Timothy Woods
Published by Timothy Woods
Last Updated On: September 27, 2022

Most people know how to cook a juicy piece of meaty top sirloin steak. But have you ever wondered how to cook a petite sirloin steak recipe? It’s a different cut and probably requires another method of cooking.

Don’t worry; I have all the best and awesome recipe choices to cook a tender, petite sirloin with some expert help from celebrity chefs like Guy Fieri and Anthony Bourdain.

Summary of the Key Findings

  • To get the perfect result, the ideal way to cook petite sirloin steak recipe is to marinate it overnight and cook it to medium-rare.
  • Pan-frying, grilling, or broiling petite sirloin are recommended methods of cooking the steak.
  • Petite sirloins need to be seared to retain their tenderness and flavor.

Marinate Petite Sirloin Steak

Sirloin steak being marinated inside a small white tray plate

The seasoning and marination step for cooking a petite sirloin steak recipe is ultimately one of the most crucial factors.

Petite sirloin steak can be slightly tougher than other cuts of top sirloin steaks, and a good marination process helps it to tenderize – primarily if you use the right ingredients.

A dash of acidity, like lemon juice or vinegar, will work into your amazing steak, helping it get tender even before cooking.

The other reason marination is so essential is because the meat absorbs the seasoning flavors of salt and pepper, resulting in more delicious tasting meat even in the middle.

That might seem impossible, but that’s why leaving the marination overnight for 24 hours is ideal.

The seasonings, such as salt and black pepper, work their way into the flesh and combine with the meat juices alongside fresh garlic and chili powder. That leads to a genuinely flavorsome steak in every bite!

Remember to discard the remaining marinade before you cook your petite sirloin. If you season your steak well and leave it long enough to marinate, you don’t need to use the leftover liquid.

How To Pan Sear Petite Sirloin Steak

Sirloin steak on pan with spices blue background

Pan-searing petite sirloin is no different than frying up other cuts of steak. Searing is incredibly crucial. But you have to get the great recipe right.

The cast iron pan temperature in degrees F should be hot but not so high that it burns your pan seared steak within a minute without allowing heat to pass through into the center.

Guy Fieri effortlessly explains, “The key is to start cooking the steaks at a high heat so the outside gets the nice brown crust, then move ’em to a more moderate environment so that the meat can be cooked just right without scorching the outside or overcooking the inside.” [1]

You want to heat your cast iron skillet to a medium-high for your best pan seared steak. Lightly oil it with olive oil or melted butter (minced garlic butter for more flavor), and allow the saturated fat to heat up.

Once it is visibly hot, place your petite sirloin into the hot pan and leave it alone for 4-5 minutes.

Do not move or turn it in olive oil or canola oil. Allow it to sear on the cast iron skillet. After 4-5 minutes, turn the steak around to sear the other side while ensuring it has olive oil.

Again, avoid moving or turning until those few minutes are up and your steak has a gorgeous brown seared crust.

If your steaks are slightly thicker, you can also sear the sides in the cast iron skillet. Hold up the steak with a tong for 2-3 minutes on the sides – being careful not to burn yourself from olive oil splatters.

After searing your steak, remove it from the heat. Let the pan seared steaks rest so the heat can complete the cooking process and juices can redistribute.

Your perfect steak is ready if you enjoy a rare/medium-rare finish with a distinct flavor.

If you want to cook the pan seared steak further, one of the easy recipes is to turn the heat down to medium, fry it for another 2-4 minutes, or add the good steak to a pot of whatever dish you are cooking, like mashed potatoes.

 

How To Grill Petite Sirloin Steak

Grilling petite sirloin is the same as grilling other cuts of steak. As mentioned, the initial seasoning and marination are everything.

With grilling, it is still necessary to get the searing process done. Searing helps seal the juices like soy sauce, preventing your meat from drying out, and adds flavor.

After heating your grill, place your petite sirloin steaks on direct heat and grill them for up to 5 minutes per side. If you want them more cooked, move them to indirect heat for 5-10 minutes (depending on your desired doneness).

When done correctly, you will have the best steak with wonderful grill marks and great nutrition calories.

How Long To Cook Petite Sirloin Steak

Close up image o sirloin steak with side dishes and tomatoes

The length of cooking petite sirloin mostly depends on how you want the meat to turn out. You might like it rare or very well done. The more cooked you like, the longer you will have to cook it.

Always check the internal temperature with a meat thermometer and use your discretion to conclude when it is ready as per your beef flavor preferences.

Here is a guide on timing and temperature in degrees F:

Rare – 2-3 minutes at 120-130°F

Medium – 3-4 minutes at 140-150F

Medium Rare – 4-5 minutes at 130-135°F

Medium Well – 6-7 minutes at 155-165°F

Well Done – 8-10 minutes at 165-170°F

Remember that the searing portion requires 3-5 minutes with all types of doneness. After that, move it to indirect heat, medium high heat or lower the temperature of your stove/oven for the remaining time [2].

You will get a good sear if you follow these cooking times while paying attention to room temperature.

Let Your Petite Sirloin Rest After Cooking

Sirloin resting on cutting board with tomatoes and potatoes

After cooking, letting your delicious steak rest might not seem like a big deal. Especially if you want to dig in and eat; however, you must let it rest before cutting into it.

For a minor cut like petite sirloin dish recipes, let it rest for at least 5 minutes. The same applies whether it's ball tip steak, loin ball tip steak, or filet mignon.

I always remember how American celebrity chef and author - Anthony Bourdain says, “Take it off the heat and don’t touch it.”

Allowing the loin region steak a little waiting time before serving the delicious recipe allows the juices to redistribute to the steak’s center, which helps keep it tender. It helps to even out the color and flavor of your petite sirloin steaks.

The high heat continues the cooking steak process as it cools down, making it even more important to allow that rest time, resulting in a perfectly delicious, juicy, tender, petite sirloin steak recipe.

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Conclusion

You can cook up a petite sirloin steak the same way you would most other cuts, such as filet mignon.

Timing and steak temperature are essential, and proper marination, searing, and resting can take your home-cooked petite sirloin steak recipe to five-star restaurant quality! Use what you learned to get a good steak whenever you can.


References:

  1. https://www.guyfieri.com/
  2. https://www.health.state.mn.us/people/foodsafety/cook/cooktemp.html#:~:text=Note%3A%20There%20are%20three%20important,a%20thermometer%20to%20check%20temperatures.

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