Broiled Sirloin Steak

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Introduction

Broiling a sirloin steak is the fastest way to get a crust and a juicy center without leaving your kitchen—most steaks finish in 8–12 minutes depending on thickness. The upper-rack positioning and open-door technique lets you control doneness precisely using a probe thermometer, which removes guesswork. A brief rest before slicing seals in the juices and sets the structure.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
• Salt
• Freshly-ground black pepper
• Olive oil

Instructions

1. Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.
2. Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
3. Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
4. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.

Variations

• Garlic butter finish: After the 7-minute rest, top the steak with a pat of butter mixed with minced garlic and fresh parsley. The residual heat will melt it into a simple pan sauce.
• Compound seasoning: Replace the salt and pepper with a dry rub using garlic powder, smoked paprika, and onion powder in equal parts, then finish with fleur de sel after cooking.
• Herb crust: Mix finely chopped fresh rosemary and thyme into the olive oil before brushing, which adds aromatic depth without changing the cooking method.
• Spiced kick: Add cayenne pepper, cumin, and coriander to your salt-and-pepper base for a warm, savory profile that pairs well with chimichurri or a squeeze of lime.

Tips for Success

• Use a probe thermometer inserted horizontally into the thickest part of the steak, away from bone and fat; this is the only reliable way to hit your target temperature on a thin cut without cutting into it.
• Open the oven door only slightly and prop it with a foil tube rather than holding it open by hand—this maintains consistent heat and prevents temperature swings that lengthen cooking time.
• The lower tray of foil catches drips and prevents smoke buildup; replace it if it fills more than a quarter way through cooking.
• Don’t skip the 7-minute rest; the steak will continue to cook slightly as carryover heat works through, and resting allows muscle fibers to relax, so slicing yields tender pieces rather than squeezed juice.

Storage and Reheating

FAQ

Can I use a broiler drawer instead of an oven broiler?

No. A drawer broiler sits below the food and cooks too fast and unevenly for this method. You need the overhead heat to develop a crust while the bottom stays protected by the lower foil-lined rack.

How do I know if my steak is thick enough for this recipe?

Aim for at least 1 to 1.5 inches thick; anything thinner than 1 inch will cook too fast and dry out before the center reaches temperature. Thicker cuts (1.5–2 inches) are more forgiving.

What if I don’t have a probe thermometer?

A probe thermometer is the most reliable tool for this recipe. If you don’t have one, use the touch test: 140°F feels like the fleshy area between your thumb and forefinger when your hand is relaxed; 155°F feels firmer. Start checking at 8 minutes and adjust from there.

Can I cook the steak without holding the oven door open?

Holding the door slightly open prevents the broiler from cycling off when it reaches temperature. If you close it fully, the heat will drop and cooking time will lengthen unpredictably. A foil tube prop takes the guesswork out.