Stove-to-oven method is widely considered the best way to cook top sirloin steak, as it creates a flavorful crust via searing while finishing the meat gently in the oven to ensure tenderness and even doneness.

1. Prepare: Remove the steak from the refrigerator 30–60 minutes before cooking to bring it to room temperature, then pat it dry with paper towels to ensure a proper sear.

2. Preheat oven to 375-425°F. (I do 400°F)

3. Sear: Heat a heavy cast-iron skillet over high heat with oil, searing the steak for 3 minutes per side until a golden-brown crust forms.

4. Finish: Transfer the skillet to a preheated oven at 375°F–425°F (400°F) and cook for 5–10 (EIGHT) minutes (depending on thickness) until the internal temperature reaches 130°F for medium-rare or 140°F for medium.

5. Rest: top with pad of butter. Let the steak rest on a cutting board for 5–10 minutes before slicing against the grain to redistribute juices.

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Alternative Methods

Grilling: Grill over high heat (450°F–500°F) for 4–6 minutes per side, flipping occasionally, and use a meat thermometer to check for 130°F–140°F.

Smoking: For extra tenderness, dry brine the steak overnight, sear it in a skillet, then slow-smoke it at 225°F until it reaches 130°F.

Oven-Only: Bake at 275°F until the internal temperature is 10°F lower than the desired final temp, then sear briefly in a hot pan.

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