If you want to know how to cook beef top sirloin steak in oven, you’re in the right place. This method is fantastic for getting a great sear and perfect doneness without standing over a stove. It’s reliable, creates less mess, and is easier to master than you might think.
Oven-cooking a top sirloin is a two-step process. You start by searing it in a hot pan. Then, you finish it in the oven. This gives you that beautiful crust and a evenly cooked interior. We’ll walk through every step, from picking the steak to letting it rest.
How To Cook Beef Top Sirloin Steak In Oven
This is your master guide. Follow these steps for a consistently excellent result. The key is preparation and understanding your tools.
What You’ll Need
Gathering your equipment and ingredients first makes everything smoother. Here’s your checklist:
- The Steak: One to two beef top sirloin steaks, about 1 to 1.5 inches thick. Thickness is crucial for oven finishing.
- Oil: A high-smoke-point oil like avocado, canola, or grapeseed oil.
- Kosher Salt & Black Pepper: The fundamental seasonings. Coarse salt is best.
- Oven-Safe Pan: A cast-iron skillet or heavy stainless steel pan is ideal. A non-stick pan usually can’t go in a hot oven.
- Tongs: For handling the steak.
- Meat Thermometer: This is non-negotiable for perfect doneness. An instant-read type is perfect.
- Butter, Garlic, Herbs (Optional): For basting during the sear, adding extra flavor.
Step 1: Bring the Steak to Room Temperature
Take the steak out of the refrigerator at least 30-45 minutes before cooking. This step is often overlooked but vital. A cold steak will cook unevenly. The outside will overcook before the inside reaches your desired temperature.
Just set it on a plate on the counter. Don’t worry about food safety; this short time is safe.
Step 2: Preheat Everything
Preheating is your secret weapon. About 20 minutes before cooking, start this process.
- Preheat your oven to 400°F (200°C).
- Place your empty oven-safe pan on a middle rack while the oven heats. This gets the pan screaming hot, which is perfect for the sear.
Step 3: Season Generously
Pat the steak very dry with paper towels. Moisture is the enemy of a good sear; it creates steam. Then, season all sides liberally with kosher salt and freshly ground black pepper. Don’t be shy. The seasoning forms a tasty crust.
You can add other dry rubs if you like, but salt and pepper are classic for a reason.
Step 4: The Sear (Stovetop)
Carefully remove the hot pan from the oven using oven mitts. Place it on a burner over medium-high heat. Add a tablespoon of your high-heat oil and swirl it to coat the pan. It should shimmer immediately.
Lay the steak in the pan. It should sizzle loudly. Do not move it. Let it sear undisturbed for 2-3 minutes to develop a deep brown crust. Use your tongs to peek if needed.
Flip the steak and sear the other side for another 2-3 minutes. If you’re adding butter, garlic, and herbs, add them to the pan now. Tilt the pan and spoon the melted butter over the steak repeatedly for 30 seconds.
Step 5: The Oven Finish
Without removing the steak, immediately transfer the hot pan directly into the preheated oven. This is where the even cooking happens.
The cooking time in the oven varies. It depends on your steak’s thickness and your desired doneness. This is why a thermometer is essential.
- For a 1-inch steak: 4-8 minutes in the oven.
- For a 1.5-inch steak: 6-10 minutes in the oven.
Start checking the internal temperature a few minutes early. The steak will continue to cook a bit after it comes out.
Step 6: Check Temperature and Rest
Use your instant-read thermometer to check the doneness. Insert it horizontally into the side of the steak, aiming for the center.
Temperature Guide:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C) – The recommended doneness for top sirloin.
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (65-68°C)
Once it’s 5 degrees below your target, take it out. Transfer the steak to a cutting board or warm plate. Do not slice it yet. Let it rest for 5-10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you cut it to early, all those flavorful juices will run out onto the board.
Step 7: Slice and Serve
After resting, slice the steak against the grain. Look for the lines of muscle fibers and cut perpendicular to them. This makes the steak much more tender and easier to chew. Serve immediately.
Why This Method Works So Well
The oven provides gentle, surrounding heat that cooks the steak evenly from all sides. Starting with a sear locks in flavor and creates texture. Together, they mimic the results of a high-end steakhouse. It’s a controlled method that takes the guesswork out, especially when you use a thermometer.
Choosing the Right Top Sirloin Steak
Your results start at the store. Here’s what to look for:
- Thickness: Aim for 1 to 1.5 inches. Thinner steaks will cook to fast in the oven and are better suited for pure stovetop cooking.
- Marbling: Look for fine white streaks of fat within the lean meat. This fat melts during cooking, basting the steak from the inside and adding flavor and juiciness.
- Color: The meat should be a bright, cherry-red color. Avoid steaks that look brown or grayish.
- Grade: USDA Choice or Prime grades will have more consistent marbling than Select.
Essential Tips for Success
A few extra pointers can make a big difference in your final dish.
Dry the Surface Thoroughly
We mentioned it, but it’s worth repeating. A wet steak will steam instead of sear. Take an extra moment to pat it completely dry with paper towels before seasoning.
Don’t Crowd the Pan
If cooking two steaks, make sure they have space between them in the pan. If they’re to close, they’ll release moisture and steam each other. Use a larger pan or cook in batches if necessary.
Let it Rest Uncut
Resist the temptation to cut into the steak right away. The resting period is not optional; it’s part of the cooking process. Covering it loosely with foil can keep it warm without trapping to much steam.
Experiment with Seasonings
While salt and pepper are perfect, you can try other rubs. A mix of garlic powder, onion powder, and smoked paprika is great. Just apply these before the sear, just like salt and pepper.
Common Mistakes to Avoid
Knowing what not to do is just as important. Here are common pitfalls.
- Using a Thin Steak: A thin steak will overcook in the oven before a good crust forms. Stick to the recommended thickness.
- Skipping the Preheat: A cold pan won’t give you that initial explosive sear. Always preheat your pan in the oven.
- Moving the Steak Too Much: Let the steak sit during the sear. Moving it around prevents a proper crust from forming.
- Not Using a Thermometer: Guessing doneness leads to over or undercooked steak. A $15 thermometer guarantees perfection every single time.
- Skipping the Rest: Cutting immediately leads to a dry, less flavorful steak. Be patient.
Side Dish Ideas
A great steak deserves great sides. Here are some classic and easy options that pair wonderfully.
- Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts roasted in the same oven while your steak rests.
- Creamy Mashed Potatoes: A timeless comfort food pairing.
- Simple Green Salad: A light salad with a vinaigrette balances the richness of the beef.
- Sautéed Mushrooms: Cooked in the same pan after removing the steak, using the delicious leftover fond.
- Baked Potato: Start it in the oven before you even begin the steak for a perfectly timed meal.
FAQ Section
How long do you cook a top sirloin steak in the oven?
After searing, a 1-inch steak takes 4-8 minutes in a 400°F oven, and a 1.5-inch steak takes 6-10 minutes. Always use a meat thermometer for accuracy, aiming for 130-135°F for medium-rare.
Should you cover steak when baking it in the oven?
No, you should not cover it. Covering it would create steam and ruin the crispy crust you developed during the sear. The open air of the oven is what gives you the perfect finish.
What is the best temperature to cook sirloin steak?
For the oven-finish method, 400°F (200°C) is ideal. It’s hot enough to cook the steak through relatively quickly without burning, but gentle enough to cook it evenly from edge to edge.
How do you keep top sirloin steak from drying out?
Three things prevent dryness: 1) Not overcooking it (use a thermometer), 2) Letting it rest before slicing, and 3) Choosing a steak with some marbling. The oven method itself is excellent for preventing dryness because of the even heat.
Storing and Reheating Leftovers
Leftover steak? It can still be delicious if handled right.
To Store: Let the steak cool completely. Place it in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: The goal is to warm it without further cooking. The best method is to gently reheat it in a low oven (250°F) until just warm, or slice it thin and quickly warm the slices in a pan. Avoid the microwave, as it will make the steak tough and rubbery.
Learning how to cook beef top sirloin steak in oven is a valuable kitchen skill. It’s a straightforward, reliable technique that produces impressive results. With a good pan, a thermometer, and a little practice, you can make a restaurant-quality steak at home anytime. Remember the key steps: dry, season, sear hot, finish in the oven, check temp, and rest. Now you’re ready to make a fantastic meal.