Juicy Sirloin Steak (15-17 Minutes)

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Sink your teeth into a perfectly cooked sirloin steak bursting with flavor and tenderness. This classic dish is a favorite among steak enthusiasts, offering a juicy and succulent eating experience.

The sirloin steak, cut from the rear back portion of the animal, boasts a rich beefy taste that is further enhanced with the right seasonings and cooking technique. Whether you prefer your steak rare, medium, or well-done, this recipe will guide you to a mouthwatering result in under 20 minutes!

  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 15-17 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 sirloin steaks (about 1 inch thick)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 cloves of garlic, minced (optional)
  • Fresh herbs (such as rosemary or thyme), chopped (optional)

Instructions

  1. Preheat your grill, stovetop grill pan, or cast-iron skillet over medium-high heat. This will ensure a proper sear and lock in the steak’s juices.
  2. Rub the steaks with olive oil, making sure to coat them evenly. Season both sides generously with salt and black pepper. For extra flavor, you can add minced garlic and chopped fresh herbs, pressing them onto the steaks.
  3. Once the grill or pan is hot, carefully place the steaks on it. Cook for about 4-5 minutes per side for medium-rare, adjusting the time according to your desired level of doneness. Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
  4. While the steaks are cooking, resist the temptation to constantly flip them. Allow them to develop a nice sear on each side. You can baste the steaks with any leftover olive oil or melted butter during cooking for added moisture and flavor.
  5. Once the steaks reach your desired doneness, remove them from the heat and let them rest for a few minutes. This allows the juices to redistribute and ensures a tender and juicy result.

Notes

Selecting a high-quality cut of sirloin steak will contribute to a more flavorful and tender result. Look for steaks with good marbling and bright red color. Aim for steaks that are about 1 inch thick. Thicker steaks will require longer cooking times, while thinner steaks will cook more quickly. Keep the seasoning simple with salt and black pepper to allow the natural flavor of the steak to shine.

The optional addition of minced garlic and fresh herbs can add depth and aroma. Letting the steaks rest after cooking is essential. This allows the juices to redistribute, resulting in a more tender and juicy steak. Tent the steaks loosely with foil to keep them warm while resting. Serve with your favorite sides and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 0g
  • Sodium: 80mg
  • Fat: 20g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 80mg

Pair this with...

Buttery Boiled Potatoes

Start with selecting medium-sized potatoes; waxy varieties like Yukon Gold or red potatoes work best. Give them a good rinse, and if you prefer, peel them. However, leaving the skins on adds a rustic touch and some extra nutrients. Place the potatoes in a large pot and cover them with cold water. Season the water generously with salt. This is crucial for flavor. Now, put them on the stove and bring to a boil. Reduce the heat slightly and let them simmer for about 15-20 minutes, or until they're fork-tender but not falling apart. Once done, drain them and return them to the pot. Now for the best part: drop in a good chunk of butter and give it all a gentle toss. The butter will melt over the hot potatoes, creating a glossy, luscious coating. Finish with a sprinkle of fresh herbs if you fancy, maybe some chopped parsley or dill.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Candied Yams

Start by peeling and slicing yams into thick rounds or wedges. In a saucepan, melt some butter and stir in brown sugar until you've got a smooth, velvety mixture. For a hint of spice, a dash of cinnamon or nutmeg is perfect. Place the yam slices in a baking dish, drizzle over the buttery sugar mixture, ensuring each slice gets its share of the sweet goodness. Bake in a preheated oven at 350°F (175°C) until the yams are tender and the sauce is bubbly and caramelized, which usually takes around 35-40 minutes. Serve them warm.

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