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Pan-Seared Sirloin Steak

Pan-Seared Sirloin Steak

This recipe uses a dry rub instead of a liquid marinade, giving the steaks a distinct garlic and herb flavor.

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 3 ounces)
  • Cook time: 11 Minutes
  • Prep time: 6 Minutes
  • Stand: 5 Minutes


  • 1 1/2 pounds boneless sirloin steak, trimmed
  • Olive oil-flavored cooking spray
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme


Preheat oven to 400°.

Blot steak with paper towels to remove excess moisture. Coat one side of steak with cooking spray. Sprinkle evenly with garlic and remaining ingredients; coat again with cooking spray.

Heat a grill pan or ovenproof skillet over medium-high heat; add steak, seasoned side down. Cook 3 minutes, turn; reduce heat to medium, and cook 3 minutes. Transfer pan to oven; bake at 400° for 5 minutes, or until desired degree of doneness. Transfer to cutting board; cover loosely with foil and let stand 5 minutes. Thinly slice steak.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 5.7g
  • Saturated fat: 2.2g
  • Protein: 21.6g
  • Carbohydrate: 0.8g
  • Cholesterol: 63mg
  • Iron: 2.6mg
  • Sodium: 338mg
  • Calories from fat: 36%
  • Fiber: 0.3g
  • Calcium: 16mg

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Pan-Seared Sirloin Steak Recipe