This medium rare sirloin recipe comes out perfect every single time. Marinate the sirloin, bake it in the oven and when you cut into it, you’ll marvel at how easy and delicious it is.
It is so funny to me that I’m making sirloin steak filets on a regular basis.
Why, you ask?
Because we were vegetarians for a good chunk of time. And once we started eating meat again, it took me years to be comfortable making steak.
If I’d have known how easy it was, I would have started making it a lot sooner.
Does grass fed beef taste different?
You bet your sweet bippy it does. At least it does to me and I believe it would to you too. If I made this exact dish with one grass fed steak and one regular steak and you tried them side by side, you would see what I mean.
Here’s a great chart that shows you all the different cuts of beef and how to cook them.
It is more expensive than conventional beef but it is so worth the extra expense. The cow is allowed to graze, is not given hormones and is raised more ‘naturally’ then non grass fed cows. You can taste the difference in the meat.
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- Use a gallon zip lock bag to marinate the filets, it’s cheap and easy
- Place sirloin into the bag and add all the marinade ingredients. Knead the bag to mix and cover the sirloin with the marinade
- Place the bag of steak on the counter for an hour before you bake it so the sirloin gets to room temperature
- Cover a jelly roll pan with foil and place a wire rack on the pan for easy clean up
- Bake first at a low temperature and when you raise the temperature of the oven, make sure to take the filets out of the oven until it comes to temperature
- Grass-fed sirloin, dried basil, garlic powder, salt, pepper and Worchestershire sauce
- Pan with marinated sirloin ready to be put in the oven
- Sirloin out of the oven, resting for 5 minutes before cutting into it
- Heat oven to 285 degrees Fahrenheit
- Bake for 20 minutes. Take out sirloin and raise temperature to 425 F
- Bake for 10 minutes
- Let rest for 5 minutes before serving and cutting into the steak
Do I use a thermometer to check the doneness? No, I have been doing this a while now and I know how to get medium rare sirloin. But if you have a thermometer, by all means use it if it gives you more peace of mind.
Let’s plate the medium rare sirloin filets, shall we? I arrange them on the plate with my Colorful Roasted Baby Potatoes and a modest handful of asparagus spears.
Time to cut into the medium rare sirloin steak. I can’t wait!
Jump into my mouth, piece of filet! Right now!
Christopher held the fork for me while I took the shot.
I snapped away, reached over, grabbed that piece off the fork and popped it into my mouth.
Mmmmm. Tender and delicious!
I hope you enjoyed this medium rare sirloin recipe!
Other delicious beef recipes
And as always, may all your dishes be delish!
Medium Rare Sirloin Steak Filets
- 1.25 pounds sirloin steak filets 2 filets
- ¼ cup Worcestershire sauce
- 2 teaspoon dried basil
- 1 ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Place sirloin steak filets in a gallon zip bag and add Worcestershire sauce, and the herbs and spices
- Shake bag to coat the steaks and knead them for a minute. Leave the steaks on the counter for an hour (you want them to be close to room temperature)
- Preheat oven to 285 F
- Cover a jellyroll pan with foil and place a wire rack on it. Take sirloins out of bag and place them on the wire rack
- Place pan in oven and cook for 20 minutes
- Remove from oven, set oven for 425
- Once oven is at that temperature, place steak back in and cook for 10 minutes. Remove and let rest for 5 minutes before you serve