Last Updated on by SteakEat
If you want to learn how to cook the best sirloin steak ever, then you are in the right place.
Given that there is a whole bunch of different cooking techniques when it comes to sirloin steak, I organized them accordingly down below…
Follow these guidelines and you are almost guaranteed a tender, juicy and…delicious steak every time.
Below you will find:
Table of Contents
Sirloin…the King of Steaks?
Sirloin steak, a steak that good there was a rumor it was knighted (Sir Loin), is seen as a quality cut that is sold at a premium price.
Sometimes they use ‘Top’ to specify that it’s a ‘Top Sirloin’, which really makes no difference when it comes to cooking this cut – it’s nothing but an anatomical clarification.
Personally I am not a huge fan – to me it’s like a NY strip without a fat line or diet Rib Eye steak (there is less fat content in Sirloin).
Nevertheless, every once in a while once a year I buy this cut, as organic and grass-fed as possible, and cook it using any of the dry heat cooking methods, which are cooking techniques that don’t require any additional moisture (e.g. slow cooking).
One of my favorites, this cooking technique, is also very quick.
All you need is a skillet that you will heat up to substantial heat and quickly sear the steak from both sides.
This can’t take longer than 10 minutes and ideally suites 1-2 people.
It’s also a great way to eat something nice and delicious if you have no time.
By the way, this method is good for cuts up to 2 inches thick.
What if you steak is thicker than 2 inches or you have more than 2 people to feed? Then stove & oven method is the one to go for!
If you choose this technique to cook your sirloin steak, you will find yourself quickly searing the steak’s surface on the stove (similar to the method above) and then placing it in the oven, usually at a lower temperature, for a certain amount of time (depending on the steak’s size and doneness level you are pursuing).
The point of this technique is to avoid burning your sirloin while drying it out on the surface and undercooking it on the inside – that’s exactly what a gentle oven heat is for.
All it does is gradually increase the steak’s temperature, so it maintains its flavor and juiciness.
This technique is great for sirloin roasts as well, because a roast is nothing but a massive steak.
If you want to see how to cook sirloin steak in cast iron skillet, then you need to be aware of certain nuances which all have to do with cast iron itself.
So, even though this method mimics the stove top method from above, you would start with ‘seasoning’ your skillet with oil (if you haven’t done so yet) and it will take more time to heat it up.
The nice thing about cast iron skillets is that you can generally use them in oven as well (to finish the steak) – that saves a lot of cleaning
Broiling is like grilling, but done indoors…with your sirloin in the oven.
Many ovens have that grill-like heating element located right on the ‘ceiling’ of the oven.
All you do is heat it up, place the steak on the grill trays that you have inside your oven with a drip tray underneath and broil…
The method is tricky though, because most of home oven broilers have a fraction of the power those guys in steakhouses have, so it takes more time to develop the surface browning, which means you are risking to overcook the steak (if you are into medium-rare, for example). Nevertheless it can all be done quite nicely.
How to cook sirloin steak in oven so it keeps all the juices and tenderness without meat mallet?
Use low heat! And this is what this method is all about – low heat baking.
The slower is the temperature increase, the more gentle and steady it is, the more goodness remains in your meat (be eat steak or whatever).
Time is the price you pay (the technique requires more of it), but it’s totally worth it.
It would be nice to have a simple, fool-proof steak cooking method that has almost zero chance of failure.
Sous vide is not far from it and here is how to cook sirloin steak using sous vide…
Place your steak inside a special food-safe plastic bag and immerse it into a bath of warm water (e.g. 55C / 130F for medium-rare doneness).
Keep it there for a while (depending on the thickness) and, once done, quickly sear it on the stove to develop rich, tasty browning.
And you don’t need any special devices for that!