You can make pan seared top sirloin steak at home, for real!! And you can get steakhouse quality steak if you follow few simple steps.
While we are omnivores in our house, we try to keep the meat consumption in check. However, just recently I cooked a dinner with filet mignon in cast iron skillet and we are still drooling over that!
Price wise though, filet mignon can be expensive so we often try to make a steakhouse style top sirloin steak for a quarter of the price.
Looking for even more economical options? Please check out my Cast Iron Chuck Steak recipe.
Before Cooking
You need to let the steak come to room temperature. I either get it from the refrigerator and let it come to room temperature in about 30 minutes or so on the counter.
Or I plan to go shopping before I would cook. So once I come home, I let the steaks come to room temperature on the counter while I store away the rest of the groceries then I get cooking. Usually I pat the steak dry on both sides.
What Ingredients Would You Need?
I tend to cook steaks with minimal ingredients. I find that those yield the best results taste wise. Then I add sauces or toppings for added flavor!
My most commonly used ingredients for cooking steaks in cast iron or stainless steel (all clad etc) pans are:
- olive oil for coating steaks
- sea salt
- freshly cracked black pepper
- butter
- rosemary, thyme or other fresh herbs
- and optional garlic
How to Pan Sear Top Sirloin?
The two pans I use most often to pan sear sirloin steak are (affiliate):
Basically the simple steps I follow to sear sirloin steak on a skillet are as follows:
- Steak(s) have to be room temperature
- Pat dry the steaks
- Drizzle some olive oil and coat steak on both sides
- Season thoroughly with sea salt and freshly ground black pepper
- Heat cast iron skillet on medium heat
- Add steak and cook 3-4 minutes on one side, flip and cook for the same amount of time on the other side (see table below for time and internal temperature).
- Finally add herbs like rosemary, thyme and garlic cloves as well as herbed butter, lower temperature to medium/low.
- Spoon the melted butter over the steak. Turn heat off and let the steak rest for about 10 minutes or so before cutting it.
Sometimes steaks will come in different thickness so if you’re very picky about cooking your steak a certain way, I’ll give you some guidelines. I love my steak medium, so I usually use a rule of thumb of about 4 minutes per side.
However, your best bet is to use a meat thermometer to check internal temperature.
- Rare – 125 degrees F
- Medium Rare – 130 degrees F
- Medium – 140 degrees F
- Medium Well – 150 degrees F
- Well Done – 160 degrees F
| Steak Thickness | Rare | Medium-Rare | Medium | Medium Well | Well Done |
| 1 inch | 3 minutes | 4 minutes | 5 minutes | 6 minutes | 7 minutes |
| 1.5 inches | 4 minutes | 5 minutes | 6 minutes | 7 minutes | 8 minutes |
Pro-Tip: Rest the steak for about 10 minutes before cutting into it. This allows the juices to redistribute, which results in a tender and flavorful steak!
How to Cut and How to Store this type of steak?
I usually slice the sirloin steak as shown below then grab couple of slices and place on individual plates with side dishes. This specific day we served steak with a big salad. However, other times we’ve made tacos with it (when we make tacos I slice the pieces thinner).
We also serve the steak with cilantro rice and Cuban beans.
I normally don’t have a lot of leftovers since I cook enough for my family of 4. I try not to overcrowd the skillet when I cook so it allows for 4 servings. If I ever want to have sirloin for more than 4 people, then I switch to grilling the steaks instead of searing them.
In the case I do have leftovers, I store them in an airtight container in the refrigerator.
Pan Seared Top Sirloin Steak
Equipment
Ingredients
- 2 lbs top sirloin steak
- 1 tbsp olive oil
- 1.5 tsps sea salt
- 1 tsp black pepper freshly ground is best
- 2-3 rosemary twigs
- 3-4 fresh thyme twigs
- 5 garlic cloves
- 3 tbsps herbed butter
Instructions
- Let steak or steaks come to room temperature. Pat dry on both sides.
- Drizzle olive oil over the steak and use your fingers or a brush to coat the surface. Season thoroughly with sea salt and black pepper.
- Place the cast iron skillet over the stovetop and turn the heat on, medium high initially. Let the skillet get hot for few minutes.
- Add seasoned steak or steaks in the skillet, don't overcrowd the skillet. If you're cooking more steaks than the skillet can handle, cook in batches. Turn heat to medium.
- Sear steak on one side for about 4 minutes. Turn steak over and cook for another 4 minutes on the other side. At the point add fresh herbs and garlic to skillet. Top off the steak with herbed butter. As the butter melts, tilt the skillet and spoon off some of the melted butter over the steaks. Turn heat off!
- Transfer steak to a cutting board and let rest for about 10 minutes, covered. Slice against the grain and serve with your favorite side dishes. Enjoy:)
Notes
- My store would often sell a 2 lb top sirloin in one piece or two pieces. You can ask in the meat department if they can cut it for you in 4 pieces if needed. I prefer 1 piece because it holds the flavor better.
- 2 lbs can be anywhere from 2 to 4 servings depending on quality of steak (how much fat it has) and how much each person in your family consumes.
Nutrition Label
Nutrition
If you would like to save this recipe for later, please pin it to your dinner or meat boards in Pinterest for easy access in the future. Let me know in comments if you have any questions or feedback on my recipe. Thank you from the bottom of my heart for reading my blog!!
Additional Meat Based Recipes
If you love meat recipes or just trying to bump up your protein intake, feel free to check out few more recipes.
- Milanesa Steak
- Pork Chops with Mint Chimichurri
- Mediterranean Beef Kebabs
- Cast Iron Lamb Chops
- Bolivian Silpancho
- Braised Beef Shanks in Dutch Oven
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