If you want to know how to bake a sirloin steak in the oven, you’re in the right place. This method is perfect for when you want a hands-off, reliable way to cook a great steak, especially for a group or when the weather isn’t good for grilling. Baking a sirloin steak in the oven might sound simple, but a few key steps make all the difference between a good steak and a fantastic one.
We’ll cover everything from picking the right cut to getting that perfect finish. You’ll learn how to prepare your steak, season it well, and use your oven to get a beautiful crust and tender interior. Let’s get started.
How To Bake A Sirloin Steak In The Oven
This is the core method for cooking your steak entirely in the oven. It’s straightforward and yields consistent results. The secret is starting with a very hot oven to sear the steak, then finishing it at a lower temperature to cook through gently.
What You’ll Need
- A sirloin steak, 1 to 1.5 inches thick
- High-heat cooking oil (like avocado, canola, or vegetable oil)
- Kosher salt and freshly ground black pepper
- An oven-safe skillet (cast iron or heavy stainless steel is best)
- Tongs
- An instant-read meat thermometer (this is non-negotiable for perfect results)
- Aluminum foil
Step-by-Step Instructions
1. Prepare the Steak
Take your steak out of the refrigerator at least 30 minutes before cooking. Letting it come to room temperature is crucial. A cold steak will cook unevenly in the oven.
Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear. A dry surface will brown much better.
2. Season Generously
Drizzle a small amount of oil on both sides of the steak and rub it in. This helps the seasoning stick and promotes browning.
Season both sides very liberally with kosher salt and black pepper. Don’t be shy here. The seasoning forms the flavor foundation for the entire steak.
3. Preheat Your Oven and Skillet
Place your oven-safe skillet on the middle rack of your oven. Turn the oven to 450°F (232°C) and let it preheat with the skillet inside. This step is key for getting a restaurant-quality sear.
Let the skillet heat for a full 20-30 minutes. It needs to be screaming hot.
4. Sear the Steak
Carefully remove the hot skillet from the oven using oven mitts. Place it on the stovetop over medium-high heat.
Using your tongs, gently lay the steak in the hot skillet. You should hear an immediate, aggressive sizzle.
Sear the steak for exactly 1 minute without moving it. This creates the initial crust. Flip and sear the other side for another minute.
5. Bake to Your Desired Doneness
Immediately after the second sear, put the entire skillet with the steak back into the hot oven.
Bake for 4-6 minutes, then flip the steak. Continue baking until it reaches your preferred internal temperature. Here is where your meat thermometer is essential.
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (65-68°C)
Remember, the temperature will rise about 5 degrees while the steak rests.
6. Rest the Steak
Transfer the steak from the skillet to a clean cutting board or plate. Loosely tent it with a piece of aluminum foil.
Let it rest for a full 5-10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. Cutting in too early means losing all those flavorful juices onto your plate.
7. Slice and Serve
After resting, slice the steak against the grain. This means cutting perpendicular to the long muscle fibers you can see on the steak. It makes each bite much more tender.
Serve immediately. No additional sauce is needed, but a pat of compound butter on top is always a welcome addition.
Why This Method Works So Well
Starting with a super-hot skillet gives you that essential Maillard reaction—the chemical process that creates complex, savory flavors and a beautiful brown crust. Finishing in the even, ambient heat of the oven cooks the steak through gently and evenly, preventing a tough, overcooked outer layer.
It’s a controlled method that takes the guesswork out of cooking a thick steak.
Choosing the Right Sirloin Steak
Not all sirloin steaks are created equal. Knowing what to look for will set you up for success before you even turn on the oven.
Top Sirloin vs. Sirloin
Top sirloin is the premium cut from the larger sirloin area. It’s more tender and has better marbling (those little white flecks of fat within the muscle) than “regular” sirloin, which might be cut from the bottom sirloin. Always ask for or look for “Top Sirloin” if possible.
Thickness Matters
For oven baking, thickness is critical. A steak that is at least 1 inch thick is ideal. Thinner steaks will cook through too quickly in the high heat, leaving no time to develop a proper crust before becoming well-done.
A 1.5-inch thick steak is even better. It gives you a larger window of time to achieve a deep sear while keeping the center at a perfect medium-rare.
Look for Marbling
Marbling is intramuscular fat. As it cooks, it melts and bastes the steak from the inside, adding incredible flavor and tenderness. Choose a steak with fine, consistent white lines of fat running through the red meat. Avoid steaks that look very lean or have large, un-renderable chunks of fat around the edges.
The Reverse Sear Method: An Excellent Alternative
This is a favorite technique among steak enthusiasts for thicker cuts (1.5 inches and above). It flips the standard method on its head for even more precision.
How It Works:
- Low Oven First: Season your steak and place it on a wire rack set over a baking sheet. Bake in a low oven, around 250°F (121°C), until the internal temperature is about 15 degrees below your final target (e.g., 110°F for medium-rare). This can take 30-45 minutes. It dries the surface and cooks the steak evenly edge-to-edge.
- Sear Last: Heat your skillet on the stovetop until very hot. Add a high-smoke-point oil. Sear the steak for 60-90 seconds per side to develop a magnificent crust.
- Rest and Serve: Rest for 5 minutes as usual, then slice.
The advantage is unparalleled edge-to-edge doneness and a supremely tender texture. The downside is it takes more time.
Essential Tips for Success
1. The Thermometer is Your Best Friend
Guessing doneness by feel or time alone is a recipe for inconsistency. Oven temperatures vary, and steak thickness differs. An instant-read thermometer removes all doubt and guarantees perfect results every single time.
2. Don’t Skip the Resting Period
We mentioned it, but it’s worth repeating. Resting is not optional. Those 5-10 minutes are when the muscle fibers relax and reabsorb the juices. If you skip this, you’ll lose much of the flavor and moisture you worked so hard to create.
3. Season Early (Dry Brining)
For even better flavor penetration and a drier surface for searing, try salting your steak up to 24 hours in advance. Pat it dry, salt it liberally, and place it uncovered on a rack in your fridge. The salt draws out moisture, which then dissolves the salt, and the resulting brine is reabsorbed back into the meat, seasoning it deeply and helping the surface dry out.
4. Let the Steak Come to Room Temperature
We said it in the steps, but it’s a common mistake to overlook. A room-temperature steak cooks far more evenly than a cold one straight from the fridge. The center won’t be undercooked while the outside is overdone.
5. Preheat Everything
Your oven and your skillet must be fully preheated. A lukewarm skillet will steam the steak instead of searing it, leading to a gray, tough exterior. Be patient during the preheat phase.
Common Mistakes to Avoid
- Using a Thin Steak: It will overcook before it browns properly.
- Not Drying the Surface: Wet meat won’t sear; it will boil.
- Moving the Steak Too Soon: Let it sear undisturbed to form a crust. If it sticks, it’s not ready to flip.
- Skipping the Thermometer: This is the number one cause of over or undercooked steak.
- Cutting Immediately: You’ll see all the juices run out, leaving the steak dry.
- Using Olive Oil for Searing: Extra virgin olive oil has a low smoke point and will burn. Use a neutral, high-heat oil for searing.
Flavor Variations and Additions
While a perfectly salted and peppered steak is a classic, you can easily customize the flavor.
Simple Herb Butter
While the steak rests, mix softened butter with minced garlic, chopped fresh herbs (like rosemary, thyme, or parsley), and a pinch of salt. Place a slice on top of the hot steak just before serving; it will melt into a delicious sauce.
Spice Rubs
Add depth with a spice rub. Combine ingredients like garlic powder, onion powder, smoked paprika, or a touch of chili powder with your salt and pepper before cooking.
Pan Sauce
After removing the steak from the skillet, you can make a quick pan sauce. Add a splash of red wine or beef broth to the hot skillet, scrape up the browned bits (fond), and let it reduce. Finish with a tablespoon of cold butter whisked in for richness.
What to Serve with Baked Sirloin Steak
A great steak deserves great sides. Here are some classic and easy options:
- Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a baked potato.
- Vegetables: Simple roasted asparagus, green beans with almonds, or a crisp garden salad.
- Starches: Buttered egg noodles, wild rice pilaf, or a crusty loaf of bread to soak up any juices.
FAQ Section
How long do you cook a sirloin steak in the oven?
The time varies based on thickness, starting temperature, and your oven’s accuracy. For a 1-inch steak in a 450°F oven after searing, expect 4-8 minutes total. Always use a meat thermometer for precision. A 1.5-inch steak will take longer, maybe 8-12 minutes.
Can you bake steak without searing it first?
You can, but you won’t get the flavorful, textured crust that defines a great steak. Searing creates hundreds of new flavor compounds through the Maillard reaction. Baking alone will result in a more steamed or roasted texture and flavor, which is less desirable for a steak cut.
What temperature should the oven be for steak?
For the primary method described, a very hot oven—450°F to 500°F—is best for the initial sear and cook. For the reverse sear method, a very low oven, around 250°F, is used for the first, slow cooking phase.
How do you keep sirloin steak tender in the oven?
Three things ensure tenderness: choosing a well-marbled top sirloin, not overcooking it (use that thermometer!), and slicing it against the grain after a proper rest. Cooking to no more than medium doneness (145°F) is also recommended for sirloin.
Is it better to bake or pan fry sirloin steak?
Pan-frying is excellent for thinner steaks and offers total stovetop control. Baking, especially starting in a hot skillet, is better for thicker cuts (1-inch plus) as it provides more even cooking from edge to center without burning the outside. The oven method is also less messy and splatter-prone.
Should you cover steak when baking it in the oven?
No, you should not cover it. Covering it would trap steam and prevent the surface from drying out and browning properly. You want the hot, dry air of the oven to help form the crust.
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 making it tough, use gentle methods. Slice it cold and briefly warm the slices in a pan over low heat, or use the oven at a low temperature (275°F) until just warmed through. Avoid the microwave, which will quickly overcook and toughen the meat.
Baking a sirloin steak in the oven is a reliable, excellent way to prepare a hearty meal. By focusing on the key principles—starting with a good cut, drying the surface, using high heat for a sear, cooking to temperature, and resting—you’ll achieve a result that’s flavorful, tender, and impressive. It’s a simple technique that, once mastered, becomes an invaluable part of your cooking routine. Grab a steak, heat your oven, and give it a try tonight.