Broiled Sirloin Steak

PIn it

Introduction

Broiling a sirloin steak under high, direct heat is one of the fastest ways to get a properly cooked steak on the table—you’re looking at 10–15 minutes total, depending on thickness and your target doneness. The key is positioning the rack in the upper third of the oven so the heat is intense and close, and using a probe thermometer to avoid guesswork. This method works especially well for steaks 1 to 1.5 inches thick.

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 a mixture of minced garlic, chopped fresh rosemary or thyme, and a little olive oil. The residual heat will soften the garlic and infuse the meat.
• Coarse sea salt instead of table salt: Sea salt has larger crystals that don’t dissolve as quickly, giving you a textured crust and more control over seasoning intensity.
• Finished with lemon juice: A squeeze of fresh lemon juice over the warm steak brightens the meat’s richness without adding heaviness.
• Butter basting: In the final 2 minutes, brush the steak with melted butter to add richness and help the crust brown more evenly.

Tips for Success

• Use a probe thermometer and trust it—it removes all doubt about doneness and prevents overcooking. Insert it horizontally into the thickest part, away from any bone.
• Keep the oven door slightly ajar as directed; this stabilizes the broiler temperature and prevents wild heat swings that can burn the outside while leaving the inside undercooked.
• Don’t skip the 7-minute rest. During this time, muscle fibers relax and reabsorb juices, making the final steak more tender and moist than if you slice immediately.
• The foil tray on the lower rack catches drippings and smoke—clean it out between batches if cooking multiple steaks to prevent flare-ups.
• Season liberally just before cooking; salt draws out surface moisture if applied too early, but at the last moment it stays on the meat and helps form a crust.

Storage and Reheating

Leftover cooked steak keeps in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a plate, cover loosely with foil, and warm gently in a 275°F oven for 8–10 minutes until heated through. Avoid the microwave, which will overcook the outside and dry out the meat. Cold sliced steak is also excellent in salads or sandwiches without reheating.

FAQ

Can I cook a thicker steak using this method?

Yes, but you may need to lower the rack or move it further from the broiler element. A steak thicker than 1.5 inches will take longer; start checking at 12 minutes and add time as needed. The probe thermometer remains your most reliable guide.

What if my oven only has a broiler drawer?

This recipe specifically requires an overhead broiler element to work effectively. A drawer broiler sits below and typically heats from below, which won’t give you the same intense top-down crust. A regular oven with convection or a grill pan on the stovetop are better alternatives.

Can I use a different cut of sirloin?

Top sirloin works best for broiling because it’s lean and cooks quickly at high heat. Bottom sirloin or sirloin tip are tougher and benefit from slower, moist cooking methods. Stick with top sirloin for consistent results.

How do I know if 140°F really feels right for medium rare?

At 140°F internal temperature, the center will be warm, slightly pink, and soft to the touch. If you prefer your steak less pink, aim for 155°F. Remember that carryover cooking will raise the temperature by 2–3°F while the steak rests, so you can pull it 2–3°F before your target if you’re learning.