How To Make Sirloin Steak In Oven

You want a fantastic sirloin steak, but maybe grilling isn’t an option or you prefer a simpler method. Learning how to make sirloin steak in oven is a reliable technique that delivers excellent results every time, with a tender and juicy interior and a beautifully seared crust.

This method, often called the reverse sear, is the secret to oven-cooked perfection. Instead of searing first, you slowly bring the steak up to temperature in the oven, then finish it with a blazing hot sear. This approach cooks the meat evenly from edge to edge, minimizing the gray, overcooked band and maximizing the tender, pink center we all love. It takes a bit more time but requires very little active effort.

Why the Oven Method Works So Well

The main challenge with cooking a thicker steak is getting the inside to the right doneness without burning the outside. The oven solves this. By using low, indirect heat, you gently cook the steak throughout. Because the surface stays relatively dry, it then sears incredibly quickly and efficiently in a pan. This two-step process gives you supreme control.

It’s also much more forgiving than stovetop-only cooking. You’re less likely to end up with a steak that’s charred on the outside but still cold in the middle. The oven does the heavy lifting of bringing the steak to your desired internal temperature, which you track with a simple meat thermometer.

Choosing the Perfect Sirloin Steak

Your results start at the store. A great recipe can’t fix a poor-quality cut. Here’s what to look for:

Thickness: Aim for steaks at least 1.5 inches thick. Thinner steaks will cook too quickly in the oven and won’t benefit from this method. 2 inches is ideal.
Grade: Look for USDA Choice or Prime. These grades have more marbling (those thin white streaks of fat), which equals more flavor and tenderness.
Color & Texture: The meat should be a bright, cherry-red color and firm to the touch. Avoid any steak with a slimy surface or a dull, brownish hue.
Cut: Sirloin comes from the hip area. Look for “top sirloin” or “center-cut sirloin” for the most tender parts of the sirloin section.

Essential Tools You’ll Need

A reliable oven-safe meat thermometer (instant-read is fine, but leave-in probe types are even better).
A heavy oven-safe skillet (cast iron or thick stainless steel is perfect).
A wire rack that fits inside a rimmed baking sheet.
Tongs (never pierce the steak with a fork!).
Sharp knife for slicing.

Step-by-Step: The Tender and Juicy Oven Method

Follow these steps carefully for a foolproof steak. Plan for about an hour total time, most of which is hands-off oven time.

Step 1: Prepare the Steak

Take your steak out of the refrigerator at least 30-45 minutes before cooking. Letting it come closer to room temperature is crucial for even cooking. Pat it completely dry with paper towels. A dry surface is non-negotiable for a good sear.

Season generously on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the salt—it seasons the meat deeply. You can add other dry spices like garlic powder or smoked paprika at this stage if you wish.

Step 2: The Low-Temperature Oven Cook

Preheat your oven to a low temperature, between 250°F and 275°F (120°C – 135°C).
Place a wire rack inside a rimmed baking sheet. This allows air to circulate all around the steak.
Put the seasoned steak on the rack and insert your meat thermometer probe into the thickest part, avoiding any large fat pockets.
Place the baking sheet in the oven. Cook until the steak is about 10-15 degrees Fahrenheit below your target final temperature. This is the most important step!

Here’s a quick guide for oven pull temperatures (steak will rise 5-10 degrees during resting and searing):

Rare: Pull at 105-110°F
Medium Rare: Pull at 115-125°F
Medium: Pull at 125-135°F

This slow cook can take 30-50 minutes depending on thickness and oven. Trust the thermometer, not the clock.

Step 3: The Blazing Hot Sear

About 10 minutes before the steak is ready to come out of the oven, place your heavy skillet on the stovetop over high heat. Let it get screaming hot for several minutes.
Add a high-smoke-point oil (like avocado, canola, or grapeseed oil) and swirl to coat.
Carefully remove the steak from the oven. Using tongs, immediately place it in the center of the hot skillet.
Sear for 45-60 seconds per side, without moving it, until a deep brown crust forms. Add a couple tablespoons of butter, some garlic cloves, and fresh herbs like thyme or rosemary to the pan in the last minute. Tilt the pan and baste the steak with the foaming butter for extra flavor.

Step 4: Rest and Slice

Transfer the seared steak to a clean cutting board or plate. Let it rest for a full 10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you skip the rest, those juices will end up on your plate instead of in the meat.

After resting, slice the steak against the grain. Look for the lines of muscle fibers and cut perpendicular to them. This shortens the muscle fibers, making each bite much more tender to chew.

Key Tips for Maximum Tenderness and Flavor

Don’t Skip the Dry Brine: For even better seasoning and texture, salt the steak heavily and leave it uncovered on a rack in the fridge for 1-24 hours before cooking. This draws out moisture, which then gets reabsorbed, seasoning the meat deeply and improving the crust.
Butter Basting is a Game Changer: The searing step is the perfect time to add aromatics. The butter, garlic, and herbs will infuse the steak with incredible flavor as you baste.
Resting is Non-Negotiable: We mentioned it, but it’s worth repeating. Rushing this step is the number one reason for a dry steak. Be patient.
Use a Thermometer: Guessing doneness is a recipe for disappointment. A $20 thermometer is the best investment you can make for cooking meat.

Common Mistakes to Avoid

Even with a great method, small errors can affect your outcome. Watch out for these:

Searing a Cold Steak: If you sear straight from the fridge, the outside will burn before the inside is warm. Always let it temper on the counter first.
Using a Thin Pan: A flimsy pan won’t retain enough heat for a proper sear, leading to steaming instead of browning. A heavy cast-iron skillet is ideal.
Moving the Steak During the Sear: Let it develop that crust! Constant flipping prevents the Maillard reaction (the chemical process that creates flavor and browning) from happening properly.
Slicing Too Soon: Cutting into the steak immediately after cooking releases all the precious juices you worked hard to keep inside.

Perfect Side Dishes to Pair With Your Steak

A great steak deserves great sides. These classics are easy to prepare while your steak is in the oven or resting.

Creamy Mashed Potatoes: The ultimate comfort food pairing. Make them ahead and reheat.
Roasted Asparagus: Toss with oil, salt, and pepper, and roast in the same oven as the steak (at a higher temp, like 400°F, for 10-15 mins).
Simple Green Salad: A crisp, acidic salad with a vinaigrette cuts through the richness of the steak.
Sautéed Mushrooms: Cook sliced mushrooms in the same pan you used for the steak after you remove it, deglazing with a little red wine or broth.

FAQ: Your Sirloin Steak Questions Answered

Can I cook a frozen sirloin steak in the oven?

It’s not recommended for this reverse sear method. The low oven won’t effeciently cook a frozen center without the surface overcooking. For best results, always thaw your steak completely in the refrigerator first and then pat it dry.

What temperature should the oven be for cooking steak?

For the reverse sear method described, a low temperature between 250°F and 275°F is ideal. If you were using a high-heat broiler method (a different technique), you would use 500°F, but that’s less forgiving for achieving even doneness.

How long to cook sirloin steak in oven at 350°F?

We don’t recommend 350°F for a thick steak. It’s too hot for the slow, even cooking of the reverse sear and too low for a quick broil. It will cook the steak faster but will create a much larger band of well-done gray meat around the edges. Sticking to the low-temp method is better for a tender and juicy result.

Do you cover steak when baking it in the oven?

No, you should not cover the steak. Covering it would create steam and prevent the surface from drying, which is essential for the subsequent sear. Leaving it uncovered on a rack is the correct approach.

How can I make my sirloin steak more tender?

Beyond the reverse sear method, three things help: 1) Choose a well-marbled cut. 2) Salt it in advance (dry brine). 3) Always, always slice it against the grain before serving. A quick marinade with an acidic component like lemon juice or vinegar can also help break down fibers, but don’t marinade for more than a couple hours or the texture can become mushy.

Storing and Reheating Leftovers

Leftover steak is a treat. Store it in an airtight container in the refrigerator for up to 3 days. To reheat without overcooking, use gentle methods. Slice it cold and briefly warm the slices in a pan over low heat, or use the oven at a very low temperature (200°F) until just warm. Avoid the microwave, which will quickly turn your juicy steak into tough, rubbery meat.

Mastering the oven method for sirloin steak gives you a restaurant-quality meal with minimal fuss. The key takeaways are simple: use a thick steak, cook low and slow to an exact temperature, sear hot and fast, and rest thoroughly. With a little practice, this will become your go-to method for a reliably perfect, tender, and juicy steak any night of the week. Remember, the thermometer is your best friend—it takes the guesswork out of the process and ensures your steak turns out exactly how you like it every single time.