What Are the Best Tips for Frying Sirloin Steak?

Lori Kilchermann

When frying sirloin steak, there are several tips that will help to reduce common errors that often occur when cooking the steak on top of the stove. One tip is to be sure the frying pan is the proper temperature before placing the steak in the pan. As with grill-top cooking, a tip to aid in maintaining juiciness when frying sirloin steak is to only turn the meat once. One of the best tips for frying sirloin steak is to remove the meat from the pan just slightly before it is done.

A frying pan, which can be used to fry sirloin steak.
A frying pan, which can be used to fry sirloin steak.

A helpful tip for frying sirloin steak is to remove the steak from the refrigerator and allow the meat to rest on the kitchen counter for about an hour or so before cooking it. This allows the meat to warm up to room temperature, thereby shortening the amount of time the meat will be required to fry in the pan. Beginning with the meat at an even and equal temperature also aids in the even cooking of any irregular thicknesses or differently-sized steaks. Another tip when frying sirloin steak is to wait until the steak has finished cooking to add any salt, as this will help prevent dryness.

Sirloin steak should be thawed to room temperature before frying.
Sirloin steak should be thawed to room temperature before frying.

It is best to make sure the frying pan is very hot before adding the meat. The heat in the pan can be tested by dropping a few sprinkles of water into the pan before placing the steak into it. The water should dance and sizzle away rapidly when the pan is at the proper temperature. Any water that does not begin to dance immediately indicates that the pan is not hot enough. The meat should be placed into the hot pan and left until bubbles of blood begin to form on the meat's surface.

One tip to preserve the natural juices is to turn the meat no more than one time when frying sirloin steak. When the blood begins to form on the steak, cooks should turn the meat and allow it to cook until a touch test shows it is near the proper doneness. When gently touching the steak produces a slight resistance, the steak is ready to come off of the stove. A tip to avoid overcooking is to remove the meat just prior to it feeling correct as the meat will continue to cook for several minutes once it is off of the stove. Another tip when frying sirloin steak is to slice the meat thinly across the grain when serving.

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Discussion Comments


@Pippinwhie -- Oh mercy, but that sounds good! I don't eat steak much either (have to watch the cholesterol!) but the next time I treat myself, I'm doing it that way! I'll report back on how well it worked out. I've always preferred medium-rare to medium, even when I was a kid. I never liked well done steak. I like tender steak!

I also like the little onion straws the steak houses serve with their ribeyes. Makes my mouth water just to think about it. I don't think I could successfully replicate that recipe, though, so I'll just stick with the one for the pan fried steak and leave it at that. Maybe grill some onions in beer on the side.


I saw an article in a food magazine by a prominent TV chef. He recommends using a cast iron pan, salting the steak liberally and leaving it in a greased, very hot pan for for minutes. This is for a steak at least one inch thick. Then, you turn the steak over and top it with a few pats of butter, then broil for four to six minutes until sizzling, for medium rare. It sounds easy and I intend to try it the next time my budget allows for a steak purchase. I can also see where adding bleu cheese crumbles would be good, too. Adding herbed or garlic butter might be good, too.

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