Oven-Cooked Top Sirloin Steak

Experience the joys of a Oven Cooked Sirloin Steak without the march out to the barbecue with this recipe, which will deliver the beautiful sear and melt-in-your-mouth texture from the oven.

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Whenever I picture steak, it’s with that grid of dark lines it gets from being on the barbecue. In fact, for the longest time, I thought that was the only way to cook it — if you wanted to do it right, that is. When I heard of people BAKING their steaks, my first thought was, Sacrilege! THEN I tried it myself and, let me tell you, the taste delivers. No traipsing through the snow to BBQ for this gal! Steak may sound difficult to cook, but it isn’t at all. Just keep an eye on the clock and use a meat thermometer to take all the guessing out of the equation.

Why You Will Love This Recipe

Cooking meat in the oven is fantastic because it’s super easy, you can just set it and forget it, and the even heat distribution helps you get juicy, tender, and perfectly cooked results every time.
Meat is an AWESOME protein source and, hey, it’s packed with calories too!
Red meat provides iron and vitamin B, which is important for the nervous system and body health. The right amount of meat will help to maintain brain and heart health.
As you will see below, there are so many ways to serve this steak, including rubs, crusts, and marinades. Every time you make this, it can taste different.

INGREDIENTS

1 top sirloin steak
1 tbsp extra virgin olive oil
1 tsp butter
pinch of sea salt and black pepper
1 sprig rosemary

INSTRUCTIONS

Prep

For the best results, bring the sirloin steak to room temperature for at least 30 minutes before cooking. Pat dry the steak from both sides then season with sea salt and black pepper. Heat an iron skillet on HIGH and add the olive oil. Sear the steak in the hot skillet for 30 seconds on each side until browned.

Cook

Top the steak with butter and rosemary then transfer to the oven. Set a thermometer to the desired temperature (Temperatures are listed below). Flip the steaks half way through cooking. Once your steak reaches your desired temperature take them out of the oven and set aside on a cutting board. Let the steak rest for 5 minutes, then cut into slices. Serve!

Cooking Times

Here is a handy table that will outline how long you should cook your steak depending on your preference for doneness. Of course, ovens differ in their heat so you should always use a meat thermometer to ensure the target temperature is attained.

Steak Thickness	Rare (120-130°F / 49-54°C)	Medium-Rare (130-135°F / 54-57°C)	Medium (135-145°F / 57-63°C)	Medium-Well (145-155°F / 63-68°C)	Well-Done (155°F / 68°C and above)
1 inch	4-5 min	5-7 ,om	7-9 min	9-11 min	11-13 min
1.5 inches	6-7 min	7-9 min	9-11 min	11-13 min	13-15 min

Variations

Herb-encrusted: Chop up some thyme and parsley, and mince some garlic, then combine it with the salt, pepper, and rosemary. BEFORE searing, coat the steak in this mixture to create a lovely crust.

Spice-encrusted: You can do something similar with your favorite spices. Mix together paprika, cumin, coriander, garlic powder, onion powder, and cayenne pepper and coat the steak in it before searing.

Marinade: Marinate the steak for 2 hours to overnight in a mixture of balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, and your choice of herbs/spices for a deeper and stronger flavor.

Blue-cheese Crust: With the steak almost done cooking, layer a mixture of crumbled blue cheese, breadcrumbs, and chopped parsley atop it. The cheese will melt and form a savory crust.

what to serve with oven-baked top sirloin steak

You don’t have to be a “meat and potatoes” kinda person (Not that there’s anything wrong with that!). Here are my suggestions for what to accompany your steak with.

Vegan Sweet Potato Salad with Avocado Dressing – This salad has a spicy avocado chipotle dressing and grilled corn! It’s a simple, gluten-free and vegan-friendly side dish!

Crock-Pot Sweet Potatoes – This is such an easy recipe. It’s one to go for when you’re in a rush to get something on the table and yet turns out perfect every time.

Balsamic Grilled Vegetable Salad – If you’ve included some balsamic vinegar in your marinade, why not keep it out and use it to make this delicious vegetable salad?

Whole30 Paleo Cauliflower Fried Rice – If you don’t subscribe to a paleo or whole30 diet, don’t be turned off by the name. This is an awesome fried-rice dish, no matter what you call it. (It’s up to you whether you want to include the bacon.)

FAQs

Why is my steak tough?

There are many reasons why your steak can become tough: the quality of the meat, the cooking method, and the cut of the meat are just a few. Follow the chart above to ensure you cook it to the preferred level of doneness. Don’t overcook. Also, did you use enough of the rub? Perhaps try the marinade I mention above. Both help break down the proteins in the meat and make it more tender. Last, slice against the grain. This will make it easier to chew.

what should i look for when buying steak?

Look for a top sirloin steak that is well marbled (small streaks of fat). The fat will melt and contribute to the cut’s juiciness and tenderness. It should be a bright, cherry-red color. If it’s brown or pale, leave it where it is. The cut should be 1-1.5 inches thick with minimal connective tissue. When in doubt, abide by the USDA’s guidelines, which take into consideration everything I’ve mentioned: USDA Prime is the highest grade, followed by USDA Choice and USDA Select.

Which cut should i use?

You can use any cut of meat that cooks quickly. I choose top sirloin as it is a very juicy and tender cut, which makes it perfect for broiling. Feel free to use any other tender cut like striploin, T-bone or ribeye steak.

How To Store Top Sirloin Steak

Let it cool for up to 2 hours. Consider slicing it up into smaller portions. This will make your life easier later when it comes time to reheat. Put the meat in an airtight container, or wrap it in plastic or aluminum. You can store it in the fridge for up to 4 days. You can also freeze it for up to 3 months. First, wrap it in aluminum or plastic then place it in an airtight container. You can later reheat it in the oven, microwave, or on the stove. If you’re reheating from frozen, I recommend letting it thaw overnight in the fridge first.