How to cook petite sirloin steak?

Indulge in the culinary delight of a perfectly cooked petite sirloin steak, a cut renowned for its tenderness and flavor. This comprehensive guide, meticulously crafted based on the authoritative information provided by EatPre and, will empower you with the knowledge and techniques to elevate your steak-cooking skills. From selecting the finest cut to achieving the desired doneness, we’ll cover every aspect of preparing an unforgettable petite sirloin steak.

Choosing the Perfect Petite Sirloin Steak

The foundation of a great steak lies in selecting a high-quality cut. When choosing a petite sirloin steak, consider the following tips:

  • Opt for well-marbled steak: Look for marbling throughout the meat, as this indicates a more tender and juicy steak.
  • Check for freshness: Ensure the steak has a bright red color and is free from any unpleasant odors.
  • Consider thickness: Aim for a steak that is around 1 to 1.5 inches thick, as this will ensure even cooking.

Preparing the Petite Sirloin Steak

Before embarking on the cooking process, prepare your petite sirloin steak with these essential steps:

  • Remove from the refrigerator: Allow the steak to rest at room temperature for about 30 minutes to ensure even cooking.
  • Season the steak: Generously season both sides of the steak with salt and pepper. You can also add other herbs or spices according to your preference.
  • Preheat the grill or skillet: If you choose to grill your steak, preheat the grill to medium-high heat. If you prefer using a skillet, preheat it over medium-high heat with a drizzle of oil

Cooking the Petite Sirloin Steak

Now comes the exciting part – cooking your petite sirloin steak to perfection:

  • Grill or sear the steak Place the steak on the preheated grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  • Use the touch test: To check the doneness of your steak, give it a gentle poke with your finger. If it feels soft and squishy, it’s rare. If it feels slightly firm with a little bounce, it’s medium-rare. And if it feels firm and springy, it’s well done.
  • Rest the steak: Once the steak reaches your preferred doneness, remove it from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving and Enjoying Your Petite Sirloin Steak

Your tantalizing petite sirloin steak is now ready to be served and savored. Here are a few serving suggestions to elevate your dining experience:

  • Slice before serving: For an elegant presentation, slice the steak against the grain into thin strips before plating.
  • Add a flavorful sauce Consider serving your steak with a homemade chimichurri or a classic peppercorn sauce to enhance the taste.
  • Pair with delicious sides: Serve your petite sirloin steak alongside a crispy salad, roasted vegetables, or creamy mashed potatoes – the choice is yours!

How To Pan Sear Petite Sirloin Steak?

The process of pan-searing petite sirloin is similar to that of frying other steak cuts. Searing is incredibly crucial. But you have to get the great recipe right.

The cast iron pan should be hot (in degrees F), but not so hot that it burns your seared steak in a minute and prevents heat from reaching the center.

Guy Fieri effortlessly explains, “The key is to start cooking the steaks at a high heat so the outside gets the nice brown crust, then move ’em to a more moderate environment so that the meat can be cooked just right without scorching the outside or overcooking the inside.” [1]

For the best pan-seared steak, preheat your cast iron skillet to medium-high. Allow the saturated fat to warm up while lightly rubbing it with melted butter or olive oil (minced garlic butter for more flavor).

Place your petite sirloin into the hot pan once it is clearly hot, and then leave it alone for 4-5 minutes.

Never move it or rotate it in canola or olive oil Allow it to sear on the cast iron skillet. Turn the steak around to sear the other side after 4-5 minutes, making sure it is covered in oil.

Once more, wait until those few minutes have passed and your steak has a gorgeous brown seared crust before moving or turning.

You can also sear the sides of the steaks in the iron skillet if they are a little thicker. Hold the steak up with a tong for two to three minutes on each side, being careful to avoid getting burned by oil splatters.

After searing your steak, remove it from the heat. Allowing the steaks to rest will allow the heat to finish cooking them and will allow the juices to redistribute.

If you prefer a rare or medium-rare finish with a distinct flavor, your steak is ready.

One simple method for cooking the seared steak further is to reduce the heat to medium, fry it for an additional two to four minutes, or add the good steak to a pot of whatever you are preparing, such as mashed potatoes.

What cut of meat is sirloin?

Top sirloin and bottom sirloin are the two parts of the sirloin steak, which is made from the cow’s back. The more tender cut, top sirloin, is typically identified on packaging as “top sirloin.” The less tender bottom sirloin is commonly referred to as “sirloin” or “sirloin steak.” Both varieties of sirloin are very flavorful and tender, and they both benefit from quick cooking.

Should You Let A Steak Rest Before Cooking?

There are various perspectives on whether to let your steak rest at room temperature before cooking. I agree that a perfect steak can be cooked in 30 minutes at room temperature.

A cold steak will cook unevenly in a hot pan, and you run the risk of overcooking the outside before the inside of the steak reaches the desired temperature. No one wants tough leather, which is a possibility with this. So give that bad boy 30 minutes to rest at room temperature.

Ideally, a cast iron skillet is the pan of choice. Caring for a cast iron skillet is easier than you think. Take a look at this cast-iron skillet guide. Don’t have a cast-iron pan? Invest in one. You’ll thank me. However, you can also use a grill pan which can help you achieve grill marks. If you are a purist like me, I only prefer grill marks from an actual grill. In a pinch, any heavy-bottomed skillet can work for this recipe.

Now that we’ve selected our pan, the most important thing to get a good sear and a golden crust is to preheat your pan. Heat your pan and then add the oil. Let the oil get hot before adding your steaks. Similar to letting the uncooked steak rest at room temperature before cooking, if you start to pan sear your steak in a cold skillet while the pan slowly heats it will slowly cook your steak and again run the risk of overcooking and never giving you a good sear.

High heat is essential for a successful sear because it creates a lovely crust and locks in all the flavorful juices.

Just as important as preheating your skillet, do not overcrowd your pan! Your steaks need air around them to achieve a perfect sear. If you overcrowd your pan, your steaks will steam rather than sear. If you need to make more steaks than will fit in your pan, sear them in batches and transfer them to a warm oven and cover them with foil.

Lastly, use a meat thermometer to check your temps. Keep in mind once removed from the heat your steak will continue to cook. Remove them from the skillet on the lower end of your ideal temp. Most importantly, let your steaks rest for at least five minutes after cooking. This will let them finish cooking and allow the juices to redistribute giving you the perfect juicy pan-seared steak.

How to cook petite sirloin steak?


Frequently Asked Questions (FAQs)

1. What is a petite sirloin steak?

A petite sirloin steak is a cut of beef that comes from the sirloin section of the cow. It is smaller in size compared to other sirloin cuts like top sirloin or tri-tip, but it is still a flavorful and tender steak.

2. How should I prepare a petite sirloin steak before cooking?

Before cooking the petite sirloin steak, it is advisable to let it come to room temperature by taking it out of the refrigerator for about 30 minutes. You can also season the steak with salt and pepper or any other desired spices to enhance its flavor.

3. What is the best method to cook a petite sirloin steak?

The best methods to cook a petite sirloin steak are grilling, pan-searing, or broiling. These methods allow you to achieve a deliciously seared exterior while keeping the inside tender and juicy. The cooking time may vary depending on your preferred doneness.

4. What is the recommended internal temperature for a petite sirloin steak?

For a medium-rare petite sirloin steak, the recommended internal temperature is around 135°F (57°C). If you prefer a medium level of doneness, aim for 145°F (63°C), or adjust accordingly to your personal preference.

5. How long should I cook a petite sirloin steak?

The cooking time for a petite sirloin steak will depend on the thickness of the steak and your preferred level of doneness. As a general guideline, you can cook a 1-inch thick petite sirloin steak for about 4-5 minutes per side for medium-rare, or increase the cooking time for higher doneness levels.

6. Should I let a cooked petite sirloin steak rest before serving?

Yes, it is recommended to let the cooked petite sirloin steak rest for a few minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and tender bite.

7. How should I serve a cooked petite sirloin steak?

Once the petite sirloin steak has rested, you can slice it against the grain to ensure tenderness. Serve it as a main dish with your favorite side dishes such as mashed potatoes, roasted vegetables, or a fresh salad. You can also pair it with a sauce or marinade of your choice for added flavor.


Conquering the art of cooking a petite sirloin steak is a culinary endeavor that will reward you with mouthwatering results. By following the steps outlined in this comprehensive guide, you can select the finest cut, prepare it with precision, and cook it to perfection. Whether you prefer the smoky flavor of grilling or the convenience of pan-searing, the techniques described here will empower you to create a steak that will tantalize your taste buds and impress your dinner guests. So, gather your ingredients, fire up your grill or stovetop, and embark on the journey to steak-cooking mastery.

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