Outback Steakhouse Recipes

Signature Sirloin Recipe

Outback Steakhouse Signature Sirloin

This Outback Steakhouse signature sirloin is a pan-seared, oven-finished steak that turns out super juicy and tender every time. It’s easy enough for weeknights and doesn’t require anything fancy — just butter, a skillet, and knowing when to flip.

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Quick Summary

  • Prep time: 5 mins
  • Cook time: 6 mins
  • Flavor: rich, buttery, juicy
  • Great for: steak night, protein craving, meal prep

Why I Like This Recipe

Honestly? I wanted steak without dropping $30 at a restaurant. Had a sirloin, made a quick marinade, and followed the same sear + oven thing I’ve used forever. It came out better than expected — like, buttery edges and all. Might’ve licked the plate a little.

Ingredients

  • 4 sirloin steaks (8 oz each)
  • 1 tbsp unsalted butter
  • 1 batch of steak marinade (or just salt + pepper if you’re tired)

How To Make Signature Sirloin

  1. Marinate the steak: Use whatever marinade you like. At least 3 hours. Up to 24. Or skip it and just season well — no judgment.
  2. Bring to room temp: Pull the steaks from the fridge 30 mins before cooking. Dry them with paper towels.
  3. Preheat everything: Oven to 400°F. Cast iron pan on the stove over medium-high. Let it heat for like 3 mins.
  4. Sear the steaks: Add butter. Let it melt, then lay steaks in flat. Don’t touch for 2 mins — let that crust happen. Flip and do another 1–2 mins.
  5. Finish in oven: Pop the whole skillet into the oven. About 2–6 mins depending on how done you want it. Use a thermometer if you care.
  6. Rest it: Move steaks to a plate. Let ‘em sit for 5 mins. Don’t skip this part or the juices go everywhere.
Outback Steakhouse Signature Sirloin
Outback Steakhouse Signature Sirloin

Tips for Success

  • Pat steaks dry or the crust won’t form
  • Let meat rest after cooking — trust me
  • Medium-high heat = good sear, not burnt
  • A meat thermometer makes life easier

Storage and Reheating

  • Fridge: Keep leftovers 3–5 days in a sealed container.
  • Freezer: Can freeze raw for months. Cooked? Eh. Not great. Use in salads or wraps if you do.
  • Reheat: Best way? Oven at 250°F, with a splash of broth + foil. About 10 mins.

Frequently Asked Questions

  • Do I need to marinate?
    Nope. Salt and pepper works fine. But the marinade helps with tenderness.
  • What’s the best doneness for sirloin?
    Medium rare or medium. Past that it gets tough.
  • Cast iron required?
    It’s best, but any oven-safe skillet works.
  • Can I grill this instead?
    Sure. Sear it hot, then move to indirect heat to finish.
  • How do I know when it’s done?
    Thermometer. Or the finger test if you’re confident.

Common Mistakes and How to Dodge Them

  • Searing cold meat: Room temp is key. Cold steak = uneven cooking.
  • Too much flipping: Leave it alone. Let the crust form.
  • Pan not hot enough: No sizzle = no sear. Wait for that preheat.
  • Skipping the rest: Cuts into it too soon? All the juice leaks out. Let it sit.
  • Guessing doneness: Use a thermometer. Takes 3 seconds and saves the whole steak.

Nutrition Facts (Per Serving)

  • Calories: 475 kcal
  • Total Fat: 26g
  • Saturated Fat: 11g
  • Cholesterol: 145mg
  • Sodium: 180mg
  • Potassium: 600mg
  • Total Carbohydrate: 5g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 49g

Signature Sirloin Recipe

Recipe by LuluCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

6

minutes
Calories

475

kcal

Juicy sirloin steak with a perfect sear and buttery finish — simple, quick, and better than takeout.

Ingredients

  • 4 sirloin steaks (8 oz)

  • 1 tbsp unsalted butter

  • Steak marinade (or salt + pepper)

Directions

  • Marinate steaks for 3–24 hrs (or season).
  • Let sit at room temp 30 mins. Pat dry.
  • Preheat oven to 400°F, pan to medium-high.
  • Melt butter, sear steaks 2 mins per side.
  • Transfer pan to oven, bake 2–6 mins to doneness.
  • Rest steaks 5 mins on a plate before slicing.

Notes

  • Cast iron holds heat best for searing
  • Use a meat thermometer to avoid overcooking
  • Don’t skip the rest — it really matters
  • Store leftovers for tacos, salads, or wraps

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