How To Cook the Perfect Sirloin Steak

There’s nothing quite like the experience of a perfectly pan-seared steak: a satisfying, golden-brown crust giving way to an evenly cooked, tender center. For this classic approach, we turn to the legendary top sirloin, a cut celebrated by steak lovers for its robust, beefy flavor and lean profile. To elevate this simple-yet-sophisticated meal, we insist on starting with the best: 44 Farms USDA Prime Top Sirloin. Our all-natural Black Angus beef, combined with a meticulous 28-day wet-aging process, results in a steak with a rich, complex depth of flavor that is truly the star of any meal. Follow this simple pan-seared sirloin recipe to achieve the perfect steakhouse-quality result right in your own kitchen.

What Makes Sirloin a Steakhouse Classic

Top sirloin reigns as a legendary choice for steak lovers worldwide, striking the perfect balance between robust, beefy flavor and a lean cut that never feels fatty or heavy. It works great when prepared on the grill or in a hot pan, but it also shines when marinated and added to a dish like salad or pasta. It’s a powerhouse cut of meat, perfect for a fancy meal or a weeknight dinner. 

The 44 Farms USDA Prime Top Sirloin is intentionally selected from Black Angus cattle and raised according to our "never, ever" standards: that means no hormones, antibiotics, or feed additives, ever. Each steak is wet-aged for 28 days to achieve a rich, complex depth of flavor.

How to Cook Sirloin Steak

Versatility is what makes sirloin such a popular choice for steakhouse chefs and home cooks alike. Whether you’re a grill fanatic or prefer cooking indoors, with a prime cut of meat, you really can’t go wrong. Here’s how to cook sirloin steak using four methods: 

• On the Grill: Top sirloin cooks fast on the grill and responds beautifully when cooked over direct, high heat.
• Pan Sear: The best sirloin steak recipe offers a satisfying crust but an evenly cooked, tender center. Overcooking sirloin is a serious concern, so we recommend a quick pan sear on a hot cast-iron skillet.
• Reverse Sear: The reverse searing method works well on top sirloin. It’s just like it sounds: start out in the oven and cook until the steak is just below your preferred doneness. Then, place it on a preheated pan to achieve a tasty crust.
• Marinades: The leaner cut of top sirloin makes it a great candidate for marinades. Simply let your sirloin steaks sit in a marinade of your choice for 4-8 hours before cooking. 
  

Classic Pan-Seared Sirloin Steak: What You'll Need

For this recipe, we’ll be pan-searing our sirloin for a tender, perfectly cooked steak. We’re keeping things simple, with salt, pepper, and a rich, garlicky butter sauce to finish. But don’t worry — if you want to experiment with different flavors for your sirloin, we’ve got you covered with a selection of tangy and delicious steak marinades, too. 

Ingredients

• Two 44 Farms USDA Prime Top Sirloin steaks  (6 or 8 ounces)
• Salt and pepper (or try 44 Farms Pepper-Salt Blend)
• 1–2 tablespoons high-smoke-point oil, like avocado or grapeseed oil
• 3 tablespoons unsalted butter
• 3 garlic cloves, whole
• 2–3 sprigs fresh thyme or rosemary for garnish (optional)
  

Equipment

• Cast-iron skillet (10–12 inch) or other heavy-bottom pan
• Oven-safe tongs
• Instant-read meat thermometer
• Spoon for basting
  

Top Sirloin Internal Temperature Guide

Because sirloin is a leaner, firmer cut of meat, it’s really important not to overcook it. The last thing you want to do is turn perfectly good steak into shoe leather. We recommend cooking your 44 Farms top sirloin steak to medium rare. 

Follow our steak cooking guide below to achieve the perfect doneness:

• Rare: Pull at 115°F, serve at ~120°F. Deep red center, cool to the touch inside. Your steak will be soft and juicy, without much “chew” to it.
• Medium Rare:  The perfect top sirloin, in our opinion. Pull at 125°F, serve at ~130°F. Bright red-pink center, warm throughout.
• Medium:  Pull at 135°F, serve at ~140°F. Pink center, firmer texture.
• Medium Well:  Pull at 145°F, serve at ~150°F. Slightly pink center. This level will achieve the firmest steak, and top sirloin can easily overcook at this stage.
  

Recipe: Pan-Seared Sirloin With Garlic Butter

Step 1: Thaw Your Steaks Properly (30–45 Minutes Before Cooking)

Cooking your steak straight from the fridge is never a good idea with any cut, but especially not top sirloin. Sirloin is already prone to toughness, but putting a cold steak in a hot pan can throw off your cook times and result in a tough, uneven cook. 

Your 44 Farms steaks arrive vacuum-sealed and frozen over dry ice. Planning ahead is key: let them thaw completely in the refrigerator overnight (or 24 hours ahead). Then, pull the steaks from the fridge about 30 minutes prior to cooking and let them come to room temperature.

Step 2: Season for a Delicious Crust

Before you grab your salt shaker, prep the steaks by patting them dry with a paper towel to remove excess moisture. Don’t skip this step! It’s the key to that perfect crispy crust. Once your steaks are dry, season them generously with salt and pepper on both sides. 

Step 3: Preheat Your Pan

It’s time to heat your pan. We really recommend a cast-iron skillet here, but any heavy-bottomed pan will work. Heat the pan over medium-high heat until it’s very hot. When you add your oil, it should shimmer and shine in the pan (but not smoke).

Step 4: Sear Your Sirloin

The time has come. Carefully lay your steaks in the skillet. Immediately, you should hear a satisfying sizzle. Now, just let the magic happen — let your steaks sear in the pan without touching them. We know it’s tempting! But leaving them alone in the pan is what’s going to give them that perfect sear. 

Step 5: Finish With Your Aromatics

After 3-4 minutes, flip the steaks to reveal a golden-brown crust. Immediately after turning the sirloin steaks over, add the butter, garlic cloves, and your fresh herbs. As the butter melts and gets frothy, use your basting spoon to gently cover the steak with the fragrant, garlicky butter sauce. 

Step 6: Rest Before You Slice

For the perfect medium-rare sirloin, remove the steaks when the internal temperature reaches 125-130°F. When your steaks are done, remove them from the pan and let them rest on a platter or cutting board for 5-10 minutes. 

Why do we let steaks “rest”?

We get it, you want to cut into your steak right away to see how your hard work has paid off. It’s tempting, but letting your steaks rest is crucial. While your steaks cook, the juices gather in the center. Letting steaks rest allows the juices to redistribute throughout the whole sirloin. If all of this talk of juicy steak has your mouth watering, trust us — giving your top sirloin steaks time to rest is going to pay off in a big way. 

Kick It Up a Notch With Steak Marinades

Combining top sirloin’s lean but firm profile with a marinade is a match made in heaven. The acidity and sweetness of a steak marinade will tenderize the steak and enhance that deep beef flavor. At its core, the perfect steak marinade follows a simple formula: oil + aromatics + acid + seasonings. 

There are many ways to marinate a top sirloin. Here are some of our favorites:

• Classic Steakhouse: Olive oil, garlic, soy sauce, Worcestershire, lemon juice, and fresh or dried thyme
• Tangy But Sweet Balsamic: Olive oil, garlic, honey, balsamic vinegar, soy sauce, and a little thyme or rosemary
• Zesty Chimichurri: Olive oil, red wine vinegar, chillies, garlic, and fresh parsley
  

Combine your marinade ingredients in a large ziploc and add your steak. Let the sirloin marinate for 4-8 hours to let the flavor reach its maximum potential.

 

Frequently Asked Questions

Is sirloin steak healthy?

Top sirloin is considered one of the healthier cuts due to its lean composition. Because top sirloin steak has less marbling (or intramuscular fat), it’s lower in fat and calories than richer cuts like ribeye or NY strip. 

What’s the difference between Prime and Choice top sirloin steaks?

USDA beef grades, like Prime, Choice, and Select, refer to the quality of the cut. Prime steaks offer more marbling and are more often used in restaurants and steakhouses. Choice steaks have less marbling than Prime cuts, but can still be tender and flavorful.

Can sirloin steak be served cold?

Definitely! Sirloin is a great choice when serving sliced steak with salad or sandwiches. Cook your top sirloin according to the recipe and let it chill. It’s great tossed with some greens and a simple dressing, or dress it up even more with toppings like shaved parmesan, red onion, and little bursts of cherry tomatoes. It’s a great way to use up leftovers.