Sirloin Steak

Total Time:
23 min
Prep:
2 min
Inactive:
5 min
Cook:
16 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
  • 2 teaspoons olive oil
  • Salt and freshly ground black pepper
Directions

Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.


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4.5 90
The recipe is easy to follow and the steak turned out just right. item not reviewed by moderator and published
What? Are you using a top flame broiler (salamander) or a bottom electric broiler in your oven? How far away from heat source is your steak at each point? 5 minutes in the top position of my oven is 1/4" away from a raging flame which will result in charring and a call to the fire department. This "recipe" is ridiculous. item not reviewed by moderator and published
Moar. item not reviewed by moderator and published
Perfect Recipe! I just cooked my sirloin and it is soooooo delicious. Thank you! item not reviewed by moderator and published
Worked great with a broiler pan...less fire danger, less mess. Tasty and simple came out pretty true to medium...maybe a little over after resting with foil over it. Next time I think I will marinate to make juicier. item not reviewed by moderator and published
We over cooked it a little following the directions and will adjust the time for the next time we prepare. Though we prefer medium, they turned out well, but still juicy. We had trouble in the beginning using the foil snake because our broiler would shut off. Once we removed the foil snake, the broiler worked fine. item not reviewed by moderator and published
Worked great! item not reviewed by moderator and published
I did what he said exactly except when it came to moving the meat to the top heat I cooked it 1-2 min per side to keep a little pink...came out great..made a garlic thyme parsley butter and added a dab after it came out of the oven...was really good. (Only thing...fire alarm kept going off from the smoke even though I had the oven open, windows open, ceiling fans going...my dog was freaking out lol) item not reviewed by moderator and published
Came out perfect. Juicy with a great crust! item not reviewed by moderator and published
Great recipe. Need to get more of these episodes on iTunes so I can memorize them on the plane! item not reviewed by moderator and published
Amazing! My steak was closer to two inches so I had it in the center rack for 6 minutes on each side and then 3 minutes per side on the top rack. I took it out to check the temperature and decided to stick it back in on the middle rack for 2 more minutes. I used my Breville Convection oven and the broiler pan that came with it. Since it was so thick, one corner was actually touching the top inside of the oven so it got a bit chard. The (large steak had sections that were medium for my boyfriend and medium rare (somewhat bloody and perfect for me! It was so juicy and buttery soft with beautiful seared outsides. I paired it with Chimichuri sauce and some whipped cauliflower with fresh garlic, butter, truffle salt, pepper and parmesan cheese. item not reviewed by moderator and published
I LOVE Alton Brown but I had some issues with this recipe :( I'm a brand new cook and I tried to follow the instructions exactly but I started a HUGE oven fire!!!! I managed to put it out and even save the steak.. which tasted great.. but I had an awful mess in the kitchen. I wish I had read the review that warns about fires. I suggest that all inexperienced cooks like me keep a box of baking soda handy... just incase : item not reviewed by moderator and published
My sirloin was an inch thick and my oven and hence my broiler is electric. I used canola oil for the higher smoking point and cut off most of the fat around the edge of the steak, especially the hard white stuff to minimize any smoking. I covered a 1/4 sheet pan with foil to catch the drippings. My only other alteration was to broil at 4 minutes per side instead of 5 because I like my steak a little pink in the middle. It came out perfect! The best non-grilled steak ever. Rainy days will no longer ruin my meal plans. I used my exhaust fan on the over-the-range microwave and had no smoking problem at all. The foil came off the sheet pan leaving it pristine. This is a great way to broil a steak inside the house and I'll do if often if the summer stays this hot. I'd rather be a cool kitchen than standing before a 500° F grill on a 100° day. Thanks again Alton for yet another great recipe! item not reviewed by moderator and published
This is aboout the easiest steak recipe you can prepare. The trick is choosing your meat, and knowing your own oven. I purchase the meat from a butcher if possible, or if at my local discount supermarket, I ask when it was packed. The fresher the better. Also, in my oven I reduce the times to 4 minutes and 2 minutes as I guess my oven runs hot and we like our steaks on the rarer side of medium. item not reviewed by moderator and published
The very best steak recipe I've made. Ever. I've cooked a lot of steaks over the years, with mixed results. This recipe is foolproof. Incredibly delicious. For added zing, I used course-ground sea salt instead of the normal kosher. Really brings out the flavors and I was so impressed with the temperature of the meat after following the recipe exactly as written. Amazing. This is my go-to steak recipe from now on. Thank you Alton! item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
Amazing! Brings out the real flavors of the meat! New favorite method of cooking steaks in-doors! item not reviewed by moderator and published
This was great! The juiciness of the meat and getting this done so quickly were the best parts~ item not reviewed by moderator and published
this was tender juicy deliciousness. the sirloin was only about 3/4 inch thick and only took 5 min on each side, never made it to the top rack. used broiler on high. Next time only a little more than 4 min/side for just under medium. yum item not reviewed by moderator and published
This recipe was a little bland. I'm probably biased because I usually use grill rubs or something with a little more kick than just salt and pepper. It did smell really good cooking but the taste wasn't anything special in my opinion. item not reviewed by moderator and published
This is very easy to make, I did find that the meat comes out more rare than medium rare so if you like it cooked closer to medium you need to add a minute or two more when broiling in the upper section. item not reviewed by moderator and published
Perfect Sirloin. I was a little apprehensive at first, but tried this method after returning home from a trip to the market to find that we were out of gas for the grill. I could not be more pleased. It is simple, fast, and clean up is a breeze. item not reviewed by moderator and published
great and easy! item not reviewed by moderator and published
Horrible! Bad cut of meat and a bad turn out. This is not something I will make again. item not reviewed by moderator and published
Fantastic. My steaks were sliced much more thinly than his, ended up well well to medium-well and were still great. Suggestions: use a different oil with a lower smoke point (canola worked great for me, and start the rack lower than you think you need to, especially if your steak isn't actually sliced a full inch thick. Other than that, broil away. item not reviewed by moderator and published
Delicious! The steak turned out perfect! I used a small piece of foil with "walls" on the sides to keep clean up easier. My husband was thrilled with his dinner! item not reviewed by moderator and published
Fantastic! Yes, there was some smoke and fire alarms, but hey, no big deal. The steak was super tender and great tasting. Thanks Alton for such an ingenious way to cook sirloin steak! item not reviewed by moderator and published
Wow! This was so easy and it tastes so good! For once, my steak was not dried out. My husband loved it too. It got smoky but it was worth it. Thanks! item not reviewed by moderator and published
Easy recipe... I use it over and over and the steaks turn out delicious! item not reviewed by moderator and published
Excellent method if you do not have access to a grill or the weather is bad. The flavor is great the method is perfect. Yes, it can get smoky as with any method of direct broiling, and yes you need to catch the dripping in something. And yes you need to pay attention as something may catch on fire, but it is inside your oven so do not panic turn off the broiler take the steak out and put some baking soda on the fire and close the door. Get a grip people do not complain about the obvious. And to the person who tried or wanted to try to cook meat in a microwave...... in a bag..... Seriously.... if you do not have an oven buy a toaster oven and get rid of that microwave... or eat out... item not reviewed by moderator and published
I am very new to the cooking thing. Never had to on my own before. This recipe seemed easy enough. It was. Just one thing. Make sure you unplug your smoke alarms first. There is entirly too much smoke with this!!! item not reviewed by moderator and published
I didn't use my regular oven. I used my flavorwave oven. It turned out great. item not reviewed by moderator and published
I did not like it at all. I did the directions like Alton suggested and the steaks turned out overdone to my liking. The method was way too messy and my oven nearly caught on fire as a result of the steaks being so close to the broiler. I won't be doing this one again anytime soon. item not reviewed by moderator and published
Alton knows steak! This is the second steak recipe of his I've tried and both did not disappoint. I was hesitant about putting the steak directly on the rack, so I made an aluminum foil "campfire" pan by crimping the edges, and put the steak on that. I omitted the lower rack drip pan foil. Also used canola oil instead of olive oil, since it has a higher smoke point temperature. Otherwise cooked it as directed, including moving the rack, which was not a problem. My family did not miss the grill marks, and it tasted like it was cooked outside. Plus, cleanup was a breeze. I did put on the exhaust fan above the stove to vent out the smoke, as it will get a little smoky, which adds to the flavor. item not reviewed by moderator and published
simple, perfect doneness, tasty item not reviewed by moderator and published
I'm always worried my steaks will turn out undercooked and they end up overcooked! I followed this recipe to a T and the sirloin turned out AWESOME. Loved it. Has anyone tried this method with other cuts of beef? I'd like to try it again with other steaks, especially since sirloin isn't always on sale : Thanks! item not reviewed by moderator and published
This is one of my favorite shows and the recipe if followed as directed does not dissapoint. It was great for that grilled taste inside. Use a drip pan or foil as he directs and there is no smoke. Very easy and quick! Thanks for more great cooking instructions Alton Brown! item not reviewed by moderator and published
Nick Stellino does a prime rib sitting a a pan full of rock salt. The idea is that that salt absorbs the fat and reduces all the smoking in the oven. I keep a bag around just for this reason. If you put a layer for rock salt (I just use pure rock salt - no additives please) for water softeners in the drip pan, I would think that this would help quite a bit. item not reviewed by moderator and published
My husband made this steak for me last night and it was amazing. My husband has great attention to detail like Alton Brown which is why it probably turned out so well. It's important to put a cookie sheet or something under the steaks to keep it safe and less smoky. If not the steak will obviously drip juices that catch fire or smoke. item not reviewed by moderator and published
Common Sense! If you're lacking in the intellectual department then this recipe is not for you. Otherwise, it's great! It seems like most people pulled this off with little trouble, but there are some who didn't seem to fare so well. Judging by the majority of comments though, it is the users to blame and not the recipe! Oh well, if you feel up to it this recipe produces a quite tasty steak.: item not reviewed by moderator and published
As usual, Alton takes us on an unnecessarily lengthy and complicated route to what should be a simple task. Turn on exhaust fan or open all kitchen windows. Get black iron fry pan smoking hot with a little canola or vegetable oil. Salt, pepper, and garlic powder on steak, both sides. Sear both sides until desired crust achieved. Put pan with steaks in it in preheated 375 degree oven for 8 minutes. Take out. Let steaks rest 10 minutes. Eat. Otherwise you will either burn down your house, ruin your oven, or both. It's a wonder someone hasn't sued for this bit of stupidity. item not reviewed by moderator and published
This made the sirloin tastes okay but it was not excellent as I read from the others who rated it. It is definitely NOT the best steak I have ever had as one of the reviewers stated. It is however very easy and quick to make it this way. The steak needed steak sauce just to eat it.To me the definition of a great steak is one that is delicious by itself without any need for steak sauce and very tender and juicy. There was not a lot of flavor and it was closer to well done than medium as the directions said. I would use the recipe again if I wanted to make something quick, as long as I had some A-1 in the house to cover it with. item not reviewed by moderator and published
I do not recommend this method of cooking steak. It started a fire in my oven. I'm surprised I haven't heard of this happening more often because it makes sense if you think about it. You have fat drippings combined with some olive oil combined with very high heat. It was scarry! I won't do it ever again. item not reviewed by moderator and published
This method produced a delicious, perfectly cooked steak. I was a little nervous about moving the steak but it was fine. And I will always cook it like this because the steak was incredible!! item not reviewed by moderator and published
This recipe is for those of us who aren't easily distract within short time spans. Changing the height of the rack gives the meat a nice crust and his times for flipping the steak gives you the great balance that a medium rare steak deserves. item not reviewed by moderator and published
Yes, this was a great way to cook the sirloin. I added 1 minute to both bottom rack cooking times for 2 total extra minutes. My husband and I both loved it. I also copied someone else's suggestion and used a foil lined cookie sheet to catch the drippings. I then poured the grease into a pan on the stove to make a mushroom-garlic-wine-thyme sauce. My favorite. However, I feel I should warn others that leaving the door open with the foil snake caused the knobs on my beautiful oven range to warp. I think it's just the clear coat. It will flake off eventually. So, I don't think I'll cook this way again, or I'll risk the broil turning itself off. I regret that I did that! Replacement knobs are actually 73 dollars each! item not reviewed by moderator and published
This is my favorite way to cook steak. My husband says it tastes way better than when they're cooked on the grill. If you follow the instructions and keep a close eye on your steaks you wont be disappointed! The video is a big help too. item not reviewed by moderator and published
I am not a big meat eater, and when I do make it, I am always looking for a new marinade to give my steak flavor. I could not believe the other reviews that said how tasty just salt, pepper and olive oil made this steak. It was great and easy....this is going to be my new way to eat steak....Alton Brown rarely dissapoints! item not reviewed by moderator and published
Bought some sirloins at Costco and decided to give this method a try. Glad I did! Alton taught me the cast-iron pan stovetop/oven combo for my rib-eyes in his first season, so why not give him the benefit of the doubt for a sirloin? Had some mushrooms w/ Worcester sauce, brown rice, and green beans to make things complete. Added 1 minute per side, per flip, as these steaks were thicker than the 1 1/4 inches in the recipe. Bee-yoo-ti-ful! Lovely pink all the way through. Remember to cut on the bias to maximize the tenderness (watch the episode for a primer in meat fibers). One suggestion - pat the steaks dry with paper towels before putting the oil on. It will be much easier to massage the oil on the surface of the meat without a water barrier fighting you the whole way. item not reviewed by moderator and published
Winter time in Idaho leaves me with the option of grilling in below 30 weather or pan frying my stake. This recipe worked great as a middle of the road option for me. I did however use a marinade and the drippings cause a bit more smoke then I wanted. Thus setting off my apartment smoke alarm but, had I of thought during furiously winging a towel at the alarm, that changing the dripping foil would have saved my arm. Well then I'd have one less embarrassing call from my apartment manager. So yes, if using a heavy marinade I suggest changing the dripping foil. I also added 2 mins to each time cause I'm one of those strange ones that likes my stake well done, burnt if I can. item not reviewed by moderator and published
Very good, the only thing I changed is that i use the Marinated Sirloin Steak recipe that another user said. It was very good! item not reviewed by moderator and published
I've NEVER been good at cooking steak! I cooked it like this last night and my husband loved it, as did I. Great job Alton! item not reviewed by moderator and published
I tried this recipe, and it was absolutely delicious. The meat was tender and juicy. I also liked that I didn't have to use a grill, and it still tasted delicious. Will definitely be making this one again. item not reviewed by moderator and published
i'm not familiar with alot of steak techniques and this recipe made the process quick, easy, and delicious ! item not reviewed by moderator and published
Besides smoking up the kitchen, it was excellent!! item not reviewed by moderator and published
I did not watch the episode just followed the directions in the recipe. I was cooking 2 large ribeye steaks that were pretty fatty and as I cooked the last one a bit longer to get it well done and had it out of the oven to check the temp, huge flames filled my oven and even came flying out the door. Luckily, shutting the oven door cut the oxygen and put out the fire after a couple minutes (not immediately - and I had the fire extinguisher in hand as I was getting nervous. Steaks were OK, but there is still a lot of smoke in here. Maybe only use non-fatty meat. Pretty exciting! item not reviewed by moderator and published
I come back to this recipe time & time again. It is wonderful! If you just want "a good steak" this is THE recipe to use. Everyone laughs when they first see me cooking it (all the turning). But they all love the flavor and presentation of this recipe/technique. item not reviewed by moderator and published
I highly recommend this!!! item not reviewed by moderator and published
Sirloin is not my favorite cut of beef, but this method produces an excellent steak. Very juicy and flavorful. item not reviewed by moderator and published
Excellent recipe. Might need to reduce time when using a gas broiler in the oven. item not reviewed by moderator and published
This recipe is a great way to prepare a steak au poire recipe in a very short prep and cooking time. I used a larger steak with the same cooking times and it made a perfect medium-rare. Alton is a genius. item not reviewed by moderator and published
Maybe I am too picky about steaks or something, because I just thought this was so-so. Not all that tender, and not much flavor either. I can grill a mean steak, but, I thought this would be nice for a change.......not so much. I'll stick to grilling. item not reviewed by moderator and published
The recipe was so straight forward. I made this on a rainy Father's Day and everyone loved it. I added 1-2 minutes while cooking on the lower rack (depending on thickness of cut)to make them medium well. They were so tender and tasty, we didn't even use the steak sauce. item not reviewed by moderator and published
Well, unfortunately the given times did not produce the expected results. The meat was not even close to cooked and flavor was disappointing. Normally we are very happy with any recipes from Alton, but this one just didn't work even though we followed the instructions exactly. item not reviewed by moderator and published
i thought it was awesome item not reviewed by moderator and published
I loved the steak it was just like in a steak house thanks Alton for the tip. item not reviewed by moderator and published
Absolutely DELICIOUS!!! I tweeked it up a bit by sprinkling some brown sugar and splashing some soysauce on both sides of the steak. it was soooo MOIST..I couldn't believe it was more moist than using a grill. I highly recommend this recipe and will use again in the future. item not reviewed by moderator and published
This was quick and easy as well as flavorful. Alton has never steered me wrong when it comes to food. Thanks again!! item not reviewed by moderator and published
This makes a sirloin taste very close to tenderloin! We make it all the time this way. item not reviewed by moderator and published
I had to make something in a pinch that was in the freezer for a bday celebration..this was very helpful and great. item not reviewed by moderator and published
The steak was so tender and I will never make steak any other way. item not reviewed by moderator and published
Very easy and simply delicious. Although a little messy, I remedied the hassle of the foil by using pans instead. The steak was medium rare and done to perfection,. Great recipe. item not reviewed by moderator and published
I never would have thought to use the bottom broiler to sear meat. I seared a roast as Alton directed but then cooked it in the top for 2 hours.I made shredded beef out of it (the meat just feel appart) and put it on the grill in a pan with the dripping (with vinegar and butter added). It was the most tender and juicy piece of meat I have ever cooked item not reviewed by moderator and published
Gave it 4 stars because we don't like medium rare meat. Sliced steak and put back under the broiler for a few seconds per side, and they were still juicy!!! Mm mm mmm!! item not reviewed by moderator and published
its good item not reviewed by moderator and published
I thought this was a great way to cook up some tender steak. Instead of aluminum foil to catch the drippings, I just used a big frying pan so I was able to make a tangy sauce with the pan drippings over the stove(plus the pan was easier to move than foil). I used butter and whiskey to deglaze the pan and then added garlic, pepper, a little splash of hot sauce and ketchup, and a splash of chicken broth to thin it out a little. It was a perfect steak dinner! item not reviewed by moderator and published
I love Alton and all his recipes! This was a perfect way to cook steak, although I always have to leave it under the broiler for longer because my broiler isnt all that...it also gets my oven hot enough to use the clean setting which is a MUST after cooking this! item not reviewed by moderator and published
this was a awsome steat. It took little time to make and was very to make item not reviewed by moderator and published
We have made top sirloin before on the grill, but it never quite tasted right. Cooking it under the broiler definitely helped the flavor and it was very easy. This would be great to do during the winter. item not reviewed by moderator and published
This recipe is super simple and perfectly tasty. item not reviewed by moderator and published
This broiler method is great for a quik cook of sirloin. While it does not compared to grilled meat, the convenience and ease of this cooking method will insure that I will use it in the future. item not reviewed by moderator and published
I pan fried a sirloin steak last week, and it was so dry and chewy---gross! I found Alton's recipe, and the difference between the pan fried and oven cooked is AMAZING! I cooked it to well-done, and it was still moist and juicy. **Please take caution while cooking. When I placed in on the top rack, the juice hit the broiler burner at the top and kept sparking. So, I lowered the rack, and it cooked beautifully.** item not reviewed by moderator and published
The steak came out good but flipping it is much easier said than done. item not reviewed by moderator and published
This is the first time I've ever not pan fried steak, and this is amazing. I will never use a pan again! item not reviewed by moderator and published
as he always does, alton brown makes food great and easy. a simple way to make a great steak. item not reviewed by moderator and published
First time I ever cooked a steak (due to fear and others doing it for me). Simply the best home cooked steak I can remember! item not reviewed by moderator and published
Perfect cooking method for a cold winter night when you wanted grilled flavor without freezing outside. We used the marinade from "Marinated Sirloin Steak" from this website (the one with lemon-lime soda) and it was great. The marinade and cooking method were great for a lesser piece of meat. I thought that I bought New York Strip and I bought New York Sirloin instead. Without this cooking method, I think it may have tasted like shoe leather. item not reviewed by moderator and published
This has been the best method for having your steaks done to perfection! item not reviewed by moderator and published
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Excellent method for making a sirloin. It keeps the steak nice and juicy with the fat melting into the meat, but keeps it from being overcooked. Good meat needs little seasoning. item not reviewed by moderator and published
Thank you....that is very important to me as my smoke alarm goes off so easily....on Valentine's day the Fire Department came....we were waiting for them. All I said was, "Sorry guys, I was just cooking." That's what you get for having a security service! ☺ item not reviewed by moderator and published
Thank you for this review. I'll just use my pan,because, this seems like too much of a mess, too under-seasoned and too much work for a simple piece of meat. item not reviewed by moderator and published

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Make It 5 Ways: Steak