Steakhouse-Style Pan-Roasted Sirloin Steaks

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Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Steakhouse-Style Pan-Roasted Sirloin Strip Steak, cooked to medium

What is pan roasting mean, anyway?

Pan roasting is just what it sounds like: Steaks are seared quickly on top of the stove in a heavy-bottomed pan, then finished in the same pan in the oven.


Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

This helps ensure that your steak has that nice, brown crust on the outside—and a properly cooked center. By removing the pan from the stovetop’s direct heat, you won’t dry out the outside before the inside is done to your liking.

For this reason, pan roasting is an especially fabulous technique for thicker cuts of steak.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

A steak dinner fit for a baron

We recently had the Baron von Hammer—an old, esteemed friend of The Mouse House—over for Sunday dinner.

Now, the Baron is one of my favorite people to feed, so I made a special stop at our butcher and had them cut a few 3-inch thick sirloin strip steaks for me.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

This recipe is more technique than actual recipe—and really helps bring out the beefy flavor of a cut like sirloin. While it’s not as tender as filet mignon, I love sirloin for its meaty flavor and texture.

Moo!

The only seasonings I use are olive oil and a little salt and pepper—and a pat or two of cold butter for a garnish. The creaminess of the butter mingles with the steak’s juices to create a simple but beautiful little sauce, right on your plate.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Take it over the top with a thick slice of Fresh Herb Compound Butter.

Fresh Herb Compound Butter at The Hungry Mouse

Steakhouse-Style Pan-Roasted Sirloin Steaks

Thick-cut sirloin strip steaks
Olive oil
Kosher salt
Freshly cracked black pepper
A pat or two of plain butter or compound butter, for garnish

Season the sirloin steaks

Grab your steaks. Drizzle them with a good amount of olive oil. Pour on enough to completely coat the steaks.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

With your hands, rub the oil all over the steaks so they’re covered on all sides.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Sprinkle with kosher salt and freshly cracked black pepper, to taste, on one side.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Set them aside on the counter to knock the chill off them while you heat up your pan and the oven. Grab a fan and throw open a window to deal with the smoke you’re about to make in your kitchen.

Sear the sirloin steaks

About 15 minutes before you’re going to cook, preheat your oven to 375 degrees.

When your oven is hot, set a heavy-bottomed pan on top of the stove over high heat. I used my old 13-inch cast-iron skillet (which needs to be reseasoned…more on that soon). It’s big enough to handle all three steaks without crowding them too much, and handles high heat really well.

Heat the pan on high heat until it just smokes. When it’s hot, drizzle in some olive oil.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Tip the pan around to distribute the olive oil. Then add your steaks, seasoned side down. Leave the heat on high.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

They should start to sizzle immediately.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Sprinkle the unseasoned side of the steaks with kosher salt and freshly cracked black pepper, to taste. Cook like this for about 3 minutes, without touching them. (The more you move them around, the more you’ll inhibit a nice crust from forming.)

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

After about 3 minutes or so, you should have a good, brown crust on the bottom. When they look about like this, flip them over. Keep the heat on high.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Cook for about 3 minutes on this side.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

You should be making a fair amount of smoke. That’s just fine. (And it’ll be over soon.)

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Pan roast the steaks

About about 3 minutes, the bottom of your steaks should have a matching brown crust. Pop the pan into your preheated 375-degree oven. Be careful moving it…it’ll most likely be spitting a little.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Roast the steaks in the oven at 375 degrees for another 3-10 minutes, depending on how thick your steaks are and how you like them done.

The thinner they are, the sooner they’ll be done. Steaks that are only about an inch thick may be done sooner than 3 minutes, so start checking early.

How do I know when the steaks are cooked?

Good question. Like I said, the cooking time will depend on how thick your steaks are. The rarer you like your steaks and/or the thinner they are, the sooner you should start checking them.

Because you seared them, your steaks will have a harder outer crust. When you press down on the surface with a finger, a rarer steak will feel a little jiggly in the middle, while one that’s more well done will feel firmer.

If you have a meat thermometer (insert it in the middle of the fattest part of the steak), here’s what you’re shooting for. Remember, your temp will rise about 5 degrees or so after the meat comes out of the oven. To help keep from overcooking your meat, use these temperatures as a guide for doneness:

120 F = rare (cold, red center)

126 F = medium-rare (warm, red center)

134 F = medium (pink center)

150 F = medium-well (brown on the edges with a small amount of pink in the center)

160 F = well done (brown throughout)

When the steaks are done to your liking, yank the pan out of the oven. (Be careful, that handle is hot!) Transfer them to a plate.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Loosely tent a piece of foil over the plate for about 5 minutes. Letting the meat rest will help keep all that glorious juice in the steak.

Serve and enjoy!

After five minutes, plate your steaks. Top with a pat or two of cold butter. Serve immediately.

Pan Roasted Sirloin Strip Steaks at The Hungry Mouse

Steakhouse-Style Pan-Roasted Sirloin Strip Steak, cooked to medium

 

 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

80 COMMENTS

  1. Hey Jessie! I’ve been craving a good steak for quite awhile, and you just made it worse! They look beautiful, I can almost imagine the inside melting in my mouth. 🙂

  2. Now, I really have to find that iron skillet! Dave won’t even have to go outside and stand in front of the grill. He’ll love that. 🙂

    • Wheee! Definitely track one down. (And if you can’t, I have a metric ton of cast iron pans.) I like Lodge brand a lot. You can find them all over, most of them come preseasoned these days, and they’re totally inexpensive.

      +Jessie

    • Actually, if you note in the recipe, I called them sirloin strip steaks–which is what they are most commonly sold as, at least here in Boston. (Keep in mind, butchering terminology can vary based on region.) Technically, I think it might even be a boneless top loin steak, though I have yet to find a butcher who sells this piece of meat with that label.

      +Jessie

      • It does to vary by region. In VA we call those New York strip steaks and when I lived in the midwest, we called them Kansas City Strip steaks. It is confusing because the term sirloin is considered an inexpensive cut here… that my wife won’t let me buy.

  3. oh my god i think i may love you. one of the better steak recipes i’ve seen. very nicely done. if i wasn’t married i’d SO be hitting on you right now!!

  4. Let me just say that I am vegetarian (please, there are specific reasons why this must be at this time) but my hubby is not. It is kinda hard to fix meat if you don’t season to taste. But this… this… was the bomb! Had my hubby singin’ (and I didn’t even taste it)! If I make another one of these… I don’t know… might not be veg anymore, lol! No seriously!

  5. wow!!!! i followed this recipe with some cookware that’s less than impressive but my steaks turned out perfect! it tasted as good as dining out at a nice restaurant.. ive tried pan roasting before with little success, so i’m so happy i know how to do it now. thank you so much.

  6. Thanks for the great recipe — I prepared this last night and I think it was truly the best steak I have ever had!

  7. that’s some strong work!!! thank you very much!!! before i found your website i couldn’t boil water. However, with your easy to follow instructions and pictures i was able to pull off a romantic dinner i cooked myself!!! Do you have any wine suggestions?

  8. Beautiful pictures that enhance the wonderfully descriptive cooking method! Any chance you have a blue cheese sauce recipe (or maybe horse radish sauce) you could share that would complement these gorgeous steaks? thks…….

  9. Finally a website that really helped me cook a steak as well as a restaurant!! I too used cookware that isn’t nearly as impressive and it was still a success. Putting a cast iron skillet on my Christmas wish list. And now I won’t be afraid to plan steak for dinner. Thank you!

  10. I just made these steaks tonight– they turned out just like the photos. Tasted AMAZING and the recipe was very quick and simple with hardly any cleanup afterwards. Thanks for sharing! I will use this recipe all the time!

  11. My only tweek is that I put a pat of compound butter on before I tent the steaks then when I’m ready to plate, I pour the resting juices over the steaks. I’ve had restaurant steaks that were not this good. Yummy!!!

  12. Thank you very much! This was a very helpful post for someone who is scared of cooking red meat for fear of destroying it! haha! Our steaks turned out great 🙂

  13. I tried this about two week ago and they were THE most flavorful and delicious steaks I have ever done. We’re having them again tonight (by request)!

  14. Hands down probably the best steak I’ve ever had. I will be craving another one soon and I’m a meat hater. This was divine!

  15. This is it!!!! the best recipe for steak i have ever found. Turned out perfectly – and w/your pictures and recipe it was easy to follow. thank you and i know i will cook my next steak just like this. definitely a keeper

  16. This was my first time to try a stove to oven steak recipe and it worked perfectly. I have been chasing this result in cookng a steak indoors for a while now! Thanks for sharing and the pics!

  17. I just finished cooking & eating this steak. This is the BEST and most TENDER steak I’ve EVER prepared. Seasonings were PERFECT! Thank you so much for the step by step instructions & awesome pictures. I will be a frequent user of this website.

  18. My Big Green Egg is out of commission so I am eager to do my steaks like this tonight!
    On that topic of reseasoning your cast iron skillet, let me tell you a fabulous method which I discovered…
    First, I put all my skillets in my self cleaning oven and ran the cycle for about 3 hours. This burns all the built up crud off and you are left with the bare cast iron. Clean out the baked off particles.
    Wash skillets in clear water, and scrub any residue off with a soft bristle brass brush until your surface is clean. Dry the skillets in a 500 degree oven to prepare for the oil coating.
    Use FLAX SEED OIL which gives a harder finish than any other oil.
    -Coat the skillets with a soft cloth (old tshirt) Then wipe almost dry.
    -Bake in oven for one hour. Let cool on stove top, then repeat coating/baking at least 6 times. I got tired of waiting for them to cool the last few times so I wore my heavy mitt and coated them hot. Just make sure you wipe them all over and all most dry each time. This leaves a wonderful smooth surface and you have a brand new skillet!

  19. Well I did cook these sirloins. Oh my. The steak was wonderful but I didn’t have my pans hot enough. I will do better next time.

  20. I did everything as you described except I used a heavy-bottomed stainless steel skillet. The steak turned out PERFECT! Served with a Caesar salad and garlic bread sticks. we’re going to be perusing your website very frequently for more delicious recipes and how-to’s.

    Took a picture of my steak – looked just like the one pictured here.
    Thanks for sharing!

  21. Thanks so much for posting this recipe. I never knew how to cook beef, except for ground beef. These were delicious! This is the first time I’ve ever succeeded at preparing steaks, so I’m excited about trying more of your recipes.

  22. I think this is exactly the right approach – sear the outside, then finish it in the oven.

    I tried this recipe exactly as suggested, but unfortunately it turned out pretty poorly. The meat was done properly, but putting the stove on high with olive oil burnt the oil and left that burnt oil aftertaste. It made it a little more difficult to enjoy.

    I tried again this evening using safflower oil, which has a much higher smoke point, and medium-high heat, They turned out perfectly. Thanks for the suggestions! I’ll cook steak this way much more often from now on.

  23. Great steak this way, and much easier than using the grill when outside weather is inclement. Like, 20 minutes or less and your done! Thanks for the tip.

  24. Jessie, I’m a grill outside guy but with temps below “0” my grill wouldn’t start. Found this on the net and loved it. My only question is were these actually 3 inch thick sirloin strips steaks the big side of a T-Bone? Mine were 1 1/2 inch sirloin caps.

  25. Being a good ol’ Texas boy, I have always thought the only way to cook a steak was on the grill…until that fateful night it starting pouring rain (Flash flood rain). It was right before I started to cook them. I always heard of this cooking method. I figured I would give a shot. I didn’t know what I missing!!! This method is absolutely amazing. In fact I probably never grill steaks again. You converted this Texan forever. That’s not easy either.

  26. This is one of my FAVORITE recipies from your site. I saw this on Pintrest a couple of years ago, gave it a try on a rainy day….and LOVE LOVE LOVE my steaks cooked this way now. A BIG HIT EVERY SINGLE TIME. I re-visited the site today because I wanted something printable to go with the American Made Cast Iron Skillets and Steak Gift Cards I’m giving for Christmas this year! A great and affordable gift and your recipe and instructions are going to be the big star this year!

    • oooooooooooooooooooooo

      What a great gift idea!!!

      We have a wedding at the end of the month, and I was trying to think of a gift for the couple.

      You just saved me a lot of time! Thanks for the idea!!

  27. OMG. This was so good!!! My first time ever making steak this way & it was a success! My boyfriend loved it too. It was a great New Years dinner. I added a bit more seasoning for more flavor. Normally I use A1, but not this time. DELICIOUS – thank you for sharing! OH, and you were totally right about the smoke 😀 I don’t have a cast iron pan so I improvised. I used a thicker pan that I have, and put a glass oven dish in the oven while it was preheating, put steak in and pour all juices in to dish, worked very well. I’m excited to make this for guests sometime!! I’ll definitely be trying other recipes of yours and sharing this one!

  28. I cannot WAIT to try this tonight! Think I may try the compound butter as well; pair the steak with a baked sweet potato and a salad, maybe some red wine. Yum! Thank you sooo much for posting this! My mouth is watering even now. 🙂

  29. Thank you so much for this recipe. Can’t wait to try it. Just one question. Don’t have a cast iron skillet, only a cast iron grill pan. Ok to use that instead?

    Many thanks

  30. I just now cooked two 2″ -thick filet mignons using your basic method of pan searing. It almost brought tears to my eyes when I cut it and took a bite. I seared about 2.5 minutes per side and oven heated at 375 degrees for 5 minutes before letting them sit for 4 minutes (the steamed asparagus was done). I was looking for a medium to medium-rare inside and hit the mark perfectly. The only problem was forgetting to saute some fresh mushrooms since I was concentrating so much on the steaks. Bravo…now I need to improve my plate presentation.

  31. I just use your method to cook our sirloin steaks and they were fantastic! It was like eating at a steakhouse!! I know how I will be cooking sirloins from now on!! Thanks!

  32. Came across this on the web while looking for a way to cook a candlelit dinner for my husband. These steaks were amazing. My husband kept saying how it was the first time he didn’t want to put steak sauce on a steak. I did end up sprinkling Montreal Steak Seasoning on as well. Thanks for the easy to follow instructions!

  33. This was amazing! It was my first time to make and my husband and I LOVED the flavor!!! We used home fed beef and man o man! Thanks for sharing!

  34. Thanks for this! We tried it and everyone LOVED it! My husband repeatedly complimented the meal! (I found your recipe and he did the cooking) So simple, too! And I might add, we did not use a cast iron, just thick bottomed stainless steel frying pan, and it worked!!!

  35. I tried this tonite….it was amazin, ya’ll! Five stars….my family was blown away. Thank you for the tutorial….

  36. Just finished eating. Thank you so much. My steaks were very thick so I needed a little more time in the oven. I sauteed onions and made brown gravy to make it perfect. Steaks were perfectly done!

  37. I found your recipe awhile back and it works!!!

    Today is my husband’s birthday, so for part of his meal, I made him a T-bone steak using your method. Smoke alarm went off more than once.. laughing here.. had the fan going, windows open… The steak was PERFECT and my husband LOVED it!!!

    I LOVE THIS RECIPE!!! Thank you for sharing! I couldn’t find it with my tablet, so I had to go to my laptop and look under Favorites. It will now be added to my Favorites on my tablet.

    Again, thank you for sharing such a simple way to make delicious steaks!

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