Sirloin Steak Cooking Times and Temperatures
Sirloin steak cooking times and temperatures are the difference between a dinner you are proud of and one you quietly apologize for. You have probably guessed your way through a sirloin before, pulling it too early or too late because a recipe just said “cook until done” without giving you a real number. That kind of vague instruction is exactly why so many home cooks stay unsure of themselves at the stove. A thermometer and the right timing fix that completely.
Here is the direct answer. For a 1 inch sirloin steak, medium rare needs about 125°F internal, pulled after roughly 3 to 4 minutes per side in a hot pan. Medium needs 135°F, about 4 to 5 minutes per side. Well done needs 155°F, closer to 8 to 12 minutes total on lower heat after the initial sear. Every doneness level and cooking method is broken down in full detail below, along with the exact timing you need for each one.
Sirloin Steak Cooking Times and Temperatures
| Doneness | Pull Temp | Resting Temp | Approx Time Per Side (1 inch) |
|---|---|---|---|
| Rare | 115°F | 120°F | 2 to 3 min |
| Medium rare | 125°F | 130 to 135°F | 3 to 4 min |
| Medium | 135°F | 140 to 145°F | 4 to 5 min |
| Medium well | 145°F | 150°F | 5 to 6 min |
| Well done | 155°F | 160°F | 6 to 7 min, plus a slower finish |
Pull your steak about 5 degrees below your target. It keeps rising while it rests, a process called carryover cooking, which is the most common reason people accidentally overshoot their target doneness.
Sirloin Steak Medium Rare
Sirloin steak medium rare is the most requested doneness for this cut, and for good reason. At 125°F, the center stays warm, pink, and juicy, while the outside still gets a proper crust. For a 1 inch sirloin, sear 3 to 4 minutes per side over high heat, then check with a thermometer before pulling it.
A medium rare sirloin should feel soft when pressed, with just a little resistance, and the center should look pink through most of the slice, not red like rare. For the full searing method, see how to cook steak.
How Long for Medium Sirloin Steak
For medium sirloin steak, aim for 135°F internal, about 4 to 5 minutes per side in a pan for a 1 inch cut. Thicker steaks, closer to 1.5 inches, need an extra minute or two per side, or a quick finish in the oven to avoid burning the crust before the center catches up.
On the grill, medium sirloin runs close to the same timing, 4 to 5 minutes per side over direct heat, though grill temperature can vary more than a consistent pan, so checking with a thermometer matters even more here.
Sirloin Steak Medium Well
Sirloin steak medium well sits at 145°F internal. Sear on high for the crust, then drop to medium heat and continue cooking, flipping every couple of minutes, until you hit temperature, roughly 5 to 6 minutes per side total.
Sirloin has less fat than ribeye, so it dries out faster at this doneness. Basting with butter in the final minutes helps offset that, and resting properly afterward matters more than usual.
Sirloin Steak Well Done
Sirloin steak well done needs to reach 155°F, rising to about 160°F after resting. Because sirloin is leaner, well done is where it is easiest to overcook past the point of enjoyment. Sear hard first, then finish on medium heat rather than staying on high the whole time, which chars the outside before the center is anywhere close to done. For the full breakdown of technique at this doneness, see how to cook a well done steak.
Cooking Time by Method
| Method | Medium Rare | Medium | Well Done |
|---|---|---|---|
| Pan | 3 to 4 min/side | 4 to 5 min/side | 6 to 7 min/side, lower heat |
| Grill | 3 to 4 min/side | 4 to 5 min/side | 6 to 8 min/side, indirect finish |
| Oven finish (post sear) | 3 to 4 min | 5 to 6 min | 8 to 10 min |
How to Check Doneness Without a Thermometer
Press the steak with your finger. Medium rare feels soft, similar to pressing the base of your thumb when your hand is relaxed. Well done feels firm, closer to pressing your palm with a clenched fist. This is a helpful backup, but a thermometer is always more accurate, especially for a leaner cut like sirloin where a few degrees make a real difference.
Common Timing Mistakes
- Ignoring carryover cooking: pulling the steak exactly at your target temperature, instead of 5 degrees under, often overshoots the doneness you wanted
- Cooking straight from the fridge: a cold sirloin cooks unevenly, with an overdone outside and an underdone center, always let it sit out 30 to 40 minutes first
For more on how sirloin stacks up against other cuts before you decide what to cook, sirloin vs ribeye vs fillet and best cuts of beef ranked are worth a look. And once your timing is sorted, what to serve with steak covers the sides and sauces that pair well with sirloin specifically, the kind of pairing you would expect at a proper steakhouse like Miller and Carter.
FAQs
What temperature is medium rare sirloin steak? 125°F when pulled from the heat, rising to about 130 to 135°F after resting.
How long do you cook sirloin steak for medium? About 4 to 5 minutes per side for a 1 inch steak in a hot pan, checked against a target of 135°F internal.
What is the temperature for a well done sirloin steak? 155°F when pulled, rising to about 160°F after resting.
How long should sirloin steak rest after cooking? At least 5 minutes for thinner cuts, closer to 10 minutes for a thicker sirloin or a well done finish.
Final Thoughts
Sirloin steak cooking times and temperatures come down to one habit: check the number, not the clock. Use the chart above as your starting point, pull the steak 5 degrees early, and rest it properly before cutting in. Once you trust the thermometer over guesswork, hitting your exact doneness every time stops being a gamble.
