These Spice Rubbed Sirloin Steaks have a caramelized seasoned crust and the most amazing rich and bright herb butter!
Simple yet jaw dropping delicious Spice Rubbed Steaks with Herb Butter (grill or pan seared) with a caramelized seasoned crust and the most amazing rich and bright Herb Butter are destined to become a family favorite! The Steak Spice Rub alone is out of this world! I’ve included tips and tricks and detailed directions to achieve melt in your mouth, juicy, grilled or pan seared steak right in your own home even if you have never made steak before!
STEAK RUB RECIPE VIDEO
Sirloin Steak Recipe with the BEST Steak Rub
There’s nothing quite like a juicy, sizzling steak. It’s rich, satisfying, and melt in your mouth deeeeelicious. Not to mention so so easy. Coat your steak in olive oil, smother with seasonings, let rest and cook. And if you’re feeling fancy, slather with some herb butter, which sounds fancy, but really takes 5 minutes to whip up. Couldn’t be any easier OR more delicious.
It’s just too bad steak doesn’t cost the same as chicken :). If you are looking to use this Steak Dry Rub with a less expensive cut of steak, then I highly suggest marinating the steak first in order to tenderize the meat, and then applying the Steak Rub, like in my Carne Asada method.
In order to not use a marinade and just let the big bold flavor of the seasoned steaks shine, I suggest a quality PRIME or CHOICE grade top sirloin or similar quality meat (Prime and Choice are steak grades according to tenderness, juiciness and flavor). I like top sirloin because it’s one of the more economical prime cuts of beef, not overly fatty, and when cooked properly its melt in our mouth tasty and oh so tender.
Spice Rubbed Sirloin Steak Ingredients
This juicy sirloin steak recipe has three components, assuming you make the herb butter for the steak (which you totally should!) — the steak itself, the steak dry rub, and the compound butter for the steak. Here’s what you’ll need to make this recipe:
- Sirloin steaks: I use top sirloin steaks for this recipe since they’re high quality and don’t need to be marinated.
- Oil: You need a little olive oil to drizzle over the steaks, plus some vegetable oil to cook the steaks (either on the grill or on the stove).
- Garlic cloves: Each steak is flavored with two garlic cloves to really pack in the flavor.
- Homemade steak rub: A simple yet magical combination of Kosher Salt (NOT table salt), garlic powder, paprika, brown sugar, onion powder, ground coriander, cumin, dried oregano, ancho chili powder and pepper.
- Homemade herb butter: A combination of room temperature butter with light splashes of lemon juice, lemon zest, Dijon and fresh parsley for a bright, fresh, tangy butter that is wonderfully light and rich all at the same time. And wonderfully delicious.
- Use different herbs in the herb butter. Herb butter for steak can be as simple as mashing softened butter with your favorite fresh herbs, forming into a log and refrigerating until firm.
- Don’t substitute the ancho chili powder. Ancho chili powder can be located with all the other seasonings in your grocery store and should cost about the same — and is well worth adding to your collection. It is one of my absolute favorite seasonings because its more mild than cayenne or chipotle powder (made from dried poblanos) but still boasts a deep rich, smoky, mild sweet heat so its never “too spicy.” I don’t recommend substituting chili powder as chili powder is often made from a variety of other seasonings (like cumin, garlic, and oregano), but a substitution is probably fine if you are in a pinch.
How to Cook Sirloin Steak on the Grill OR Stovetop
- First pat the steaks dry with paper towels. This will allow the steaks to sear properly instead of steaming.
- Next, we drizzle our steaks with olive oil and then rub all over to evenly coat, followed by an even slathering of our Spice Rub all over our steaks.
- At this point, you can let your steaks sit at room for an hour so the meat not only cooks more evenly and quickly, but this also gives the meat time to relax, allowing its natural moisture to reabsorb into the muscle, instead of staying trapped in its fibers OR you can cover your steaks with plastic wrap and refrigerate 24-48 hours and then bring to room temperature before cooking. This is my preferred method as the flavors develop and it helps the steaks taste aged.
- Grill the sirloin steaks or cook them in a cast iron skillet on the stovetop. I’ve given detailed instructions for both methods for cooking sirloin steak in the recipe card below.
There is a scrumptious reason your steakhouse steak is served with a nice thick, pat of butter. It elevates your already flavorful steak with its buttery richness as it seeps into the nooks and crannies becoming one with every juicy, luscious sizzling bite. And for even more jaw-dropping delicious steak, use Herb Butter.
Tips for Cooking Sirloin Steak
When it comes to pan searing steak, I’ve included an incredibly detailed post HERE with all my tips and tricks for learning how to cook sirloin steak on the stove.
As far as mastering how to grill sirloin steak, here are some of my best and incredibly simple tips:
- Bring steak to room temperature before grilling (60 minutes).
- Pat steaks dry with paper towels before adding oil/seasonings or they will steam rather than sear.
- Make sure your grill is clean and VERY hot.
- Only flip/touch your steak once for the perfect caramelized crust
- Only use tongs as a fork will pierce the meat and you will continuously loose juices and tenderness.
- Use an instant-read thermometer inserted into thickest part of the steak to check the temperature (temps in directions).
- Let steaks rest at least 10 minutes before slicing for optimal juiciness and flavor — this allows the flavorful juices that have accumulated in the middle of the steak to redistribute throughout the steak.
- Top with butter, or better yet, Herb Butter!
Recipe Variations to Try
- Swap seasonings. Mix up the flavor profile and swap the seasonings in the recipe for Cajun seasonings, Fajita seasonings, or Asian-inspired seasonings such as Chinese 5 Spice, ginger and garlic.
- Make it spicy. Add red pepper flakes or swap the red pepper flakes for some cayenne or chipotle chili powder.
- Add chimichurri. Chimichurri is AMAZING with steak! I highly recommend my tangy, fresh Cilantro Jalapeno Chimichurri Sauce used in my grilled pork recipe.
Can I Prep Sirloin Steaks in Advance?
Yes! You can rub the sirloin steaks with the homemade steak rub, cover with plastic wrap, and let rest in your fridge for 24 to 48 hours before cooking and serving.
How to Store Spice Rubbed Sirloin Steaks
Transfer sirloin steak to an airtight container. Store in the refrigerator for up to five days.
How to Reheat Sirloin Steaks
- Microwave: Transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15-second intervals as needed.
- Skillet: Warm sirloin steak in a skillet on the stove top over medium heat, flipping often until warmed through.
- Oven: Transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
How to Freeze Sirloin Steaks
After you have cooked the spiced rubbed sirloin steak, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
What to Serve with Spice Rubbed Sirloin Steaks
Spice rubbed sirloin steak pairs well with pretty much everything from salad to pasta salad, to potatoes rice to fruit. We particularly love serving them with our favorite backyard barbecue foods.
Here are some of our favorite sides to serve with pan seared or grilled sirloin steak:
- Potluck Favorites. Baked Mac and Cheese, Potato Salad, Baked Beans, Corn Casserole, Elote (Mexican Street Corn), Grilled Corn on the Cob and Corn Casserole..
- Pasta Salad. Italian Tortellini Salad, Greek Pasta Salad, BLT Pasta Salad, Cowboy Pasta Salad, Bacon and Pea Pasta Salad and Greek Orzo Pasta Salad.
- Potatoes: Mashed Potatoes, Smashed Potatoes, Roasted Red Potatoes, Pesto Mashed Potatoes, Twice Baked Potatoes, Scalloped Potatoes or Mashed Sweet Potatoes.
- Salad. Wedge Salad, Strawberry Avocado Broccoli Salad, Strawberry Salad, Spinach Berry Salad, Cucumber Tomato Salad, Mexican Salad and Corn Salad.
- Fruit. Grilled Pineapple, Creamy Grape Salad, Summer Fruit Salad, Perfect Fruit Salad, Tropical Fruit Salad or Berry Salad in Honey Mascarpone.
- Bread. Corn Bread, Garlic Bread, Breadsticks, Dinner Rolls or Hawaiian Rolls.
Don’t let summer end without firing up the grill for these Best ever Spice Rubbed Steaks with Herb Butter!
Looking for More Easy Steak Recipes?
- Marinated Flank Steak
- Steak Kabobs
- Grilled Steak Fajitas
- Chinese Pepper Steak
- Brazilian Mango Chimichurri Steak
- Brazilian Steak Kabobs
- Pan Seared Steak with Balsamic Cream Sauce
- Cajun Steak with Apricot Orange Glaze
- Grilled Asian Steak with Cilantro Basil Chimichurri
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Spice Rubbed Steaks with Herb Butter (grill or pan seared)
- 4-6 top sirloin steaks ( 3 lbs) 1 1/2“ thick, room temperature
- olive oil
- 1 tablespoon Vegetable oil (pan searing only)
- 4 garlic cloves, peeled, left whole (pan searing only)
- 2 teaspoons kosher salt NOT table salt
- 2 tsp. EACH garlic powder, paprika, brown sugar
- 1 tsp. EACH onion powder, coriander, cumin, oregano
- 1/2 tsp. EACH pepper, ancho chili powder
- 1 stick butter (8 tablespoons) room temperature
- 1 1/2 teaspoons lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons finely minced fresh parsley (may also use combo of fresh thyme oregano, chives)
- Place steaks on a baking sheet or in a 9x13 pan and pat dry with paper towels. Drizzle steaks with olive oil and rub olive oil over all sides of the steaks.
- Whisk together all of the Spice Rub ingredients in medium bowl. Rub all sides of each steak generously with the rub (use all the rub). Let sit 60 minutes at room temperature before cooking or BEST to cover steaks with plastic wrap and refrigerate 24-48 hours. This will help the steak taste aged.
- Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Add to a piece or parchment paper or plastic wrap and form into a log as your roll up the paper/wrap. Twist the end of the paper/wrap and place in the refrigerator until firm (about 1 hour) or ready to use.
- Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature.
- Clean, grease and heat grill to medium high heat. Add steaks and grill to desired doneness, using tongs to turn the steaks once (never a fork). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from the grill):
- -Medium rare: approximately 4-5 minutes per side, internal temp of 135/140°F. -Medium: approximately 5-7 minutes per side, internal temp of 140-145°F. -Medium Well: approximately 8-10 minutes per side, internal temp of 150/160°.
- Transfer steaks to a cutting board or platter. Add a generous slice of Herb butter to each steak and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with additional butter if desired.
TO PAN SEAR
- Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature.
- Heat CAST IRON SKILLET over high heat. Add 1 tablespoon vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks (working in 2 batches). Cook for 4 minutes without moving (SET TIMER). Add 2 tablespoons Herb Butter and 2 garlic cloves (you will use 2 cloves per batch). Flip steaks with tongs (NOT a fork), and continue to cook for 4 more minutes. MEANWHILE…
- Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter.
- Check the internal temperature of the steaks after they have cooked a total of 8 minutes (they should be medium rare at this point). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 135°-140°, Medium: 140°-145°, Medium Well: 150°-160°.
- If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3-7 more minutes, flipping one more time and continuing to baste.
- Transfer steaks to cutting board, and baste one more time. Add a slice of Herb butter to each steak and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain.
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