Master the art of cooking perfect sirloin steaks with this easy, foolproof recipe. Learn about timing, resting, and seasoning to get it spot on every time.
I learned to cook fillet steaks perfectly when I went to the Nick Nairn Cook School at Port of Menteith, Stirling back in May 2008. It’s one of my go-to dishes for a date night dinner, celebratory meal or special occasion.
I’ve used how I was taught to cook fillet steaks, to be able to cook sirloin, ribeye and rump steaks by adjusting the timings based on thickness, and using a meat thermometer if unsure.
A good steak doesn't require many ingredients, just the right technique. The first important step I learned is to fry the steaks in a ‘happy pan’. When frying, it’s important to have a good heat in the pan to allow your food to caramelise, but not so hot that your food burns. If the pan isn’t hot enough, the steak will heat slowly and eventually stew in its own juices, resulting in a grey piece of meat that will lack the tasty characteristics that caramelisation achieves.
Sirloin is a lean, flavourful cut that’s perfect for quick, satisfying meals and following the instructions will give you restaurant-quality results at home!
Tips
- Steak doneness – David and I both like our steaks medium rare and this is what I’ve given instructions for. I always use the guideline of 4.5 minutes total for a steak that is roughly 2cm thick. Ribeye and sirloin steaks tend to be a bit thinner (around 2cm thick.), so I cook them for 3 minutes in total (1 minute on each side over a high heat, and then 30 seconds on each side at the lower heat, with the butter). Using a meat thermometer is the best way to check that your steaks are cooked to your liking, as follows:
- Rare – 40C/100F
- Medium rare – 52C/125F
- Medium – 63C/145F
- Well done – 74C/165F
- Dairy-free option – use plant-based butter for a dairy-free option.
- Seasoning variations – try smoked sea salt or flavoured salts for a unique touch.
- Basting flavourings – try adding garlic or herbs like thyme or rosemary along with the butter for basting.
- Toppings – top your finished steaks with wild garlic and rosemary butter, blue cheese or easy garlic mushrooms for an indulgent finish.
- This perfect sirloin steaks recipe is easily adapted if you’re cooking for less or more people. If cooking for 4, make sure your frying pan is large enough, or cook 2 at a time.
Frequently Asked Questions
Simply with sea salt and freshly cracked black pepper. Season just before cooking to help with browning.
Yes - sear first in a pan, then finish in a hot oven (200C/180C fan/gas 6) for a few minutes if they’re thick-cut.
Use the finger test (touch test) for rough doneness, or time each side depending on thickness.
Yes - but adjust the cooking time based on thickness and fat content. Ribeye may need a bit longer for the fat to render.
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HOW TO MAKE THESE PERFECT SIRLOIN STEAKS
Ingredients
- 2 sirloin steaks (weighing approx. 227g each and roughly 2cm thick)
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 tbsp butter
Instructions
- Remove your steaks from the fridge at least 20 minutes before cooking to allow them to come to room temperature. Remove them from any packaging and sit them on a plate.
- Heat a large frying pan over a high heat until ‘happy’ (this will take roughly 4 to 5 minutes). To check the temperature, hold your hand over the heated pan – if it’s too hot to hold your hand over, take the pan off the heat for a while. If it just feels warm, let it heat for a bit longer.
- Add the oil – if it spreads quickly and thins, even starting to discolour or give off a haze, the pan is too hot. At a good temperature, the oil will start to spread and smoke gently. Swirl the oil to coat the base of the pan evenly.
- Season the steaks generously on both sides with salt and freshly ground black pepper.
- Sear the fat on the steaks for 1.5 minutes, until you get a nice colour on them, then fry the steaks for 1 minute on the first side, without moving them (this will start the caramelisation). Turn them over and fry for another minute. At this point you should have good caramelisation on both sides. Reduce the heat to medium high, turn the steaks over, add the butter and fry for 30 seconds. Baste the melted butter over the steaks. Turn them over once more and fry for 30 seconds, basting with the butter.
- Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for at least 5 minutes, to allow the juices to redistribute. (For steaks that are about 2cm thick, this will give you medium rare. See Tips for using a meat thermometer to cook the steaks to your liking.)
- Enjoy with your choice of side dishes.
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Perfect Sirloin Steaks
Ingredients
- 2 sirloin steaks (weighing approx. 227g each and roughly 2cm thick)
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 tbsp butter
Instructions
- Remove your steaks from the fridge at least 20 minutes before cooking to allow them to come to room temperature. Remove them from any packaging and sit them on a plate.
- Heat a large frying pan over a high heat until ‘happy’ (this will take roughly 4 to 5 minutes). To check the temperature, hold your hand over the heated pan – if it’s too hot to hold your hand over, take the pan off the heat for a while. If it just feels warm, let it heat for a bit longer.
- Add the oil – if it spreads quickly and thins, even starting to discolour or give off a haze, the pan is too hot. At a good temperature, the oil will start to spread and smoke gently. Swirl the oil to coat the base of the pan evenly.
- Season the steaks generously on both sides with salt and freshly ground black pepper.
- Sear the fat on the steaks for 1.5 minutes, until you get a nice colour on them, then fry the steaks for 1 minute on the first side, without moving them (this will start the caramelisation). Turn them over and fry for another minute. At this point you should have good caramelisation on both sides. Reduce the heat to medium high, turn the steaks over, add the butter and fry for 30 seconds. Baste the melted butter over the steaks. Turn them over once more and fry for 30 seconds, basting with the butter.
- Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for at least 5 minutes, to allow the juices to redistribute. (For steaks that are about 2cm thick, this will give you medium rare. See Tips for using a meat thermometer to cook the steaks to your liking.)
- Enjoy with your choice of side dishes.
Notes
- Steak doneness – David and I both like our steaks medium rare and this is what I’ve given instructions for. I always use the guideline of 4.5 minutes total for a steak that is roughly 2cm thick. Ribeye and sirloin steaks tend to be a bit thinner (around 2cm thick.), so I cook them for 3 minutes in total (1 minute on each side over a high heat, and then 30 seconds on each side at the lower heat, with the butter). Using a meat thermometer is the best way to check that your steaks are cooked to your liking, as follows:
- Rare – 40C/100F
- Medium rare – 52C/125F
- Medium – 63C/145F
- Well done – 74C/165F
- Dairy-free option – use plant-based butter for a dairy-free option.
- Seasoning variations – try smoked sea salt or flavoured salts for a unique touch.
- Basting flavourings – try adding garlic or herbs like thyme or rosemary along with the butter for basting.
- Toppings – top your finished steaks with wild garlic and rosemary butter, blue cheese or easy garlic mushrooms for an indulgent finish.
- This perfect sirloin steaks recipe is easily adapted if you’re cooking for less or more people. If cooking for 4, make sure your frying pan is large enough, or cook 2 at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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