Looking for a mouthwatering sirloin steak recipe made in the oven? Learn the secret to cooking a perfect sirloin steak in the oven with this EASY recipe!
Sirloin steak is one of the most affordable cut of steak… With great flavor! Top sirloin steak is a more tender cut of meat than a rump roast, and it’s perfect for this recipe. Bottom sirloin steak is a bit tougher, (tri tip roast is from the same cut) but they’re also more affordable;)
Oven Baked Top Sirloin Steak Recipe
This recipe elevates your culinary prowess and fits seamlessly into a busy schedule! Tender sirloin steaks perfectly seasoned, cooked to mouthwatering perfection in the convenience of your oven! Experience the savory seasonings of this oven-baked sirloin steak that’ll leave your family begging for more!
This recipe is perfect for busy weeknights or any special occasion… With just a few simple steps and minimal active effort, you can make savory sirloin steaks that are cooked perfect in your oven.
These marbled sirloin steaks, are generously coating with a medley of aromatic seasonings. And here’s the best part… The oven does the rest of the work!
Oven – The Best Way to Perfect Steak
When it comes to cooking a truly perfect sirloin steak, I highly recommend using the oven! It’s my go-to method for so many reasons…. Not only does it make preparation incredibly easy and convenient, but it provides precise temperature control, guaranteeing wonderfully even cooking every single time. This technique also helps to lock in those delicious juices, ensuring your steak stays tender and flavorful. It truly is the best way to make a perfectly cooked steak!
How to Cook Sirloin Steak Recipe in the Oven
The very first (and I’d argue most important!) step is to pull those sirloin steaks out of the refrigerator and let them sit at room temperature for about 30 to 60 minutes. This little bit of patience is key because it makes sure your steak cooks completely evenly from edge to edge. Starting with a room-temperature steak allows the entire piece of meat to reach that perfect internal temperature faster, which is how you achieve the best flavor, juiciest results, and the most delicious sear!
My Tips & Tricks for the Perfect Sirloin Steak
Want to go from good steak to great steak? This recipe has a couple of special techniques that guarantee a juicy, flavorful result every time. Here are my favorite tips for using the reverse-sear oven method:
The Seasoning: Pat it Dry—Seriously! Before you even touch the seasoning paste, take a paper towel and aggressively pat your steaks dry. This is a non-negotiable step! Removing the surface moisture allows the outside to brown beautifully in the hot skillet, giving you that incredible crust and texture we all crave.
Flavor Powerhouse: Don’t skip the Worcestershire and Soy Sauce in the paste! A little goes a long way, but those two ingredients add a rich, savory umami flavor that deepens the taste of the beef.
Double-Duty Marinating: Letting the seasoned steaks sit for 30 minutes at room temperature does two things at once: it allows the herbs and spices to truly penetrate the meat, and it ensures your steak is at room temperature for that all-important even cook.
The Oven Finish (Reverse Sear Method): Don’t Rush the Sear: The initial sear on the stovetop isn’t about cooking the steak through; it’s about building that amazing golden-brown crust! Use a very hot oven-safe skillet and sear for just 1–2 minutes per side. Trust me, the oven will handle the rest!
The Gentle Cook: The reason the oven is so fantastic is that it cooks the steak gently and evenly all the way to your desired doneness. Keep that oven temperature steady at 400∘F (200∘C), and don’t peek too often!
You Must Rest! As soon as your steaks hit your target internal temperature, get them out of the oven! Place them on a cutting board and let them rest for 5 minutes. This is critical—it gives the steak’s juices time to redistribute. If you slice too early, all that delicious moisture runs out, and you end up with dry steak. Be patient for five minutes, and you’ll be rewarded with tender, juicy perfection!
Serve With
Enjoy this deliciously good sirloin steak recipe along side creamy mashed potatoes with homemade gravy, and a green goddess salad or strawberry walnut salad!
Rare, Medium Rare, Medium, Medium Well & Well-done Perfection
- Rare: The internal temperature for a rare sirloin steak is approximately 125°F to 130°F (52°C to 54°C). At this temperature, the center of the steak will be bright red, and the meat will be very tender.
- Medium Rare: For a medium-rare sirloin steak, the internal temperature should be around 135°F to 140°F (57°C to 60°C). This results in a reddish-pink center with a slightly firmer texture than rare.
- Medium: A medium sirloin steak will have an internal temperature of about 145°F to 150°F (63°C to 66°C). The center will be pink, and the meat will be moderately tender.
- Medium Well: For a medium-well sirloin steak, aim for an internal temperature of 155°F to 160°F (68°C to 71°C). The center will have a slight hint of pink, but the steak will be firmer and less juicy compared to medium.
- Well Done: If you prefer a well-done sirloin steak, cook it to an internal temperature of 160° degrees F and above (71°C+). The meat will be fully cooked with no pinkness and will have a firm texture throughout.
Food Safety Note
As a mother, I want to emphasize the importance of prioritizing food safety when cooking steaks and other whole cuts of beef. According to the USDA guidelines, it is recommended to cook steaks to a minimum internal temperature of 145°F (63°C) to ensure they are safe to eat. This temperature ensures that the steak is cooked to a medium level of doneness, reducing the risk of foodborne illnesses for you and your family.
Tips for Buying Sirloin Steaks at the Grocery Store
- When you’re at the meat section of your grocery store, you’ll notice different cuts of sirloin steak. Pay attention to the labels and look for “top sirloin” or “bottom sirloin” to ensure you’re choosing the right type of steak for your recipe. Top sirloin is more tender and has less connective tissues… They are both delicious, but top sirloin is best if it’s in your budget.
- Look at the Color! Look for bright red meat, because those are fresh! Avoid steaks with discoloration or any dark or brownish hue… This is usually a sign that the steaks aren’t as fresh!
- Check for Marbling! Marbling is the thin streaks of white fat within the meat… Marbling gives the steak excellent flavor and makes it more tender! This is especially important for buying bottom sirloin steak, as it helps to keep the meat moist during cooking.
- The thickness and size of the steaks. 1 inch steaks do best with cooking sirloin steak in the oven. Thicker steaks are ideal for grilling or oven cooking, as they allow for a more even cook. Thinner steaks cook faster.
- Ask the Butcher! Don’t hesitate to ask butcher questions! They’re usually knowledgeable and love to give valuable insights and assistance in choosing the best sirloin steaks available!
More Dinner Recipes
Let me know what you think… Review the recipe card!
Sirloin Steak Recipe – Pan Seared Oven Finished
Ingredients
- 2 sirloin steaks 1 inch thick steak is perfect for cooking in the oven, but you can use 3/4 inch or 1.5 inch here too… Just watch the internal temperature!
- 2 teaspoons garlic powder
- 1 tablespoon fresh herbs such as rosemary or thyme, finely chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil If you don’t have olive oil, you can also use canola oil
- 1 teaspoon soy sauce
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
Instructions
- Begin by taking the sirloin steaks out of the refrigerator and allowing them to come to room temperature. This step ensures more even cooking and tender results.
- Preheat your oven to 400°F (200°C). While it's warming up, gather your ingredients and seasonings.
- In a small bowl, combine 2 teaspoons of garlic powder, 1 tablespoon of finely chopped fresh herbs (such as rosemary or thyme), 1 tablespoon of Worcestershire sauce, 2 tablespoons of olive oil, 1 teaspoon of soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together to create a flavorful paste.
- Pat the sirloin steaks dry with a paper towel to remove any excess moisture. This is a secret that helps with browning the outside and creates a great texture!
- Now, season steak by generously rubbing the seasoning paste all over the steaks on both sides till they're thoroughly coated.
- Then, Let the steaks marinate for about 30 minutes at room temperature, allowing the flavors to penetrate the meat… And this allows your meat to come to room temperature before cooking it!
- Meanwhile, heat an oven-safe skillet over medium-high heat on the stovetop. This skillet will be used to sear the steaks and give them a delicious crust.
- Once the skillet is hot, carefully place steaks in it. Sear each side in the hot pan for about 1-2 minutes on the first side and 1-2 minutes on the other side to achieve a good sear and a beautiful golden-brown crust!
- Next, transfer the skillet with the steaks to the preheated oven. Allow the cooking steak to continue for an additional 5-10 minutes, depending on your desired level of doneness. Remember, the oven heat will gently cook the steaks to perfection.
- While the steaks are in the oven, take a moment to prepare the table or any side dishes you'd like to serve with the steak. Maybe a fresh salad or roasted vegetables for a well rounded meal?
- After the cooking time, carefully remove the skillet from the oven. Let the steaks rest for 5 minutes to allow the juices to redistribute, ensuring tender juicy steak and flavorful results.
- Finally, slice the sirloin steaks against the grain and serve them to your eagerly waiting family. Enjoy your beautifully seasoned and oven-cooked steaks!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
3 comments
Elaine
I made this recipe for Easter dinner. My boyfriend, who considers himself a steak and grill aficionado, said it was “really great!” Agree with other reviewers that it was quick, simple and delicious, and it turned out perfectly tender and juicy. This is definitely a keeper.
Faythe
A great recipe for steaks. I made steaks following these directions to a T, and my family loved how the steaks turned out – even those who eat less beef. Very quick, very simple, no marinating for days. Try this-its a keeper.
Bill Perry
This recipe was so simple, that we used it to cook for our guest. He liked his steak rare, my wife liked it well done, and I am a medium man. It all came together like clockwork. It was fast and fun.