Tulo

Pan-Seared Top Sirloin Steak Recipe

A sliced top sirloin steak with a dark seared crust and pink center, fanned out on a wooden board next to a sprig of thyme and melted garlic butter.
Photo by Nadin Sh on Pexels

Top sirloin is lean but flavorful, and a hot cast iron pan combined with a butter baste builds a deep, dark crust before the interior overcooks, so the steak stays medium-rare inside without turning tough or gray.

Prep
15 min
Cook
10 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 4 steaks (8 oz each) top sirloin steaks, about 1.5 inches thick
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp neutral oil (avocado or vegetable)
  • 3 tbsp unsalted butter
  • 4 cloves garlic cloves, smashed
  • 4 sprigs fresh thyme sprigs

Nutrition per serving

Calories
485
Protein
51g
Carbs
2g
Fat
30g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the steaks from the refrigerator 30-40 minutes before cooking so they come closer to room temperature; cold steaks straight from the fridge sear unevenly.
  2. 2Pat the steaks completely dry with paper towels, then season generously on both sides with the salt and pepper.
  3. 3Heat the oil in a heavy cast iron or stainless steel skillet over high heat until it just starts to shimmer and lightly smoke.
  4. 4Lay the steaks in the pan without crowding them and sear undisturbed for 3-4 minutes, until a deep brown crust forms on the bottom.
  5. 5Flip the steaks, then add the butter, garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 2-3 minutes.
  6. 6Check the internal temperature with an instant-read thermometer inserted into the thickest part: 130-135°F (54-57°C) for medium-rare. Pull the steaks a few degrees early since they'll keep cooking off the heat.
  7. 7Transfer the steaks to a cutting board and let rest for 5-10 minutes before slicing.
  8. 8Slice against the grain into strips about 1/2 inch thick and spoon any remaining pan butter over the top before serving.
How to Use a Meat Thermometer

Tips & variations

  • Look for steaks cut at least 1.25 inches thick; thinner cuts overcook before a proper crust develops.
  • A dry brine (salting 45 minutes to overnight ahead, uncovered in the fridge) draws moisture to the surface, which then reabsorbs and seasons the meat deeper while also improving browning.
  • For a grill version, sear over direct high heat for 3-4 minutes per side, then finish over indirect heat if the steaks are thick, basting isn't practical on a grill so brush with melted garlic butter after resting instead.
  • Swap thyme for rosemary, or add a splash of Worcestershire sauce to the pan butter for a deeper savory note.
  • Leftover slices are excellent cold on a salad or reheated briefly in steak sandwiches.

Storage & reheating

Store cooled leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of beef broth or water, or slice thin and add to a hot pan just to warm through, since prolonged reheating pushes it well past medium-rare.

Tips from the Tulo kitchen

  • Use a lighter-colored pan if possible (not seasoned dark cast iron) so it's easier to judge fond color and avoid burning the garlic and butter.
  • Let the pan reheat back to smoking hot for 30-60 seconds between batches if cooking more steaks than fit at once; a cooled pan won't produce the same crust.

FAQ

Is top sirloin a tender cut?

It's moderately tender, less tender than ribeye or tenderloin but firmer and beefier-tasting than those cuts. Cooking it no further than medium-rare and slicing thinly against the grain are what keep it from feeling chewy.

What temperature should top sirloin be cooked to?

Pull it at 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium. It continues to rise 3-5 degrees while resting.

Should I marinate top sirloin?

It's not required since the butter baste adds plenty of flavor, but an acidic marinade (like one with vinegar or citrus) for 1-2 hours can help tenderize it further if the cut seems tough.

What's the difference between top sirloin and sirloin tip?

Top sirloin comes from the loin primal and is tender enough to pan-sear or grill. Sirloin tip comes from the round and is leaner and tougher, better suited to slow cooking or thin slicing for stir-fries.

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