Broiled Sirloin Steak

Introduction

Broiling a sirloin steak delivers a crust-edged, tender result in 12–15 minutes with just salt, pepper, and olive oil. The aluminum foil tray on the lower rack catches splatter, so your oven stays clean while the upper rack does the heavy work. This is a straightforward weeknight dinner that tastes like restaurant quality without complicated technique.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
• Salt
• Freshly-ground black pepper
• Olive oil

Instructions

1. Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.
2. Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
3. Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
4. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.

Variations

• Garlic and herb finish: After resting, brush the steak with softened butter mixed with minced fresh garlic and chopped parsley or thyme. This adds savory depth without changing the broiler technique.
• Compound butter toast: Rest the steak, then top with a slice of herb-and-garlic compound butter while it’s still warm. The butter melts into the meat and creates a silky, restaurant-style coating.
• Lemon-pepper crust: Before broiling, increase the black pepper and add lemon zest to the seasoning. This sharpens the flavor and complements the charred surface.
• Thicker cut: If using a 2-inch sirloin instead of 1.5 inches, add 3–4 minutes to the cook time and check the thermometer after 12 minutes to avoid overshooting your target temperature.

Tips for Success

• Use a probe thermometer, not guesswork. Insert it horizontally into the thickest part of the steak before broiling; you’ll catch the exact moment it reaches your target temperature without cutting into the meat.
• Keep the oven door slightly ajar during cooking. Closing it completely traps heat and can turn the surface to char before the interior cooks. The foil tube prop keeps the door at a safe, controlled gap.
• Let the steak rest for the full 7 minutes after cooking. This allows the muscle fibers to relax and reabsorb moisture, so each bite stays tender and juicy rather than tough.
• Slice on the bias across the grain if serving sliced. This shortens the muscle fibers and makes each piece more tender to bite through.
• Brush the steak generously with oil before seasoning. This helps the salt and pepper stick and creates a better surface for browning.

Storage and Reheating

Cooked sirloin keeps in an airtight container in the fridge for 3 days. Slice or leave whole, depending on your preference for later use.

Reheat gently on a skillet over medium heat, 2–3 minutes per side for sliced pieces or 4–5 minutes total for a whole steak, until warmed through. Avoid the microwave, which can dry out the meat. If the steak has cooled completely, you can also serve it sliced cold as part of a salad or sandwich.

FAQ

Can I use a broiler drawer instead of an upper broiler?

No. A broiler drawer sits below the oven and produces uneven, top-down heat. This recipe relies on an upper broiler element to deliver concentrated, direct heat from above, which creates the crust. A drawer broiler won’t give you the same results.

How do I know if my steak is done without a thermometer?

A probe thermometer is the most reliable method, but if you don’t have one, use the touch test: press the meat gently with your finger. Rare feels soft and spongy; medium-rare feels slightly firm with some give; medium is firmer throughout. This takes practice and is less accurate than a thermometer.

Can I cook a frozen steak using this method?

Not directly. A frozen steak will cook unevenly—the outside will char before the inside thaws. Thaw your sirloin in the fridge 24 hours ahead, or in cold water for 1–2 hours, then proceed with the recipe.

What if my broiler element is at the bottom of my oven?

This recipe won’t work well with a bottom broiler. You need an upper element for the direct, intense heat that creates a crust on top of the meat while keeping the interior medium-rare. Consider pan-searing on the stovetop instead.