Broiled Sirloin

When it comes to making steak, I won’t lie, the grill is usually my first thought. It’s hard to beat that smoky char and flame-kissed flavor. But if I’m being real, some nights I just want something easier. That’s when I turn to the oven.

I’ve been making sirloin steak like this for years using a cast iron pan and the broiler, and it still totally hits the mark. It’s a straightforward way to get all that good flavor without stepping outside or messing with propane.

How Long to Broil Steak (Based on Doneness)

Now let’s talk timing. How long you broil your steak depends on how thick it is and how you like it cooked. I usually go for medium, which in my oven lands right around 10 minutes total under the broiler.

If you like yours more or less done, here’s a guide based on a 1-inch thick steak:

• Rare (cool red center): about 3 to 4 minutes per side (6 to 8 minutes total)
• Medium-rare (warm red center): about 4 to 5 minutes per side (8 to 10 minutes total)
• Medium (warm pink center): about 5 to 6 minutes per side (10 to 12 minutes total)
• Medium-well (slightly pink center): about 6 to 7 minutes per side (12 to 14 minutes total)
• Well done (no pink): about 7 to 8 minutes per side (14 to 16 minutes total)

Oven broilers can run a little hotter or cooler, so I still recommend using a meat thermometer to get it just right. Once you start checking temps, you’ll never go back to guessing. I use a simple thermometer and this digital one gets the job done.

My Favorite Steak Seasonings

Seasoning is totally personal, but I like to keep things simple. There are a million ways to go about it, but most nights I just grab what’s in the pantry. McCormick Montreal Steak or Smokehouse Maple are my go-tos. No mixing or marinating required, and they both bring a ton of flavor.

Ingredients

1½ lb. petite sirloin steak (about 1 inch thick)
2 tablespoons vegetable oil
McCormick Montreal Steak or Smokehouse Maple seasoning
Chopped fresh parsley, optional for serving

How to Broil Sirloin in the Oven

1. Preheat your broiler on high.
2. Brush both sides of the steak with oil. I usually use a pastry brush, but your hands work just fine. Season each side generously and place the steak into a cast iron pan.
3. Broil on one side for about 6 minutes, then flip and broil for another 4 minutes. This timing lands me close to medium, which is how I like it. Use the doneness guide above if you want to adjust it.
4. Remove the pan from the oven and tent the steak loosely with foil. Let it rest for 5 to 10 minutes so the juices have time to settle.

If You Love This, You’ll Also Like

If you’re looking for something fresh and flavorful to spoon on top, I highly recommend trying my homemade chimichurri sauce. It adds a bright, herby kick that pairs beautifully with broiled steak.

If you’re craving other beef ideas, try this grilled skirt steak for a backyard-ready option or my slow cooker pepper steak for a set-it-and-forget-it dinner packed with savory flavor.