This pan seared top sirloin steak is so easy to make but tastes like it just came out of the kitchen at a great steakhouse restaurant! It features top sirloin that is coated with homemade steak seasoning, seared to perfection, and then basted with butter! The outside of your steak will be beautifully caramelized while the interior is perfectly juicy and tender!
Easy Pan-Seared Top Sirloin Recipe
Whether you've never cooked a steak in your life or consider yourself a steak master, you are sure to be impressed with how easy and delicious this pan-seared top sirloin is! I may even call it a perfect steak, as it has a beautifully caramelized crust on the outside while remaining juicy, tender, and incredibly flavorful on the inside!
My homemade steak seasoning really adds a ton of flavor to the meat. However, if I happen to have some fresh herbs and garlic on hand I love to add them to the butter for basting! (Of course, this sirloin will still be super tasty without any extra herbs!)
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🥘 Pan Seared Top Sirloin Steak Ingredients
I have a strong preference for homemade seasonings, although your favorite store-bought brand will work just fine! You can buy beef tallow online if you can't find it in stores.
- Sirloin Steaks - 2 pounds of top sirloin steaks.
- Beef Tallow - ½ tablespoon of beef tallow. You can use some extra virgin olive oil if you don't have any beef tallow on hand.
- Steak Seasoning - 2 tablespoons of steak seasoning. I recommend trying out my homemade blend, but you can use your favorite store-bought variety!
- Butter - 1 tablespoon of butter for basting the meat.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Pan Sear Top Sirloin Steak
Pan-searing steak is actually surprisingly simple! You'll want a cast iron skillet, some measuring spoons, and tongs for flipping the meat.
This recipe is written for 4 servings, however, the exact number of steaks could vary based on the weight of each individual steak.
- Heat. Place a cast iron skillet (or other heavy-bottomed frying pan or skillet) over medium-high heat.
- Season the meat. Meanwhile, while the pan is heating up, coat 2 pounds of top sirloin steaks with ½ tablespoon of beef tallow making sure to cover all sides of the meat. Then, season both sides with 2 tablespoons of steak seasoning (to taste), using your fingers to firmly press the seasoning into the meat. *Don't rub the seasoning as it will bunch up rather than spread.
- Sear. When the skillet is nice and hot, cook one steak at a time, searing for 3-4 minutes per side. When you flip the steak, add in 1 tablespoon of butter and use a spoon to spoon the melted butter over the top sirloin steak. Cook until the steaks have an internal temperature of 125°F (50°C) for medium-rare.
- Rest and serve. Transfer the top sirloin steaks to a cutting board or plate and allow them to rest for 5 minutes before slicing or serving. *Make sure to cut against the grain when you slice the meat.
Serve your pan-seared top sirloin steak with some roasted red potato wedges, crockpot macaroni and cheese, or sauteed asparagus! Take a look at this list of what to serve with steak for some more recipe ideas! Enjoy!
💭 Angela's Pro Tips & Notes
- 2 tablespoons of my homemade steak seasoning are equal to roughly ¼ of a serving. Of course, you can also use your favorite store-bought variety.
- When pan-searing any variety of steak, I recommend using a cast iron skillet. This type of pan is able to caramelize the meat more which results in a richer flavor. However, if you don't have one, a medium or large frying pan can be used instead.
- Add some fresh herbs (such as sage, rosemary, thyme) or some freshly peeled garlic cloves to the pan when you are basting the steaks with butter for extra flavor.
- If you are preparing multiple steaks, make sure you avoid overcrowding the pan. Either use more than one skillet or simply cook one steak at a time.
- A medium-rare steak is 130°F-135°F (54°C-57°C), a medium steak is 135°F-145°F (57°C-63°C), and a medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done. Remove your steaks from the heat when they are about 5° lower than your desired doneness, as they will continue cooking while resting (called 'carryover cooking').
🥡 Storing & Reheating
Keep your leftover sirloin in an airtight container in the refrigerator for 3-4 days.
To freeze, wrap your cooked top sirloin steaks in a layer of plastic wrap and then transfer it to a freezer-safe storage bag for up to 3 months. Thaw steaks in the fridge overnight before cooking.
Reheating Steak
Reheat leftover top sirloin on the stovetop over medium heat with a teaspoon of butter, olive oil, or beef tallow. For an in-depth guide, take a look at my article on how to best reheat steak.
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❓ Recipe FAQs
Yes! While top sirloin steaks may be a leaner and less tender cut of meat when compared to ribeyes, t-bones, and strip steaks, they are still a great option when it comes to grilling and pan-searing! Using this method, you will be able to enjoy a juicy and flavorful top sirloin steak!
You'll want to use an oil with a high smoke point, clarified butter, or beef tallow when searing. Regular butter has a low smoke point, so if you heat your pan so that it is hot enough to sear your meat, the butter will actually burn and become bitter.
This is why it is best to sear the steak with oil first (or beef tallow as I have used in this recipe) and then baste the meat with butter at the end of cooking for added flavor.
Sirloin steaks only need to be seared for 3-4 minutes per side, just long enough to achieve a nicely caramelized crust. However, this time can vary slightly based on the type of pan you are using as well as how thick your steak is, so make sure to keep an eye on it!
😋 Steak Side Dishes
- Bacon Cream Cheese Mashed Potatoes - These rich and creamy mashed potatoes pair fantastically with any kind of steak!
- Potato Salad - Classic potato salad that can easily be customized with your favorite additions!
- Instant Pot Mac & Cheese - Rich and creamy macaroni and cheese that comes together in a snap!
- Roasted Sweet Potatoes & Onions - Sweet potatoes and onion areas tossed with oil and spices before being roasted in the oven!
- Roasted Yellow Squash - A simple vegetable side dish that is tasty and easy to prepare!
- Buttered Peas & Carrots - This kid-approved dish is quick and easy to whip up!
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📖 Recipe Card
Pan Seared Top Sirloin Steak
Ingredients
- 2 lbs top sirloin steaks
- ½ tablespoon beef tallow
- 2 tablespoon steak seasoning (see recipe or use your favorite brand, to taste)
- 1 tablespoon butter
Instructions
- Place a cast iron skillet (or other heavy-bottomed frying pan or skillet) over medium-high heat.
- Meanwhile, while the pan is heating up, coat your steaks with the beef tallow making sure to cover all sides of the meat. Then, season both sides with steak seasoning, using your fingers to firmly press the seasoning into the meat. *Don't rub the seasoning as it will bunch up rather than spread.
- When the skillet is nice and hot, cook one steak at a time, searing for 3-4 minutes per side. When you flip the steak, add in the butter and use a spoon to spoon the melted butter over the top sirloin steak. Cook until the steaks have an internal temperature of 125°F (50°C) for medium-rare.
- Transfer the top sirloin steaks to a cutting board or plate and allow them to rest for 5 minutes before slicing or serving. *Make sure to cut against the grain when you slice the meat.
Notes
- 2 tablespoons of my homemade steak seasoning are equal to roughly ¼ of a serving. Of course, you can also use your favorite store-bought variety.
- When pan-searing any variety of steak, I recommend using a cast iron skillet. This type of pan is able to caramelize the meat more which results in a richer flavor. However, if you don't have one, a medium or large frying pan can be used instead.
- Add some fresh herbs (such as sage, rosemary, thyme) or some freshly peeled garlic cloves to the pan when you are basting the steaks with butter for extra flavor.
- If you are preparing multiple steaks, make sure you avoid overcrowding the pan. Either use more than one skillet or simply cook one steak at a time.
- A medium-rare steak is 130°F-135°F (54°C-57°C), a medium steak is 135°F-145°F (57°C-63°C), and a medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done. Remove your steaks from the heat when they are about 5° lower than your desired doneness, as they will continue cooking while resting (called 'carryover cooking').
- To store: Keep your leftover sirloin in an airtight container in the refrigerator for 3-4 days.
- To freeze: Wrap your cooked top sirloin steaks in a layer of plastic wrap and then place it in a freezer-safe storage bag for up to 3 months. Thaw steaks in the fridge overnight before cooking.
- To reheat: Reheat leftover top sirloin on the stovetop over medium heat with a teaspoon of butter, olive oil, or beef tallow. For an in-depth guide, take a look at my article on how to best reheat steak.
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