You want a great steak without needing a grill. Learning how to bake a sirloin steak in the oven – with garlic butter is a fantastic method for a simple, flavorful meal.
Oven-baking might seem unusual, but it’s a reliable way to cook a steak, especially in colder weather or if you don’t have outdoor space. The key is using high heat and finishing with a rich, homemade garlic butter that melts over the top. This guide will walk you through every step to get a perfectly cooked sirloin with minimal fuss.
How To Bake A Sirloin Steak In The Oven – With Garlic Butter
This method focuses on a high-temperature oven to sear the steak, creating a nice crust, while the inside cooks to your preferred doneness. The garlic butter, made while the steak rests, adds a final layer of incredible flavor that makes the whole dish special.
Why Choose Sirloin for Oven Baking?
Sirloin is a excellent cut for this technique. It’s flavorful, leaner than some other cuts, and usually more affordable. Baking it in a very hot oven helps render its fat and develop a good surface texture. When you top it with a compound butter, it adds the juiciness and richness that makes it taste like a steakhouse meal.
Ingredients You Will Need
Gathering everything before you start is the best way to ensure success. Here’s your simple shopping list.
- 1–2 Sirloin Steaks: About 1 to 1.5 inches thick is ideal. Thinner steaks will cook too fast.
- Kosher Salt & Black Pepper: For seasoning. Coarse salt is best.
- High-Heat Oil: Avocado, canola, or vegetable oil for searing.
- For the Garlic Butter:
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cloves garlic, minced very fine
- 1 tablespoon fresh parsley, chopped
- A pinch of salt (optional)
Essential Equipment
- A heavy, oven-safe skillet (cast iron or stainless steel is perfect)
- Tongs
- Instant-read meat thermometer (this is crucial for perfect doneness)
- Small bowl for mixing the garlic butter
- Aluminum foil
Step-by-Step Cooking Instructions
Step 1: Prepare the Steak
Take the steak out of the refrigerator at least 30 minutes before cooking. Letting it come to room temperature helps it cook more evenly. Pat the steaks completely dry with paper towels. This is important for getting a good sear instead of steam.
Generously season both sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning—it forms the flavor foundation.
Step 2: Preheat Your Oven and Skillet
Place your oven-safe skillet on the middle rack. Preheat your oven to 450°F (230°C). Let the skillet heat up inside the oven for at least 15-20 minutes. A blazing hot skillet is the secret to that initial sear.
Step 3: Sear the Steak
Carefully remove the hot skillet from the oven using oven mitts. Place it on the stovetop over medium-high heat. Add a tablespoon of your high-heat oil and swirl it to coat the pan.
Immediately place the seasoned steak in the center of the hot skillet. It should sizzle loudly. Sear without moving it for 2 minutes to form a crust. Use your tongs to flip the steak and sear the other side for another 2 minutes.
Step 4: Transfer to the Oven
After searing both sides, immediately transfer the entire skillet to the preheated oven. The high heat will now cook the steak through from all sides, which is more even than just using the stove.
Step 5: Bake to Your Desired Doneness
Baking time varies based on thickness and your preferred level of doneness. This is where your meat thermometer becomes essential.
- For Rare: 3-4 minutes, or until internal temp reaches 120-125°F.
- For Medium-Rare: 5-6 minutes, or until 130-135°F.
- For Medium: 7-8 minutes, or until 140-145°F.
- For Medium-Well: 9-10 minutes, or until 150-155°F.
Always check the temperature in the thickest part of the steak, avoiding the bone or large fat pockets.
Step 6: Make the Garlic Butter
While the steak is in the oven, make your garlic butter. In a small bowl, mix the softened butter, minced garlic, chopped parsley, and a pinch of salt if using. Mash it all together until well combined. You can roll it in parchment paper to form a log, or just keep it in a bowl for spooning.
Step 7: Rest the Steak
Once the steak reaches your target temperature, remove the skillet from the oven. Use tongs to transfer the steak to a cutting board or plate. Do not slice it yet. Tent it loosely with aluminum foil and let it rest for 5-10 minutes.
Resting is non-negotiable. It allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you cut it to soon, all those flavorful juices will end up on your plate instead of in the meat.
Step 8: Add the Garlic Butter and Serve
After the steak has rested, slice it against the grain. This means look for the direction of the muscle fibers and cut perpendicular to them. It makes the steak much more tender to eat.
Place the slices on a warm plate and top with a generous spoonful (or a slice) of the fresh garlic butter. The residual heat from the steak will melt the butter, creating a simple but incredible sauce.
Tips for the Best Results
- Thickness Matters: A 1-inch steak is the minimum for this method. Thicker steaks give you more control over the internal doneness.
- Dry the Surface: Moisture is the enemy of browning. Always pat your steak dry thoroughly before seasoning.
- Don’t Crowd the Pan: If cooking two steaks, make sure they aren’t touching in the skillet. They need space to sear properly.
- Thermometer is Key: Guessing doneness by time or feel is unreliable. A good instant-read thermometer is the best investment for cooking meat.
- Let it Rest: We mentioned it, but it’s worth repeating. Those few minutes of patience make a huge difference in juiciness.
What to Serve With Your Steak
This garlic butter steak pairs well with many classic sides. Here are a few ideas to complete your meal.
- Starchy Sides: Creamy mashed potatoes, roasted potatoes, or a simple baked potato are perfect for soaking up the garlic butter.
- Vegetables: Roasted asparagus, green beans, or a crisp garden salad provide a fresh balance.
- Bread: A crusty baguette or dinner roll is great for mopping up any extra butter and juices left on the plate.
Common Mistakes to Avoid
Even simple recipes can have pitfalls. Here’s what to watch out for.
- Using a Cold Steak: Putting a cold steak in a hot pan lowers the pan’s temperature and can lead to uneven cooking.
- Skipping the Sear: The sear creates flavor through the Maillard reaction. Don’t rush it or skip it.
- Overcooking: Without a thermometer, it’s easy to go past your desired doneness. The steak continues to cook a bit while resting (carryover cooking), so remove it from the oven 5 degrees below your target.
- Cutting Immediately: Slicing right away lets all the flavorful juices escape, leaving you with a drier steak.
FAQs About Baking Sirloin Steak
Can I use a different cut of steak?
Yes, you can. This method works well for other thick-cut, oven-safe steaks like ribeye, strip steak (New York strip), or filet mignon. Adjust cooking times based on thickness and fat content.
What if I don’t have an oven-safe skillet?
If you don’t have a cast iron or stainless steel skillet that can go in the oven, you can sear the steak in a regular pan and then transfer it to a preheated baking sheet or a oven-safe dish to finish cooking. The sear might not be as good, but it will still work.
How do I store and reheat leftovers?
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which can make it tough. Instead, warm it gently in a low oven (275°F) or in a skillet over low heat until just warmed through.
Can I make the garlic butter ahead of time?
Absolutely. You can make the garlic butter log days in advance and keep it wrapped in the fridge, or even freeze it for a month. This lets the garlic flavor mellow and infuse the butter even more.
Final Thoughts on Oven-Baked Steak
Baking a sirloin steak in the oven is a straightforward technique that delivers impressive results. It’s especially useful when grilling isn’t an option. The combination of a hot sear and controlled oven heat cooks the steak evenly, while the homemade garlic butter adds a luxurious finish that feels special.
Remember the core steps: bring the steak to room temp, use a screaming hot pan, sear well, trust your thermometer, and always let the meat rest. With a little practice, this can become your go-to method for a perfect steak dinner any night of the week. The simplicity of the ingredients allows the quality of the steak and the flavor of the garlic butter to really shine through.