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6 oz. Sirloin

Olive Garden 6 oz. Sirloin

$19.99 980 cal Classic Entrées

6 oz sirloin* topped with garlic herb butter. Served with parmesan garlic broccoli. Breadsticks not included to accommodate dietary needs. Available upon request.
Olive Garden Menu View on OliveGarden.com

About This Dish

The 6 oz. Sirloin at Olive Garden is the restaurant's standalone steak offering, priced at $19.99 and delivering 980 calories per plate. A 6-ounce sirloin is grilled and topped with garlic herb butter, served alongside Parmesan garlic broccoli. Breadsticks are omitted by default to accommodate dietary needs, though they are available upon request. At 62 grams of fat and 1,840 milligrams of sodium, this is a straightforward beef plate that sits firmly in the moderately indulgent range without reaching the calorie counts of the cream-heavy pasta dishes.

The sirloin at Olive Garden is the same cut used in the Steak Gorgonzola Alfredo and the Calabrian Steak and Shrimp Bucatini, but served as the focal point without a pasta base. The garlic herb butter topping is identical to the preparation on the Herb-Grilled Salmon, which gives both dishes a consistent finishing note across the non-pasta protein options. At $19.99, this is one of the most fairly priced steak dishes at a casual dining restaurant, delivering a quality cut with a vegetable side at a price that competes with fast-casual alternatives.

Nutrition Facts

Per serving

980 Calories
62g Total Fat
1840mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden 6 oz. Sirloin at Home?

Prep: 10 min Cook: 10 min Total: 20 min Easy

Replicating the garlic herb butter sirloin at Olive Garden at home comes down to two things: proper seasoning and a correctly heated pan. Cast iron retains heat better than stainless steel or non-stick, producing the sear that makes steak restaurant-quality. Many home versions fail from underpreparing the pan — putting steak in a medium-heat pan instead of ripping-hot cast iron produces grey, steamed meat instead of a proper browned crust.

The garlic herb butter goes on after resting, not during cooking. Applying butter mid-cook causes it to burn against the hot pan. After resting, the steak absorbs the cold butter slowly as it melts from residual heat, producing a glossy, flavored surface without burnt notes.

Ingredients

2 servings

Sirloin

Garlic Herb Butter

Instructions

0 / 4

  1. Take steaks out of the refrigerator 20 minutes before cooking. Season generously with salt, pepper, and garlic powder on both sides.

    20 min

  2. Heat cast iron skillet over high heat for 3 minutes until smoking. Add vegetable oil and swirl.

    3 min

  3. Sear steaks for 3 to 4 minutes per side for medium-rare (130F internal). Do not move them during the sear.

    8 min

    Press the steaks flat against the pan for the first 30 seconds if they arc. This ensures full contact and an even sear across the whole surface.

  4. Rest steaks on a cutting board for 5 minutes. Top each with garlic herb butter. Serve with Parmesan broccoli.

    5 min

Pro Tips

  • Bring the steak to room temperature before searing. Cold steak creates an uneven cook with an overcooked outer band and rare center.
  • Do not add butter to the pan. Butter burns too quickly at the temperature needed for a proper sear. Use high-smoke-point vegetable or avocado oil.
  • Use an instant-read thermometer: 130F for medium-rare, 140F for medium. The residual carry-over heat adds another 5 degrees during resting.

Variations

Mushroom Sauce

Build a quick pan sauce after the steak rests: cook sliced cremini mushrooms in the steak drippings, deglaze with red wine, and finish with butter.

8 oz. Version

Increase to an 8-ounce sirloin and add 1 extra minute of sear time per side. All other steps remain the same.

Serving Ideas

  • Plate alongside the roasted Parmesan broccoli with garlic herb butter melting visibly on the steak
  • Extra compound butter served on the side in a ramekin
  • A glass of Cabernet Sauvignon or Malbec is the classic beef pairing
  • A simple side salad with Italian dressing rounds out the plate without adding carbs

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Find 6 oz. Sirloin Near You

Visit one of Olive Garden's 900+ locations to enjoy the 6 oz. Sirloin at $19.99.

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Frequently Asked Questions

The 6 oz. Sirloin is priced at $19.99 per plate. It includes Parmesan garlic broccoli as the side dish. Breadsticks are not included by default but can be requested. Prices vary in New York, Alaska, and California.
The full plate contains 980 calories with 62 grams of fat and 1,840 milligrams of sodium. Without breadsticks (which are not included by default), this is a moderate-calorie steak meal by casual dining standards.
The sirloin is grilled over high heat and topped with garlic herb butter immediately after plating. It is served alongside Parmesan garlic broccoli. The restaurant does not specify a default doneness but allows guests to order it at their preferred temperature.
Season a 6-ounce sirloin generously with salt, pepper, and garlic powder. Sear in a very hot cast iron pan for 3 to 4 minutes per side for medium-rare. Rest 5 minutes, then top with compound garlic herb butter made from softened butter, garlic, parsley, thyme, and lemon zest.
The restaurant uses top sirloin, a moderately tender cut from the sirloin primal. Top sirloin has good beefy flavor with less fat marbling than ribeye but significantly more tenderness than cuts from the round. The 6-ounce portion is a moderate size well-suited to a restaurant entrée without being overwhelming.