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Sirloin steak is a firm favourite among steak lovers for its balance of tenderness and bold beefy flavour. Whether you’re new to cooking steak or looking to perfect your technique, this comprehensive guide will walk you through everything you need to know about sirloin steak – from choosing the right cut to cooking methods and serving suggestions.
Table of Contents
What Is Sirloin Steak?
Sirloin steak is cut from the rear back portion of the cow, behind the ribs but before the rump. Its precise naming and butchery vary depemding where you are in the world:
- UK: Sirloin sits between the rump and ribeye, known for its tenderness and marbling.
- US: The term “sirloin” usually refers to a broader area. What Brits call sirloin, Americans might label as a strip steak or New York strip. US “top sirloin” is tender and ideal for grilling, while “bottom sirloin” is more muscular and suited to roasting or stir-frying.
Sirloin vs Rump & Rib-eye
- Sirloin: More tender, slightly less flavour.
- Rump: Lean, firm, bold flavour.
- Rib-eye: Highly marbled, very juicy, premium price
Why Choose Sirloin Steak?
- Great Value: More affordable than premium cuts like ribeye or fillet, but still offers great texture.
- Versatile: Works beautifully pan-seared, grilled, or reverse-seared. It’s also great in dishes like stir-fries and steak salads.
- Healthier Choice: With less fat than ribeye, it’s a leaner cut ideal for everyday meals.
How to Cook Sirloin Steak Perfectly
Selecting a Quality Cut
- Choose steaks with a deep red colour and fine marbling.
- Look for even thickness (~1 inch/2.5 cm) to ensure consistent cooking.
Preparation & Seasoning
- Remove steak from the fridge 30–60 minutes before cooking to ensure even temperature.
- Pat dry with kitchen paper to ensure a good sear.
- Season generously with salt and pepper.
- Rub the outside of the steak with olive oil or rapeseed oil.
Marinading: optional
- Marinating up to 24 hours can impart delicious flavour on a rump steak and also help tenderise the meat.
- This is because the overnight marination breaks down muscle fibres, which makes the whole steak more tender.
- You could marinate in any spices and seasonings you like, along with salt, olive oil, lemon/lime juice and a spoonful of honey/brown sugar.
Cooking Methods
Pan-frying:
- Heat a heavy-bottomed pan over high heat until just smoking. You really want it HOT for a good sear.
- Sear steak 1.5-4 minutes per side. You probably need 3 minutes total for rare, 4-5 minutes for medium and closer to 7 for well-done.
- If your steak has a thick fat cap (layer of fat) on it, use tongs to hold the steak on its side and press down so that the fat renders out and it turns golden brown. This should take around 2 minutes.
Grilling/BBQ:
- Sear directly over high heat for 2-3 minutes per side for medium rare.
- If your steak is really thick, once you have a nice sear, move it to indirect heat to finish cooking.
Doneness Guide
If you happen to have a meat thermometer, these are the temperatures you are looking for for different levels of doneness:
| Doneness | Temperature (°C) | Temperature (°F) |
|---|---|---|
| Rare | 50-52 | 122-125 |
| Medium-Rare | 55-57 | 130-135 |
| Medium | 60-63 | 140-145 |
| Medium-Well | 65-67 | 150-155 |
| Well-Done | 70+ | 160+ |
How to test doneness without a meat thermometer
If you don’t have a meat thermometer, test doneness of your steak by comparing the feel of the steak to different parts of your hand:
Rare:
The steak should feel very soft, like the fleshy area at the base of your thumb when your hand is relaxed and open.
Medium-rare:
Gently touch your index finger to your thumb. The fleshy part beneath your thumb will feel slightly firmer – this is the feel of medium-rare steak.
Medium:
Touch your middle finger to your thumb. The area under your thumb now feels firmer still, similar to a medium-cooked steak.
Medium-well:
Bring your ring finger to your thumb. The muscle under your thumb feels quite firm – this is what medium-well steak should feel like.
Well-done:
Touch your little finger to your thumb. The base of your thumb will now feel very firm, mimicking the texture of a well-done steak.
Resting & Slicing
- Rest for at least 5–10 minutes under foil to redistribute juices and keep the steak nice and juicy.
- Slice against the grain to ensure best texture and tenderness. The picture below should help.
Serving Suggestions & Pairings
- Classic pairings: cowboy butter, chimichurri, Béarnaise or peppercorn sauce.
- Side dishes: fries, mash, roasted veg, grilled corn, rocket and parmesan salad.
- Creative dishes: Use sliced sirloin in garlic butter steak bites, or soft shell tacos (swap the prawns for steak slices). For a beef recipe but totally different to steak, don’t miss my braised short ribs with red wine.
Common Problems & Solutions
- Tough Steak? Overcooking or slicing with the grain. Always cut against the grain.
- Dryness? May be due to overcooking. Medium-rare is ideal.
- Lack of flavour? Use salt generously.
Frequently Asked Questions
Absolutely. Reverse-searing gives you more control over doneness, especially for thicker cuts. It allows for even cooking and a better crust. Slow-cook in the oven until it’s 5°C (10°F) below your desired final temperature, then sear hot and fast.
Fridge: Use within 3-5 days (uncooked) in an airtight container.
Freezer: Freeze for up to 6-12 months. Wrap tightly in clingfilm and a freezer bag to prevent freezer burn.
Not always necessary. But you can marinate it with an acidic base (like lemon juice or vinegar) to help tenderise tougher cuts.
A heavy-bottomed cast iron skillet is ideal. It retains heat and gives a great sear. Stainless steel is a close second.
I wouldn’t advise it as then it doesn’t develop the delicious crust and colour, which is where the flavour is.
