Tender and juicy Mustard Herb Baked Sirloin Steak starts with a quick sear in a cast-iron pan and finishes off in the oven. This recipe is so quick and easy, you can have steak dinner night of the week.
Take a paper towel and dry off any excess moisture from both sides of the steaks.
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 steaks with salt and black pepper, to taste.
Swirl hot cast iron skillet to evenly distribute olive oil. Add steak and sear on all sides, including edges, approximately 1-2 minutes per side.
Place the steak in the hot oven for 3-4 minutes. Flip it and bake another 4-5 minutes or until steak reaches desired level of doneness. 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.
Remove from heat, cover steaks with a piece of foil and let rest for 5 minutes. To serve, place steaks in a cutting board. Slice the steak against the grain and serve with your choice of side dishes.
Notes
Rare – 120F Rare steak will have a cool-to-warm very red center with very soft texture.
Medium Rare -130FMedium rare steak will have warm but very red center with a nice brown crust.
Medium – 140FMedium steak will have a hot pink center and slightly firmer texture.
Medium Well -150FMedium steak will have mostly a brown center with maybe the slightest hint of pink with firm texture.
Well Done – 160+FWell-done steak will have no sign of pink at all and will be very firm and much drier.