Oven sirloin is steak night without the smoke alarm — a hot tray, a browned crust, and a juicy middle that tastes of proper butcher beef. Sirloin Steak 2x 8oz is the classic pair for two; Sirloin Steak 2x 6oz is the lighter twin when plates are smaller. Shop both in sirloin steaks and beef.
Oven method
Take the steaks out of the fridge 20 to 30 minutes before cooking so they are not fridge-cold in the middle. Pat dry, oil lightly, and season generously with salt and pepper. Preheat the oven to 220°C (fan 200°C) and put a heavy tray or oven-safe pan in to heat. Optionally sear 60 to 90 seconds a side in a smoking-hot pan first for a deeper crust, then transfer to the hot tray. For a typical 8oz sirloin: 6 to 10 minutes in the oven depending on thickness and how pink you like it — aim for about 52–54°C for rare, 55–58°C for medium-rare, or nearer 60–63°C for medium after a short rest. Rest five minutes on a warm plate, tented loosely. One layer only; stacked steaks steam. Do not pierce repeatedly — one probe check near the end is enough.
Pan, grill and air fryer backup
No oven: hot pan 2 to 4 minutes a side, medium-high grill 3 to 5 minutes a side, or air fryer 200°C for 8 to 12 minutes flipping halfway. Browse sirloin steaks for pack sizes, and beef when you want rump or ribeye beside.
What to serve
Chips, peppercorn sauce, and a sharp salad, or mash and greens for a quieter plate. Leftover sirloin slices cold into sandwiches with horseradish — better rare-cold than reheated hard. Freeze spare packs flat; thaw in the fridge overnight for even cooking.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.