Juicy tender steaks that look as pretty as filet mignon but for half the cost? This pan-seared top sirloin steak recipe can give even the best steakhouse a run for the money.
This Top Sirloin Steak is a popular pick because of its exceptional flavor. This lean cut of beef holds big bold flavor and is perfect for quick cooking methods. This easy recipe uses four simple ingredients, so you can make a top sirloin filet in no time.
All you need is a cast iron skillet, twine, butter, canola oil, salt, and your sirloin steak recipe. Give it a good sear, and you’ll have a 5-star juicy steak ready in less than an hour. Serve with Red Wine Pan Sauce and Steakhouse Keto Creamed Spinach for best results.
Top sirloin cuts come from the top mid-back of the cow—also known as a baseball cut. It’s a leaner muscle like a tenderloin or filet, meaning it’s a tender cut, but you won’t see as much marbling as a ribeye. Unlike the filet mignon, one of the biggest benefits of this cut is that a sirloin steak has a more beefy flavor and is less expensive.
Because of their bolder flavor, we love a grilled top sirloin steak over a charcoal grill or seared in cast iron. They are a perfect steak for a quick and hot cook with a rosy medium rare center and delicious steak dinner. To amp up the umami, because they are lean, we top these with a quick red wine sauce for steaks or our favorite homemade compound butter recipe (the roasted garlic being our favorite!).
Prep the steaks
Pat each top sirloin steak with paper towels to dry them off completely, and then tie them with butcher’s twine along the circumference of the steak. This helps the steaks to retain their shape.
Season steak liberally with salt and place on a wire rack on a baking sheet to let the steaks dry. A very dry steak will get a better all-over crust in a cast iron pan.
Place steaks in the fridge for two to four hours to air dry.
Pan Sear
Preheat a large cast iron skillet over medium-high heat and then when heated. add the oil and butter—swirling to coat the pan.
When done frothing, add each seasoned steak to the pan, gently setting them into the hot cast iron. You will hear the steaks immediately sizzle as you sear them. Sear steaks for 2 to 3 minutes without touching them. This is when the Maillard reaction happens, and the beautiful crust is formed. If you move the steak or pull on it, you risk tearing the meat.
Using long tongs, flip the sirloin steaks and top them with the remaining butter. When you initially try to flip them, if they pull or resist you in any way, let them sit for 30 seconds longer and then try again.
Reduce the heat to medium and let the cook steaks 3-4 minutes longer until they are done —use a meat thermometer to check they reach an internal temperature of 125 degrees F for a beautiful medium rare.
Remove from heat and rest, tented with foil for 5 minutes.
Meanwhile, as the steaks rest, make the pan sauce if desired. If you choose to skip the sauce, we highly recommend serving this with compound herb butter.
To serve
Remove the twine and serve hot with crushed black pepper and freshly minced parsley.
Serve these steaks with crisp blanched green beans, smoked brussels sprouts, smoked baked potato, or crispy beef tallow fries.
We love this steak with our favorite red wine sauce for steaks, but it’s also a great recipe to serve with brandy peppercorn sauce or classic bearnaise sauce.
