Few steaks carry the same balance of flavour and tenderness as sirloin. Known for its satisfying texture and clean finish, this cut can hold its own on the grill, in the pan, or roasted in the oven. It looks great on the plate and tastes even better.
A perfect choice for those who want something bold, beefy and savoury, without the excess fat. Learning how to cook sirloin steak is a great foundation for mastering any other steak cut.
What Is a Sirloin Steak?
Knowing what a sirloin steak is aids in understanding how it should be treated. Sirloin is cut from the back of the cow, sitting just before the rump. It’s usually fine-grained, with visible yet subtle marbling and a thick fat cap that melts beautifully as it cooks. While slightly leaner than some cuts, it still offers a smooth texture when cooked right, with enough fat to keep it juicy, but not so much that it feels heavy. It’s often sold at butchers either bone-in or boneless, and adapts well to different cooking techniques. Its reputation is rooted in versatility, and we show you our 3 favourite ways to cook this fantastic cut of beef.
Why Is a Sirloin Steak So Special?
Sirloin is a favourite amongst chefs and steak enthusiasts alike. It has a clean flavour that can be easily achieved with a proper sear, light marbling that stays juicy without being fatty, and the versatility to be served whole or sliced, hot or cold. In other words, it’s got it all. It’s the perfect canvas for beginners to start their steak journey, for chefs to experiment with seasonings, marinades, and cooking methods, and for foodies to sit and enjoy.
How to Prepare and Cook Sirloin Steak
Preparation Tips
Preparing a sirloin steak starts by bringing the meat up to room temperature from the fridge; about 30-40 minutes should do the trick. This helps it cook more evenly. Dry the surface with paper towels to help develop the crust—moisture is the enemy of a good sear. Salt generously on all sides, including the edges. Pepper is common; dried herbs or a dry rub can be added to suit your preference. Lastly, get your grill or pan preheating so it’s smoking hot when you’re ready to cook.
Cooking Methods
Coal grilling
- Set up a two-zone grill (a high-heat and low-heat side), by unevenly distributing the coals
- Lay the steak on the hot zone and sear for 2-3 minutes per side, placing pressure to ensure an even crust
- Once a crust has developed, move to the low-heat zone to finish cooking
- Use a meat thermometer and remove the steak when 4-5ºC below the target temperature.
Oven finishing
- Preheat your oven-safe pan, and set your oven to 200ºC
- Add a drizzle of oil and lay the steak away from you into the pan
- Sear for 2-3 minutes per side, then transfer to the oven and cook for 5-8 minutes
- Check the internal temperature every few minutes and pull out just before reaching your preferred doneness
Reverse Searing
- Preheat your oven to 120ºC
- Place steak on a wire rack and bake for 18-30 minutes (how long to cook a sirloin steak depends on its thickness, so use a meat thermometer for a more accurate cook)
- Begin preheating your pan on high heat
- Immediately transfer to the hot pan and sear for just a minute on each side to form a crust
Resting and Serving
It’s vital to rest your steak for 5-10 minutes after cooking. Just lay it on a clean chopping board and allow for the juices to settle and the muscle fibres to relax. This small step makes a huge difference, so don’t skip it. For slicing, cut across the grain, perpendicular to the muscle fibres.
For sides, opt for accompaniments that complement a sirloin’s bold flavour. Roasted root vegetables, crispy potatoes, or even a creamy, tangy slaw. For sauces, a garlic herb compound butter for a more decadent meal, a peppercorn or mushroom sauce for a classic combo. And what’s a steak without a drink? A glass of medium-bodied red is perfect, like a Shiraz or Grenache, or a beer like an Irish red ale or hoppy lager.
Where to Find the Best Tomahawk Steak Restaurants
Hunter & Barrel takes steak to a new level. We only cook on open-fire grills, manned by some of the best chefs in Australia, and use steaks sourced from the most respected purveyors in the world. You won’t find a sirloin steak quite like ours, and paired with a wine suggested by our sommelier-trained wait staff and an atmosphere that calms the senses, a night at Hunter & Barrel is a night in paradise.
Ready to Taste the Difference?
Skip the hassle and let us take the lead. Book your table at Hunter & Barrel today and experience the magic of flame-grilled steaks, curated wines, moreish side dishes, and the atmosphere that brings it all together.
