Do You Need To Marinade Sirloin
You do not necessarily need to marinade sirloin. Like any other high-quality steak, just sprinkling it with salt and pepper before placing it on a grill is enough to produce stellar flavor. However, since the meat is a little sturdier than delicate cuts like fillets, a marinade wont hurt it. Instead, a marinade can help boost the flavor and tenderness without breaking down the meat. A good marinade for sirloin should always include salt, oil, and flavoring ingredients.
Since sirloin is so versatile, it is easy to experiment. A classic steakhouse style marinade usually includes a blend of worcestershire, dijon, garlic, and vegetable oil. You can also try a tasty Korean inspired marinade with garlic, ginger, sesame oil, and soy, or a Mexican marinade with lime, chilies, and cilantro.
Grilling Sirloin Medium Rare At 130 Degrees Fahrenheit
- Blue: A temperature of 115 degrees Fahrenheit. There is a light sear on the outside, but the majority of the steak is still cold, firm, and chewy.
- Rare: A temperature of 120 degrees Fahrenheit. The center is still fully red, and possibly slightly cool. Your steak will be full of juiciness and extremely tender.
- Medium Rare: A temperature of 130 degrees Fahrenheit. Our personal favorite for sirloin, a medium rare steak has a deep sear on the outside. The interior is still red, but it is warm.
- Medium: A temperature of 140 degrees Fahrenheit. This steak is still tender while being mostly cooked. The center will be pink, but not red.
- Medium Well: A temperature of 150 degrees Fahrenheit. When you know how to grill sirloin steak medium well, the majority of the steak is brown with a small strip of pink in the center.
- Well Done:A temperature of 160 degrees Fahrenheit. Your steak is entirely brown with no hint of pink. This tends to dry out a steak and make it tough. However, a good quality sirloin will still have flavor at this point, even if no chef recommends well done.
Top Sirloin Steak On The Grill
September 3, 2020·
Top sirloin steak is a great steak for grilling and in my experience, while not as tender as steaks from the short loin, such as the filet mignon, they have more flavor. So with the wife out and the kids in bed , its a great time for the manliest meal, steak and potato. With a good steak like top sirloin, I like to keep it pretty simple. Just some minced garlic in melted butter and salt and pepper are enough for this tasty cut of beef.I look for a good fresh cut of top sirloin steak. Dont be afraid to talk to the butcher. Ask him if he can cut a fresh steak. Dont settle for one that is brown on parts of it due to air exposure and time. It should be bright red with good marbling throughout, that marbling is delicious fat.
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Preparing The Sirloin Steak: To Marinate Or Not To Marinate
I like to keep it simple when it comes to top sirloin. Since its not a tough cut of meat, it doesnt need to marinate for a long time in an acidic solution. Because it is low in fat, you wont have to trim back much fat to prevent grill flare-ups. The prep time is minimal.
Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt or kosher salt and ground black pepper for seasoning. Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.
If you have the time, salt the steak 40 minutes to 8 hours before cooking it. You wont need to use as much salt when you salt in advance and it will enhance the beefy flavor of the steak. Let it rest on a baking rack, uncovered, in the refrigerator if youre salting it overnight.
Is It Necessary To Cook The Steaks More After Searing Them
The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably wont reach the desired doneness as fast as a thinner one. One thing that helps ensure you dont overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.
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How Do I Cook The Perfect Sirloin Steak
Any grill master worth their salt is going to tell you that the most important thing that you need when it comes to cooking the perfect steak is TEMPERATURE.
Temperature plays in several aspects of cooking your steak.
First, the temperature of your steak itself. NEVER cook a steak thats straight from the fridge. Fresh is always best, of course, but if your steak comes from the fridge, make sure to rest the steak until it comes to room temperature.
Cooking steak at room temperature allows the heat to evenly penetrate the steak and cook it through properly.
If you try to cook cold steak, the outside of the steak could burn before the interior even warms up!
Second, the temperature of your cooking method. Whether youre grilling steak on a charcoal grill or cooking it on the stovetop, you want to make sure that the cooking surface is screaming hot.
The high temperature is necessary to sear) your steak and seals the juices inside. Plus, you get that nice, charred surface!
If the cooking surface isnt hot enough, youll end up with a rubbery, gray steak.
Finally, the temperature of your cooked steak. We know its tempting to jump right in and carve up a hot steak, but you need to let it rest!
Giving the steak time to rest allows the muscle fibers to relax and to reabsorb all that juicy goodness so that you end up with a tender, moist, and flavorful cut of meat.
Perfectly Grilled Sirloin Steak
Only three ingredients are used to create this flavorful steak. Follow our instructions to make sure it is grilled to mouth-watering perfection.
|Add boneless sirloin steak||1 boneless sirloin steak|
|Add sodium-free meat tenderizer||½ tsp. sodium-free meat tenderizer|
|Add Grill Mates Montreal steak seasoning||2 tsp. Grill Mates Montreal steak seasoning|
- Cutting board or serving platter
- Aluminum foil
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Today Im showing you how to cook top sirloin steak in the oven! Im a big fan of cooking steaks on the stove and then finishing them in the oven. Its got a little extra flavor from the butter, and always perfectly cooked. But thats not the only reason to love this top sirloin steak recipe. Its also EASY and full of FLAVOR! And definitely fool-proof.
Beef top sirloin steak recipes are a great way to incorporate a reasonable cut of steak, without sacrificing any flavor.
You dont need a grill for this steak dinner, but you can still enjoy it outside!
How To Cook Top Sirloin Steak In The Oven
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Set oven for broil and preheat 10 minutes.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
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Whats The Best Steak For Grilling
Honestly, when it comes to cooking a steak on the grill, you cant really go wrong with any cut you choose. However, getting a perfectly cooked steak from a grill can be tricky if youre new to steak cooking or using a grill. Each cut of steak is a different size, thickness, and texture, so itll be a different process to grill ribeye steak than it would be to grill a much thicker steak, like a filet mignon.
Another issue you might have with the grill lies in the fat content of steak. Although steaks with more fat tend to be more flavorful and tender , they also can be more dangerous to cook on the grill. As fat drips off cut steaks, grill flare-ups can happen. This is especially common with cuts like the rib eye, which are known for their marbling.
That doesnt mean you cant grill them, but youll definitely need to take extra precautions when doing so. Whether you want to cook a rib steak, a T-bone, or flat iron on the grill, you can learn to do it by following our helpful grilling tips for steak.
What Cut Of Meat Is Sirloin
Sirloin steak comes from the rear back portion of the cow, and comes in two parts the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as top sirloin on the packaging. Bottom sirloin is less tender, and is typically just referred to as sirloin or sirloin steak. Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time.
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Can You Make These Steaks Into Shish Kabobs
Yes! Sirloin is one of the best cuts of steak for making shish kabobs. When using this marinade to make kabobs, I recommend cubing the steak, then adding it to the marinade. This means, more of the steak surface area gets to soak up the delicious marinade.
After marinating the cubes of steak for at least 20 minutes, skewer the steak by itself or with veggies like bell peppers and onions. Grill the steak shish kabobs over medium-high heat for 4-5 minutes, flip and continue grilling for an additional 4-5 minutes.
How To Grill Top Sirloin Fillet
Grilled top sirloin fillet is a highly flavorful, rich cut of meat. While it’s not as tender as filet mignon, New York strip or porterhouse, the meat has a more intense flavor because it has a little less fat. For best results, cook top sirloin fillet to the rare or medium-rare point to keep the meat from drying out and becoming chewy.
Remove the top sirloin fillet from the refrigerator 60 minutes before you want to cook it to warm up to room temperature. Cover the meat with plastic wrap or aluminum foil.
Preheat a gas grill to the maximum temperature or preheat a charcoal grill for 30 minutes. Coat the surface of the grill liberally with corn oil.
Pat the top sirloin fillet dry with paper towels to remove any excess moisture.
Brush the top sirloin fillet with an even mixture of corn oil and vegetable oil to just coat the steak. Season the steak all over with freshly ground black pepper to taste.
Place the top sirloin fillet steak on the grill over the hottest part of the grill. Close the top and cook the steak for 2 minutes for rare meat, 3 minutes for medium rare and 4 to 5 minutes for medium.
Flip the top sirloin fillet over using a spatula and cook the steak for the same amount of time as the first side.
Remove the top sirloin fillet from heat and allow it rest on a serving plate for 5 minutes. Season the top sirloin fillet to taste with coarse ground kosher salt and serve it immediately while hot.
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Perfect Grilled Sirloin Steak
When your steak turns out this juicy and delicious, youll be tempted to fire up the grill all summer long!
Its grilling season and were showing you how to make a Perfect Grilled Sirloin Steak.
Preparing a Perfect Grilled Sirloin Steak couldnt be any easier. In fact, todays recipe is really more of a cooking technique than a recipe, per se. But I promise, if you follow along, you are going to make one of the best grilled sirloin steaks ever!
The Best Cuts For Grilling
First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.
Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.
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How To Cook Sirloin Steak
Youre probably wondering how to cook sirloin in a pan, and if its different from cooking the steak on a grill.
Actually, the two cooking methods are pretty similar, and there are some tips that you need to keep in mind to produce a great steak whichever one you choose.
First: Always pat the steak dry before seasoning it. The key to getting that delicious crust on a steak is making sure that the surface is dry is as possible. Use a paper towel to blot the surface and remove as much moisture as you can.
Second: Dont keep flipping the steak! Again, we know its tempting to check the surface for doneness, but repeatedly flipping the steak prevents it from cooking properly.
Finally: If you want to bring highlight the flavors of beef, less is more when it comes to seasoning. If you are able to get a high-quality sirloin cut, salt, freshly ground black pepper, and a little bit of olive oil are all the seasonings you really need.
Sirloin Steak With Garlic Butter
I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don’t skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
Preheat an outdoor grill for high heat.
- Step 2
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Step 3
Sprinkle both sides of each steak with salt and pepper.
- Step 4
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
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A Primer On Sirloin Cap Steak
If youve ever ordered a coulotte steak in a restaurant, congratulationsyouve already had a sirloin cap steak, even if you didnt know it. The two terms are interchangeable. Both refer to the flat triangular muscle just above the top sirloin.
Another name for the coulotte or sirloin cap steak is picanha, a term thats found on the menus at Brazilian steakhouses (also known as churrascarias. In these cases, the meat is placed on skewers before its grilled, sliced, and served to customers. If youve only had picanha under these circumstances, you may not recognize the cut when you first encounter it in its raw form.
The sirloin cap can either be prepared whole or trimmed into narrower steaks. Youre more likely to find the smaller version, but both are set at an affordable price point, making them appealing to budget shoppers.
If you opt to purchase the sirloin cap roast whole and trim it into steaks yourself, youll see that theres a generous layer of fat covering the top. You can trim as much of this as you like, but we would recommend leaving a thin membrane along the edges to ensure that the cooked steaks are as juicy as possible.
Some less knowledgeable butchers might confuse the sirloin cap with the popular tri-tip cut. Seasoned professionals, however, should be able to tell the difference easily. For more details about how these cuts differ from one another, take a look at this video tutorial.