Updated 30 September 2026
Sirloin is the steak most of us grew up with: a fine grain, a strip of fat down one side and a proper beefy flavour. It is also easy to get wrong if the pan is too cool or the steak goes in straight from the fridge. Here is how to cook sirloin steak the way we do behind the counter, with timings for every doneness and every common thickness, whether you are using a pan, a grill or the barbecue.
What you need
- 2 sirloin steaks, about 2–3cm thick. Our Sirloin Steak 2x 8oz (£11.99) are a good thick cut; the Sirloin Steak 4x 6oz (£22.99) are slightly thinner and quicker to cook.
- 1 tbsp vegetable, rapeseed or beef dripping
- Flaky sea salt and black pepper
- 30g butter, 2 garlic cloves (lightly crushed) and a sprig of thyme or rosemary for basting (optional)
How to cook sirloin steak in a pan
- Bring it up to room temperature. Take the steaks out of the fridge 20–30 minutes before cooking. Pat them completely dry with kitchen paper; a wet steak steams instead of searing.
- Season. Salt both sides generously just before cooking. Pepper can go on now or at the end.
- Heat the pan. Use a heavy frying pan or griddle over a high heat until it is just starting to smoke. Add a thin film of oil.
- Render the fat edge. Hold the steaks on their fat edge with tongs for 1–2 minutes until the fat turns golden. This is the step most people skip, and it is what makes sirloin taste like sirloin.
- Sear. Lay the steaks flat and cook, turning every minute, for the times in the table below. Turning often gives an even crust and a more even pink.
- Baste. In the last minute, add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks.
- Rest. Move the steaks to a warm plate and rest for 4–5 minutes, roughly half the cooking time. Pour any pan juices over them.
Sirloin steak cooking times
Total pan time for a very hot pan, turning every minute. Times are a guide: thickness matters more than weight, and a thermometer is the surest check.
| Doneness | 2cm (about 6oz) | 3cm (about 8oz) | Core temp (after resting) | What it looks like |
|---|---|---|---|---|
| Rare | 3–4 minutes | 4–5 minutes | about 50–52°C | Deep red, cool-ish centre |
| Medium-rare | 4–5 minutes | 6–7 minutes | about 55–57°C | Red-pink, warm centre |
| Medium | 6 minutes | 8–9 minutes | about 60–63°C | Pink centre |
| Medium-well | 7–8 minutes | 10–11 minutes | about 65–68°C | A trace of pink |
| Well done | 9–10 minutes | 12–14 minutes | 70°C+ | No pink |
Temperatures are the usual ranges quoted by chefs and in thermometer guides. The steak will climb a couple of degrees while it rests, so take it off the heat just before your target.
How long to cook a 2-inch sirloin steak
A 5cm (2-inch) sirloin is too thick to finish in a pan without burning the outside. Sear it hard for 2 minutes a side and 1 minute on the fat edge, then move it to an oven at 200°C (180°C fan) for 6–10 minutes for medium-rare to medium, checking the core temperature. Rest for 8–10 minutes. For even more control, try our reverse sear method.
Other ways to cook sirloin
- In the pan: the method above. More detail in sirloin steak in the pan.
- Under the grill: preheat the grill to high and cook 5–8cm from the heat, allowing slightly longer than the pan times. See sirloin under the grill.
- In the oven: best for thick steaks, as above. See sirloin steak in the oven.
- In the air fryer: 200°C for about 8–12 minutes, turning halfway. See sirloin in the air fryer.
- On the BBQ: sear over the hot side, then move to the cooler side to finish if it is thick.
How to cook the best sirloin steak: butcher's tips
- Buy thick. A thicker steak gives you more time to build a crust before the middle overcooks.
- Dry the surface. Pat it dry, and if you have time leave it uncovered in the fridge for a few hours before cooking.
- Don't crowd the pan. Two steaks in a large pan, not four. Crowding drops the temperature.
- Leave the fat on. Render it and eat it, or trim it after cooking; it protects the meat while it cooks.
- Slice across the grain. If you are sharing a steak, slice it thickly against the grain for tenderness.
What to serve with sirloin
Chips, onion rings, mushrooms, grilled tomatoes and peas are the pub classic. For a sauce, try the sirloin with peppercorn sauce or a ready-made Dine- Peppercorn Sauce (£3.20). Blue cheese melted over the resting steak is a favourite behind our counter.
Not sure sirloin is the right steak? Compare it with other cuts in our types of steak guide or see all our steaks.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
How to cook sirloin steak FAQs
How long do you cook a sirloin steak for medium-rare?
For a 2cm steak, 4–5 minutes in total in a very hot pan, turning every minute. For a 3cm steak, allow 6–7 minutes. Rest it for 4–5 minutes afterwards.
Should you cook sirloin steak on high heat?
Yes. A high heat builds the crust and flavour quickly. Start with the fat edge, then lay it flat and turn it often.
Do you put butter in the pan for sirloin steak?
Start with oil, which copes with the high heat. Add butter, garlic and herbs for the last minute and baste, so the butter flavours the steak without burning.
How do you know when sirloin steak is done?
A thermometer is the most reliable way: roughly 55–57°C for medium-rare and 60–63°C for medium after resting. By touch, medium-rare feels springy, like the base of your thumb when you touch your thumb to your middle finger.
How long should sirloin steak rest?
About half the cooking time, usually 4–5 minutes for a normal steak and up to 10 minutes for a very thick one.
