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Herb Mustard Sirloin Steak

Herb Mustard Sirloin Steak

Here is a delicious sirloin steak recipe that doesn’t require a lot of fuss. Just a few simple ingredients and less than 30 minutes are all it takes to whip up a flavor-packed main course your entire family will love!

Herb Mustard Sirloin Steak

Herb Mustard Sirloin Steak

Note: The actual cooking time for this recipe will vary depending on the thickness of the meat, the starting internal temperature, and the desired level of doneness.
Course Main Course
Cuisine American
Keyword beef
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • lbs sirloin steak
  • sea salt, to taste
  • pepper, to taste


  • In a large skillet, heat olive oil over medium-high heat.
  • In a small bowl, combine the mustard with the Italian seasoning and garlic powder.
  • Generously coat the steak with the herbed mustard on all sides. Season with salt and black pepper, to taste.
  • Swirl hot skillet to evenly distribute olive oil. Add steak and sear on all sides, including edges, approximately 1-2 minutes per side.
  • Reduce heat to medium and cook on one side for approximately 5-7 minutes.
  • Turn steak and cook for another 3-5 minutes, or until steak reaches desired level of doneness.
  • Remove from heat and let rest for 5 minutes.
  • To serve, slice the steak against the grain and serve with your choice of side dishes.

Temperature Tips for Beef

You can find a temperature chart for beef here.

If you want to be precise, use an Instant Read Meat Thermometer to determine when the internal temperature is 5°F below the desired result. (The temperature will continue to rise while the meat rests.)


Do you have questions about sirloin steak? You’re not alone. Here are some common questions and their answers.

What is sirloin steak?

The sirloin steak is cut from the sirloin. This is the subprimal posterior to the short loin, where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak, including top sirloin, which is the most prized cut.

US Beef Cuts showing location of sirloin steak

Is there a difference between sirloin steak and top sirloin?

Yes. The difference is that the top sirloin cut comes from the top of the sirloin section of the carcass. Sirloin steaks come from any other part.

Is a sirloin steak considered a good cut?

Sirloin steak is a moderate cut. The top sirloin is the best cut from this area of the carcass. These thick cuts of beef are perfect for grilling, broiling, sautéeing, or pan-frying.

Is sirloin steak a tender or tough cut of beef?

It depends. The sirloin area is large, so some cuts can be tender and juicy, while other cuts can be tough. That said, sirloin often provides the home cook with a relatively tender texture at an affordable price.

Carma's Cookery Creative Cooking Tips

Because this recipe is so simple, you can easily add and substitute ingredients to customize it to your taste. Here are some ideas.

  • Switch up the herbs. This doesn’t have to be an Italian herbed steak. You can give an Indian flare by instead using a mixture of onion powder, garlic powder, ginger and cumin. Or perhaps you like something a little more spicy? Try a mixture of ground mustard, smoked paprika and a touch of caiyenne. You can find a variety of seasoning ideas here.
  • Don’t like Dijon? Try one of the many other types of mustard on the market. Or skip it all together, and simply use the herbs as a dry rub.
  • Change the cooking method. Instead of cooking the steak after you’ve browned all the sides, pop it in your slow cooker to finish cooking. Be sure to add a little bit of liquid, perhaps some red wine or beef broth, to ensure it stays moist and tender. Cook on low for 4 to 6 hours, until the internal temperature reaches your desired doneness.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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