STEAK SCHOOL
Sirloin Steak Recipe
Juicy in the centre, deeply browned on the outside and simple enough for any steak night. The easiest route is a hot pan, simple seasoning and an optional garlic-butter baste.
JUMP TO RECIPE
Pan-Seared Sirloin Steak Recipe
Essentials
2 sirloin steaks, about 200-250g each and 2-3cm thick
1 tbsp high-heat oil such as canola, sunflower or avocado oil
Kosher or sea salt
Freshly ground black pepper
Optional Garlic-Butter Finish
1-2 tbsp butter
1-3 garlic cloves, lightly crushed
1-2 sprigs rosemary or thyme
Sear
Rest & slice
UNDERSTAND THE CUT
Why Sirloin Works So Well for Steak Night
Sirloin gives you a useful balance of tenderness, beef flavour and versatility. It is quick enough for a weeknight pan sear, but still feels special enough for a proper steak dinner.
Full Flavour
Sirloin has enough beef character to work with simple salt and pepper or stronger garlic, herb and butter finishes.
High-Heat Friendly
A 2-3cm steak develops a strong crust quickly in a hot pan or on the grill.
Easy to Match
Pan sear it, grill it, finish it in the oven or use it in recipes that call for sliced steak.
SHOP THE CUT
Choose Your Sirloin
GRASS-FED
Grass-Fed Sirloin
A straightforward sirloin option for a classic steak night and high-heat pan cooking.
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EVERYDAY PREMIUM
Pure Angus Sirloin - SB 3
Balanced beef flavour, tenderness and moderate marbling make this an easy premium choice for the recipe.
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MORE MARBLING
Black Onyx Sirloin - SB 5
Choose Black Onyx when you want a richer steak experience with more marbling and a juicy finish.
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How to Cook Sirloin Steak in a Pan
Take the Chill Off and Pat Dry
Remove the steak from the fridge about 20-30 minutes before cooking. Pat it thoroughly dry with paper towel so the surface can brown properly.
Season Well
Lightly coat the steak with high-heat oil, then season both sides generously with salt and freshly ground black pepper.
Heat the Pan
Preheat a cast-iron or heavy stainless-steel pan over medium-high to high heat until very hot before the steak goes in.
Sear for a Deep Crust
Place the sirloin into the hot pan and cook until well browned. A 2.5cm steak commonly takes about 3-5 minutes per side depending on the heat and preferred doneness.
Add Butter, Garlic and Herbs
During the final 1-2 minutes, reduce the heat slightly and add butter, crushed garlic and rosemary or thyme. Tilt the pan and spoon the foaming butter over the steak.
Check the Temperature
Use an instant-read thermometer in the thickest part of the steak. Remove it about 3°C below your desired final temperature because the steak continues to cook as it rests.
Rest and Slice
Rest the steak for 5-10 minutes, then slice against the grain for the best texture.
DONENESS GUIDE
Sirloin Steak Internal Temperatures
| Doneness | Internal Temperature | Centre |
|---|---|---|
| Rare | 49-54°C | Cool to warm red |
| Medium-rare | 54-57°C | Warm red |
| Medium | 57-63°C | Warm pink |
| Medium-well | 63-68°C | Mostly brown with some pink |
| Well done | 69°C+ | Fully brown |
Remove the steak slightly before the target temperature to allow for carryover cooking while it rests.
Oil First, Butter Last
High-Heat Oil
Start with a high-smoke-point oil such as canola, sunflower or avocado oil so the pan can get properly hot without the fat burning too quickly.
Butter
Add butter during the final 1-2 minutes with garlic and herbs. This gives you the flavour of butter without relying on it for the entire high-heat sear.
MORE WAYS TO COOK
Choose the Method That Fits Your Kitchen
High-Heat BBQ
230-260°C grill
For a 2.5cm steak, cook roughly 4-6 minutes per side, then check the internal temperature and rest for 5-10 minutes.
Sear, Then Finish
220°C oven
Sear for 2-3 minutes per side, then transfer the pan to the oven for around 5-10 minutes depending on thickness and doneness.
Fast and Hands-Off
200°C air fryer
Cook for around 10-14 minutes, flipping halfway, then check with a thermometer and rest for about 5 minutes.
Even Doneness
55°C for medium-rare
Cook for about 2 hours, pat completely dry, then sear for 60-90 seconds per side in a very hot pan.
A Different Style of Sirloin
LOW for 6-8 hours
Sear first, then slow cook with onion, beef broth and gravy ingredients for a soft, braised result rather than a classic steak crust.
BUTCHER TIPS
Five Small Moves for a Better Sirloin
1. Start with Thickness
A steak around 2-3cm thick is easier to brown well without racing past your preferred doneness.
2. Dry the Surface
Surface moisture works against browning. Pat the steak dry before seasoning.
3. Get the Pan Hot
A properly preheated heavy pan helps form the caramelised crust that gives sirloin its steakhouse character.
4. Trust Temperature Over Time
Use a thermometer as your final guide because thickness and heat make cooking times variable.
5. Rest, Then Cut Across the Grain
Give the steak 5-10 minutes to rest and slice against the grain to shorten the muscle fibres.
KEEP GOING
Learn and Cook Next
FAQs
Sirloin Steak Questions
How long should you cook sirloin steak?
A 2.5cm sirloin commonly takes around 6-10 minutes in a hot pan, or roughly 3-5 minutes per side. Use an instant-read thermometer rather than time alone for the most accurate result.
Should you marinate sirloin steak?
You can, but it is optional. Around 30 minutes to 8 hours can add flavour. Avoid leaving highly acidic marinades on the steak for excessively long periods.
Should sirloin steak be cooked with butter or oil?
Use high-heat oil at the beginning for searing, then add butter during the final 1-2 minutes for basting with garlic and herbs.
Why does sirloin steak turn tough?
Common causes include overcooking, skipping the resting period and slicing with the grain. A thicker steak, accurate temperature control and slicing against the grain all help.
How long should sirloin steak rest?
Rest it for 5-10 minutes. Thicker steaks can sit closer to 10 minutes, while thinner steaks may only need about 5.
Can you cook sirloin steak from frozen?
Yes, although thawing first generally gives more even cooking. Frozen steak can require roughly 50% more cooking time, so use a thermometer rather than relying on the clock.
READY FOR STEAK NIGHT?
Choose Your Sirloin
Pick the eating style that suits you, then use the same fundamentals: dry surface, high heat, accurate temperature and a proper rest.
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