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!
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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 assage, 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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