Sirloin is a more budget-friendly cut that often gets overlooked, but it can still be just as delicious as ever. While it may not have the same fat content as ribeye or filet mignon, the right preparation can make your sirloin sing. This recipe is part of our steak series, providing you with tried-and-true methods to cook steak to perfection. Whether you’re a seasoned chef of your own kitchen or a beginning home cook, our guide will help you achieve a juicy, flavorful steak every time.
We also have detailed guides for how to cook steak perfectly every time as well as how to master grilled steaks should you need more information.
Why Our Recipe
- Dry brining is used to tenderize this lean cut of steak, while still giving you the traditional steak flavors.
- A simple garlic resting butter helps ensure the steak is juicy and flavorful.
- We have an official SCA-certified steak judge to teach you everything you need to know.
Top Sirloin comes from the back area continuing off the short loin area. Top sirloin has bones and the bottom round muscles removed. This is a less expensive cut of steak that can still yield a tender and flavorful result. This cut of steak is best suited for marinating and is a more budget-conscious steak option.
Ingredient Notes
- Sirloin Steaks: Look for steaks that are closer to 1-inch thick to help them retain juiciness and avoid overcooking. Choose ones that are a brighter red and have the most fat in them.
- Olive Oil: Or other high-heat oil for searing like vegetable or canola.
- Salt: used for dry brining. Measurements are for table salt.
- Peppers: both black pepper and white pepper for a more complex flavor and bite without too much spice. Keep it simple and let that meat shine!
- Compound Butter: Adding in a resting butter or compound butter takes what is already an amazing steak and knocks it through the roof. Even if you don’t have the nicest grade of beef, this added butter will help fill in the gaps.
Dry Brining
Salting your sirloin steaks ahead of time, known as dry brining, can significantly enhance their flavor and make them more tender. The salt penetrates deep into the meat, seasoning it throughout. This process also helps the steak retain moisture during cooking, leading to a juicier final product. Additionally, the salt breaks down some of the muscle proteins, making the meat more tender—particularly beneficial for lean cuts like sirloin.
Marinating Instead
If dry brining isn’t your style, marinating is another fantastic way to amp up the flavor and when it comes to marinating steak, sirloin is the top choice best-suited for a marinade. Use a steak marinade recipe or a store-bought option. Marinate for at least 4 hours or even better, up to 24 hours. Before cooking, pat the steaks dry to get a perfect sear.
Internal Temperature Test
A good instant read and/or internal meat thermometer will help you achieve consistent results every time. However, not everyone has an instant-read thermometer and we understand. We’ll go over “the thumb test”, but just note that it is very difficult to master cooking steaks by touch.
- Rare should feel very soft and yielding. Lightly touch your thumb to your index finger and feel the fleshy area under your thumb. It should feel very soft, similar to the feel of raw meat.
- Medium-Rare should feel soft with a bit of resistance. Lightly touch your thumb to your middle finger and feel the same area under your thumb. It should feel slightly firmer, but still soft.
- Medium should feel firm but with some give. Lightly touch your thumb to your ring finger and feel the area under your thumb. It should feel firmer and more springy.
- Medium-Well should feel firm with very little give. Lightly touch your thumb to your pinky finger and feel the area under your thumb. It should feel quite firm with very little softness.
- Well-Done should feel very firm with no give. Squeeze your thumb to your palm tightly and feel the area under your thumb. It should feel very firm, similar to well-done meat.
Storage and Reheating Instructions
Refrigerate in an airtight container for up to 5 days. It can be a good idea to cube the steak into bite-sized pieces to easily reheat and use on a salad, in a taco or quesadilla, or turn it into stroganoff.
Reheat portions of sirloin in a skillet over medium heat or wrap in aluminum foil to retain moisture and reheat in a 300-degree oven for 10 to 15 minutes, just until warmed through.
