Sirloin Steak Recipe
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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 it on a salad (Black n’ Blue Grilled Steak Salad, for example,) serve over rice or noodles, add strips of the steak to a hoagie bun and top with peppers and onions for a delicious Pepperjack Cheesesteak, dice up for quesadillas or tacos (and make Mojo Steak Tacos)…this sirloin steak recipe goes great with so many other dinner ideas!
Here’s How You Make It
Making the Herb Butter
- Put the softened butter into a small bowl. Add to the butter the garlic powder, garlic, and herbs. (photo 1)
- Mix together and set aside (but leave out of the fridge to keep it soft). (photo 2)
Making the Steaks
- Pat the thawed steaks dry with a paper towel. (not pictured)
- Rub the steaks all over with olive oil. (photo 1)
- Then, season with salt, pepper, and mesquite seasoning. (photo 2)
- 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.) (not pictured)
- Take the steaks off the grill and let them rest for 5 minutes. (not pictured)
- Top with garlic butter and serve. (not pictured)
Frequently Asked Questions
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.
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!
Sirloin Steak Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am not a big fan of sirloin steaks but this recipe made me change my opinion on these steaks. Moist, tender and a lot of flavor.
Best Sirloin Steak recipe ever. Super easy to follow. The only deviation I made was replacing parsley with Italian Basil (cuz I ran out of parsley…lol)
great receipe
Very delicous! I did use substitutions a couple of minor times but worked fabulously! Fabulous 🤌🤌
This method worked so well! I’d never cooked this sort of cut before and they turned out perfect.
Do you cook the garlic or serve over the steak with out heating or sautéing?
The garlic is mixed with the butter mixture and spread on top of the cooked steaks. For a visual, there’s a video attached to this post. 🙂 And for a deeper, richer garlic flavor, you can roast a head of garlic in the oven, and then add 2-3 of the roasted cloves to the butter.
Just wondering if the 1 1/4 lbs. is correct. I have 4 small sirloins and they total about 2 lbs. Thanks.
It’s correct 🙂 For steaks a bit bigger than called for in the recipe, you can either pound them down or cook them a bit longer. Keep an eye on them though!
I normally put my steaks in the oven as a second step after searing. But this time I just seared them in my cast iron. The homemade garlic butter and the steaks both came out amazing. What an excellent recipe. Thank you.
Glad it turned out well 🙂