When baking sirloin steak, it can be very important to keep the beef moistened while it is cooking. Sirloin can be seasoned with a commercial rub or by using a homemade blend of seasonings to suit individual taste. If these cuts of beef are marinated before being placed in the oven, the end result will be a more tender product. This meat should be baked in a very hot oven, but should not be allowed to get too close to the heating elements when doing so.
Before baking sirloin steak, it can be a good idea to baste the meat with olive oil or melted butter to keep it from drying out. This could also be done once or twice during the baking process, and cooks may want to turn the steak when doing so. Beef broth could also be added to the baking pan, and this could be a good choice to create a gravy whenever sirloin is being served with rice or mashed potatoes.
Sirloin steak may taste rather bland unless some type of seasoning is used. Any commercial beef rub can be used when baking sirloin steak, and this might be applied just before basting the meat with olive oil or butter. Cooks may also want to use their own blend of spices such as sage, garlic, or rosemary. These may be sprinkled on the sirloin just before placing it in the oven, or added to a bit of olive oil and then used to baste these cuts of beef.
Baking sirloin steak can sometimes result in a tough finished product; to avoid this, it might be helpful to marinate the steak first. A wine or vinegar-based marinade could add a touch of flavor while breaking down meat fibers to ensure they do not become chewy. Cooks may also want to marinade steak simply to give it a unique flavor, so some good sauces to try might be barbeque or sweet and sour sauce to name a few.
High heat is required when baking sirloin steak, as this helps ensure any bacteria present in the meat are destroyed. Generally speaking, the oven should be around 425° Fahrenheit (218° C), and the meat should bake between 20 and 30 minutes. Placing the baking pan in the center of the oven can help ensure the meat cooks evenly, because it might burn on one side if placed on either the bottom or top rack.