Jump to:
- About This Top Sirloin Steak Recipe
- What is Top Sirloin Steak? A Short and Sweet Sirloin Steak Primer
- Ingredients for Pan-Seared Top Sirloin Steak
- How to Make Sirloin Steak & Chef's Tips
- Pan Choice
- Temperatures for Top Sirloin Steak
- How to Serve & Side Dishes That Go Well
- Storage and Reheating
- You Might Enjoy
- Recipe
About This Top Sirloin Steak Recipe
Our recipe takes advantage of what is considered to be one of the top merits of top sirloin steak - it sears superbly.
We are using center cut top sirloin steak which is lean and blends a good tenderness with a rich, beefy flavor. Usually cut at just over an inch thick and weighing about 6 to 8 ounces, this cut is also known as top sirloin filet.
This kind of sirloin steak is easy to find and inexpensive and our recipe will serve you well - weeknight steaks in under 15 minutes AND with a delicious pan sauce that lends richness to the lean meat.
What is Top Sirloin Steak? A Short and Sweet Sirloin Steak Primer
Sirloin steak is a loosely used name because it can apply to a number of beef cuts from the sirloin subprimal, part of the loin beef primal cut. What does this mean?
The sirloin subrpimal is located towards the back of the cow and is comprised of a group of muscles.
- The top sirloin cap sits on the very top and is super tender, also known as picanha roast that can be portioned into picanha steak or coulotte steak.
- Underneath it is the top sirloin which is essentially the group of gluteal muscles of the animal of which the gluteous medius is separated into the top sirloin center. This is where most portioned top sirloin steaks come from, including the ones we are demonstrating the recipe with.
- Underneath the top sirloin center sits the bottom sirloin, which is where the tri-tip is cut from.
The art of beef involves various approaches to portioning the same primal into cuts for cooking. You may encounter top sirloin steak under all of the following names: baseball cut, center-cut top sirloin steak, top sirloin steak, top sirloin butt, and top sirloin filet (the cut we are working with here).
If you want to better understand the parts comprising the top sirloin, watch this informative Certified Angus Beef video of the whole top sirloin subprimal being broken down.
CAUTION: When thin sliced do not confuse top sirloin steak with sirloin tip steak which is much tougher and comes from a different primal.
What is the Difference Between Top Sirloin Filet and Filet Mignon?
The difference is that they come from two different muscles, performing different tasks.
- Top sirloin filet comes from the top sirloin center (a working muscle) and is robust in flavor, with a bit more of a bite texture wise. It is very affordable yet high quality.
- Filet mignon comes from the beef tenderloin (a little exercised muscle) and has a more delicate, milder flavor. It is known to be the most tender cut of beef, comanding a premium price.
Ingredients for Pan-Seared Top Sirloin Steak
Top sirloin steaks. Most likely you will find top sirloin filet steaks of about 6 to 8 ounces each such as you see above in the picture. Or you could find them larger, with about the same thickness, when they have been cut from a broader section of the gluteal muscle group. Pan-searing works for both sizes.
Seasonings. A simple seasoning of kosher salt and black pepper is enough to support the beefy flavor of the sirloin steaks before searing them.
Cooking oil. Your choice of neutral cooking oil to sear the steaks. We favor sunflower oil and olive oil.
Pan sauce ingredients. Shallot or a quarter red onion, white wine to deglaze the pan and butter for a rich texture. We also add fresh thyme for fresh herbal notes, rosemary or sage would work well too.
How to Make Sirloin Steak & Chef's Tips
Our recipe uses a searing technique where the sirloin steak is cooked over medium-high heat on one side and then over medium heat on the other side. This ensures a nice sear without overcooking.
Watch the demonstrational video or follow the step-by-step photos instructions with images in the Recipe Card below. Bring the steaks to room temperature before you begin cooking.
- Be sure to pat dry the surface of the steaks really well before searing (for a better sear).
- Heat the oil in the pan until it is smoking and then begin searing the first side.
- Use a meat thermometer to accurately measure the internal temperature instead of relying on the cooking time elapsed.
- Do not prepare top sirloin steak rare (it is not that tender) and do not cook it past medium (it will become tough). This is in the spirit of sincere advice.
- Allow the residual heat to take the sirloin steaks to the desired doneness and its respective temperature range (see below for exact values). Keep them loosely tented with foil while they rest.
- Sautee the shallot until soft and then deglaze with the wine, lifting the fond from the bottom of the skillet.
Pan Choice
Select a heavy bottomed frying pan such as a cast iron skillet or a Hexclad pan with a diameter of at least 12 inches. Place it over a suitably sized stove ring.
Temperatures for Top Sirloin Steak
Internal temperature, and not time elapsed, should be your guide with this steak cut.
The temperatures noted below apply to both pan-seared and grilled top sirloin steak. Once again, we do not recommend that you cook this specific beef cut rare or past medium. Be sure to use an instant read thermometer.
Remove the steak from the heat as soon as it enters the temperature range indicated - as it rests the residual heat will take it to the final temperature range for your desired doneness.
| Doneness | Pull Range | Final Range |
| Medium-rare | 120-125 F | 130-140 F |
| Medium | 130-135 F | 140-150 F |
How to Serve & Side Dishes That Go Well
You have two great options for serving top sirloin steak filet.
- After resting serve the individual steaks plated and make available a bowl with the pan sauce for each diner to drizzle over their own steak.
- Alternatively, slice the steaks and present them family style drizzled with the pan sauce, for all to share.
NOTE: Cutting against the grain is possible with this steak, but not completely accurate. The muscle fibers do not run in a single direction in the retail cross cuts. Moreover, they run the length of the muscle as a whole, naturally. So do your best to cut against the grain, but keep in mind that the grain does change direction. And if you cooked your sirloin steak medium-rare or medium, it would be tender even if you didn't perfectly slice against the grain.
These steaks are very accepting of the vegetable dishes and starches below:
- oven roasted spaghetti squash
- roasted red pepper pasta salads
- pan-fried asparagus
- sauted broccollni
- snow peas
- confit potatoes
- cheesy hashbrowns casserole
- roasted Yukon gold potatoes
- roasted golden beets or red beets
- purple sweet potatoes with Parmesan crust
- roasted butternut squash
- honey lime roasted corn salsa
- Mexican street corn salad
Storage and Reheating
Store leftover top sirloin steak in an airtight container in the refrigerator.
To reheat, slice the sirloin steak (if not already sliced) and warm it up in a small skillet over medium heat with a bit of oil and just a splash of water (to create steam to warm the meat through without drying it out).
You can use the leftover top sirloin steak for steak quesadilla, salads, tacos etc.
You Might Enjoy
Teres Major Steak (Petite Filet) | Sirloin Tip Steak | Merlot Steak | Chuck Eye Steak | Outside Skirt Steak | Mock Tender Steak | Top Round Steak | Picanha Steak | Cowboy Steak | Flat Iron Steak Grill | Tomahawk Steak
Recipe
Top Sirloin Steak Pan-Seared with Shallot and Thyme Pan Sauce
Equipment
- 1 12 inch cast iron skillet or similar heavy bottomed frying pan
Ingredients
Seared Top Sirloin Steak
- 4 top sirloin steak filets, about 6-8 oz each, about 1 ¼ inch thick
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoon cooking oil (sunflower, olive or vegetable)
Pan Sauce
- 1 shallot, medium sized, finely diced
- ⅓ cup white wine
- 4 tablespoon butter
- 1 tablespoon fresh thyme leaves
Instructions
Seared Top Sirloin Steak
- Pat dry the top sirloin steaks and season them with kosher salt and black pepper - to taste, but be generous. Allow them to come to room temperature.
- Heat the 2 tablespoon of oil in the 12 inch skillet over medium-high until just smoking. Place the top sirloin steaks in the skillet and sear for about 2 minutes, until they are well browned.
- Lower the heat to medium and flip the steaks over with tongs. Sear the second side until nicely browned, as necessary sear the edges. (This may take about 3 to 6 minutes, depending on your desired doneness.)
- When the internal temperature measured in the center of each steak enters the range of your desired doneness remove it to a side dish and loosely tent with foil while resting. For medium-rare pull when the temperature is between 120 °F (49 °C) and 125 °F (52 °C). For medium pull when it is between 130 °F (54 °C) and 135 °F (57 °C) .
- Allow the steaks to rest as the residual heat cooks them into the intended final temperature range (see tip below). In the meantime make the pan sauce.
Pan Sauce
- Add the finely diced shallot to the skillet with the steak fond on the bottom. Stir it around and allow it to soften over medium heat (about 1-2 minutes). Deglaze with the ⅓ cup of white wine and scrape off all brown bits of fond from the bottom.
- Stir in the 1 tablespoon of thyme leaves and then add the 4 tablespoon of butter. Allow the butter to melt, stirring gently. Simmer the sauce for an extra 30 seconds and turn off the heat. Transfer the sauce to a bowl.
- To serve family style, slice the steak against the grain* and on bias into about ¼ to ½ inch thick slices.
- Drizzle the top sirloin steak slices with pan sauce. Alternatively, plate individual steaks and serve the sauce in a bowl for everyone to access.
Darilynne
I buy top sirloin filet from Trader Joe’s and make them twice a month. This recipe is my new favorite. The sauce is outright delicious!
Yana