Go Back
–+ servings
Sliced medium rare pink sirloin steak with a side of green peas.

Top Sirloin Steak Recipe

Juicy, tender sirloin steak marinated in a bold, savory blend, then seared and finished in the oven. An easy, high-protein dinner that delivers big flavor with simple ingredients.
5 from 1 vote
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 5 hours 10 minutes
Cook Time 10 minutes
Total Time 5 hours 20 minutes
Course Beef Recipes
Cuisine American
Servings 4
Calories 417 kcal

Equipment

  • 12" cast iron skillet

Ingredients
  

  • juice of 1 lemon (¼ cup of balsamic vinegar may be substituted.)
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 to 6 dashes Tabasco sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dry mustard
  • 1 tablespoons dried parsley
  • ½ teaspoon garlic powder
  • 4 (6-ounce) Sirloin Steaks (about ¾ to 1" thick)

Instructions
 

  • Make the marinade by adding first 10 ingredients in small bowl and mixing. Transfer to a plastic bag and add steaks. Marinate for a minimum of 5 hours and up to 24 hours in the refrigerator.
    Make the sirloin steak marinade and pour over the steaks to marinate for 5 to 24 hours.
  • Remove the steaks from the fridge about 30 minutes before you plan to cook them so they can come to room temperature. Remove from the marinade and use paper towels to remove any excess marinade.
    Removing the sirloin steak from the marinade then patting dry with a paper towel.
  • Preheat the oven to 400 degrees F.
  • Preheat a cast iron skillet over medium-high heat for 3 minutes. You want it very hot. Add butter. Once melted, place steaks in the pan. Sear for 2 minutes without moving. You want a nice gold brown color. Flip and sear for another 2 minutes.
    Pan searing sirloin steak in butter in a cast iron skillet.
  • Transfer the pan to the preheated oven. Bake for 2 to 3 more minutes or until the steaks are cooked 5 degrees less than your desired doneness when tested with a meat thermometer. (Tip: Sirloin steaks are very lean and many chefs recommend cooking them rare to medium-rare to keep them from being too tough. Please see the steak doneness chart below.)
    Placing the cast iron skillet with two seared sirloin steaks in the oven.
  • Remove the sirloin steaks from the oven then place on a plate. Let rest for 5 minutes. The temperature of the steak will continue to rise 5 degrees while resting.
    Letting the cooked sirloin steaks rest on a white plate before slicing.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Add more hot sauce or use cayenne pepper to increase spice level.
  • TOP TIPS:
    • Marinate for a minimum of 5 hours and up to 24 hours. 
    • Remove steaks 5 degrees less than your desired final doneness. Let them rest at least 5 to 10 minutes before cutting.
  • SERVING SUGGESTIONS: Serve with a baked potato and a side of steakhouse creamed spinach or a blue cheese wedge salad. Also great topped with steak butter with garlic and herbs.

Steak Doneness Guide:

  • Rare: 120 to 125° F
  • Medium-Rare: 130 to 135 degrees F
  • Medium: 140 to 145° F
  • Medium-Well: 150 to 155° F
  • Well-done: 160° F +

Nutrition

Calories: 417kcalCarbohydrates: 16gProtein: 38gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 104mgSodium: 987mgPotassium: 1052mgFiber: 1gSugar: 6gVitamin A: 58IUVitamin C: 22mgCalcium: 118mgIron: 6mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™