Steakhouse-Style Pan-Roasted Sirloin Steaks

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.

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.

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.

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.

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.

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.

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

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.

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

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

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.

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

They should start to sizzle immediately.

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.)

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.

Cook for about 3 minutes on this side.

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

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.

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.

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.

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

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