James Martin Sirloin Steak Recipe

This sirloin steak recipe is simple, juicy, and full of flavor! The steaks are seasoned with mesquite spice, cooked to your liking, and topped with rich garlic herb butter. You can grill them, sear them in a pan, or finish them in the oven for a perfect steak every time.

Ingredients Needed:

• 4 sirloin steaks – about 1 1/4 pounds
• 1 tablespoon olive oil
• salt and pepper – to taste
• 2 teaspoons mesquite seasoning 

Garlic herb butter:

• ½ cup butter – softened
• ½ teaspoon garlic powder
• 1 teaspoon minced garlic
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons fresh thyme 

How To Make Sirloin Steak Recipe?

1. Make the Garlic Herb Butter: Mix softened butter, garlic powder, minced garlic, parsley, and thyme in a bowl, then set aside.
2. Prepare the Steaks: Pat the steaks dry with a paper towel, rub them with olive oil, and season with salt, pepper, and mesquite seasoning.
3. Cook on a Skillet or Grill: Heat a skillet or grill over medium heat and cook the steaks for 5-8 minutes per side, or until they reach 145°F (medium-well) or your desired doneness.
4. Cook in the Oven: Sear the steaks in a hot cast-iron pan for 1-2 minutes per side, then transfer to 230°C oven for 6-10 minutes, depending on thickness.
5. Rest and Serve: Let the steaks rest for 5 minutes, then top with garlic herb butter before serving.

Recipe Tips:

• Let the Steak Reach Room Temperature: Take the steaks out of the fridge 30 minutes before cooking. This helps them cook evenly and stay juicy.
• Pat the Steaks Dry Before Cooking: Use a paper towel to remove extra moisture from the steaks. A dry surface helps create a perfect crispy crust when searing.
• Use a Meat Thermometer: To cook the steak perfectly, check the internal temperature with a thermometer. 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done.
• Don’t Flip Too Early: Let the steak cook undisturbed for a few minutes before flipping. This helps form a beautiful crust and locks in flavor.
• Let the Steak Rest Before Cutting: After cooking, let the steak rest for at least 5 minutes. This keeps the juices inside, making every bite tender and flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: Let the steak cool down first. Then, put it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: Cool the steak completely, then wrap it well in foil or a freezer bag. Freeze for up to 3 months.
• Reheat: Heat a skillet over low heat and add a little butter or broth. Place the steak in the pan and cover with a lid, cooking for 2-3 minutes per side until warm. This helps keep the steak tender and flavorful.

Nutrition Facts:

• Calories: 358 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 141 mg
• Sodium: 161 mg
• Potassium: 813 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 51 g

James Martin Sirloin Steak Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

16

minutes

Calories

358

kcal

This sirloin steak recipe is simple, juicy, and full of flavor! The steaks are seasoned with mesquite spice, cooked to your liking, and topped with rich garlic herb butter. You can grill them, sear them in a pan, or finish them in the oven for a perfect steak every time.

Ingredients

• 4 sirloin steaks – about 1 1/4 pounds

• 1 tablespoon olive oil

• salt and pepper – to taste

• 2 teaspoons mesquite seasoning 

• Garlic herb butter:

• ½ cup butter – softened

• ½ teaspoon garlic powder

• 1 teaspoon minced garlic

• 1 tablespoon finely chopped fresh parsley

• 2 teaspoons fresh thyme 

Directions

• Make the Garlic Herb Butter: Mix softened butter, garlic powder, minced garlic, parsley, and thyme in a bowl, then set aside.
• Prepare the Steaks: Pat the steaks dry with a paper towel, rub them with olive oil, and season with salt, pepper, and mesquite seasoning.
• Cook on a Skillet or Grill: Heat a skillet or grill over medium heat and cook the steaks for 5-8 minutes per side, or until they reach 145°F (medium-well) or your desired doneness.
• Cook in the Oven: Sear the steaks in a hot cast-iron pan for 1-2 minutes per side, then transfer to 230°C oven for 6-10 minutes, depending on thickness.
• Rest and Serve: Let the steaks rest for 5 minutes, then top with garlic herb butter before serving.

Notes

• Let the Steak Reach Room Temperature: Take the steaks out of the fridge 30 minutes before cooking. This helps them cook evenly and stay juicy.
• Pat the Steaks Dry Before Cooking: Use a paper towel to remove extra moisture from the steaks. A dry surface helps create a perfect crispy crust when searing.
• Use a Meat Thermometer: To cook the steak perfectly, check the internal temperature with a thermometer. 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done.
• Don’t Flip Too Early: Let the steak cook undisturbed for a few minutes before flipping. This helps form a beautiful crust and locks in flavor.
• Let the Steak Rest Before Cutting: After cooking, let the steak rest for at least 5 minutes. This keeps the juices inside, making every bite tender and flavorful.