Perfect Pan Seared Top Sirloin Fillet Recipe
A perfectly cooked sirloin fillet is a testament to simple, precise cooking techniques. This recipe highlights how to achieve a tender and juicy steak using a quick sear in a cast iron pan or heavy skillet, followed by an oven finish for consistent, even doneness.
With simple ingredients and expert tips, you can serve a delicious steak that rivals any steakhouse meal.
Quick Answers for Better Sirloin Fillets
What is the best way to cook top sirloin fillet for tenderness?
The best way to cook top sirloin fillet for tenderness is to sear it in a hot skillet and finish it in a preheated oven. This combination ensures a flavorful crust while gently cooking the interior to your desired doneness without drying it out.
Is top sirloin fillet better than sirloin steak?
Top sirloin fillet is leaner and more tender than traditional sirloin steak, making it ideal for oven finishing. While sirloin steak offers more fat and flavor, the fillet is more consistent in texture and easier to cook evenly.
Do you need to bring sirloin fillet to room temperature before cooking?
Yes, bringing sirloin fillet to room temperature for about 30 minutes before cooking ensures even heat distribution, helps achieve a better sear, and prevents overcooking the outside while the inside remains underdone.
Should top sirloin fillet be cooked fast or slow?
Top sirloin fillet benefits from a quick, high-heat sear, followed by gentle oven roasting. A fast sear locks in flavor, while finishing in the oven provides more control over doneness and prevents the meat from becoming tough. This is one of our top ways to cook beef.
How do I know when top sirloin fillet is done?
Use an instant-read thermometer to check the internal temperature. Remove the fillet at 130°F for medium-rare or 140°F for medium. Always let it rest for 5–10 minutes after cooking so the juices can redistribute.
What oil is best for searing top sirloin fillet?
Use neutral oils and high-smoke-point oils like vegetable oil, canola oil or grapesee oil for searing top sirloin fillet. These oils help create a golden crust without smoking or breaking down under medium-high heat. They also don’t add additional flavors.
Why is sirloin fillet sometimes dry after cooking?
Sirloin fillet becomes dry if it’s overcooked or not rested properly. Always monitor the internal temperature with a meat thermometer and let the steak rest after cooking to retain its juices and tenderness.
How thick should a sirloin fillet be for oven finishing?
A sirloin fillet should be at least 1 to 1.5 inches thick for oven finishing. Thicker cuts hold moisture better and allow time for a sear without overcooking the center, making it easier to hit your ideal doneness.
What’s the Difference Between Sirloin Fillet and Sirloin Steak?
Both cuts come from the top sirloin, which are beef cuts from the rear back portion of the cow, but they serve different purposes.
- The sirloin steak is a larger cut of steak, often including a bit more connective tissue and fat, making it flavorful and great for grilling or searing.
- The sirloin fillet is a smaller, leaner cut of beef taken from the heart of the cut. It’s more tender than the steak, with a less marbling and a texture closer to filet mignon, but with a slightly beefier flavor.
Sirloin Fillets
Sirloin Steaks
Another great cut from this area of the cow is the sirloin tip roast, which you will surely want to check out for your next dinner plan.
Directions for The Best Sirloin Fillet
- Bring the Filet to Room Temperature: Let the filet sit at room temperature for 30 minutes before cooking. This ensures even cooking and helps achieve a perfect sear.
- Prepare the Filet: Using a paper towel, pat the filet dry. Season with kosher salt and black pepper, and let the filet sit for 5 to 10 minutes to absorb the seasoning.
- Preheat the Oven: Preheat the oven to 350 degrees F.
- Preheat the Cast Iron Pan: Place your pan over medium-high heat. Add a small amount of oil to the pan, swirling it to coat the pan evenly. When the oil starts to shimmer you are ready to add the filets.
- Sear the Filets: Place the seasoned filets into the hot pan and sear them for 2 to 3 minutes per side. Avoid moving them in the pan until they have a nice sear and golden-brown crust.
- Finish Cooking: Transfer the skillet to the preheated oven and roast for 10 to 12 minutes, depending on its thickness and your desired level of doneness.
- Rest the Filets: Remove from the oven and let the steak rest for 5 to 7 minutes so the juices absorb back into the core of the steak.
Perfect Internal Steak Temperatures
Use a meat thermometer or instant read thermometer to ensure the fillet reaches your desired doneness. Pull your steak from the heat when the temperature reaches:
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
These temperatures are 5°F below your target temperature but their internal temperature will continue to rise while they are resting.
*The USDA recommends that you cook steaks until a safe internal temperature of 145 degrees F. You can check out the USDA Guidelines for safe cooking temperatures.
Serving Suggestions
Simple is best: Serve the sirloin fillet with a dollop of compound butter made with fresh herbs for an added layer of richness. Pair it with sides like roasted vegetables or a green salad. Let your sirloin be the staring role!
What to do With Leftovers
- Cooked sirloin fillets can be refrigerated in an airtight container for 3 to 4 days in the refrigerator.
- To reheat leftover sirloin filets, place them in a foil-wrapped oven-safe container at 300 degrees F for 10 minutes, or until warmed through.
- Other options for leftover sirloin: Slice your leftover sirloin steaks thinly for a steak salad or hearty steak fajitas. You can also cube the leftover steak for steak bites.
Pan-Seared Sirloin Steak Recipe
A mouth-watering sirloin fillet that is pan-seared and topped with garlic butter. This is a steak lover's dream ready in less than 30 minutes.
Ingredients
- 1-1/2 pounds sirloin steak, about 1 inch thick
- Kosher salt
- 1 tablespoon neutral oil (such as grapeseed or canola)
- 4 tablespoons butter, softened
- 1 tablespoon minced herbs (thyme, parsley and chives all work),
- ½ teaspoon minced garlic
Instructions
- Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature up to 30 minutes.
- Heat a cast iron or heavy bottom skillet over medium-high heat. Add the oil and heat until shimmering. Add the steak and cook, turning once, about 8 to 10 minutes or until an instant-read thermometer registers 140 degrees F for medium. or 130°F for medium-rare. (see tip)
- Meanwhile, add the butter, herbs, and garlic to a small bowl, stirring well to combine.
- Transfer the steak to a plate and let rest for 5 minutes. The internal temperature will rise to 145℉.
- Serve steaks with a dollop of butter on top.
Cooks Tips
Tip: The safe internal temperature for beef is 135°F for medium-rare and 145°F for medium. You should remove the steaks from cooking 5 degrees before your ideal temperature and the steak will rise 5° while resting.
The USDA recommends that steak be cooked to an internal temperature of 145°F.
Nutrition
Calories: 206kcalCarbohydrates: 1gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 33mgSodium: 164mgPotassium: 221mgFiber: 0.3gSugar: 0.01gVitamin A: 584IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Cooking the perfect sirloin fillet at home is simple and rewarding. Master the combination of a stovetop sear and oven finish and you can create a steakhouse-quality steak right from your kitchen.
More of Your Questions Answered
What makes the sirloin fillet so tender?
Sirloin fillet is a lean, premium portion of the top sirloin, making it more tender than larger, cuts with more fat or collagen.
Can I use a regular pan instead of a cast iron skillet?
While a cast iron skillet provides the best heat retention for a perfect sear, a heavy bottomed skillet will also work.
How do I prevent the fillet from drying out?
Use a meat thermometer to monitor the internal temperature closely and make sure to let the fillet rest before slicing.
What’s the benefit of finishing in the oven?
Finishing in a preheated oven ensures even cooking, without overcooking, especially for thick steaks like sirloin fillets.
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