Seared Sirloin Steak

By Mark Bittman

Updated June 16, 2025

Seared Sirloin Steak
Jim Wilson/The New York Times
Total Time
55 minutes
Prep Time
35 minutes
Cook Time
20 minutes
Rating
4(1,194)
Comments
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For "grilling" a steak indoors, a cast iron pan really can't be beat. Cast iron can withstand super high heat, and it distributes that heat evenly, meaning you get a perfect brown crust that seals in the meat's juices. You don't need much in the way of seasoning; just a generous sprinkle of salt and freshly ground black pepper. A standard cast iron pan works great for this, or if you like the look of grill marks, get your hands on a ridged cast-iron grill pan.

Featured in: THE MINIMALIST; Ever So Humble, Cast Iron Outshines The Fancy Pans

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Ingredients

Yield:4 servings
  • 2sirloin strip steaks (or rib-eye or other steak), 8 to 10 ounces each and about 1 inch thick
  • Course salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

271 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 37 grams protein; 298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If time allows, remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)

  2. Step 2

    Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.

  3. Step 3

    Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.

Ratings

4 out of 5
1,194 user ratings
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Comments

Cassandra

My in-laws loved this! However, my father-in-law wouldn't stop riding me about the lack of grill lines as seen in the photo (Aw Cassie, you can't even get the lines right!) and all that. This time around the problem was solved - enter one Sharpie marker. Like those lines? Enjoy the steak, Richard.

p.s. LOVE Rosie Schaap's Margarita recipe!!

Nick Treser

Delicious, simple recipe - One note to share is that once the steaks are removed from the pan you can place slices of garlic-rubbed baguette into the pan with some olive oil into the pan and then return to the oven for a few minutes. Sensational!

Randall

I have to say....again how this concept makes a perfect steak every time. Last nite, Rib-eye for four, having wine, chatting with good friends, salad is ready, roasted vegetables ready. All in advance. Oven ready to roll at 500. Still having fun with guests. Steaks go in. Ready in 8 minutes. No hassle no fuss. Got to hang with friends. How easy is that.

Nancy Lewis

This recipe is always perfect. Always the perfect steak.

Winnie

Can you say PERFECT! Steak was thicker, so longer time in oven by 2-3 minutes for medium rare. We were so impressed. We rarely (!) have beef, and steak is a treat for us, so it's wonderful to have such an easy, fabulous result. THANK YOU Mark Bittman!

David Spence

Cooking time would depend on whether the steaks are straight out of the refrigerator, or have been allowed to come up to room temperature. Is the 4 minutes per side for steaks straight out of the fridge?

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