Sirloin Steak Recipe: A Juicy, No-Fuss Classic

There’s just something deeply satisfying about cooking a good steak at home—especially when it’s a beautiful, grass-fed sirloin. It’s lean, full of flavor, and doesn’t require much fuss to turn into something delicious. Whether you're cooking for yourself, a friend, or the whole family, this sirloin steak recipe is easy, straightforward, and hits the spot every time.

Why Sirloin is a Go-To Favorite

Sirloin comes from the rear portion of the cow and is one of the more affordable cuts that still delivers big on flavor. It’s not as fatty as a ribeye, but with proper cooking, it’s incredibly tender. And when it’s grass-fed, like the sirloin from Ferguson Farms, it brings an even deeper, cleaner beefy flavor that you can really taste.

I personally love pan-searing it—it gives you that nice crust on the outside while keeping the inside juicy and tender.

Easy Pan-Seared Sirloin Steak Recipe

You’ll Need:

• 2 grass-fed sirloin steaks (1 to 1.5 inches thick)

• 1 tbsp olive oil or butter (or both!)

• 3 cloves garlic, smashed (don’t bother peeling them all the way)

• A few sprigs of rosemary or thyme

• Sea salt and freshly cracked black pepper

Steps:

1. Let it Chill (but not too cold): Pull your steaks from the fridge about 30 minutes before cooking. Room-temp meat cooks more evenly.

2. Season like you mean it: Pat the steaks dry (this helps them sear better), then season generously with salt and pepper on both sides.

3. Sear it hot and fast: Heat a heavy skillet—cast iron is ideal—over medium-high heat. Add your oil or butter, and once hot, lay in the steak. Sear for 3–4 minutes on each side, depending on your preferred doneness.

4. Flavor boost: Just before you finish cooking, toss in the garlic and herbs. Spoon the buttery, garlicky goodness over the steak for the last minute or two.

5. Rest and slice: Let the steak rest on a plate (covered loosely) for about 5–10 minutes. Slice against the grain and serve.

Simple Sides That Pair Perfectly

Sirloin is super versatile, so it works with just about anything. Here are a few of my go-to sides:

• Mashed or roasted potatoes

• Grilled veggies like zucchini or asparagus

• A leafy green salad with balsamic vinaigrette

• Or just a dollop of chimichurri or herb butter on top—chef’s kiss

Where to Get the Good Stuff

I always say, the better the beef, the less you have to do to it. That’s why I stick with Ferguson Farms for high-quality, grass-fed sirloin steaks. Their beef is raised without hormones, antibiotics, or weird additives—just pure, honest meat the way it should be.

Final Thought

If you’ve been craving a home-cooked steak that’s big on flavor but low on hassle, this is the one. A well-seared sirloin, seasoned simply and cooked with care, is always a win.

And trust me, once you try this with grass-fed beef, it’s hard to go back.

👉 Click here to go to Ferguson Farms high-quality, grass-fed sirloin steaks