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GET IT NOWThis Is My Favorite Sirloin Steak Recipe Of All Time
Welcome to one of my oldest and most loved tutorials: How to cook sirloin steak! I’m a big fan of cooking steaks on the stove and then finishing them in the oven — I do this with other cuts too, including filet mignon and New York strip. Here’s why this method is exactly what you’re looking for:
- The best flavor and texture – There are many reasons I love this sirloin steak recipe, but the biggest is how it tastes! The inside is tender and juicy, the outside forms a beautiful golden crust, and the flavors are just right.
- Quick and easy, with simple ingredients – Cooking sirloin steak is super fast, and my quick balsamic marinade for steak uses just 5 common pantry staples (plus salt and pepper). If you don’t have time to wait for it, I have an option for a simple seasoning instead.
- Cook to your liking – With my handy temperature and time chart, you never have to overcook your steaks again.
- Affordable dinner – Sirloin steak recipes are a great way to incorporate a reasonable cut of beef, without sacrificing flavor. This cut costs less than some of the more expensive ones, but my method still leaves it incredibly tender.
This recipe has a little extra richness from the butter, and I’ll show you my best tips to master your steaks every time. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
You really need just 3 basic components…
The Steak:
Sirloin steak is a popular cut of beef that comes from the sirloin of the animal, which is the rear back portion. Top sirloin steak (cut from a top sirloin roast) is the highest quality — a.k.a. your best bet for my recipe here. The bottom sirloin is larger and less tender (but more affordable), and you can use part of it for my tri tip recipe.
My method here will technically work with any cut of steak, but I used top sirloin steak because it’s a good balance of tender and affordable. You can also use the same method for ribeye, porterhouse, T-bone, filet mignon, or even pork steaks or larger cuts like tomahawk steaks. I also use a similar method to cook beef for steak tacos or steak fajitas. If you’ve got a petite sirloin steak, that cut is actually quite different, so tap to see how I make it.
Fat For Searing:
I used unsalted butter for searing — be sure to turn on your stovetop fan. If you’re concerned about the high heat, you can cook sirloin steak in avocado oil or olive oil.
Steak Marinade Or Seasoning:
You have 3 options here:
- Salt & Pepper – If you’re the kind of person that thinks all a good steak needs is salt and pepper, I get it! I often go this route, too. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat.
- Marinade – I think that middle-of-the-road cuts like sirloin benefit from marinating, so I used one in this sirloin steak recipe. Make my simple steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder (or minced garlic cloves), sea salt, and black pepper. You can also add fresh herbs, such as rosemary or thyme.
- Seasoning – If you don’t have time for marinating but want more flavor than simple salt and pepper, use my Montreal steak seasoning (or my seasoning for pork chops is actually great for beef, too). If you do have time, you can even use these as a dry rub and season in the fridge overnight.
How To Cook Sirloin Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
You can cook steak on the grill or make air fryer steak, but I think starting on the stove and finishing in the oven is the best way to cook sirloin steak — and you can do it no matter the weather! Here’s what I do:
- Marinate the steak. Whisk together the steak marinade in a bowl, then add the steaks and move around to make sure they are evenly coated. You can marinate in a zip lock bag (like my picture below) or in a small baking dish.
- Bring to room temperature. Take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
- Preheat the oven and skillet. Preheat your oven to 400 degrees F. Partway through, preheat a cast iron skillet on the stove top over medium-high heat. You want to get it really hot so that you can get a nice sear on your steaks.
- Pat the meat dry. Remove the steaks from the marinade, shake off the excess, and pat dry with paper towels. (This will help get a better sear.)
- Sear on the stovetop. Add the butter to the hot skillet and heat until melted. Add the steaks in a single layer. Sear, without moving around, until a brown crust forms on the bottom. Flip and sear on the other side.
- Cook sirloin steaks in the oven. Quickly add your probe thermometer (if using — I recommend it) into the thickest part of one of the steaks and transfer the pan to the oven. Roast until they reach your desired doneness. Use my time and temp chart for best results!
- Let them rest. Remove the steaks from the pan to prevent overcooking. Transfer to a plate or cutting board, tent the top with foil, and rest for 5 minutes before slicing and serving.
My Tips For Juicy, Tender Results
I cook steaks at least once a week, so I’ve got lots of tips for you! These will help you with all kinds of steak recipes:
- Choose quality steaks. The better your steak is to begin with, the better your sirloin steak recipe is going to turn out. I recommend getting them from a butcher if possible, as typically these are better quality and more fresh than ones in stores.
- Look for steaks that are at least 1 inch thick, preferably 1.5 inch thick. Thicker steaks are easier to cook (read: harder to overcook!), more flavorful, and usually have a better texture. If you’ve got thinner steaks, I recommend cooking steaks on the stove only, without the oven step.
- Marinate for at least 3 hours, but no longer than 24 hours. If the steaks sit in the marinade for too long, they can get mushy. Keep the sirloin steaks in the fridge while marinating.
- Bring to room temperature before cooking. This is not absolutely required, but I always do this for more even cooking.
- Cook steaks on cast iron. It heats up exceptionally well, for the best searing, and goes straight from the stovetop to the oven. I love this cast iron grill pan when I want grill marks, but this cast iron skillet is my absolute favorite — it’s beautiful, heats evenly, and best of all, it’s enameled, so I don’t have to deal with seasoning it.
- Don’t move the steaks around. Moving them constantly will prevent getting a good sear. I do flip often when I cook only on the stove, but with this stovetop-to-oven method, don’t move them until it’s time to flip.
- Be careful not to overcook. For best results, I recommend a probe thermometer like this, which you insert before placing the sirloin steak in the oven, set to your desired temperature (see my time and temp chart below), and it will beep exactly when your steaks are ready. If you don’t have one, a regular instant-read meat thermometer will work, but piercing the meat right after cooking will cause some of the juices to leak out, which is not ideal.
- Resting is important. Don’t skip it. This allows the juices to soak into the meat, so they won’t all escape when you cut into your steak. It’s one of my best tricks for super juicy sirloin steak!
- Slice against the grain. This breaks up the muscle fibers, for a more tender texture in every bite.
How Long To Cook Sirloin Steak?
The right cook time is key for juicy, tender steaks! After a quick sear on the stove, cook sirloin steak in the oven for 1-7 minutes, depending on your desired level of doneness and the thickness of your steak. I always use a probe thermometer for the oven step.
Here’s my time chart for cooking steaks — use the temperature guideline if you have a thermometer, or the time as an estimate if you don’t:
| Desired Doneness | Steak Oven Time (Approx, 1″ Steaks) | Steak Oven Time (Approx, 1.5″ Steaks) | Internal Temperature (Before Resting) |
|---|---|---|---|
| Rare | Skip oven time | 2-3 minutes | 120 degrees F |
| Medium Rare | 0-1 minute | 3-4 minutees | 130 degrees F |
| Medium | 1-2 minutes | 4-5 minutes | 140 degrees F |
| Medium Well | 2-3 minutes | 5-6 minutes | 150 degrees F |
| Well Done | 3-4 minutes | 6-7 minutes | 160 degrees F |
Note: Steak temperature will increase by an additional 5 degrees when resting.
I hope you love this sirloin steak recipe and use it for all your steaks. Let me know below how it turns out — I’d love to hear from you!
Sirloin Steak Recipe (Perfect Every Time)
Learn to cook steak perfectly with my easy, foolproof method & time chart. You'll love this juicy, tender top sirloin steak recipe!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Prepare the steak marinade according to the instructions here. Marinate the steaks for at least 3 hours, but no longer than 24 hours. (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
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Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
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Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes.
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Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
-
Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness.
For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done.
Use a meat thermometer (I recommend a probe thermometer like this) to be sure: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
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Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 8-ounce steak
- Tips: Check out my recipe tips above to help you select your steaks and cook them perfectly for the juiciest, most tender results.
- Marinade alternatives: If you prefer a seasoning, I have some options above. I’ve made this all the ways.
- Time chart: I have a handy time and temperature chart above for different steak thicknesses and doneness levels. Choose what you have and like best!
- Store: Steaks taste best fresh, as it’s very easy to overcook them when reheating. But if you need to store leftovers, they will last in the fridge for 3-5 days. I usually use mine to make a steak salad or even throw use it instead of ground beef in my taco salad recipe.
- Reheat: I developed my favorite method when I was reheating my reverse sear steak one day. Place the leftovers in a baking dish with a little broth at the bottom and seal the top with foil (this locks in moisture). Then, reheat the sirloin steak in the oven for about 10 minutes at 250 degrees F.
- Freeze: It’s fine to freeze raw steak for 6-12 months, but I don’t love freezing this top sirloin steak recipe after cooking. The texture afterward is just not the same! If you still want to freeze your leftovers (up to 3 months), I recommend using them in recipes, such as soups, sandwiches, salads, or casseroles, instead of eating them whole.
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sirloin Steak In The Oven
Serving Ideas
I love a simple steak dinner! Here are some of my favorite side dishes to complete the meal:
- Toppings – Try a tablespoon of garlic butter (my favorite!), sauteed mushrooms, or make steak Oscar by topping it with crab meat and my quick hollandaise sauce.
- Potatoes – Mashed or roasted potatoes are classic choices, but I often make mashed cauliflower or roasted rutabaga for healthier options. You can also serve it with a baked sweet potato.
- Asparagus – My fave veggie to pair with this sirloin steak recipe! It cooks fast and reminds me of a steakhouse. My roasted asparagus is the most popular with readers, but air fryer asparagus or sauteed asparagus are even faster.
- Broccoli – Keep it simple with my roasted broccoli (pictured above) or sauteed broccoli. If you want to get a little fancy, try parmesan broccoli and cauliflower.
- Other Vegetables – Make my creamed spinach when you want something comforting, or just mixed roasted vegetables to use up whatever you’ve got.
- Salads – I almost always serve a salad with my sirloin steak to balance the heavier main dish. Try my creamy cucumber salad, tomato cucumber avocado salad, or 10-minute arugula salad.
- Breakfast – When you want it hearty, it’s hard to beat classic steak and eggs.
More Easy Steak Recipes
If you like my recipe for sirloin steak, here are some of my other ways to cook different cuts perfectly:
190 Comments
Quynh
1It came out perfectly cooked! Just the way I like it! I had it for dinner tonight with mashed potatoes and roasted broccoli.
Jerri Teibel
1Sirloin is often on sale in my area but I hesitate to buy it because it can be tough. Followed this recipe exactly as written and I am delighted that I can afford to eat steak again. Perfect instructions, meat came out tender, juicy, and full of flavor. Can’t thank you enough.
Charla
1I want to say I am so very happy to have found this recipe. I enjoy cooking and can cook most things but I end up with shoe leather when I try to do steaks. I tried this recipe and they turned out perfect. My son who rarely likes meat in any form liked this so that’s a bonus.Thank you!
Lisa
1Perfect recipe!! The family loved it. The marinade is wonderful.
Cherie
0Looks like something my husband would love. He is a rare meat eater. Me a well done meat eater. Will give it a go. Thanks.
Sandee
0I have always steered clear of sirloin in favor of ribeye and filet. But sirloin was on sale so I decided to give it a try. Opened up my phone to search for a recipe and here it was! Thank you for another amazing recipe!! Loved the marinade!! Great flavor!
Beth
0Thanks for the recipe! My husband loved the sirloin steaks, and that is saying a lot, because we typically eat New York strips or ribeyes that have been slow cooked on the smoker! The only thing that was a negative for me, was the huge mess I now have to clean up 🙁 … I’m sure that is just a me thing though, as I’m a messy cook lol!
Wholesome Yum D
0I really appreciate that, Beth! I’m thrilled to hear your husband enjoyed the sirloin steaks, that’s high praise if you’re usually team NY strip or ribeye! I feel you on the cleanup… but hopefully the meal made it worth it.
Deborah Atwood
0I was hesitant to try cooking a steak other than on the grill….but this recipe and directions made an amazing steak. Only way I will make steak ever again. I used your steak marinade too.
Wholesome Yum D
0Deborah, that makes me so happy to hear! Thanks for sharing!
Kermit Green
0I love steak, this looks delicious.
Kelly Richardson
0Divine! This recipe… The marinade and the cooking instructions are perfect! 👌 I wasn’t even big on steak until eating it this way! Bravo! Bravo!
Wholesome Yum D
0That means a lot, Kelly! I’m so glad this recipe turned you into a steak fan and I love that the marinade won you over!
Charlie
0I didn’t use the marinade bc I made it for my dad and he’s on a low sodium diet, but, other than that, I followed it to the T and it cooked perfectly. Thank you.
Maya | Wholesome Yum
0I’m so glad this still worked well for you, Charlie! Hope you and your dad both enjoyed it.
Wendy
0I used prime top sirloin and was not disappointed. I’m a pretty decent cook but for some reason I’m just not confident when it comes to steak. I was concerned it would be tough but this was excellent. I’m planning to make this again in the future. Well loved and easy. Does it get better than that?!! (Side note: I only had enough time to marinate the steaks for approximately 5 hours, at most.)
Wholesome Yum D
0So glad to hear that, Wendy! Love that it turned out tender and delicious, even with the shorter marinade time. Definitely a win when something is both easy and well loved!
Reyes
0The steak turned out awsome, thank you.
Wholesome Yum D
0So happy to hear that, Reyes! Thanks for giving it a try!
Kathryn Oxendine
0I always thought that for steak to be good, it had to be cooked on the grill. Period. But after cooking sirloin steaks using this method, I am happy to report that they do not. My family all agreed that these steaks were as juicy as the grilled ones. I cooked skirt steaks the following night and they turned out good, too.
Wholesome Yum D
0That’s awesome, Kathryn! I’m so glad this method changed your mind and I love that your whole family enjoyed them!
Kimberly Scribner
0It was delicious! Thank you so much! This recipe was easy too.
Wholesome Yum D
0You’re very welcome, Kimberly! I’m so glad you liked it and I love hearing that it was easy too!
Amy Roark
0Delicious! Perfect timing.
Wholesome Yum D
0That’s great to hear, Amy! So glad everything came together perfectly.
Deb
0I have used this method on inexpensive and expensive cuts of meat. I get excellent results each time. Steaks are the perfect doneness and juicy. I don’t hesitate to cook steak at home now.
Wholesome Yum D
0Thank you, Deb! I’m so happy this method has been reliable for you. Sounds like you’ve totally nailed it!
Lisa
0Excellent….. My first time cooking it like this… Just PERFECT….. God Bless you…. Thanks for sharing this skill….. Outstanding!!! Very easy to follow the directions….
Maya | Wholesome Yum
0I’m so glad you liked this recipe, Lisa! Enjoy your steak.
Barb
0What can I use if I don’t have a cast iron pan.
Maya | Wholesome Yum
0Hi Barb, Cast iron will get you the best results, but any oven-safe skillet that can handle high heat will work.
Serena
0Hi, Maya! You did a great job on teaching how to make this recipe. I’m trying it tonight. I was wondering what little stove you were using to heat up your cast iron grill pan? I have the cast iron, but I didn’t realize there was a portable way to use it like that in the house. Thanks for any feedback!
Maya | Wholesome Yum
0Thank you so much for the kind words, Serena! I appreciate it. I used a portable gas stove like this in the video because the regular stove isn’t conveniently placed for recording. Hope this helps!
Sally Santucci
0My 11 year-old grandaughter, who wishes she could eat steak every day, asks for special steak nights at Grandma and Grandpa’s house. Her 8 year-old cousin comes along as well. I made this recipe and they loved it – they each polished off 8 oz!
Maya | Wholesome Yum
0Awww, how sweet, Sally! Thank you for sharing. I’m so happy you and your grandkids enjoyed this steak recipe.
Susan
0It was delicious. I also never have luck with meat but this was finally a winner!
Maya | Wholesome Yum
0Yay, I’m so happy you finally found a winner with my recipe, Susan! Enjoy.
megan friedman
0Girl. You just elevated $9 meat into an amazing meal!! I was skeptical but I followed the directions and used a meat thermometer. It’s perfect 👌 I wish I could share a picture. Thank you
Maya | Wholesome Yum
0Yay, Megan! That’s amazing to hear! I’d love to see your picture in our Facebook group or on Instagram (tag me @wholesomeyum so I can see). 🙂
Rusty Brown
0I’ve never had much success grilling really thick steaks over the grill, so I was excited to try this technique. I used the marinade recipe and cooked two 2″ thick top sirloin steaks exactly as instructed. They came out perfect! I will no longer be intimidated by thick cuts! Thank you
Maya | Wholesome Yum
0Yay, that’s awesome, Rusty! I’m so glad my recipe helped you cook your steaks perfectly. Enjoy!
Wayne Burke
0Recipe was good. I adlibbed and put 2 smashed garlic cloves and 2 rosemary sprigs into the pan for the second sear and spooned the butter over the steaks. I also adlibbed some when I lost the recipe at the start of cooking. Your website has way too much noise to it. You’d (and us) would be better served if you eliminated 80% of your content
Maya | Wholesome Yum
0Hi Wayne, I’m glad you liked the recipe. I pack my posts with helpful tips and many readers tell me they find them helpful. Feel free to skip down to the recipe card using the button at the top if you have more experience and don’t need the tips.
Rob Gill
01 3/4 inch sirloin. After searing and 8 mins at 400’F centre of meat was still at room temp. Where did I go wrong. Sliced it and fried it as two sirloins so still enjoyed our dinner. Regards, Rob Gill
Maya | Wholesome Yum
0Hi Rob, Sorry to hear that happened and I’m glad you were able to salvage your dinner! The time will take longer since yours was a bit thicker, but it definitely shouldn’t be at room temp after searing and baking. In fact, it’s not ever room temp for me after searing even before baking. You seared for 2 minutes per side at medium-high heat, and used a cast iron skillet, right? Are you sure your thermometer is working properly?
Michele
0Directions don’t make sense??? Hopefully it’s good!
Maya | Wholesome Yum
0Hi Michele, Sorry to hear something was confusing. What didn’t make sense to you? This recipe is pretty straightforward, just follow step by step.
Mary
0Wow! Wow! Impressed with the outcome. Thank you for taking the time.
Dannis
0This was so delicious! My favorite now!! The marinade made the meat sap tasty and tender. I do have a question, can this be cooked on a gas grill?
Maya | Wholesome Yum
0I’m so glad to hear that, Dannis! Yes, you can definitely grill it. Just use my grilled steak recipe, and you can still use the same marinade.
California Pacific
0Great! Understand ads support, just a little overboard on the ads, too frustrating to load and read. Might have to find another source that isn’t draining my phone and making my screen go dark just to read and get through it. Thank you for the great recipe 🙂
Maya | Wholesome Yum
0I’m glad you liked the recipe! Ads support my free recipes, my family, and my team. I do have Wholesome Yum Plus available that will remove ads completely for you.
ed
010 10’s! I bought 4 pounds of sirloin on sale at Costco. Some of them came out very tough, so I looked for recipes and found this. I cannot express how perfect my steak came out! perfectly medium rare, tender and delicious. Pared with grilled Ceasar salad (simply cut a head of romaine in half, drizzle Ceasar or green dressing and sear on hot grill about 3-4 minutes) and beefy grilled onion (cut yellow or vidailla onion in half, spread +1 teaspoon of butter over halved onion, place beef bullion cube on each half, wrap in foil grill for 20-30 minutes. Pure heaven. Bon Appetite!
Maya | Wholesome Yum
0Thank you so much, Ed! I’m so happy you liked my steak recipe. That grilled onion sounds amazing, too!
Lori Johnson
0I found myself ‘gifted’ a sirloin steak that I didn’t know what to do with! Then I found this amazing recipe! I followed the recipe exactly (which is difficult for me since I like to add/change things😉) and it was wonderful! I didn’t have a meat thermometer so I used your chart and it was perfect! You seem to anticipate questions we might have before we ask them! Your attention to detail is absolutely outstanding!
I love to cook and eat good flavorful meals with great sauces! You’ve made me a follower. Thank you so much!!
Maya | Wholesome Yum
0Thank you so much, Lori! I do try to anticipate questions so it means a lot that the chart and tips were helpful. Seriously, your comment made my day! Thank you for following along and I hope you try more of my recipes soon.
Katherine
0Can I use a convection oven? How would the time and temp differ or would it at all?
Maya | Wholesome Yum
0Hi Katherine, Yes, you can. It would be faster. While I have a convection oven, I always forget to use that setting (lol) and don’t usually use it to test recipes since not everyone has one. I recommend inserting a probe thermometer into one of the steaks before placing in the oven, then it will beep when they reach the right temperature.
Stan Graff
0Hi Maya, My wife and I share cooking meals. I’m 76 yrs old and surprised her with your Sirloin Steaks. I had to let you know they came out awesome! She loved them as well as I did. Thank you for the fine recipe.
Bonnie Latshaw
0Great recipe! Like some others, I always have trouble cooking steaks. They usually turn out tough and devoid of juices. This time, I used an OTC Montreal Steak Seasoning and followed Maya’s directions. The steak turned out delicious! I paired it with a wedge of Iceberg lettuce, some chopped tomatoes, bleu cheese crumbles and bleu cheese dressing. It’s a favorite of my husband and he was very pleased!
Maya | Wholesome Yum
0Awww, so happy it worked out well, Bonnie! That sounds like the perfect way to serve it.
Theresa
0What can I substitute for balsamic vinegar and the coconut aminos, and what ratio do I use for each?
Maya | Wholesome Yum
0Hi Theresa, You could just season the steak with salt and pepper, or if you still want to use the marinade, I have options for substitutes in my steak marinade post.
Kathey Osenbau
0I absolutely LOVE this sirloin steak recipe & all of your tips!!! I’m a bit new to cooking steaks in the oven & searing them on the stove. It’s so super easy following your guidelines. I’ve played around with toppings & my favorite is your butter garlic recipe & the sautéed mushrooms. Soooo perfect! Thank you for your awesome recipes!
John Abell
0Outstanding recipe from a guy that started studying under Italian chefs at 6 years old, and I am now a master chef.
Jamie Crawford
0Love it! I usually leave the steaks for hubby to cook, but this was easy and delicious.
This was my second time to cook it.
Anna
0Delicious and absolutely perfect. Thank you!
dpuckett_13
0We loved this recipe! Perfect!
Dr Sondra Kelly-Richmond
0Absolutely YUMMY!
Kelly Hill
0Great recipe! Great steak! Thank you!
Crystal
010 STARS!!!!!!!!!!!! My hubby loved it!! I’m so glad that I no longer have to use the grill outside in these cold temperatures!!!!! Awesome!!!!!!!!!!!
Mindy
0These were delicious! Perfectly seared on the outside and tender and juicy on the inside. We used the marinade and served with some roasted broccoli-a great easy dinner.
Liz
0This steak turned out so well!! Thank you for the easy directions! We’ll definitely be making this again.
Finley
0We ordered beef in bulk from a local farm this year and got a bunch of steaks. They’re SO tasty but not the most tender so we’ve been doing the soy sauce and balsamic marinade. Delicious! We don’t even miss the more expensive cuts.
Minnie
0I made this last night, and it turned out great! It was juicy and super flavorful. Very satisfying! I love that the instructions were easy to follow and can be done in less than 15 minutes! But I’m curious… Have you tried using this recipe for meal prep? Does the steak stay juicy when reheated?
Wholesome Yum D
0Hi Minnie, Instead of reheating, I use it to make a steak salad.
Beth Z
0So this is a last minute question and probably sounds like I don’t know how to cook but I am going to ask! Steak is marinating and we’re eating it tonight. Do I really need to put it in the oven? I have a cast iron skillet and we like our steaks rare. Thank you so much Maya!
Wholesome Yum D
0Hi Beth, For 1 inch steaks you can skip the oven.
Shannon Jeffries
0This steak was delicious! No more going out to restaurants and hoping they cook my steak right. Thank you so much for all of your wonderful recipes. Your banana nut bread is hands-down my favorite!
Dana
0My husband wanted something different for dinner, so I decided to try this. He absolutely loved it and couldn’t stop talking about it! Will definitely put it in my rotations! Thank you! I love your website, by the way!
Suzanne Lindergren
0I love steak, it’s always been a favorite of mine. I was excited to try this marinade recipe as it combines balsamic and aminos flavors. Something I’d never tried together as a marinade. Plus, it’s always nice to have a way to cook steaks indoors when you can’t use the grill. My steak turned out perfectly! I followed all the instructions for timing and it came out just as I like it. I topped mine with blue cheese crumbles, yum!!! Thank you, this marinade is my new go-to.
Mary Heckmann
0I made the sirloin steak recipe tonight for dinner. I paired it with zucchini and onions that I sautéed in the pan with butter (yum!) after I removed the steaks and put them in oven. The marinade paired with the butter created a complex flavor with the steak with each bite. It was delicious and I’ll be making this one again.