Petite Sirloin Steak (Cast Iron Garlic Butter, Grill and Oven Methods)

A petite sirloin steak is a small, lean, budget-friendly steak that cooks in under 15 minutes. The best way to cook it: season it well, sear it in a very hot cast iron skillet for 3 to 4 minutes per side, baste it with garlic butter, then rest it and slice it thinly against the grain. You get a browned crust, a juicy medium-rare center and steakhouse flavor for about half the price of a strip steak.

This guide explains what a petite sirloin is, where it comes from, how it compares with other sirloin cuts, and how to cook it in a skillet, on the grill, in the oven, under the broiler and in the air fryer. You’ll also find a doneness chart, marinade ideas, sides and an FAQ. The printable recipe card for 4 steaks is at the bottom.

What Is a Petite Sirloin Steak?

Petite sirloin comes from the bottom sirloin, near the back leg of the cow. Most stores cut it from the ball tip, a small, lean muscle. The steaks are usually 6 to 8 ounces each and about 1 inch thick, with very little fat or marbling. You may also see it sold as “beef petite sirloin,” “ball tip steak” or “sirloin petite steak.”

• Flavor: beefy and mild.
• Texture: lean and fairly firm; tender when cooked no further than medium and sliced thin.
• Price: one of the least expensive steaks at the counter.
• Best for: weeknight steak dinners, steak salads, fajitas, kebabs and meal prep.

Petite Sirloin vs Other Sirloin Cuts

Petite sirloin is often confused with sirloin tip steak, which actually comes from the round and is a bit tougher. Both reward a marinade and thin slicing.

Why This Petite Sirloin Steak Recipe Works

• Salting ahead. Salt draws out moisture, then the meat reabsorbs it, seasoning the steak all the way through and drying the surface for a better crust.
• A very hot pan. Lean steaks cook fast. High heat browns the outside before the inside overcooks.
• Garlic butter basting. Petite sirloin has little fat of its own, so the butter adds richness and flavor in the last minutes.
• A thermometer. Lean cuts go from juicy to dry in about a minute. Pulling at the right temperature is the biggest difference between a good and a great petite sirloin.
• Thin slicing. Cutting across the grain turns a firm cut into tender bites.

Equipment You Need

• A 12-inch cast iron skillet. It holds heat when the cold steaks go in, which is what builds the crust. Heavy stainless steel also works; nonstick pans don’t get hot enough.
• Tongs for flipping without piercing the meat.
• A large spoon for basting with the garlic butter.
• An instant-read thermometer. It’s the only reliable way to hit medium-rare on a thin, lean steak.
• A sharp knife and a board with a juice groove for slicing.

Ingredients

• 4 petite sirloin steaks, 6 to 8 ounces each, about 1 inch thick.
• Kosher salt: about ¾ teaspoon per steak.
• Black pepper: freshly ground.
• Garlic powder and smoked paprika: ½ teaspoon each (optional).
• High-heat oil: 1 tablespoon avocado or canola oil.
• Butter: 2 tablespoons.
• Garlic: 3 cloves, smashed.
• Fresh thyme or rosemary: 2 or 3 sprigs.

How to Cook Petite Sirloin Steak in a Cast Iron Skillet

1. Salt early. Pat the steaks dry and season both sides with salt. Rest them on a rack for 45 minutes at room temperature, or uncovered in the fridge for up to 24 hours. If you’re short on time, salt right before cooking.
2. Season. Just before cooking, add pepper, garlic powder and paprika.
3. Heat the pan. Heat a cast iron skillet over medium-high to high heat for 4 to 5 minutes, until a drop of water sizzles away instantly. Add the oil.
4. Sear. Lay the steaks in the pan, away from you. Don’t move them for 3 to 4 minutes, until a deep brown crust forms.
5. Flip and baste. Flip the steaks. Lower the heat to medium, add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks for 2 to 3 minutes.
6. Check the temperature. Pull the steaks at 125 to 130°F for medium-rare, or 135 to 140°F for medium.
7. Rest. Move to a board and rest 5 minutes.
8. Slice. Cut thinly against the grain and spoon the pan butter over the top.

Petite Sirloin Doneness Chart

Because this cut is so lean, it’s at its best rare to medium. Past medium, it turns dry and chewy.

The USDA safe minimum for beef steaks is 145°F with a 3-minute rest, per the FoodSafety.gov safe minimum internal temperatures chart. Cooking to that temperature is the lowest-risk choice; many people choose medium-rare steak. Use an instant-read thermometer in the thickest part from the side.

How to Tell Doneness Without a Thermometer

A thermometer is best, but if you don’t have one, these signs help:

• Touch test: press the center with a finger. Rare feels soft like the base of your thumb when your hand is relaxed; medium-rare is slightly springy; medium is firmer with some give; well-done feels firm.
• Juices: red juices on the surface mean rare to medium-rare; clear juices mean medium-well or more.
• Small cut: as a last resort, make a small cut in the thickest part with a paring knife and peek at the color. Let it rest before judging, since the color evens out.

These methods take practice and are less precise on thin, lean steaks. A basic digital thermometer costs about the same as one steak and pays for itself quickly.

Resting: Why 5 Minutes Matters

When a steak comes off the heat, the juices are pushed toward the center and the outside is very hot. Resting for about 5 minutes lets the temperature even out and the juices settle, so less runs out onto the board when you slice. Rest the steaks on a warm plate or board, uncovered or loosely tented with foil. Covering tightly steams the crust and makes it soft. Expect the temperature to rise 3 to 5 degrees while resting, which is why you pull the steak a little early.

Other Ways to Cook Beef Petite Sirloin

For grilling basics, see how to grill steak. For thick cuts, our reverse sear guide explains the method step by step.

Should You Marinate Petite Sirloin?

You don’t have to, but a marinade helps this lean cut. An acid like vinegar or citrus and some oil add flavor and moisture. Marinate 2 to 8 hours in the fridge. Longer than 12 hours can make the outside mushy.

Simple petite sirloin marinade

• ¼ cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar or lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar or honey
• 3 cloves garlic, minced, and ½ teaspoon black pepper

Pat the steaks dry before cooking so they brown well, and skip the extra salt since soy sauce is salty. Our full steak marinade page has more flavor ideas.

Seasoning Ideas

• Classic: kosher salt and coarse black pepper.
• Garlic herb: salt, pepper, garlic powder, dried thyme.
• Smoky: smoked paprika, cumin, chili powder, brown sugar.
• Coffee rub: finely ground coffee, cocoa, brown sugar, chili powder, salt.
• Montreal-style: coarse salt, pepper, coriander, dill seed, red pepper flakes.

How to Slice Petite Sirloin

Slicing matters more for lean cuts than for tender ones like ribeye, so take a moment here. Look at the steak and find the direction of the long muscle fibers. Turn the steak so your knife crosses those lines, then slice ¼ inch thick, holding the knife at a slight angle. Short fibers mean tender bites. Slicing with the grain leaves long, chewy strands even in a perfectly cooked steak.

What to Serve With Petite Sirloin Steak

For a full steakhouse plate, try our steak and potatoes method.

Ways to Use Petite Sirloin

• Steak salad: slice over greens with tomatoes, red onion, blue cheese and balsamic.
• Fajitas or tacos: marinate in lime and chili, sear, slice thin and serve with peppers and onions.
• Kebabs: cut into 1½-inch cubes, marinate and grill with vegetables.
• Stir-fry: slice very thin across the grain and cook quickly with vegetables and sauce.
• Steak sandwiches: pile thin slices on toasted rolls with caramelized onions.
• Rice bowls: sliced steak over rice with cucumbers, kimchi or avocado.

Garlic Butter Variations

The garlic butter baste is what makes a petite sirloin taste like a steakhouse steak. Try one of these twists, or make a compound butter ahead and set a slice on each steak as it rests:

Compound butter keeps 1 week in the fridge or 3 months in the freezer, rolled into a log in plastic wrap.

Petite Sirloin Steak Timing Plan

Here’s how to get a petite sirloin steak dinner on the table in about an hour, most of it hands-off:

1. 60 minutes before: salt the steaks and set them on a rack. Start any roasted potatoes.
2. 20 minutes before: prep a green vegetable or salad.
3. 12 minutes before: heat the cast iron skillet.
4. 8 minutes before: sear the steaks, then baste with garlic butter.
5. 5 minutes before: rest the steaks while you plate the sides.
6. Serve: slice and top with the pan butter.

Cooking Petite Sirloin for Meal Prep

Because it’s lean and affordable, beef petite sirloin is great for meal prep. Cook 4 to 6 steaks to medium-rare, rest them fully, then chill them whole. Slice them cold just before packing, which keeps the slices juicier than slicing warm. Pack with rice, roasted vegetables and a small cup of chimichurri or garlic butter. Eat within 3 to 4 days. To serve warm, reheat gently so the steak doesn’t overcook.

Is Petite Sirloin Healthy?

Petite sirloin is one of the leanest steak cuts, with lots of protein and relatively little fat. It’s also a good source of iron, zinc and B vitamins. Most of the extra fat in this recipe comes from the butter baste; use 1 tablespoon instead of 2, or finish with a squeeze of lemon and fresh herbs instead, for a lighter plate. Pair it with vegetables and a modest serving of potatoes or rice for a balanced dinner.

Buying Petite Sirloin

• Look for even thickness so the steak cooks evenly, ideally 1 inch or a little more.
• Color: bright cherry red, with firm flesh and no gray or brown patches.
• Grade: USDA Choice is a good balance; Select is leaner and benefits more from a marinade.
• Price: often a fraction of the price of strip or ribeye. Buy extra when it’s on sale and freeze it for up to 6 to 12 months, well wrapped.
• Thawing: thaw in the fridge overnight, never on the counter.

Storing and Reheating Leftovers

Refrigerate cooked steak within 2 hours in a sealed container. It keeps 3 to 4 days, the time for cooked meat leftovers in the FoodSafety.gov cold food storage chart. Reheat slices gently in a covered skillet with a splash of broth over medium-low heat for 1 to 2 minutes, or eat them cold on salads and sandwiches. Microwaving on high tends to make lean steak tough.

Troubleshooting

Petite Sirloin Steak FAQ

Is petite sirloin a good steak?

Yes, for the price. It’s lean and beefy and very good when cooked to medium-rare and sliced thin. It isn’t as tender as ribeye or strip.

Is petite sirloin tender?

Moderately. Salting ahead, a marinade, cooking no further than medium and slicing across the grain all make it more tender.

How long do you cook a petite sirloin on each side?

For a 1-inch steak in a hot skillet, 3 to 4 minutes per side for medium-rare, plus 5 minutes of resting.

What’s the difference between petite sirloin and top sirloin?

Petite sirloin comes from the bottom sirloin (ball tip) and is smaller and leaner. Top sirloin is a little more tender and larger.

Can I cook petite sirloin in the oven only?

Yes, but you’ll miss the crust. Broil it 4 to 5 minutes per side, or bake at 425°F for 10 to 14 minutes for medium-rare.

Can I cook it from frozen?

Yes. Sear the frozen steak 2 minutes per side in a hot pan, then finish in a 275°F oven until it reaches your target temperature. It takes about 50% longer.

Why is my steak gray instead of brown?

The pan wasn’t hot enough, the steak was wet, or too many steaks were crowded together. Dry the meat well, preheat the skillet for 5 minutes and cook in batches if needed.

Should I bring steak to room temperature first?

It isn’t required. Letting it sit 30 to 45 minutes after salting helps it cook a little more evenly, but a cold steak straight from the fridge still turns out well.

Petite Sirloin Steak Recipe Card

Calories are an estimate per steak (about 6 ounces raw, with butter) based on USDA FoodData Central values for lean beef sirloin. Sides are extra.

Chef Emma

Garlic Butter Petite Sirloin Steak

Petite sirloin steaks seared in a hot cast iron skillet, basted with garlic herb butter and sliced thin against the grain.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Salt and rest 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 steaks

Course: Main Course

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 4 petite sirloin steaks 6 to 8 oz each, about 1 inch thick
• 1 tbsp kosher salt about ¾ tsp per steak
• 1 tsp black pepper
• ½ tsp garlic powder optional
• ½ tsp smoked paprika optional
• 1 tbsp avocado or canola oil
• 2 tbsp butter
• 3 cloves garlic smashed
• 2-3 sprigs fresh thyme or rosemary

Equipment

• 12-inch cast-iron skillet
• Instant-read thermometer
• Tongs
• Sharp slicing knife

Method

 

1. Pat the steaks dry and salt both sides. Rest 45 minutes at room temperature (or up to 24 hours uncovered in the fridge).
2. Season with pepper, garlic powder and paprika. Heat a cast iron skillet over medium-high to high heat for 4 to 5 minutes and add the oil.
3. Sear the steaks without moving them for 3 to 4 minutes, until a deep crust forms. Flip.
4. Lower the heat to medium, add the butter, garlic and herbs, and baste the steaks for 2 to 3 minutes.
5. Pull at 125 to 130°F for medium-rare (135 to 140°F for medium). Rest 5 minutes.
6. Slice thinly against the grain and spoon the garlic butter over the top.

Notes

Grill: high heat, 4 to 5 minutes per side. Air fryer: 400°F for 9 to 12 minutes, flipping halfway. The USDA safe minimum for beef steaks is 145°F with a 3-minute rest. Refrigerate leftovers within 2 hours; eat within 3 to 4 days. Calories are an estimate per steak from USDA FoodData Central values.