Often overshadowed by the more expensive and tender cut of meat Fillet, the Sirloin or Porterhouse as it's known has excellent flavour and when cooked properly it is a great eat.
Bringing the meat to room temperature is an important step as it helps cook the meat more evenly. Coat the steak with plenty of salt and pepper and olive oil, always oil the steak not the pan. Cook in a medium to hot pan, turning once until done to your liking. It is very important to rest your steak in a warm place for at least 10-20 minutes, this results in a more tender and flavoursome steak.
At work when cooking whole roasted sirloins us Chefs have it down. Often we feel the need to voice this, that's how good it turns out. We cook the Sirloins for about half an hour bringing them to about 46º and then rest them for an hour, sometimes more. Then we slice them for service.