Blackened Sirloin
Top sirloin steaks and cajun seasoning come together in this beef — 60 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 7 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Take the steaks out of the fridge 30 minutes before cooking and pat them thoroughly dry with paper towel so the crust can form properly.
- Coarsely crush the black peppercorns in a mortar or under a heavy pan, then mix them with the cajun seasoning and salt to make the blackening rub.
- Brush both sides of each steak lightly with olive oil, then press the spice rub firmly all over so it adheres in an even coat.
- Heat a heavy cast-iron skillet over high heat until it is smoking hot, which is essential for the blackened crust.
- Lay the steaks in the dry-ish pan and sear without moving them for 3 to 4 minutes per side until a dark, crusty char develops.
- Cook to your preferred doneness, aiming for an internal temperature of 57 C for medium-rare or 63 C for medium when checked with a meat thermometer.
- Transfer the steaks to a board, tent loosely with foil and rest for 5 minutes before slicing against the grain to serve.
You'll use: Frying pan / skillet · Pan
Tips & common questions
How long does Blackened Sirloin take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 5 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Blackened Sirloin is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cajun Blackened Steak.jpg by JIP, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.