Getting a great steak doesn’t always mean firing up the grill. Your oven is a fantastic tool for cooking beef top sirloin steak to perfection. This simple oven recipe for How To Cook Beef Top Sirloin Steak In Oven will give you a tender, flavorful result every time, even on a rainy day.
Top sirloin is a fantastic cut. It’s leaner than a ribeye but still packed with beefy flavor. Cooking it in the oven, especially with a quick sear first, gives you wonderful control over the doneness. You can have a restaurant-quality meal with minimal fuss.
How To Cook Beef Top Sirloin Steak In Oven
This method uses a two-step process: sear and roast. Searing first creates a beautiful, tasty crust. Finishing in the gentle heat of the oven cooks the steak evenly to your preferred temperature without burning the outside. Let’s get started.
What You’ll Need
Gathering your ingredients and tools before you start makes everything smoother. Here’s your checklist:
- Beef Top Sirloin Steak: 1 to 1.5 inches thick is ideal. Thinner steaks will cook too fast.
- High-Temperature Oil: Avocado, grapeseed, or refined olive oil.
- Kosher Salt & Freshly Ground Black Pepper: The essential seasonings.
- Butter & Fresh Herbs (Optional): A couple tablespoons of butter with a sprig of rosemary or thyme adds wonderful richness.
- An Oven-Safe Skillet: Cast iron or a heavy stainless steel skillet is best.
- Tongs: For flipping the steak without piercing it.
- Instant-Read Thermometer: This is the key to perfect doneness. Don’t guess!
- Aluminum Foil: For resting the steak.
Step-by-Step Cooking Instructions
Follow these steps carefully for a perfectly cooked steak. The timing can vary, so trust your thermometer.
Step 1: Prepare the Steak
Take your steak out of the refrigerator at least 30 minutes before cooking. Letting it come closer to room temperature helps it cook more evenly. Pat it completely dry with paper towels. A dry surface is crucial for a good sear.
Generously season both sides with kosher salt and black pepper. Don’t be shy with the salt—it brings out the natural flavor of the beef.
Step 2: Preheat and Sear
Place your oven-safe skillet on the stove over medium-high heat. Let it get hot for a few minutes. Preheat your oven to 400°F (200°C).
Add a small amount of high-temperature oil to the hot skillet. Carefully place the seasoned steak in the center. Let it sear, untouched, for 2-3 minutes until a deep brown crust forms. Use your tongs to flip it and sear the other side for another 2-3 minutes.
Step 3: Finish in the Oven
If you’re using butter and herbs, add them to the skillet now. Immediately transfer the entire skillet to your preheated oven. The cook time in the oven depends on thickness and desired doneness.
For a 1-inch thick steak, this is a general guide:
- Rare: 3-4 minutes in oven (120-125°F internal)
- Medium Rare: 5-6 minutes (130-135°F)
- Medium: 7-8 minutes (140-145°F)
- Medium Well: 9-10 minutes (150-155°F)
The only reliable way to know is to check the internal temperature. Insert your instant-read thermometer into the thickest part of the steak, away from any bone or fat.
Step 4: Rest and Serve
Once your steak reaches about 5 degrees below your target temperature, remove the skillet from the oven. The steak’s temperature will continue to rise as it rests—this is called carryover cooking.
Transfer the steak to a cutting board or plate. Loosely tent it with aluminum foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat. If you cut into it to soon, all those flavorful juices will end up on your plate instead of in the steak.
After resting, slice the steak against the grain. This means cut perpendicular to the long muscle fibers you can see. It makes each bite much more tender. Serve immediately.
Pro Tips for the Best Results
A few extra pieces of advice can make a big difference in your final dish. Here’s what I’ve learned from years of cooking steaks at home.
- Dry Brine for Extra Flavor: For even better seasoning, salt your steak heavily and leave it uncovered on a rack in the fridge for up to 24 hours before cooking. This deeply seasons the meat and dries the surface for an incredible crust.
- Don’t Move the Steak While Searing: Resist the urge to poke or move it around in the pan. Let it sit to develop that perfect crust.
- Invest in a Good Thermometer: A $20 instant-read thermometer is the best investment for consistent results. It takes the guesswork out of cooking.
- Let it Rest: I know it’s tempting, but don’t skip the resting step. It truly is the secret to a juicy steak.
Common Mistakes to Avoid
Even small errors can affect your steak. Here’s what to watch out for.
- Using a Cold Steak: Putting a cold steak in the pan shocks it and can lead to uneven cooking.
- A Wet Surface: Moisture on the steak creates steam, which prevents proper browning. Always pat it dry.
- Overcrowding the Pan: If cooking multiple steaks, use a large skillet or cook in batches. Crowding will steam them.
- Skipping the Rest: Cutting right away is the most common mistake. It really does make a difference, so be patient.
What to Serve With Your Steak
A great steak deserves great sides. These classic pairings are always a hit.
- Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple baked potato.
- Vegetables: Garlic butter green beans, roasted asparagus, or a crisp garden salad.
- Sauces (Optional): A pat of compound butter melting over the top is divine. A simple pan sauce made from the skillet drippings is also easy and flavorful.
FAQ: Your Top Sirloin Questions Answered
How long do you cook top sirloin steak in the oven?
After searing, a 1-inch steak takes 5-8 minutes in a 400°F oven for medium-rare to medium. Always use a meat thermometer for accuracy, as oven temperatures can vary.
Should you cover steak when baking it in the oven?
No, you should not cover it. We want the hot, dry air of the oven to finish cooking the steak without softening the crust we worked hard to create during searing.
What is the best temperature to cook steak in the oven?
400°F (200°C) is ideal. It’s hot enough to cook the steak quickly and evenly without overdoing the exterior. A higher temperature might burn, and a lower one won’t cook it efficiently.
How do you keep top sirloin tender?
Three keys are: don’t overcook it (use a thermometer), always slice it against the grain, and choose a steak that’s at least 1-inch thick. Thinner steaks are much easier to overcook, which makes them tough.
Cooking a beef top sirloin steak in your oven is a simple, reliable method. With a good sear, a hot oven, and a little patience for resting, you’ll have a fantastic meal. The technique is straightforward once you understand the steps. Give it a try next time you want a hearty, satisfying dinner without needing to go outside.