Pan seared sirloin steak delivers a deep brown crust and a juicy center with only a hot skillet and a few pantry items.
Letting the steak stand at room temperature, seasoning it well, and basting with butter at the end give you steakhouse results at home. It cooks in about eight to ten minutes, so dinner for two is ready fast.
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Why This Pan Seared Sirloin Steak Recipe Works
A very hot skillet browns the surface quickly through the Maillard reaction, which creates the deep flavor of a good steak.
Bringing the steak close to room temperature and patting it dry helps it sear instead of steam in the pan.
A spoonful of butter added near the end rounds out the flavor and lets you baste the steak without burning the milk solids.
Ingredients for Pan Seared Sirloin Steak
- 1 pound sirloin steak, about 1 inch thick with good marbling
- 3/4 teaspoon salt and 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil for searing and 1 tablespoon unsalted butter for finishing
Sirloin steak. A one pound steak about an inch thick with good marbling stays tender and feeds two people.
Salt. Seasoning generously but not excessively draws flavor into the surface and helps the crust form.
Black pepper. A light coat of freshly ground pepper adds a gentle bite that works well with the browned butter.
Oil. A neutral oil with a high smoke point lets the skillet get hot enough for a proper sear.
Butter. Added at the end, it bastes the steak and adds a rich finish to the pan juices.
How to Make Pan Seared Sirloin Steak
1. Bring to room temperature Take the steak out of the refrigerator about 30 minutes before cooking so the center is not ice cold.
2. Dry and season Pat the steak very dry with paper towels, then season both sides with the salt and pepper.
3. Heat the skillet Heat a heavy skillet over high heat until the oil shimmers and just begins to smoke.
4. Sear the first side Lay the steak away from you in the pan and cook for three to four minutes without moving it.
5. Flip and baste Turn the steak, add the butter, and spoon the melting butter over the top as the second side cooks.
6. Check the temperature Cook until a thermometer in the center reads 145 degrees F, which is the safe minimum temperature for beef steaks.
7. Rest and slice Rest the steak for five minutes, then slice it across the grain and spoon the pan juices over the slices.
How to Serve Pan Seared Sirloin Steak
Slice the steak and fan it across warm plates. Serve it with creamy mashed potatoes, garlic roasted Brussels sprouts, Italian house salad, and buttery homemade rolls for a classic steak dinner. The mashed potatoes are ideal for soaking up the juices.
How to Store and Reheat Pan Seared Sirloin Steak
Cool leftover steak and refrigerate it within two hours. It keeps for three to four days in the refrigerator. For the gentlest reheating, slice the steak thin and warm it in a skillet with a little butter or broth until it reaches 165 degrees F. Cold slices also work in salads and sandwiches.
Tips and Variations for Pan Seared Sirloin Steak
Dry the surface. Moisture steams the steak, so blot it well before it touches the pan.
Preheat fully. Wait until the skillet is very hot, since a lukewarm pan gives a gray surface instead of a crust.
Do not crowd. Cook one or two steaks in a large skillet so the temperature does not drop.
Do not move it. Leave the steak alone while it sears so the crust can form and release naturally.
Slice against the grain. Cutting across the muscle fibers shortens them and makes each bite more tender.
Flag the allergens. This dish contains milk from the butter, so use oil alone for dairy free guests and check any sauces.
Watch the smoke. Turn on the vent fan and keep the pan handle turned away, because searing creates a lot of smoke.
Check trusted guidance. For general advice on storing and reheating leftovers safely, read the Purdue Extension guide to storing leftovers before you start.
Frequently Asked Questions About Pan Seared Sirloin Steak
How long do you cook pan seared sirloin steak?
Sear it for about three to four minutes per side over high heat, until the center reaches 145 degrees F, then rest it for five minutes.
What pan is right for pan seared sirloin steak?
A heavy skillet such as cast iron or stainless steel holds heat well and gives the deepest crust.
Can I make pan seared sirloin steak with frozen steak?
Thaw it fully in the refrigerator first, because a frozen center will not cook evenly under a fast sear.
Should I use butter or oil to sear?
Use oil for the sear because it handles high heat, then add butter near the end for flavor.
How do I know when the steak is done?
Use an instant read thermometer in the thickest part, since time alone varies with thickness and pan heat.
Pan Seared Sirloin Steak
Equipment
- Heavy skillet
- Tongs
- Meat thermometer
Ingredients
Main Ingredients
- 16 oz sirloin steak about 1 inch thick with good marbling
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil for searing
- 1 tbsp unsalted butter for finishing
Instructions
Cooking
- Rest. Take the steak out 30 minutes ahead so it comes to room temperature, then pat it very dry.
- Season. Season both sides with the salt and pepper.
- Sear. Heat the oil in a heavy skillet over high heat until nearly smoking and sear the steak 3 to 4 minutes per side.
- Baste. Add the butter after flipping and spoon it over the steak until the center reads 145 degrees F.
- Slice. Rest 5 minutes, then slice against the grain.
