Recipe

Classic Sirloin Steak Recipe: Light and Fluffy

A weeknight-worthy sirloin with a hard sear, a juicy center, and a whipped herb butter that melts like a cloud. Simple ingredients, clear steps, and steakhouse energy at home.

By Matt Campbell

•

4.8

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Sirloin does not get enough credit. It is affordable, it cooks fast, and when you treat it right, it delivers that steakhouse bite with crisp edges and a juicy middle. The secret is not a complicated marinade or a 12 step sauce. It is a dry surface, a hot pan, and a quick finish with something that makes you pause mid chew and go, “Okay, wow.”

In this recipe, that “wow” is a light and fluffy whipped butter. It is not fussy. You whip softened butter with a little lemon, garlic, and herbs, then spoon it over the hot steak so it melts into the crust and turns the whole situation glossy and unfairly delicious.

This is relaxed cooking with big results. If your smoke alarm has opinions, open a window and invite it to dinner.

Why It Works

Fast, reliable cook: Sirloin is leaner than ribeye, so high heat plus a short cook keeps it tender and juicy.
Better crust: Patting the steak dry and salting early helps moisture leave the surface so you get browning, not steaming.
Light and fluffy finish: Whipped butter melts faster than a cold pat, coating each slice evenly without feeling heavy.
Flavor control: You can keep it classic, add heat, or go herb forward without changing the core method.

Pairs Well With

Storage Tips

Cool fast: Let steak cool for about 20 to 30 minutes, then refrigerate. Do not leave it out for more than 2 hours total.

Refrigerate: Store sliced steak in an airtight container for up to 3 to 4 days. Store whipped butter separately for up to 5 days.

Freeze: Steak can be frozen up to 2 months. Wrap tightly, then place in a freezer bag. Whipped butter freezes well too. Scoop into a log using parchment, then freeze up to 3 months.

Reheat without drying out:

Best method: Warm slices in a skillet on low with a splash of beef broth or water, covered, 1 to 3 minutes. Add a small spoon of whipped butter at the end.
Microwave method: Use 50 percent power in 20 second bursts. Stop early. Overheating makes sirloin tough.
Cold leftover move: Slice thin and use in salads, wraps, or steak and egg breakfast tacos.

Common Questions

Why is my sirloin tough?

Usually one of three things: it was cooked past medium, it was sliced with the grain, or it did not rest. Cook to temperature, rest 5 to 10 minutes, then slice against the grain.

What does “light and fluffy” mean here?

It is whipped butter. Beating softened butter with a little acid and seasoning adds air, so it feels lighter and melts faster over hot steak.

Do I need a cast iron skillet?

No, but it helps. Any heavy bottomed stainless steel pan works. Nonstick is not ideal for high heat searing and you will not get the same crust.

Can I grill this instead?

Yes. Grill over high heat, about 3 to 5 minutes per side depending on thickness, then rest and top with the whipped herb butter.

How do I know when the steak is done without cutting it?

Use an instant read thermometer and aim for the pull temperature below. Remove the steak from the heat at these numbers, then let carryover cooking finish the job while it rests (usually a rise of about 5°F):

120°F pull for rare (finishes around 125°F)
130°F pull for medium-rare (finishes around 135°F)
140°F pull for medium (finishes around 145°F)

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel pan
Tongs
Instant read thermometer
Cutting board
Sharp knife
Small bowl and a fork for whipping butter (or a hand mixer plus a very small, deep bowl)
Paper towels

Sirloin is the steak I make when I want something that feels like a win, but I also want to be done cooking before my patience runs out. The first time I tried whipping butter for steak, it felt almost silly, like I was dressing up a practical cut in a tux. Then it hit the hot crust and melted into every nook and suddenly the whole pan smelled like a restaurant I could not afford in college. Now it is my favorite move for turning a simple weeknight steak into a “we should do this more often” dinner.

Classic Sirloin Steak Recipe: Light and Fluffy

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Ingredients

Steak

2 sirloin steaks (about 8 to 10 ounces each, 1 to 1 1/4 inches thick)
1 1/2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
1 tablespoon neutral oil (avocado, canola, or grapeseed)
1 tablespoon unsalted butter
2 garlic cloves, smashed
2 to 3 sprigs fresh thyme or rosemary (optional but great)

Light and Fluffy Whipped Herb Butter

4 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1 small garlic clove, finely grated or mashed to a paste
1 tablespoon chopped fresh parsley
1 teaspoon chopped chives (or green onion tops)
1/4 teaspoon kosher salt
Pinch of black pepper
Optional: pinch of red pepper flakes

Instructions

Dry and season the steak. Pat steaks very dry with paper towels. Season both sides with salt and pepper. If you have time, let the salted steaks sit at room temp for 15 to 20 minutes, or refrigerate uncovered up to 24 hours for an even better crust.
Make the whipped butter. In a small bowl, combine softened butter, lemon juice, garlic, parsley, chives, salt, pepper, and red pepper flakes if using. Whip vigorously with a fork for 1 to 2 minutes until lighter in color and fluffy. If using a hand mixer, use a very small, deep bowl (this is a small batch) and mix 30 to 45 seconds. Set aside.
Heat the pan. Place a cast iron skillet over medium-high to high heat. Let it get hot for 2 to 3 minutes. You want serious heat so the steak sears fast.
Sear. Add oil, swirl, then lay the steaks in the pan. Do not move them. Sear 3 to 4 minutes, until a deep brown crust forms.
Flip and baste. Flip steaks. Add 1 tablespoon butter, smashed garlic, and thyme or rosemary. As the butter melts, tilt the pan and spoon the foamy butter over the steaks for 30 to 60 seconds.
Cook to pull temp. Continue cooking until the internal temperature reads 125°F to 130°F for medium-rare, typically another 2 to 4 minutes depending on thickness. Transfer steaks to a cutting board at that pull temp. They will rise about 5°F while resting and land around 130°F to 135°F (medium-rare).
Rest. Rest 5 to 10 minutes. This keeps the juices where they belong.
Finish light and fluffy. Slice against the grain. Spoon the light and fluffy whipped herb butter over the warm slices and let it melt into the crust. Taste and add a pinch more salt if needed.

Quick tip: If your pan starts smoking aggressively, lower the heat slightly after the first flip. You want a strong sear, not a kitchen fog machine.

Nutrition information is estimated.

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