Description
This recipe demonstrates how to cook perfect top sirloin steaks using a combination of stovetop searing and oven roasting to achieve a flavorful crust and tender interior. The method ensures steaks are cooked to your preferred doneness, with optional aromatics like garlic and fresh herbs enhancing the flavor.
Ingredients
Scale
Steak Ingredients
- 2 to 4 top sirloin steaks (1 ½ – to 2-inches thick, about 1 ½ to 2 pounds total)
- 2 tablespoons olive oil or another high smoke point oil (avocado, canola, or vegetable oil)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter (optional, for finishing)
- Garlic cloves, sprigs of fresh rosemary or thyme (optional for added flavor)
Instructions
- Prepare Steaks: Allow the steaks to rest at room temperature for 30 minutes before cooking to ensure even cooking. Meanwhile, preheat your oven to 425 degrees Fahrenheit.
- Season Steaks: Remove the steaks from packaging and pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Ensure the oven is fully preheated before proceeding.
- Sear on Stovetop: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Once the oil is shimmering but not smoking, add the steaks. Cook undisturbed for 2-3 minutes to develop a brown crust, then flip and cook the other side for another 2 minutes. Remove from stovetop heat.
- Oven Roast: Transfer the skillet directly to the preheated oven. Roast for approximately 5 to 10 minutes, depending on thickness and desired doneness. Use an instant-read thermometer to check the internal temperature by inserting into the side of the steak; target 130-135°F for medium-rare or 140-145°F for medium.
- Rest and Finish: Remove the skillet from the oven and let steaks rest for 5 minutes in the skillet. This allows juices to redistribute. Optionally, add 1-2 tablespoons of butter to the pan and spoon the melted butter and pan juices over the steaks before serving.
Notes
- Resting steaks at room temperature before cooking helps achieve even cooking.
- Using a cast iron skillet ensures a great sear and even heat distribution.
- Do not overcook; steaks continue to cook slightly during resting.
- Optional garlic, rosemary, or thyme can be added during searing or resting to enhance aroma and flavor.
- Butter can be added to increase richness and create a pan sauce from the steak juices.
