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How To Cook Sirloin Steak On Grill

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Common Grilling Steak Times

Cooking Perfect Sirloin Steak on the Grill | Tenderized & Garlic Butter Topping Cooked Medium

So, how long do you cook steak on the grill? That answer largely depends on the thickness of the meat youre cooking. You can cook thin or thick cuts on the grill just fine, but youll definitely want to alter your times to cook your desired cuts to the right doneness, which, again, is a matter of preference.

One good tip to keep in mind is to use a meat thermometer for thick cuts of steak and a timer for thin ones. A steak thats ¾ of an inch thick or less may be difficult to get an accurate temperature reading from, so a timer can help. But a meat thermometer can give you a more precise idea of the doneness of your steak to make sure its right.

For a medium-rare doneness, you typically will need to grill your steak between 4 to 6 minutes on each side, depending on thickness. For medium cooks, shoot for closer to 5 to 8 minutes on each side. Its always best, though, to start with the lower grilling steak time and check with your finger to see if it might need a bit more time, instead of allowing it to cook for a couple of extra minutes. You can always cook it a bit longer if required, but you cant get back tenderness you lose from overcooking.

When you touch the center of your steaks, a medium rare cook will spring back slightly, yet still feel squishy. A medium cook will be more springy than squishy. If all else fails, you can always cut a small slit in the center of your steak to check its color, but this should only be used as a last resort.

Time To Hit The Grill

Before hitting the grill, make sure your steak comes up to room temperature. This will help it cook evenly from edge to center for that perfect medium rare. Prep the grill by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. Youre looking for a hard sear to seal in the juices.

Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up. I usually keep a squirt bottle of water handy for flare-ups, just in case. Set your timer and wait: in order to get a good sear, you wont want to move the steak for a few minutes.

Tips For Grilling The Perfect Steak

Grilled Sirloin Steak is quite simple to make as long as you follow my easy instructions. Heres a summary of the tips and tricks included in the post for perfectly grilled steak every time:

  • Season and refrigerate for up to 48 hours.
  • Bring steak to room temperature before cooking by letting it sit on the counter for 60 minutes.
  • Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
  • Grease the grill very well with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
  • Dont add the steak until the grill is hot to achieve a beautiful sear.
  • Only flip/touch your steak once for the perfect caramelized crust.
  • Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
  • Dont overcook or your steak wont be as juicy. Always use a meat thermometer and dont grill above medium.
  • Let steak rest 10 minutes before slicing so it has time to reabsorb the juices that have accumulated in the middle of the steak to redistribute throughout the steak.
  • Slice steak across the grain to shorten the muscle fibers for tender steak.

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The Two Best Ways To Grill Steak

The ideal grilled steak has an appetizing browned exterior with tender, still-pink meat inside. The tricky part is making sure that you don’t burn the surface of the meat before the inside gets warm enough to eat, or cooking the inside too much before getting those nice surface grill marks.

There are two ways to go about it.

  • Direct grilling: Cooking the steak over high heat, and flipping occasionally until the meat reaches the desired internal temperature .

  • Reverse searing: Cooking the steak slowly at a low temperature with indirect heat to get the meat 10 to 15 degrees from the final desired internal temperature, then finishing by cooking over high heat to get browning and grill marks.

  • How To Serve Grilled Steak

    3 Ways to Cook Steaks in the Oven

    The most common way to serve grilled steak is as the main entrée with sides. Just pick any of the aforementioned sides and call it dinner! That being said, grilled sirloin steak is also a chameleon and delicious in salads, pastas, fajitas, etc. Here are some fun ideas to mix up how you serve grilled steak:

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    Easy & Tasty Sirloin Steak Recipe

    Sirloin steak is a flavorful cut of beef that is great for grilling on a George Foreman contact grill. The indoor grill seals in the juices, whereas a charcoal grill can often dry out the meat. With sirloin less is more in terms of prepping and cooking, as described in the easy recipes here.

    The sirloin portion of the animal actually refers to several cuts that are located at the hind quarters. Some of the cuts are labeled the sirloin, the tenderloin, the top sirloin, and the bottom sirloin. The sirloin is at the top near the back bone. The tenderloin is just below the sirloin. This is a lean and softer cut of meat. The top sirloin is in the center of the muscle. And, the bottom sirloin is located toward the underside of the cow or bull.

    For the purposes of these recipes we are using the top sirloin. While it is not as tender as the filet mignon, also aptly referred to as the tenderloin, it is a very flavorful cut of beef. The tenderloin is extremely lean, whereas the top sirloin often has a bit of fat running through it. The fat helps to tenderize the meat while it is cooking and adds additional flavor. The top sirloin is less expensive than the tenderloin. This makes it a good option for anyone looking to save a few dollars and still enjoy a delicious grilled steak. Cooked to medium rare is best for this particular protein. It can become chewier and less juicy the more well done it is.

    Best Side Dishes For Your Sirloin Steak

    There is not much hassle and work that you need to done when cooking the sirloin steak on the George Foreman grill. It is very easy and convenient so you can do other things.

    However, you might be having trouble looking for the best side dish to pair with the delicious sirloin steak. So here, we have some suggestions that you can easily make and serve with the steak.

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    Easy Grilled Green Beans

    • 1-1/2 TBS extra virgin olive oil
    • Sea salt and freshly ground pepper to taste

    Total time: 10 minPrep time: 10 min Cook time: 4 min Serves: 2 people


    1. Place the beans in a colander and rinse well under cold running water. Dry the beans by placing them on paper towels and blotting with another towel. Trim the stem ends of the beans while the grill returns to high heat. Place the beans in a large bowl, add the EVOO, and toss to coat.

    2. Grill the beans in batches for approximately 3 to 6 minutes until slightly tender. They can remain a bit crisp. Place the beans on a serving platter and season with salt and pepper to taste.

    Optional: You can squeeze some fresh lemon juice over the cooked beans or drizzle some balsamic vinegar on top.

    Best Way To Cook Sirloin Steak

    How to cook a Sirloin Tip Steak on the Weber Charcoal Grill

    In Gordon Ramsey’s Ultimate Cookery Course series on YouTube, the celebrity chef outlines these steps for cooking the best sirloin tender steak:

    • Take the steak out the fridge 20 minutes before you start cooking and season with salt and coarsely ground black pepper.
    • Heat a dry cast iron skillet on a hot stove. When it gets to the point where it is starting to smoke, drizzle in some oil.
    • Lay the steaks in the pan you should hear a loud sizzling noise. Sear both sides and, using tongs, the edges of the steak, too.
    • At this point add some lightly crushed garlic cloves and fresh thyme to the pan.
    • Once the steaks are browned, add half a tablespoon of butter and, still on high, keep turning every minute it shouldn’t take more than a few minutes for the steaks to cook.

    Note that the U. S. Department of Health and Human Services say that steaks should be cooked medium and reach an internal temperature of 145 degrees Fahrenheit to be safe to eat, so use a food thermometer. If you want to consume less fat, sirloin steaks will also cook well on an indoor grill, or can be barbecued.

    The Cattlemen’s Beef Board says lower-grade sirloin cuts like tri-tip steak or sirloin flap will grill or broil well but are better if first marinated with acidic ingredients like vinegar and lemon to help tenderize the meat, and then sliced against the grain. Prepared this way, sirloin flap makes great fajita meat, for example.

    Read more:How to Cook Steak on a Baking Sheet

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    Always Pat Your Steak Dry

    The golden rule to achieving steak with a deep-brown, flavorful crust? Eliminating as much moisture as possible from its surface. Moisture is the enemy of crispiness. Thats because moisture slows down Maillard reactions, the process responsible for turning steak brown and crispy. Whether youve marinated your steak or not, youll want to blot it all over with paper towels before you season it. Doing so prevents seasoning from melting and inhibits steam from forming when you cook the steak.

    Dry Rubbed And Grilled Sirloin Steak


    • 1 tsp freshly ground black pepper
    • 1/2 tsp brown sugar
    • Extra virgin olive oil for grilling

    Total time: 10 minPrep time: 5 min Cook time: 5 min Serves: 2 people


    1. In a small bowl, mix together the onion powder, garlic powder, paprika, salt, pepper, and sugar. Place the steaks on a large plate and apply the dry rub seasoning mixture to both sides of the steaks, pressing the mixture into the meat with your hands. Set this aside while you preheat the gill.

    2. Preheat your George Foreman grill for 5 minutes with the top closed.

    3. Pour a good bit of EVOO right on top of the steaks. Turn the steaks over and repeat. Place the steaks on the grill and close the top. Cook for 4 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. Continue grilling until you achieve the desired doneness. Keep in mind that the steaks will continue to cook while resting, so take them off just shy of the desired temperature.

    4. Remove the steaks to a clean cutting board and allow them to rest for 5 minutes before serving or slicing. Dont skip this step as it will help to keep the steaks moist.

    5. Serve with your favorite side dishes. Recipe ideas follow.

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    The Best Steaks For Grilling

    There is no one “best” cut for grilled steak — it’s all about personal preference. Good cuts for grilling range from leaner, more tender cuts, to cuts that pack fat and flavor.

    Filet mignon or tenderloin: The most tender cut of steak, it’s ideal for those who prefer their meat rare. A smaller cut so it cooks fast.

    Flank steak: A thin, inexpensive cut. Flank steak doesn’t have as much fat or natural flavor as some of the other cuts, so it should be marinated before cooking to add flavor and tenderize the meat. Because it is thin, it cooks fast over high heat. Learn more in our Flank Steak Cooking Guide.

    Hanger steak: A flat steak, similar to flank steak, but usually with more fat content throughout. Hanger can be marinated before cooking but will also be tasty with a simple salt and pepper seasoning. Cooks fast over direct heat and should not be overcooked.

    New York strip: A leaner cut that is relatively thick and firm like ribeye, but with less fat. Does not need to be marinated. A good candidate for reverse searing.

    Porterhouse: A massive cut that’s actually two steaks in one. A filet mignon and a New York strip. The Porterhouse tends to contain more of the tenderloin than its cousin cut, the T-bone. Porterhouse is usually cut quite thick, so reverse-searing can help you avoid an overcooked exterior and raw middle. There’s no need to marinate before cooking. Salt and pepper is all you need.

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  • Top sirloin, while not as tender — or nearly as expensive — as tenderloin or cuts from the short loin like New York strip, is more than tender enough for high heat grilling. This flavorful, versatile steak can be cut into individual or kabob-sized portions for grilling and pairs well with a number of marinades and rubs. However, you can also get delicious results using a large, thick cut top sirloin — preferably a 2 1/2 to 3 pound steak — and simple rub of salt and pepper.

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    Grilled Sirloin Steak Is Juicy Flavorful And Buttery Tender Every Time With Just Minutes Of Prep

    These Grilled Sirloin Steak recipe will be your new go-to way to make steak! The steak is seasoned with a dynamic smoked paprika, garlic forward spice rub that creates a caramelized seasoned crust once grilled, and then is finished with a rich Cajun butter for melt-in-your-mouth tender, juicy steak with tantalizing complex notes. And the best part of Grilled Sirloin Steak? Its SO easy with practically zero clean up! Season, rest, then grill thats it! The fantastic spice rub and butter is also extremely versatile and can used with your other favorite cuts of steak as well. Ive included tips and tricks and detailed directions for how to grill steak to achieve melt in your mouth, juicy, steak even if you have never made steak before! Serve your grilled steak with your favorite sides like corn salsa, strawberry spinach salad and fruit salad and your perfect summer meal awaits!

    I love grilling steak in the summer! From to carne asada, street tacos, mojo steak tacos, steak fajitas, Cajun steak, classic steak kabobs, Brazilian steak kabobs, etc. theres just no better way to achieve that smoky caramelized char with hardy any cleanup! So, today Im excited to bring you this Grilled Sirloin Steak recipe just in time for Fathers Day!

    How To Make Grilled Sirloin Steaks

    In my article, How To Grill Steak: A Comprehensive Guide, I go over all the details for how to grill the perfect steak. As a hint: it couldnt be easier! A few key considerations for grilling the best possible sirloin steaks:

  • Season properly! Im not a fan of spice blends or mixes when it comes to grilling steak. In my opinion, the only thing equality quality steak should need is flaky salt and freshly cracked black pepper. Thats it!
  • Sear each side. This will help caramelize the flavors and lock in the steaks juices. I always aim to get my grill to 500° before searing.
  • Finish it indirect. Depending on the thickness of your steak, youll want to finish cooking it indirectly after its been seared on each side. This slows down the cooking process, allowing you better control over the final temperature.
  • Use a thermometer!I cant stress this enough. Theres no shame in using one to ensure you get the very best results. Be sure to take your steak off the grill when its within 5° of your desired cooking temperature. It will continue to increase as it rests.
  • While these considerations are more high-level, be sure to check out my guide for a more thorough step-by-step guide for how to properly grill steak.

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    A Perfect Oven Grilled Steak Recipe

    Oven Grilled Steak is a foolproof and easy way to make a juicy steak in the oven. Use this simple trick roast in the oven, THEN sear on the stovetop to create the perfect steak thats caramelized, juicy, and melt-in-your-mouth delicious!

    This is how we do grilling off-season because, Im craving steak. This is huge in my world because Im not all that into red meat. I kinda like lots of veggies. And chicken.

    Besides, look at that hug in a skillet up there. Its a juicy pile of comfort food and Im really into it. But I also just made a batch of cookies and Im really into those, too SO

    I always thought that searing the steaks before popping them in the oven was the way it should be done, but I was proven otherwise. Searing the steaks right when they come out of the oven is a kitchen hack Im glad to have finally learned.

    How To Store And Reheat Grilled Steak

    How to Grill Sirloin Steaks | Recipe
    • Storage: let grilled steak cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to five days.
    • Microwave: its best to slice the steak before reheating so it heats evenly. Transfer sliced steak to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals as needed.
    • Skillet: warm sliced steak in a skillet on the stove top over medium heat, stirring often until warmed through.
    • Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.

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