Timothy Woods
Published by Timothy Woods
Last Updated On: April 5, 2022

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

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

Quick Summary

  • To get the perfect result, the ideal way to cook petite sirloin steak 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 petite sirloin steak is ultimately one of the most crucial factors. Petite sirloin can be slightly tougher than other cuts of sirloin steaks, and a good marination process helps it to tenderize – especially if you use the right ingredients.

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

The other reason marination is so important is because the meat absorbs the flavors of the seasoning resulting in more delicious tasting meat even in the middle.

That might seem impossible, but that’s why leaving the marination overnight to 24 hours is ideal. The seasonings work their way into the flesh and combine with the meat juices. 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 it right.

The temperature should be hot but not so high that it burns your steak within a minute without allowing any 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 to a medium-high, add your olive oil or butter, and allow the fat to heat up. Once it is visibly hot, place your petite sirloin into the pan and leave it alone for 4-5 minutes.

Do not move or turn it. Allow it to sear. After 4-5 minutes, turn the steak around to sear the other side. 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 on the thicker side, you can sear the sides too. Hold up the steak with a tong for 2-3 minutes on the sides – being careful not to burn yourself from any oil splatters.

After searing your steak, remove it from the heat. Leave it to rest so the heat can complete the cooking process and juices can redistribute. Your steak is ready if you enjoy a rare/medium-rare finish.

If you want to cook it further, turn the heat down to medium, fry it for another 2-4 minutes, or add it to a pot of whatever dish you are cooking.

 

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, 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 3-5 minutes on each side. They should be ready for rare to medium-rare eaters. If you want them more cooked, move them to indirect heat for 5-10 minutes (depending on your desired doneness).

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 want rare or very well done. The more cooked you like, the longer you will have to cook it.

Always check the internal temperature and use your discretion to conclude when it is ready as per your preferences.

Here is a guide on timing and internal temperatures:

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

Let Your Petite Sirloin Rest After Cooking

Sirloin resting on cutting board with tomatoes and potatoes

After cooking, leaving your steak to rest might not seem like a big deal. Especially if all you want is to dig in and eat; however, you must let it rest before cutting into it. For a smaller cut like petite sirloin, 5 minutes rest time works great.

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

Allowing the steak that little bit of waiting time before serving 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 steak.

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

Conclusion

You can cook up a petite sirloin steak the same way you would most other cuts. Timing and temperature are essential, and proper marination, searing, and resting can take your home-cooked petite sirloin to five-star restaurant quality!


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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