How to Cook Sirloin in Oven | 2026 Guide
Sear the steak in a hot pan for one to two minutes per side, then transfer it to a preheated oven at 200°C (fan 180°C) for six to ten minutes, depending on thickness and how you like it done. Rest it for five minutes before serving. Use a meat thermometer and pull the steak out at 50 to 52°C for rare, 55 to 57°C for medium rare, or 60 to 63°C for medium.
“How to cook sirloin in oven” is one of those questions that sounds simple, until your steak comes out grey, tough, or swimming in juices you were supposed to be eating. You have probably stood over the hob more than once, poking a sirloin steak and wondering if it is ready, only to cut in and find it overdone. That frustration is exactly why so many home cooks give up and just order steak out instead.
The good news is that oven cooked sirloin is far more forgiving than pan cooking alone, once you know the right internal temperature, the right oven temperature, and when to let the steak rest. This guide walks you through the exact steps, using UK oven settings and metric temperatures, so you are not left guessing with an American recipe written in Fahrenheit and inches.
By the end, you will know how to get a proper seared crust, a juicy medium rare centre, and a steak that rivals what you would get at a proper steakhouse, cooked entirely at home.
Choosing the Right Cut (Sirloin vs Ribeye vs Rump)
Sirloin sits between the fillet and the ribeye on the cow, which gives it a good balance of tenderness and flavour without the price tag of fillet. It has a thin strip of fat along one edge that adds flavour as it renders.
If you are still deciding between cuts, it helps to know how sirloin compares to its neighbours. Ribeye is fattier and richer, rump is leaner and chewier but full of flavour, and sirloin sits comfortably in the middle. For a deeper breakdown, see this comparison of ribeye steak vs sirloin or sirloin steak vs rump steak if you want the full picture before you buy.
Ideal Steak Thickness for Oven Cooking
Aim for a steak that is at least 2.5cm thick, roughly one inch. Thinner steaks cook through too quickly in the oven and are better suited to pan frying alone. A thicker cut gives you room to build a crust on the outside while keeping the centre pink.
Equipment (Oven-Safe Pan, Meat Thermometer, Baking Tray)
You do not need much, but a few tools make this far easier:
- An oven-safe frying pan, ideally cast iron
- A digital meat thermometer or probe
- A baking tray, if your pan is not oven-safe
- Tongs, so you are not stabbing the steak and losing juices
A cast iron pan holds heat brilliantly and moves straight from hob to oven without fuss. If you want a dedicated walkthrough for that setup, this cast iron steak recipe covers it well.
Bring the Steak to Room Temperature
Take the steak out of the fridge 30 to 45 minutes before cooking. A cold steak hits a hot pan unevenly, so the outside overcooks before the centre catches up.
Season the Steak
Pat the steak completely dry with kitchen paper first. Moisture stops a good sear from forming. Then season both sides generously with sea salt and freshly ground black pepper.
Sear on the Hob First (Why This Matters)
Heat your oven safe pan until it is very hot, then add a high smoke point oil. Sear the steak for one to two minutes on each side, including the fat edge, until it is browned and caramelised. This crust is where most of the flavour comes from, and it will not develop properly in the oven alone. If you are unsure which oil to reach for, this guide on the best oil for cooking steak in a pan explains the options.
Finish in the Oven, Time and Temperature
Preheat your oven to 200°C, or 180°C fan, before you even start searing. Once the steak is browned, transfer the pan straight to the oven. Cook for six to ten minutes, checking the internal temperature from around the six minute mark.
Rest the Steak Before Serving
Move the steak to a warm plate and cover it loosely with foil. Rest for five to ten minutes. Skipping this step is the single most common reason a good steak ends up dry, since cutting too early lets all the juice run straight onto the board. For more detail on why this matters, see how long to rest a steak.
Rare, Medium Rare, Medium, Well Done Chart
| Doneness | Internal Temp (°C) | Approx Oven Time (2.5cm steak) |
|---|---|---|
| Rare | 50 to 52°C | 4 to 5 minutes |
| Medium Rare | 55 to 57°C | 6 to 7 minutes |
| Medium | 60 to 63°C | 8 to 9 minutes |
| Well Done | 68°C and above | 10 to 12 minutes |
Remember, the steak will keep cooking slightly while it rests, so pull it out around 3 to 4 degrees below your target. For a closer look at hitting medium rare specifically, this guide on medium rare steak temp is worth a read.
Internal Temperature Guide (Meat Thermometer Readings)
A probe thermometer removes all the guesswork. Push it into the thickest part of the steak, away from bone or fat, and read the number rather than the clock. According to the UK Food Standards Agency, using a thermometer is the most reliable way to confirm meat has reached a safe and consistent temperature, and it is far more accurate than timing alone. You can read more about safe cooking temperatures on the Food Standards Agency website.
How Thickness Changes Cooking Time
A thinner steak, around 2cm, will need one to two minutes less in the oven. A thicker cut, closer to 4cm, can need an extra three to four minutes. Thickness matters more than weight, so always judge by the ruler, not the scale.
Oven-Only Method (No Pan Needed)
Yes, though you will lose some of that caramelised crust. Season the steak, place it on a preheated baking tray, and cook at 220°C for around ten to twelve minutes for medium rare, flipping once halfway through.
Reverse Sear Method Explained
The reverse sear flips the usual order. Cook the steak low and slow in the oven at around 120°C until it is close to your target temperature, then finish with a fast, hot sear in a pan for one minute per side. This works particularly well for thicker cuts.
Broiler/Grill Finish for a Crust
If you skipped the pan entirely, finish the steak under a hot grill for one to two minutes per side once it is nearly at temperature. This mimics a sear and adds colour without another pan to wash.
Fan vs Conventional Oven Settings (UK Ovens)
Most UK recipes are written for conventional ovens, but fan ovens run hotter for a given dial setting. As a rule of thumb, set a fan oven around 20°C lower than a conventional one, so 200°C conventional becomes roughly 180°C fan.
High-Heat vs Low-and-Slow Approaches
High heat, around 200 to 220°C, suits a quick sear and finish for a normal steak. Low and slow, around 110 to 130°C, suits the reverse sear method on thicker cuts where you want total control over doneness.
Using a Meat Thermometer (Most Reliable)
This is the most accurate method by far. Insert the probe into the centre of the steak and check it against the chart above. Guessing by eye alone is where most overcooked steaks go wrong.
Touch Test as a Backup Method
If you do not own a thermometer, press the centre of the steak with a finger. Rare feels soft, like the base of your thumb when your hand is relaxed. Medium rare has a little more resistance, and well done feels firm throughout.
- Cooking straight from the fridge, which leads to uneven doneness
- Skipping the rest, which drains all the juice onto the plate
- Overcrowding the pan or tray, which steams the meat instead of searing it
- Not patting the steak dry, which stops a proper crust forming
Classic British Sides (Chips, Roast Potatoes, Peppercorn Sauce)
Thick cut chips, roasted potatoes, and a rich peppercorn sauce are the traditional UK steakhouse pairing for good reason. Grilled tomatoes and a simple green salad cut through the richness nicely too. For a wider list of pairing ideas, see what can I have with steak.
Quick Sauces and Compound Butters
A knob of garlic and herb butter melted over the resting steak adds flavour with almost no effort. Alternatively, a quick pan sauce made from the resting juices, a splash of stock, and a little butter takes under five minutes.
Sirloin on the Bone in the Oven
Bone-in sirloin needs slightly longer in the oven, since the bone slows heat transfer through the centre. Add roughly two extra minutes to the times in the chart above.
Cooking a Whole Sirloin Joint vs Individual Steaks
A whole joint is a different job entirely. It is cooked low and slow, typically at 160°C for around 20 minutes per 500g for medium rare, rather than the quick sear and finish used for individual steaks.
Frozen Sirloin Steak in the Oven
You can cook sirloin from frozen, though searing is trickier since ice prevents a proper crust. It is best to sear briefly, then finish in the oven for several minutes longer than a fully thawed steak, checking constantly with a thermometer.
How long do you cook sirloin steak in the oven at 180°C? At 180°C fan, a 2.5cm sirloin steak typically needs six to nine minutes after searing, depending on your preferred doneness.
Do you need to sear sirloin before putting it in the oven? It is not compulsory, but searing first builds a much better crust and deeper flavour than oven heat alone.
Can you cook sirloin steak in the oven without a pan? Yes, place the seasoned steak on a preheated baking tray and cook at a higher temperature, though you will get less colour on the outside.
What’s the best temperature to cook sirloin in the oven UK? 200°C conventional, or 180°C fan, is the standard starting point for most home ovens after searing.
How long should sirloin rest after cooking? Five to ten minutes, loosely covered with foil, gives the juices time to settle back through the meat.
Conclusion forHow to Cook Sirloin in Oven
Cooking sirloin in the oven is not complicated once you understand the sequence: dry, season, sear, oven, rest. Get the internal temperature right with a thermometer and you will land on a perfect result every time, without relying on luck or guesswork. If you would rather stay on the hob entirely, our guide to how to cook sirloin steak in a pan covers that method step by step, and if you are still comparing cuts, best steak cuts UK is a useful next read. Try the method above tonight, and let your thermometer, not the clock, tell you when it is ready.
