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.
Jump to RecipeQuick 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
- Marinate the steak: Use whatever marinade you like. At least 3 hours. Up to 24. Or skip it and just season well — no judgment.
- Bring to room temp: Pull the steaks from the fridge 30 mins before cooking. Dry them with paper towels.
- Preheat everything: Oven to 400°F. Cast iron pan on the stove over medium-high. Let it heat for like 3 mins.
- 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.
- 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.
- Rest it: Move steaks to a plate. Let ‘em sit for 5 mins. Don’t skip this part or the juices go everywhere.

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
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings5
minutes6
minutes475
kcalJuicy 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