Introduction

This pan-seared sirloin steak recipe combines a flavorful seasoning paste with a finishing touch in the oven for perfectly cooked, juicy steaks. It’s an easy method that delivers a beautiful crust and tender interior every time.

The image shows a white plate with several slices of medium-rare steak laid out in the front, each slice revealing a pink center with a browned outer edge. Behind the slices, there is a thicker piece of steak being lifted by a metal spatula, showing a juicy pink and brown cross-section with a seasoned, slightly crispy outer crust. The steak layers have a mix of pink, brown, and beige tones indicating it is cooked but still tender inside. The background shows a wooden cutting board and white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sirloin steaks
2 teaspoons garlic powder
1 tablespoon fresh herbs (such as rosemary or thyme, finely chopped)
1 tablespoon Worcestershire sauce
2 tablespoons olive oil (or canola oil as an alternative)
1 teaspoon soy sauce
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)

Instructions

Step 1: Remove the sirloin steaks from the refrigerator and let them come to room temperature for even cooking and tender results.
Step 2: Preheat your oven to 400°F (200°C) and gather your ingredients and seasonings.
Step 3: In a small bowl, combine garlic powder, fresh herbs, Worcestershire sauce, olive oil, soy sauce, salt, and black pepper to make a flavorful paste.
Step 4: Pat the steaks dry with a paper towel to remove excess moisture, which helps achieve a great sear.
Step 5: Generously rub the seasoning paste all over both sides of the steaks until coated thoroughly.
Step 6: Let the steaks marinate at room temperature for 30 minutes to let the flavors penetrate and ensure even cooking.
Step 7: Heat an oven-safe skillet over medium-high heat on the stovetop to prepare for searing the steaks.
Step 8: Place the steaks in the hot skillet and sear each side for 1-2 minutes until a golden-brown crust forms.
Step 9: Transfer the skillet to the preheated oven and cook the steaks for an additional 5-10 minutes, adjusting time based on your preferred doneness.
Step 10: While the steaks finish cooking, prepare side dishes like a fresh salad or roasted vegetables for a complete meal.
Step 11: Remove the skillet from the oven and let the steaks rest for 5 minutes to allow the juices to redistribute.
Step 12: Slice the sirloin steaks against the grain and serve immediately. Enjoy your delicious, perfectly cooked steak!

Tips & Variations

Use fresh herbs available to you, such as oregano or parsley, for a different flavor profile.
For extra tenderness, consider marinating the steaks for up to 2 hours in the seasoning paste before cooking.
If you don’t have an oven-safe skillet, sear the steaks in a regular pan and transfer the steaks to a preheated baking dish for oven finishing.
Adjust cooking time depending on steak thickness and desired doneness; use a meat thermometer for precise results.

Storage

Store leftover cooked sirloin steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at a low temperature to preserve tenderness and flavor.

How to Serve

The image shows a close-up of a thick sirloin steak cooked to medium rare, with a rich brown seared crust and a juicy pink center. On top of the steak, there is a melting layer of butter mixed with herbs and cracked black pepper, creating a glossy and textured surface. The steak rests on a wooden board with scattered thyme leaves and coarse seasoning around it. One part of the steak is sliced to reveal the tender red inside, showing two layers: the crust outer layer and the soft inner meat. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak with this recipe?

Yes, this method works well with other cuts like ribeye or strip steak. Adjust cooking times based on the thickness and fat content of the cut.

How do I know when the steak is done to my liking?

Using a meat thermometer is the best way to check doneness: 125°F for rare, 135°F medium-rare, 145°F medium, and 155°F well done. Resting the steak after cooking helps carryover heat finalize the internal temperature.