Sirloin Steak
Reverse sear: 275°F oven to 120°F, then cast iron sear 1-2 min/side.
Leaner cut — reverse sear is more forgiving. Bringing it up slowly in oven prevents overcooking the lean meat, then a quick sear adds crust.
Step-by-Step
1. Remove from fridge 30 min early.
2. Pat dry, season well.
3. For thick cuts: oven at 275°F on wire rack until 120°F internal (30-40 min).
4. Rest 10 min.
5. Sear in screaming hot pan 1-2 min/side.
6. For thin cuts: straight to hot pan, 4-5 min/side.
7. Pull at 130°F. Rest 5 min.
Size & Portion Guide
Thin (under 1 inch): stovetop only, high heat, 3-4 min/side.
Standard (1-1.25 inch): stovetop 4-5 min/side.
Thick (1.5+ inch): reverse sear is much more forgiving for this lean cut.
Sirloin tip/petite sirloin (smaller portions): treat same as thin cuts.
Med-high cast iron 4-5 min/side.
Don't Have Cast Iron?
Stainless steel or carbon steel. Since sirloin is leaner, the reverse sear (oven then quick sear) is actually more forgiving in any pan. Broiling works well for sirloin.
Pro Tip
Thick cuts especially benefit from reverse sear.