You’ve probably bought a top‑quality piece of sirloin steak, now what? If you’ve ever ended up with a tough, overcooked, or flavourless steak, you know the frustration. But you don’t have to settle for mediocre. In this guide, I’ll walk you through how to cook sirloin steak beef so it’s tender, juicy and packed with flavour, whether you prefer rare, medium-rare or well-done. As you read on, you’ll see why technique matters, and exactly how to get restaurant‑style results in your own kitchen.
Choosing the Right Cut and Preparing It
Before you even heat your pan or grill, you should pick the right sirloin steak and prepare it properly.
Picking Quality Sirloin
- Look for a steak about 2–2.5 cm thick (roughly ¾–1 inch). This thickness cooks evenly without burning outside.
- Make sure the steak has a decent colour and a fresh smell. Since sirloin is lean, avoid cuts with large, tough outer membranes.
- If you buy from Gingin Grass Fed, you’re already off to a great start. You’ll get a high‑quality, ethically raised beef that’s perfect for pan‑searing, grilling or oven finishing.
Bring to Room Temperature
Don’t cook the steak straight from the fridge. Let the sirloin steak rest at room temperature for about 20–30 minutes before cooking. This helps it cook more evenly from edge to centre.
Essential Tools & Ingredients
To get the best result, you don’t need fancy equipment, but a few key items do help.
- A heavy-based or cast-iron pan, or a hot grill (for BBQ), these retain heat well and give the steak a good sear.
- High‑smoke point oil (like canola, avocado or vegetable oil) for searing.
- Coarse salt and freshly ground black pepper, for seasoning just before cooking.
- (Optional) Butter, garlic and fresh herbs to baste the steak toward the end, for a richer flavour.
- A digital meat thermometer, especially useful with lean cuts like sirloin steak beef to ensure you hit the right doneness without overcooking.
Classic Pan-Seared Sirloin Steak: Step-by-Step
If you want to cook a sirloin steak quickly and get great results, pan-searing is a top method. Here’s a detailed breakdown:
- Heat your pan. Preheat a heavy-based or cast-iron pan on high until it’s very hot. Add a small amount of high-smoke-point oil.
- Season the steak. Rub oil onto the steak lightly, then season with coarse salt and pepper just before placing it in the pan. Doing this too early draws out moisture; wait until just before cooking.
- Sear the steak. Place the steak in the pan. For a steak about 2–2.5 cm thick, cook, turning every minute or so, for approximately:
- Rare: ~3 minutes total
- Medium‑rare: ~4 minutes total
- Medium: 5–6 minutes total
- Rare: ~3 minutes total
- Check internal temperature. Use a meat thermometer if you have one:
- Rare: 120–125°F (49–52°C)
- Medium‑rare: 130–135°F (54–57°C). Favourite for maximum tenderness and flavour.
- Medium: 140–145°F (60–63°C)
- Rare: 120–125°F (49–52°C)
- Optional basting. In the final minute of cooking, add butter, garlic and fresh herbs (like thyme or rosemary) to the pan, and spoon melted butter over the steak to boost flavour.
- Rest the steak. Remove the steak from the heat and rest it for as long as you cooked it (typically 5–10 minutes). This helps redistribute juices and improves tenderness.
Grill or BBQ Approach for Sirloin Steak Beef
If you’d rather fire up the grill, a great option when entertaining, here’s how to nail it.
Pre‑heat and Prepare
- Preheat your grill to high heat (around 450 °C or equivalent). This ensures a good sear before the steak cooks through.
- Brush the steak lightly with oil and season as above, just before placing it on the grill.
Searing and Cooking Times
Grill times vary according to thickness and doneness preference. For an 8 oz (≈225g) top sirloin:
- Rare: 6–8 minutes total, flipping a few times.
- Medium‑rare: 8–10 minutes total.
- Medium: 10–12 minutes total.
Flip the steak a few times during cooking to ensure even heat and to develop nice grill marks.
Rest Before Serving
Once you remove the steak from the grill, let it rest for 5–10 minutes on a warm plate or chopping board, loosely covered with foil. This resting period redistributes the juices so your steak stays moist and tender.
Your Gingin Grass Fed Steak Made Easy
You now know exactly how to cook sirloin steak beef to your preferred doneness, rare, medium‑rare or medium, and make it juicy, tender and delicious. With the right technique and a top‑quality cut, cooking sirloin steak becomes simple rather than stressful.
If you want to give your dinner the best start, get your sirloin steak beef from Gingin Grass Fed. We supply deeply flavourful, ethically raised beef that cooks beautifully whether you pan‑sear, grill or oven‑finish.
Call us at (08) 6186 5450 to order your sirloin steak beef across our service area, and taste the difference that quality makes.
Frequently Asked Questions
What’s the best internal temperature for a juicy sirloin steak?
For a juicy, tender sirloin steak, aim for 130–135 °F (54–57 °C). That gives you a delicious medium-rare finish. If you like it rarer, 120–125 °F (49–52 °C) works; for medium/well, higher temps apply.
Do I have to use a cast-iron pan, or can I use a regular frying pan?
A heavy-based or cast-iron pan is ideal because it retains high heat and helps build a good sear. Regular pans often lose heat too quickly, which leads to uneven cooking.
Should I season the steak far in advance?
No, salt draws out moisture. For best results, season the steak just before cooking. Waiting too long can lead to a drier steak.
How long should I rest the steak after cooking?
Rest the steak for as long as you cooked it, typically 5–10 minutes. This allows juices to redistribute and results in a more tender steak.
Can I cook sirloin steak beef in the oven only (no pan or grill)?
You can, especially for thicker steaks. The stove-to-oven method (sear then finish in oven) works well. But solely oven-cooking without searing usually gives a less appealing crust.