Petite sirloin steak is an affordable, lean cut with bold beef flavor. A short balsamic-Worcestershire marinade, a very hot skillet, and garlic-herb butter help it stay juicy and tender.
Because petite sirloin has less marbling than ribeye or New York strip, avoid cooking it far beyond medium and always slice it thinly across the grain.
Prep: 10 min · Marinate: 30 min · Cook: 10 min · Total: 50 min
Cuisine: American · Course: Dinner
Garlic Butter Petite Sirloin Steak
Ingredients
Instructions
- Pat the steaks dry. Whisk the balsamic vinegar, Worcestershire sauce, 2 teaspoons avocado oil, and half the garlic. Coat the steaks and marinate for 20 to 30 minutes at room temperature.
- Remove the steaks from the marinade and pat the surfaces dry again. Season both sides with kosher salt and black pepper.
- Heat a cast-iron or heavy skillet over medium-high heat for 3 minutes. Add the remaining teaspoon of oil and place the steaks in the pan without crowding.
- Sear without moving for 3 to 4 minutes. Flip and cook for another 3 minutes.
- Reduce the heat to medium. Add the butter, remaining garlic, and rosemary or thyme. Tilt the pan and baste the steaks for 1 to 2 minutes, until they reach the desired temperature.
- Transfer the steaks to a plate and rest for at least 5 minutes. Slice thinly across the grain and spoon the garlic-herb butter over the top.
Estimated per serving: 390 calories · Protein 36 g · Fat 25 g · Carbs 2 g · Sodium 670 mg
What Is Petite Sirloin Steak?
Petite sirloin, also called ball tip steak, comes from the bottom sirloin. “Petite” refers to the cut's smaller size, not necessarily a tiny serving. It is a boneless, value-priced steak with a noticeable grain and less marbling than premium loin cuts.
Why Marinate Petite Sirloin?
A brief marinade adds surface flavor and helps the lean steak taste juicier. Balsamic vinegar provides mild acidity, Worcestershire adds savory depth, and oil helps the exterior brown. Keep the marinade short—about 20–30 minutes—so the surface does not become soft.
Petite Sirloin Cooking Time
For steaks about 1 inch thick, sear for 3–4 minutes on the first side and roughly 3 minutes on the second, then baste for 1–2 minutes. The exact time changes with thickness, pan temperature, and starting temperature, so confirm doneness with an instant-read thermometer.
Temperature Guide
- Rare: 120–125°F before resting
- Medium-rare: 130–135°F before resting
- Medium: 140–145°F before resting
- Medium-well: 150–155°F before resting
- Well done: 160°F and above
For safety, USDA guidance recommends cooking whole beef steaks to at least 145°F and resting them for 3 minutes. The temperature may rise several degrees during the rest.
How to Keep Petite Sirloin Tender
- Choose steaks with even thickness so they finish together.
- Pat the marinade off before searing to encourage browning.
- Use high heat and do not overcrowd the pan.
- Stop at medium if possible; this lean cut dries as it cooks further.
- Rest at least 5 minutes and slice thinly across the grain.
Grill Instructions
Heat a clean grill to medium-high. Grill 1-inch petite sirloin steaks for about 4–5 minutes per side, then check the center with a thermometer. Rest before slicing across the grain.
Serving Ideas
Serve with roasted potatoes, green beans, mushrooms, asparagus, mashed cauliflower, a crisp salad, or crusty bread. Chimichurri, peppercorn sauce, or extra garlic butter all complement the beef.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, or serve thin slices cold in sandwiches and salads to avoid overcooking.
Frequently Asked Questions
Is petite sirloin the same as top sirloin?
No. Petite sirloin usually refers to ball tip steak from the bottom sirloin, while top sirloin comes from a different section and is generally more tender.
Is petite sirloin a good steak?
Yes, especially for the price. It has good beef flavor and works well when marinated, cooked quickly, and sliced across the grain.
Can I cook it without marinating?
Yes. Season with salt and pepper, sear as directed, and finish with garlic butter. The steak will have a firmer chew but still taste excellent.
Can I use petite sirloin for fajitas?
Yes. Cook the steak whole, rest it, then slice very thinly across the grain for fajitas, stir-fries, steak salads, or sandwiches.
Prepared with AI assistance. Ingredient amounts and directions were developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.