A amazing way to enjoy a delicious top sirloin steak without the grill is by using your oven. This method ensures a juicy, flavorful steak with minimal effort. Perfect for those days when you’re craving steak but the weather isn’t cooperating.
Why This Recipe Works
- The high heat method locks in juices, ensuring your steak is moist and tender.
- Using a meat thermometer takes the guesswork out of cooking, guaranteeing your steak is cooked to your preferred doneness.
- Resting the steak after cooking allows the juices to redistribute, making every bite as flavorful as the last.
Ingredients
- 1 top sirloin steak, about 1.5 inches thick
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp butter
Equipment Needed
- Oven-safe skillet
- Meat thermometer
- Tongs
- Aluminum foil
Instructions
Preheat Your Oven and Skillet
Preheat your oven to 400°F and place your oven-safe skillet inside to heat up. This step is crucial for achieving a good sear on your steak. A hot skillet means a better crust, which equals more flavor.
Season Your Steak
While the oven is heating, pat your steak dry with paper towels. This helps the seasoning stick better and promotes browning. Rub the steak all over with olive oil, then season generously with salt and pepper. Don’t be shy; this is your chance to infuse the steak with flavor.
Sear the Steak
Carefully remove the hot skillet from the oven using oven mitts and place it over medium-high heat on the stove. Add the steak to the skillet and sear for 2-3 minutes per side. You’re looking for a deep brown crust. Tip: Don’t move the steak around too much; let it develop that crust.
Finish in the Oven
Once both sides are seared, add the minced garlic and butter to the skillet. Use a spoon to baste the steak with the melted butter. Then, transfer the skillet to the oven. Cook for about 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
Rest and Serve
Remove the steak from the oven and transfer it to a plate. Tent loosely with aluminum foil and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the steak, ensuring it’s juicy and tender when you cut into it.
Tips and Tricks
Letting your steak come to room temperature before cooking ensures even cooking throughout. Always use a meat thermometer to check for doneness; guessing can lead to overcooked steak. For an extra flavor boost, try adding herbs like rosemary or thyme to the butter when basting. Remember, the steak will continue to cook slightly while resting, so remove it from the oven just before it reaches your desired temperature.
Recipe Variations
- For a spicy kick, add a pinch of cayenne pepper to your seasoning mix.
- Swap out the butter for compound butter flavored with herbs and garlic for an extra layer of flavor.
- Try marinating the steak in a mixture of soy sauce, Worcestershire sauce, and garlic for a few hours before cooking for a deeper flavor profile.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, you can use this method with other cuts like ribeye or New York strip. Just adjust the cooking time based on the thickness of the steak.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 135°F; medium, 145°F; and well-done, 160°F.
Can I cook the steak entirely on the stove?
Yes, but finishing it in the oven ensures even cooking, especially for thicker cuts. If you prefer stove-only, reduce the heat after searing and cook to your desired doneness.
Summary
This oven method for cooking top sirloin steak delivers a perfectly juicy and flavorful result every time. With a few simple steps and the right tools, you can enjoy restaurant-quality steak at home.