Steaming Top Sirloin: The Perfect Timing For Tender Meat

Top sirloin steak is a cut of beef that is loaded with flavour, gorgeously marbled, and can stand up to quick, high-heat cooking methods. It is situated right behind the loin and in front of the round on a cow. This steak is great for quick-cooking methods like pan-searing and grilling. The total cook time for sirloin steak in the oven is only about 15-20 minutes, when you factor in the time searing it beforehand. The best way to ensure your steak is cooked to your liking is to monitor the internal temperature using an instant-read thermometer.

Cooking top sirloin in an oven

Preparation

Remove the steaks from the refrigerator and season with salt on both sides. Leave the steaks to rest for 30–45 minutes to bring them to room temperature.

Preheat the oven to between 375 and 400 degrees Fahrenheit. Move an oven rack to the middle spot.

Heat a tablespoon of butter or a high-smoke-point oil such as canola, refined olive, or avocado oil in a cast-iron skillet over medium-high to high heat.

Cooking

Sprinkle black pepper on the steaks and place them in the skillet. Sear the steaks for 2-3 minutes on each side, flipping only once. You should notice a golden-brown sear form.

Transfer the skillet to the middle rack of the oven and cook for 5-10 minutes for a 6-ounce steak or 2-6 minutes for a 1-inch thick steak. For a 1.5-inch thick steak, that's usually 2 minutes for rare, 3 minutes for medium-rare, 4 minutes for medium, 5 minutes for medium-well, and 6 minutes for well done. Use a meat thermometer to check the temperature: 120 degrees Fahrenheit for rare, 130 degrees for medium-rare, 140 degrees for medium, 150 degrees for medium-well, and 160 degrees for well done.

Resting

Transfer the steaks to a clean plate or cutting board and tent a piece of aluminum foil over them to hold in the heat. Let the steaks rest for 5-10 minutes before serving.

Tips

• Choose a thicker steak if possible (at least 1-1.5 inches thick) to avoid drying out in the oven.
• Always check the temperature with a meat thermometer.
• Look for a sirloin steak that is deep red in colour, has ample marbling, and is thick enough to give a reliable oven cook, like top sirloin.

Pan-searing a top sirloin steak

Preparation

Before cooking, remove your steaks from the refrigerator and leave them at room temperature for 30 minutes. This will help them cook more evenly.

Pat the steaks dry with paper towels. This will help you get a better sear.

If you want to add extra flavour to your steak, you can marinate it in a mixture of orange juice, cider vinegar, olive oil, and Worcestershire sauce for 45 minutes. Alternatively, just season the steaks generously with salt and pepper.

Pan-searing

Preheat a heavy nonstick or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.

Add your steaks to the hot skillet, being careful not to overcrowd the pan. Do not add oil or water, and do not cover the pan.

For a 1-inch steak, sear for 12–14 minutes, turning the steak about 1 minute before the halfway point. For a 1.5-inch steak, sear for 14–16 minutes.

Resting

Rest your steaks for 5 minutes before serving, covering them lightly with foil. The temperature of the meat will continue to rise by about 5°F during this time. This is called "carryover cooking".

Resting steak is important because the heat of cooking pulls the juices in the meat towards the surface. If you slice into it immediately, those juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavourful.

Tips

• Use a meat thermometer to check the internal temperature of your steak. For a medium-rare steak, the temperature should be 130°F, and for a medium steak, it should be 140°F.
• If you want to add extra flavour, you can add aromatics like garlic and rosemary to the pan.
• To get a good sear and reduce oil splatter, pat your steaks dry before adding them to the pan.

Grilling a top sirloin steak

Preparation

Firstly, remove the steak from its packaging and place it on a cutting board. Drizzle with oil and season with salt and pepper. If you want to add extra flavour, you can use a mushroom-based umami rub or a compound butter with shallots and a little umami powder.

Grilling

Preheat your grill on high. If you are using a charcoal grill, light the charcoal in a chimney until it is 3/4 of the way ashed over. Pour the charcoal onto one side of the grill and place the grill grate on top. Cover the grill and heat for about 5 minutes.

Place the steaks on the hottest part of the grill and sear for 1 minute on each side. Then, move to medium, ash-covered coals and continue to grill for 9-12 minutes for a 1-inch steak, or 12-15 minutes for a 1.5-inch steak. Turn the steak about 1 minute before the halfway point.

Resting

Once the steak is cooked to your liking, remove it from the grill and let it rest for 5 minutes before serving. Cover the steak lightly with foil. The temperature of the meat will continue to rise by about 5°F during this time, which is called "carryover cooking". Resting the steak is important as it allows the juices to redistribute and keeps the meat moist and flavourful.

Tips

• It is recommended to use a meat thermometer to ensure your steak is cooked to perfection. For a medium-rare steak, the internal temperature should be 130-135°F.
• If you are using a charcoal grill, prepare the grill for a 2-zone fire.
• Let the steaks come to room temperature before grilling for an even cook throughout.
• Do not overcook the steaks as they will dry out and become tough.
• Always start with a clean grill.
• Use tongs to flip the steak.

Cooking time and temperature

The cooking time and temperature for top sirloin steak depend on the method used and the desired level of doneness. Here are some common methods and their corresponding cooking times and temperatures:

Stove-Top

For a medium-rare steak, cook a 1-inch thick steak in a preheated cast-iron skillet over medium-high heat for about 6 minutes (3 minutes per side). For a medium steak, cook for a total of about 8 minutes.

Gas Grill

Preheat a gas grill on high. Turn off all burners except the main one and cook the steak for about 4 minutes per side for medium-rare or 5 minutes per side for medium.

Charcoal Grill

Open the bottom vent of the grill and prepare a chimney of charcoal. Place the hot coals on one side of the grill, set the grate in place, and cook the steak for about 5 minutes per side for medium-rare or 6 minutes per side for medium.

Air Fryer

Cook the steak in an air fryer set to 400°F for about 7 minutes per side for medium-rare or 8 minutes per side for medium.

Oven

Preheat the oven to 375°F or 400°F. Season the steak with salt and pepper and sear it in a hot cast-iron skillet for 2-3 minutes on each side. Transfer the skillet to the oven and cook for 5-10 minutes for medium-rare or until the desired internal temperature is reached.

Sous Vide

For a medium-rare steak, cook the steak at 130-135°F for 2-5 hours, followed by a quick sear in a cast-iron skillet.

Pan-Searing

Drizzle the steak with oil and season with salt and pepper. Heat a pan over medium-high heat and sear the steak for 2-3 minutes per side, flipping every 1-2 minutes until the internal temperature reaches 135°F. Let the steak rest for 5-10 minutes before slicing and serving.

Resting the steak

Resting your steak is an important step in the cooking process. It allows the juices to redistribute and be reabsorbed by the fibers, ensuring your steak is juicy and full of flavour. The temperature will also continue to rise during this time, so resting helps to ensure your steak is cooked to your liking.

As a general rule, bigger steaks require longer resting times. A good rule of thumb is to rest your steak for at least five minutes, and no less than three. For a whole steak roast, you should rest for at least 10 minutes, and possibly up to 20 minutes. If you're in a rush, five to seven minutes should be the minimum. For a thick cut of steak, you should rest for at least 10 minutes. You could also rest your steak for five minutes for every inch of thickness, or 10 minutes for every pound.

You don't need to cover your steak while it rests. In fact, covering your steak can result in overcooked meat. However, you can create a tent with aluminium foil to retain some of the heat. Rest your steak on a warm plate, a cutting board, or an oven rack to keep the exterior intact.

While your steak rests, you can use the time to gather your utensils, prepare side dishes, or pour a drink.

Frequently asked questions