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Sirloin Steak Recipe

Sirloin Steak

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Average Rating:

Total Reviews: 81

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  • on March 02, 2013

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    Great recipe. Need to get more of these episodes on iTunes so I can memorize them on the plane!

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  • on January 27, 2013

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    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.

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  • on August 17, 2012

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    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 :

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  • on July 20, 2012

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    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!

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  • on May 15, 2012

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    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.

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  • on May 10, 2012

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    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!

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  • on April 01, 2012

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    Excellent

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  • on March 07, 2012

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    Amazing! Brings out the real flavors of the meat! New favorite method of cooking steaks in-doors!

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  • on January 29, 2012

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    This was great! The juiciness of the meat and getting this done so quickly were the best parts~

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  • on January 21, 2012

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    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

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