over the steak, a side salad or vegetable or an easy Creamy Mushroom Sauce
More Steaks To Cook At Home
You can use any steak for this recipe.
- Ribeye
- T-bone
- Porterhouse
- Fillit mignon
- Flank steak
These steaks also go well with this ribeye recipe!
More Steak Recipes
- Tomahawk Rib-Eye Steak
- Steak Nibbles
- Steak and Roasted Vegetables (Chimichurri Sauce)
- Spaghetti Steak Recipe
Serving Sirloin Steaks
These sirloin steaks are perfect served as is, with a salad or with this super simple baked eggplant side dish or you can slice them and serve with fresh rocket. I didn't serve a vegetable with this recipe because the garlic and herbs in butter add so much extra flavor so a side rocket was more than plenty.
Watch how to make sirloin steak.
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More Steak Recipes
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Sirloin Steak
Ingredients
- 2 sirloin steaks - about 200 grams each
- 2 tbsps olive oil or avocado, grapeseed, canola
- salt and pepper, to taste
Aromatics
- 2 tbsps butter
- 2 spriggs fresh thyme
- 2 spriggs fresh rosemary
- 2 garlic cloves, gently pressed
Instructions
- Use kitchen twine to tie the fresh herbs together.
- Pat the steaks dry with a kitchen tissue paper or towel. Lay the steaks on a board and rub the steak with a little oil. Season generously, both sides.2 sirloin steaks - about 200 grams each, 2 tbsps olive oil or avocado, grapeseed, canola, salt and pepper, to taste
- Heat the pan on medium high heat and cook the steaks for 4 to 7 minutes per side or until cooked to your desired doneness. We like our steak medium with an internal temperature of 57–63°C / 135–145°F. I take the steaks off bewtween 57 degrees C and 59 degrees Cbecause they will continue cooking while they rest for a few more degrees.
- When you turn the steaks onto their second side, give them the first 3 to 4 minutes undisturbed and then add the butter, garlic and herbs. Baste with the tied herbs by dipping the herbs into the butter and oil and gently touching over the steaks.2 tbsps butter, 2 spriggs fresh thyme, 2 spriggs fresh rosemary, 2 garlic cloves, gently pressed
- Remove the steaks from the pan and set aside on a plate or board to rest for 5 to 10 minutes covered lightly to keep them warm.
- Tops with herbs, pan juices and serve. If you are slicing the steak, don't make them too thin and slice against the grain. (Opposite to the way the muscle fibres run, not on the long side of the muscle fibers because that's tough to eat.)
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