When that craving hits for a thick, juicy steak—this sirloin recipe is here to deliver. Rubbed in smoky mesquite seasoning and finished with a dollop of melty garlic herb butter, every bite is tender, savory, and restaurant-worthy. Whether it’s a weeknight dinner or a casual weekend cookout, this one’s a guaranteed crowd-pleaser.
Why You’ll Love This Steak
- Quick & easy: From fridge to table in under 30 minutes.
- Big flavor: Simple pantry seasonings + herby butter = magic.
- Versatile: Grill or oven-friendly. Serve it sliced on salads, sandwiches, or grain bowls.
- Customizable: Use your favorite cut and switch up the butter flavors to keep things exciting.
Ingredients You’ll Need
For the Steak
- Sirloin steaks – about ¾ to 1 inch thick
- Olive oil
- Salt & black pepper
- Mesquite seasoning – for smoky, grilled flavor
For the Garlic Herb Butter
- Unsalted butter – softened
- Minced garlic – or roasted garlic for deeper flavor
- Garlic powder
- Fresh herbs – parsley, thyme, rosemary, or a blend
- Optional: lemon juice, chili flakes, or bacon bits for extra flair
How to Cook Sirloin Steak
Step 1: Make the Herb Butter
In a small bowl, combine softened butter, garlic powder, fresh minced garlic, and herbs. Mix well and set aside at room temp while you cook the steaks.
Step 2: Season the Steaks
Pat the thawed steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, and mesquite seasoning.
Step 3: Grill or Sear
Preheat your grill to medium heat. Grill steaks for about 5–8 minutes per side, depending on thickness and desired doneness.
Oven Option:
Preheat oven to 450°F. Sear steaks in a cast-iron pan over high heat for 1–2 minutes per side, then transfer to oven for about 8–10 minutes. Let rest for 5 minutes before slicing.
Step 4: Rest and Finish
Once the steaks are done, let them rest for 5 minutes to keep the juices inside. Top each one with a generous spoonful of garlic herb butter while still warm.
Tips for the Best Steak
- Use thicker cuts for more tender, juicy results.
- Always rest your steak after cooking—this keeps it moist.
- For char-grilled flavor indoors, use a cast iron grill pan.
- No mesquite seasoning? Use smoked paprika + cumin for a similar kick.
Ideas for Custom Herb Butter
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Bright & Zesty: Mix in lemon zest or juice.
- Savory Twist: Stir in roasted garlic, bacon bits, or chives.
- Chimichurri-Inspired: Add cilantro, lime, and a pinch of salt.
FAQs
Can I use a different cut of steak?
Absolutely. Ribeye, striploin, flat iron, flank, or even filet mignon all work beautifully with this recipe.
What’s the best way to check doneness?
Use a meat thermometer:
- Rare: 125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Well done: 155°F+
Can I make the herb butter ahead of time?
Yes! Mix the butter up to 3 days in advance and store it in the fridge. Let it soften at room temp before serving.
How do I store leftovers?
Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or enjoy cold in wraps or salads.
Serving Suggestions
This juicy sirloin steak pairs well with:
- Creamy mashed potatoes
- Garlic green beans
- Roasted veggies
- Grilled corn or a crisp Caesar salad
Final Thoughts
When you’re craving a hearty steak dinner without the fuss, this sirloin steak with garlic herb butter hits the spot. It’s simple enough for a weeknight and delicious enough to impress guests. Keep some herb butter in the fridge and you’ll always be ready to turn a basic steak into something truly special.
Sirloin Steak Recipe
When that craving hits for a thick, juicy steak—this sirloin recipe is here to deliver.
Ingredients
- 4 sirloin steaks - about 1 1/4 pounds
- 1 tablespoon olive oil
- salt and pepper - to taste
- 2 teaspoons mesquite seasoning - see note
- ½ cup butter - softened
- ½ teaspoon garlic powder
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped fresh parsley - see note
- 2 teaspoons fresh thyme - see note
Instructions
- Stir together butter, garlic powder, garlic, and herbs. Set aside.
- Pat steaks dry with a paper towel.
- Rub steaks all over with olive oil.
- Season steaks with salt and pepper to taste, and mesquite seasoning.
- Cook steaks 5-8 minutes on each side (or until cooked to desired doneness – I like mine medium-well at about 145 degrees internal temperature) in a skillet over medium heat OR on a grill over medium heat. (See note for oven instructions)
- Allow steaks to rest at least 5 minutes.
- Top with garlic herb butter and serve.
Notes
- For the steaks: I typically look for steaks at least 3/4 inch thick for tenderness and flavor
Mesquite seasoning: I use McCormick’s Grill Mates Mesquite seasoning and I keep a bottle of it in my pantry at all times – it is one of my favorite go-to tricks for livening up a piece of steak, chicken, pork, or even seafood and vegetablesFresh herb substitute: If you don’t have fresh herbs, you can use 1 teaspoon - Herbs de Provence (my favorite dried herb blend) or your favorite Italian seasoning blend
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 444Total Fat 39gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 15gCholesterol 139mgSodium 1065mgCarbohydrates 1gFiber 0gSugar 0gProtein 23g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
