Broiled Sirloin Steak

Introduction

Broiling a sirloin steak directly under high heat gives you a crust and tender interior in under 15 minutes, making this one of the fastest ways to cook a quality cut at home. The probe thermometer takes the guesswork out of doneness—you’ll know the exact moment it reaches your target temperature. Salt, pepper, and olive oil are all you need.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
• Salt
• Freshly-ground black pepper
• Olive oil

Instructions

1. Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.
2. Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
3. Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
4. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.

Variations

Garlic and herb finish: After the steak rests, brush it with softened butter mixed with minced garlic and fresh thyme or rosemary for an herbaceous, rich topping that melts into the warm meat.

Higher heat, shorter time: Move the upper rack closer to the broiler element (if your oven allows) to shorten cooking time by 2–3 minutes and develop a darker crust, though watch carefully to avoid charring.

Compound butter crust: Top the rested steak with a thick slice of room-temperature butter mixed with crushed peppercorns and sea salt; it will melt into the hot surface and create a restaurant-style finish.

Cast iron start: Sear the steak in a hot cast-iron skillet on the stovetop for 2 minutes per side, then transfer the skillet to the broiler to finish cooking; this builds extra crust and reduces broiler time by about 4 minutes.

Reverse sear method: Broil the steak at a lower internal target (120°F), remove it, let it rest 5 minutes, then sear it hard in a hot skillet for 1 minute per side to develop crust without overcooking the interior.

Tips for Success

Oil the steak, not the rack: Brush the meat generously with olive oil rather than oiling the broiler rack; this prevents sticking and encourages browning without extra flare-ups.

Keep the foil tube consistent: A loose foil tube over the oven door allows steam to escape while preventing the broiler from cycling off; check it halfway through cooking to ensure it hasn’t fallen away.

Use a probe thermometer: Insert it into the thickest part of the steak before broiling starts so you can monitor temperature without opening the oven and losing heat; pull the steak out 5°F below target (carryover cooking will finish it).

Don’t skip the rest: Seven minutes of resting allows juices to redistribute throughout the meat; cutting into it immediately releases those juices onto the plate instead of staying in the steak.

Watch for the flat, pale look: Steak is done broiling when the surface looks slightly shiny and set but not charred; if it’s pale and wet, it needs more time; if it’s dark brown or blackened, it’s overdone.

Storage and Reheating

Refrigerator: Store leftover steak in an airtight container for up to 3 days. Slice it thinly before storing to speed reheating.

Freezer: Wrap the cooled steak tightly in plastic wrap and foil; it will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: The best method is a hot skillet over medium-high heat for 1–2 minutes per side, which warms the meat through without drying it out. Alternatively, wrap it loosely in foil and warm it in a 325°F oven for 8–10 minutes. Avoid the microwave, as it will dry out the steak unevenly.

FAQ

Can I use a broiler drawer instead of a top broiler?

No. A broiler drawer sits below the oven, which prevents you from positioning a secondary rack below to catch drippings. A top broiler gives you the heat intensity and rack placement this recipe needs.

What if my steak is thicker or thinner than average?

A thicker steak (1.5 inches or more) may need 15–18 minutes to reach target temperature; a thinner one (under 1 inch) may finish in 8–10 minutes. The probe thermometer will tell you exactly when it’s done regardless of thickness.

Can I cook this steak on a regular grill instead?

Yes. Preheat the grill to high heat, oil the grates, and grill the steak 5–6 minutes per side for medium rare, using the same temperature targets. You won’t get the same broiler-style crust, but the result will be equally tender.

Why does the recipe call for resting the steak if I’m serving it warm?

Resting keeps the meat warm enough to serve while allowing muscle fibers to relax and reabsorb juices. Skipping this step results in a dry, stringy texture no matter how perfectly you cooked it.