Best way to prepare top sirloin steak

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Sirloin steak gets the royal treatment, first topped in mesquite seasoning and then finished with a delicious garlic herb butter sauce. The result is thick, juicy, moist, buttery, garlicky tender sirloin steak every time! 

For more delicious steak recipes, check out my posts for Flank Steak Tacos, Grilled Steak and Mushroom Kebobs, and Quick Steak Marinade. 

 Sometimes only a big, juicy steak will do, know what I mean? Last Tuesday was one of those days when I was craving red meat. And not just any red meat, but a nice, big sirloin steak. Luckily I had planned for this at some point in the past because I had a few steaks in the freezer for when such a craving hit (self high-five!). 

Simply grilled with salt, pepper, and a mesquite seasoning, then smothered in herby garlic butter, this sirloin steak recipe simply cannot be beat! 

Why This Recipe Works

Fast, delicious, easy — I could go on forever as to why this recipe works. 

Fast — From fridge to grill to mouth in less than 30 minutes! Can’t top that! 

Easy — Prepared with simple pantry seasonings, you can grill these steaks to your liking in a flash and even whip up the butter while the steak is cooking on one side, it’s that easy! 

Customizable — If you don’t have sirloin, you can substitute another kind of steak and you can change up the butter in a number of ways as well (see more ideas on that below).

Adaptable — Dig right into your steak as-is, or slice it and put in on a salad, serve over rice or noodles, add strips of the steak to a hoagie bun and top with peppers and onions, dice up for quesadillas or tacos…this sirloin steak recipe goes great with so many other dinner ideas! 

Here’s How You Make It

Making the herb butter

1. Put the softened butter into a small bowl. Add to the butter the garlic powder, garlic, and herbs. 
2. Mix together and set aside (but leave out of the fridge to keep it soft).
   

Making the steaks

1. Pat the thawed steaks dry with a paper towel. 
2. Rub the steaks all over with olive oil. 
3. Then, season with salt, pepper, and mesquite seasoning.
   
4. Put the steaks on the grill over medium heat. Cook for 5-8 minutes on each side (or to your desired doneness). (See below for oven instructions.)
5. Take the steaks off the grill and let them rest for 5 minutes. 
6. Top with garlic butter and serve. 

How do you Cook these Steaks in the Oven

If you’d prefer to cook these steaks in the oven, I recommend patting dry and seasoning as instructed. Preheat the oven to 450 degrees. Then, add the steaks to a cast-iron pan over high heat for 1-2 minutes, flip then put the skillet into the oven for 10 minutes or less depending on how thick the sirloin is. Again, let the steaks rest for 5 minutes before slicing into. 

What’s the Best Steak to Grill at Home?

I love a good sirloin, but the following steaks would work great with this steak recipe too! 

• Ribeye
• Striplion 
• Flat iron 
• Flank
• Skirt
• Hangar 
• T-bone 
• Porterhouse 
• Fillet mignon 

Ideas for Customizing Herb Butter

• Make the butter spicy by adding in red pepper flakes or hot sauce
• Change the herbs in the butter — any of your favorites will do! 
• Add a tablespoon of lemon juice to the herby butter mixture. 
• Roast a head of garlic in the oven, and then add 2-3 of the roasted cloves to the butter for a deeper, richer garlic flavor. 
• Make chimichurri butter! 
• Add cilantro, lime juice, and a pinch of salt to some softened butter. 
• Crisp, crumbed bacon bits and a bit of chives along with the garlic makes for a salty, savory, delicious butter for steaks fresh off the grill! 

Expert Tips

• I like my steaks on the thicker side so the inside can remain nice and juicy. Choose steaks that are at least ¾-inch thick for max tenderness and flavor. 
• I love mesquite seasoning made by McCormick’s Grill Mates. I always have a bottle of it around and put it on all the things. I recommended using this as well as salt and pepper before cooking, but you don’t have to. 
• If you don’t have fresh herbs, you can use dry herbs. I recommend 1 teaspoon of Herbs de Provence or another Italian seasoning blend. 

Best Steak Recipes

• Cilantro Lime Marinated Steak
• Flank Steak Tacos
• Steak and Potatoes Skillet
• Flank Steak with Chimichurri Sauce
• Garlic Butter Shrimp and Steak Kabobs
• Chimichurri Sauce for grilled steak

Did you make this recipe? Please give it a rating below! 

Prep Time: 10 minutes

Cook Time: 15 minutes

0 minutes

Total Time: 25 minutes

Servings: 4 servings

• ▢ 4 sirloin steaks - about 1 1/4 pounds
• ▢ 1 tablespoon olive oil
• ▢ salt and pepper - to taste
• ▢ 2 teaspoons mesquite seasoning - see note

garlic herb butter

• ▢ ½ cup butter - softened
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon minced garlic
• ▢ 1 tablespoon finely chopped fresh parsley - see note
• ▢ 2 teaspoons fresh thyme - see note

• Stir together butter, garlic powder, garlic, and herbs. Set aside.

• Pat steaks dry with a paper towel.

• Rub steaks all over with olive oil.

• Season steaks with salt and pepper to taste, and mesquite seasoning.

• Cook steaks 5-8 minutes on each side (or until cooked to desired doneness - I like mine medium-well at about 145 degrees internal temperature) in a skillet over medium heat OR on a grill over medium heat. (See note for oven instructions)

• Allow steaks to rest at least 5 minutes.

• Top with garlic herb butter and serve.

For the steaks: I typically look for steaks at least 3/4 inch thick for tenderness and flavor!

Mesquite seasoning: I use McCormick's Grill Mates Mesquite seasoning and I keep a bottle of it in my pantry at all times - it is one of my favorite go-to tricks for livening up a piece of steak, chicken, pork, or even seafood and vegetables. 

Fresh herb substitute: If you don't have fresh herbs, you can use 1 teaspoon Herbs de Provence (my favorite dried herb blend!) or your favorite Italian seasoning blend. 

Oven instructions: Sear steaks in a cast-iron pan over high heat for 1-2  minutes. Flip, then transfer the pan to your oven (preheated to 450 degrees) for 10 minutes (6 minutes for thinner cuts). Allow to rest at least 5 minutes before slicing. 

Calories: 358 kcal, Carbohydrates: 2 g, Protein: 51 g, Fat: 15 g, Saturated Fat: 5 g, Cholesterol: 141 mg, Sodium: 161 mg, Potassium: 813 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 97 IU, Vitamin C: 2 mg, Calcium: 102 mg, Iron: 4 mg

Serving Suggestions

• Crispy Oven French Fries
• Fruit Salad
• Grilled Corn on the Cob
• Sauteed Green Beans
• Baked Garlic Parmesan Potato Wedges
• Broccoli Salad

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