This post contains affiliate links. Please read our disclosure policy.
How to Pan-Fry the Perfect Sirloin Steak (No Grill Needed!): Nothing beats a beautifully seared sirloin steak — golden crust on the outside, juicy and tender on the inside. My tried and true technique for pan-seared sirloin steak will get that perfect steakhouse crust right in your kitchen using just a cast iron pan, a sirloin steak, and a few pantry staples. No grill? No problem!
The Secret to a Juicy, Golden-Crusted Sirloin Steak at Home: If you’re craving a juicy, restaurant-style steak but don’t feel like firing up the grill, my pan-fried sirloin steak recipe is your new go-to!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Pan Fry Sirloin Steak
This easy pan-fried sirloin steak recipe delivers steakhouse flavor at home in under 15 minutes. Using a hot skillet, simple seasoning, and a quick sear, you’ll get a perfectly juicy, golden-browned steak with minimal effort. Perfect for weeknight dinners, date nights, or anytime you’re craving something bold and satisfying.
Skillet Sirloin Steak Recipe Ingredients
To make this recipe, we will need the following ingredients:
- Sirloin steaks (2, about 1 inch thick): The star of the dish. Sirloin is lean, flavorful, and cooks quickly while still staying juicy when properly seared.
- Kosher salt and freshly ground black pepper: Essential seasoning. Salt enhances the beef’s natural flavor, while black pepper adds subtle heat and a savory crust.
- High-temperature neutral oil (1–2 tablespoons): Creates a golden-brown sear without burning. Oils like avocado or canola can handle high heat and help form that perfect steakhouse-style crust.
- Butter or ghee (2 tablespoons): Adds richness and a silky finish. When melted in the pan, it helps carry the flavors of the herbs and elevates the taste of the steak.
- Fresh herbs for basting (rosemary, thyme, or sage): Infuse the butter with aromatic flavor while basting. They bring a fragrant, earthy note that makes the steak taste luxurious and well-balanced.
Steps to a Perfect Sirloin Steak in Cast Iron
Once you’ve gathered your ingredients, we will use the following method:
Prep & Sear
Heat pan to scorching hot (I like to do this in the oven). Bring steaks to room temperature, season well with salt and pepper. Sear steak on one side in hot pan over high heat (turn on your fans!)
Flip
Flip steak when a crust forms, after 3-6 minutes (less time for thin steaks, more time for thicker steaks.) If your steak is very thick, sear sides briefly holding steak with tongs to brown sides.
Baste in Butter
Add butter to pan, and optionally, fresh herbs. Baste steak with melted butter from pan continually as it cooks the final 2 minutes.
Rest & Serve
Let steak rest at least 10 minutes before serving. Slice sirloin against the grain.
Tips and Tricks to Perfect Juicy Sirloin Steak
Use a cast iron skillet: It retains heat well and creates a beautiful crust on the steak.
Let your steak come to room temp: This ensures it cooks more evenly and sears better.
Pat it dry – Moisture is the enemy of a crispy sear. Always blot both sides with a paper towel.
Don’t skip the rest: Let your steak rest for 5–10 minutes after cooking to keep it juicy.
Butter-baste for next-level flavor: Add a pat of butter, garlic, and herbs (like rosemary or thyme) to the pan during the last minute of cooking.
Use a meat thermometer: For perfect doneness, remove steak from heat at these temperatures:
- Rare: 125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Well: 150-155°F
Oil first, then butter: This method gives you a perfect sear and a flavor-packed finish – without burning the butter.
- Heat oil in a scorching hot pan and sear your steak.
- Flip it once a crust has formed.
- Add butter + garlic/herbs and baste the steak for the last 1–2 minutes.
Sirloin Steak Recipe FAQs
Usually 3–5 minutes per side for a 1-inch steak, depending on your desired doneness and pan temperature.
Not necessarily. Sirloin is flavorful on its own. A quick seasoning with salt, pepper, and garlic powder does the trick. If you’d like extra flavor, a short marinade (30 minutes to 1 hour) works great.
Yes! A heavy-bottomed stainless steel skillet works too — just make sure it gets very hot.
Use a high-smoke point oil like avocado oil, canola oil, or grapeseed oil. Save the olive oil for drizzling after.
Always slice against the grain to keep it tender and easier to chew.
What to Serve With Sirloin Steaks
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
The Best Sirloin Steak
Ingredients
- 2 sirloin steaks, about 1 inch thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons high-temperature neutral oil, e.g., avocado or canola oil
- 2 tablespoons butter or ghee, for basting
- Fresh herbs for basting, such as rosemary, thyme, or sage
Instructions
Prep the steaks:
- Remove steaks from the fridge 20–30 minutes before cooking to bring them to room temperature. Pat dry with paper towels. Season both sides generously with salt and pepper.
Heat your pan:
- Heat a cast iron or heavy skillet over medium-high heat until very hot. Add oil and swirl to coat the pan.
Sear the steaks:
- Place steaks in the hot pan and let them sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook for another 3–4 minutes for medium-rare, adjusting time based on your desired doneness.
Butter baste:
- Reduce heat slightly. Add butter or ghee to the pan along with your fresh herbs. Tilt the pan and spoon the melted herb butter over the steaks for 1–2 minutes.
Rest & serve:
- Remove steaks from the pan and let rest for 5 minutes before slicing. Serve with your favorite sides and drizzle any leftover pan butter on top.
Notes
- Use a meat thermometer for accuracy (130–135°F for medium-rare).
- Always slice steak against the grain for maximum tenderness.
- Pair with mashed potatoes, roasted veggies, or a crisp salad for a full meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
