Name: Pan-Seared Sirloin Steak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 ½ lbs top sirloin steak, 1 ½ inches thick; ½ tbsp vegetable oil; 1 ½ tsp sea salt; 1 tsp freshly ground black pepper; 2 tbsp unsalted butter; 2 cloves garlic, peeled and quartered; 1 sprig fresh rosemary

A perfectly seared top sirloin steak cooked in a hot skillet until a beautiful golden-brown crust forms, then basted with butter, garlic, and fresh rosemary for a rich, flavorful finish.

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Prep Time: 5 minutes
Cook Time: 15-17 minutes
Total Time: 30-32 minutes
Servings: 2-3 servings

Why You’ll Love This Recipe

Perfectly seared: A hot skillet creates a beautiful, flavorful crust.
Simple ingredients: You only need a handful of ingredients.
Packed with flavor: Garlic, rosemary, and butter take this steak to the next level.
No grill required: Everything comes together right on the stovetop.
Easy to customize: Cook it to your preferred level of doneness.

Ingredients

1 ½ lbs top sirloin steak, about 1 ½ inches thick
½ tbsp vegetable oil, or another high-heat cooking oil
1 ½ tsp sea salt
1 tsp freshly ground black pepper
2 tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary

How to Make Pan-Seared Sirloin Steak

1) Season the Steak

Thoroughly pat the steak dry with paper towels. Just before cooking, generously season both sides with the salt and freshly ground black pepper.

2) Sear the Steak

Heat a stainless steel or cast-iron skillet over medium-high heat until very hot. Add the oil and swirl to coat the pan.

Place the steak in the skillet and sear for 5 minutes, or until a deep brown crust forms. Flip and cook for another 5 minutes.

Using tongs, hold the steak on its edges to render the fat and sear each edge for about 1 minute.

3) Butter Baste

Reduce the heat to medium. Add the butter, garlic, and rosemary to the skillet.

Once the butter melts, tilt the pan slightly and repeatedly spoon the melted butter over the steak for about 1 minute, or until the steak is approximately 5–10°F below your desired final temperature.

4) Rest and Serve

Transfer the steak to a cutting board and loosely cover it. Let it rest for 10 minutes before slicing.

Slice into ½-inch strips and spoon the extra garlic-rosemary butter sauce over the steak before serving.

Steak Doneness

Because the steak will continue cooking as it rests, remove it from the pan before it reaches your final desired temperature:

Medium-Rare: Remove at 125°F → final temperature 130°F
Medium: Remove at 135°F → final temperature 140°F
Medium-Well: Remove at 145°F → final temperature 150°F
Well Done: Remove at 155°F → final temperature 160°F

Tip: Use an instant-read thermometer inserted into the thickest part of the steak for the most accurate results.

What to Serve With Pan-Seared Sirloin Steak

This steak pairs especially well with:

Garlic Mashed Potatoes
Oven-Baked French Fries
Roasted Broccoli
Simple Garden Salad
Roasted or Sautéed Vegetables

For a classic steakhouse dinner, serve it with mashed potatoes and roasted vegetables, then spoon the extra garlic butter from the pan over everything.