This post contains affiliate links. Please read our disclosure policy.
Learn how to make the absolute best, restaurant-quality sirloin steak! This cast iron sirloin steak is well-seasoned, basted with garlic and rosemary butter, and seared to perfection. It takes less than 20 minutes of hands-on time and makes the perfect date night dinner!
When my husband and I have a date night meal without the kids, it’s typically steak.
It’s basically the perfect meal! Steak is easy to cook, insanely delicious, and there are so many different options that we can rotate through.
We’ll make venison steak, moose steak, picanha steak, and cast iron flank steak. Always with an assortment of delicious and simple sides, of course!
This cast iron sirloin steak is one of my husband’s very favorite steaks. Personally, I prefer a ribeye (like cast iron ribeye), but I must agree with him that sirloin steak is underrated — especially when it’s cooked properly.
Sirloin does require a little more care to ensure it’s not overcooked, compared to some of the fattier steaks that are hard to mess up.
Fortunately, I’ve figured out the perfect way to do it so our sirloin is beautifully tender and juicy every time, with a nice, flavorful crust!
If you have a sirloin steak in your fridge and you want to make it one of the best steaks you’ve ever had, try out this recipe.
It’s every bit as worthy of a date night meal as any of those on my list of most tender steaks! You’ll certainly understand why it’s my husband’s favorite!
Table of Contents
Why You’ll Love This Recipe
- Steak is one of the easiest entrées to cook, yet it is such a treat! You only need around 20 minutes of hands-on time and just a few ingredients for an elegant, restaurant-level-good steak.
- This recipe uses simple ingredients for maximum flavor! Wholesome staples like garlic, butter, and smoked paprika come together to make this sirloin spectacular.
- This sirloin is such a handy recipe to have whenever you need a nice meal! It’s great for date night, special occasions, or really any day you’re craving something delicious.
Ingredients
- Sirloin steak: Mine were around 1″ thick. If yours are a different thickness, you’ll need to adjust the cook time accordingly (see notes!). High-quality, local meat is always best when possible!
- Garlic: Fresh garlic adds so much delicious flavor to this steak! Don’t substitute jarred garlic.
- Rosemary: I recommend fresh rosemary. If you don’t have it, dried rosemary will still be very good! I usually use fresh, but I ran out the day before making this post, so dried was a great substitute.
Find the full list of ingredients, including measurements, in the recipe card below!
How to Make Cast Iron Sirloin Steak
Step 1. Pull that steak out of the refrigerator about 30 minutes before you plan to cook it. I know, I know, waiting is hard. But trust me on this one! Letting it come to room temperature helps it cook evenly all the way through. While you are waiting, mix together the salt, pepper, smoked paprika, and garlic powder in a small bowl and set aside.
Step 2. Pat the steak completely dry with paper towels. Season both sides generously with the spice mix and press it in with your hands.
Step 3. Heat your cast iron skillet over high heat until it’s good and hot. Once it’s hot, add the olive oil and swirl to coat the pan.
Step 4. Carefully lay the steak in the skillet and step back. It’s going to sizzle like crazy, and that is exactly what we want! Leave it completely alone for 3 minutes until a deep, gorgeous brown crust forms on the bottom. Flip it once and sear the other side for another 2 minutes.
Step 5. Reduce the heat to medium-low and add the butter, smashed garlic, and rosemary. Once that butter melts and starts to foam, use a hot pad and tilt the pan slightly, and spoon the butter continuously over the top of the steak for about 1–2 minutes. This is called basting, and oh my goodness — this is what gives it that rich, restaurant-quality finish that makes everyone at the table ask what you did differently!
Step 6. Pull the steak out of the skillet and let it rest on a cutting board for at least 5 minutes before slicing.
Tips + Notes
- If the steak clings to the skillet when you try to flip it, let it cook a little longer. Once a proper crust has formed, it will release from the pan easily on its own.
- When tilting the pan to baste, make sure you are using a handle sleeve or hot pads. Cast iron holds heat extremely well, and that handle will be very hot!
- A meat thermometer is your best friend here. Sirloin can go from perfect to overdone quickly, so check the internal temperature rather than guessing. My husband likes to pull it right at 130°F.
- Do not use a thin or lightweight pan for this recipe. Cast iron is ideal because it holds high heat evenly, which is what creates that deep, flavorful crust on the outside of the steak.
- Always let your steak rest before cutting into it! This allows the juices to redistribute in the meat rather than leaking out onto the plate, which can lead to a dry steak.
What to Serve with Sirloin Steak
Sirloin steak can pair with so many simple sides for a lovely meal that’s ready fast!
You can always stick with the basics (and my personal favorites): dutch oven mashed potatoes and savory boiled asparagus. Or you can be a little more adventurous and serve your steak with one of these tasty sides:
- Cast iron skillet potatoes
- Homemade Rolls with Freshly Milled Flour
- Roasted Cheesy Bacon Butternut Squash
- Easy Rice Pilaf Recipe
- Garlic Parmesan Brussel Sprouts
- Easy Balsamic Bruschetta
- Korean Cream Cheese Garlic Bread
Recipe FAQs
Nope! Marinating your sirloin is not necessary for a great flavor or tenderness. You can simply sear it with seasonings and butter, as I do in this recipe.
This can happen if you add the butter to the hot skillet without turning down the temperature first! It didn’t ruin your steak, but next time, be sure to turn it down to medium-low before adding in the butter, as it has a lower smoke point than oil.
This depends on your preference, but I’d recommend pulling it around 130°F for a medium-rare doneness. As I mentioned above, sirloin can become overcooked very easily, so it’s best to err on the side of less done.
Related Recipes
- Smothered Round Steak and Gravy
- Flat Iron Steak with Blue Cheese Crumbles
- Tender Dutch Oven Round Steak
- Quick Marinade Flat Iron Steak Recipe
- Pan Seared Chuck Steak
If you tried this Cast Iron Sirloin Steak or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Cast Iron Sirloin Steak
Equipment
Ingredients
- 1 sirloin steak about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
Instructions
- Pull that steak out of the refrigerator about 30 minutes before you plan to cook it. I know, I know, waiting is hard. But trust me on this one! Letting it come to room temperature helps it cook evenly all the way through. While you are waiting, mix together the salt, pepper, smoked paprika, and garlic powder in a small bowl and set aside.
- Pat the steak completely dry with paper towels. Season both sides generously with the spice mix and press it in with your hands.
- Heat your cast iron skillet over high heat until it's good and hot. Once it's hot, add the olive oil and swirl to coat the pan.
- Carefully lay the steak in the skillet and step back. It's going to sizzle like crazy and that is exactly what we want! Leave it completely alone for 3 minutes until a deep, gorgeous brown crust forms on the bottom. Flip it once and sear the other side for another 2 minutes.
- Reduce the heat to medium low and add the butter, smashed garlic, and rosemary. Once that butter melts and starts to foam, use a hot pad and tilt the pan slightly and spoon the butter continuously over the top of the steak for about 1–2 minutes. This is called basting, and oh my goodness — this is what gives it that rich, restaurant-quality finish that makes everyone at the table ask what you did differently!
- Pull the steak out of the skillet and let it rest on a cutting board for at least 5 minutes before slicing.
Video
Notes
- If the steak clings to the skillet when you try to flip it, let it cook a little longer. Once a proper crust has formed, it will release from the pan easily on its own.
- When tilting the pan to baste, make sure you are using a handle sleeve or hot pads. Cast iron holds heat extremely well, and that handle will be very hot!
- A meat thermometer is your best friend here. Sirloin can go from perfect to overdone quickly, so check the internal temperature rather than guessing. My husband likes to pull it right at 130°F.
- Do not use a thin or lightweight pan for this recipe. Cast iron is ideal because it holds high heat evenly, which is what creates that deep, flavorful crust on the outside of the steak.
- Always let your steak rest before cutting into it! This allows the juices to redistribute in the meat rather than leaking out onto the plate, which can lead to a dry steak.
