Petite Sirloin Steak Recipe

This pan-seared Petite Sirloin steak is tender and juicy with delicious garlic butter flavors! It’s cooked to caramelized perfection for a satisfying steak dinner you can easily prepare.

All it needs is simple seasoning and pan-searing with some garlic butter. Pair with mashed potatoes, steamed vegetables or a side salad to make a mouthwatering meal!

What is Petite Sirloin Steak?

Petite sirloin steak is a boneless cut coming from the sirloin, and is smaller than regular sirloin steak. It’s the lower half of the cow and is slightly tougher than prime cuts like T-bone and Porterhouse steaks. However, it’s still quite tender when cooked properly.

What Does Petite Sirloin Steak Taste Like?

It has a nice bold and beefy flavor. This piece of cut is delicious on its own, and is especially flavorful when you cook it with butter, seasonings and herbs.  

Ingredients You’ll Need

• top sirloin steaks
• coarse salt
• black pepper
• canola oil
• unsalted butter
• garlic
• fresh thyme sprigs

How to Make Petite Sirloin Steak

• Place a large cast iron skillet on high heat for 5-7 minutes until very hot. Pat dry the steaks with paper towels. Rub all sides with 1 tablespoon of oil followed by salt and pepper.
• Add the remaining oil to the pan and swirl to coat. Carefully place the steaks in the hot skillet.
• Sear for 2 minutes without moving. Then flip and sear the other side for 2 minutes more. 
• Reduce heat to medium. Add the garlic, butter and optional herbs to the pan. Continue cooking, flipping the steaks every minute or so and spooning pan juices on top to baste the meat.
• Check doneness by inserting an instant-read thermometer into the center of the steak. I recommend cooking to medium doneness or 140°F.
• Once the steak is at your desired doneness, remove to a plate or carving board. Tent with aluminum foil and rest undisturbed for 5 minutes. Serve and enjoy!

Tips and Tricks

• Steak cooks more evenly at room temperature, so remove the rib eye from the fridge to rest for 30-60 minutes before cooking.
• Pat dry the petite sirloin steaks with a paper towel before cooking to remove excess moisture. 
• Season your petite sirloin generously with salt to help tenderize the meat before cooking.
• Let the steaks rest after cooking for 3-5 minutes. This allows the juices to retreat back into the meat for the best texture. Cover with a plate or foil to keep warm.
• Use a large cast-iron pan or skillet over medium-high heat to get a robust sear and caramelization.

How Long Does it Take to Cook Petite Sirloin Steak?

It’ll take about 6-8 minutes to cook petite sirloin steak on the stove. You’ll need to sear the first side for 2 minutes without moving. Then flip and sear the other side for 2 more minutes. Reduce heat to medium. Continue cooking, flipping the steaks every minute or so and spooning pan juices on top to baste the meat.

How Do I Know When My Petite Sirloin is Done?

The most reliable way to check steak doneness is by measuring the internal temperature of the meat using an instant-read thermometer. See the doneness chart below:

The steak temperature keeps rising during resting, so it’ll end up being 5-10°F higher when serving. Note that the USDA recommends 145°F or medium doneness for safety reasons.

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Pan-seared Top Sirloin Steak

This pan-seared Petite Sirloin steak is tender and juicy with delicious garlic butter flavors! It’s cooked to caramelized perfection for a satisfying steak dinner you can easily prepare.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

• 2 top sirloin steaks 1 1/2-2 pounds, at least 1 inch thick
• 1 teaspoon coarse salt or to taste
• 1 teaspoon black pepper freshly ground, or to taste
• 2 tablespoons canola oil or other high-temperature oil, divided
• 1 tablespoon unsalted butter or clarified butter
• 2 cloves garlic minced (2 teaspoons)
• fresh thyme sprigs or rosemary sprigs (optional)

Instructions

• Remove the steaks from the refrigerator 30-60 minutes ahead of time for even cooking and more tender meat.
• Place a large cast iron skillet on high heat for 5-7 minutes until very hot. Turn on your ventilation/exhaust fan.
• Pat dry the steaks with paper towels. Rub all sides with 1 tablespoon of oil followed by the salt and pepper.
• Add remaining 1 tablespoon oil to the pan and swirl to coat. Using kitchen tongs, carefully place the steaks in the hot skillet.
• Sear for 2 minutes without moving. Then flip and sear the other side for 2 minutes more.
• Reduce heat to medium. Add the garlic, butter and optional herbs to the pan. Continue cooking, flipping the steaks every minute or so and spooning pan juices on top to baste the meat.
• Check doneness by inserting an instant-read thermometer into the center of the steak. I recommend cooking to medium doneness or 140°F.
• Once the steak is at your desired doneness, remove to a plate or carving board. Tent with aluminum foil and rest undisturbed for 5 minutes.
• Slice crosswise against the grain to serve and spoon pan juices on top.