How To Grill A Sirloin Steak Perfectly

We LOVE steaks here at CookingChew.

Steaks belong in that special category of ingredients that “give back” in terms of flavor.

For us, this means that the amount of care and thought that you put into choosing, prepping, and cooking your steak will come out with the final dish.

So, if you really took the time to choose the right cut of steak, prep it right, and cook it correctly, you’re going to end up with a tender, succulent, melt-in-your-mouth dish.

In the same vein, not putting in the time and effort for your steak means you’ll probably end up with a sad piece of meat that’s going to be a chore to cut, let alone eat.

Basically, we’re saying, INVEST IN YOUR STEAK.

Take the time to pick the right cut, use the right tools and ingredients, and learn how to cook it perfectly, there’s no going back.

Trust us, after you’ve mastered the art of cooking your steak, you’ll wonder how you ever settled for anything less.

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 that’s 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 you’re 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 isn’t hot enough, you’ll end up with a rubbery, gray steak.  

Finally, the temperature of your cooked steak.

We know it’s 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.

Is the sirloin a good steak?

The sirloin steak is a cut that comes from the back area of the cow, and it’s actually one of the most popular cuts of steak!

It has a great balance of meat and fat, resulting in a flavorful and tender dish.

What’s more, it’s about half the price of more expensive cuts like New York strip or ribeye.

You’re getting so much more meat for less money?

Heck, yes!

How to pick out the perfect sirloin steak?

There are actually several cuts of sirloin available, but for grilling, you want to pick either top sirloin or bottom sirloin.

Top sirloin steak is more tender compared to bottom sirloin, and it’s generally labeled as a “sirloin cap” or “top sirloin”.

Bottom sirloin, however, is less expensive and is labelled “tri-tip” or “petite sirloin”.

Don’t worry though, even bottom sirloin steak can be tender and juicy if you cook it right.

Always make sure that you’re getting fresh beef.

Fresh sirloin should be bright red with small streaks of white fat. Stay away from meat that’s tinged with gray or green!

Fresh beef should also be dry, firm, and with a pleasant “beef” smell.

If you spot slimy, wet beef with a pungent smell, it’s a sure sign that the beef is old or even spoiled.

How to cook sirloin steak?

You’re probably wondering how to cook sirloin in a pan, and if it’s 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.

How to cook sirloin steak?

You’re probably wondering how to cook sirloin in a pan, and if it’s 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: Don’t keep flipping the steak! Again, we know it’s 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.

How do you know when sirloin is done cooking?

When you’ve cooked enough steaks, you can tell when it’s done simply by looking at the steak.

However, this is a skill that takes a lot of time to master.

There’s a couple of ways to know when a steak is done.

First, there’s the touch method. To do the touch method, hold out your hand, palm up.

Poke the base of your thumb: that’s the general “feel” of a raw steak.

Now make the “ok” sign by touching your pointer finger and thumb lightly, and poke the base your thumb with your other hand.

It feels a little firmer, right?

That’s how a rare steak should feel like.

As you move on to your other fingers, you’ll notice that the pad feels firmer; that’s how the “touch” method works!

Touch your thumb and your middle finger together and poke the base again with your other hand.

That’s your medium-rare steak.

Move on to your ring finger and your thumb.

That’s your medium-well steak.

Finally, touch your pinky and your thumb together.

That’s how a well-done steak feels.

However, the “touch” method isn’t for everyone, and it’s more of a ballpark than a strict rule.

If you really want to know the doneness of your steak, the only sure method is by using an instant-read thermometer.

Simply stick the thermometer into the thickest part of your steak and wait for the temperature you want.

Here is an easy guide to knowing the temperature of the steak for the degree of doneness

What to serve with sirloin steak?

If you’re anything like us, the only thing better than a good steak is a good steak with the perfect sides. We love sides that either complement the steak, or otherwise give it a contrast!

For a filling and hearty side, try this amazing recipe for mashed sweet potatoes.

You get all the creamy goodness of a mash without the carbs!

If you’re looking for something a bit lighter, check out this tangy and delicious crunchy slaw.

Using Your Instant-Read Thermometer Properly

Here’s a trick that you can use for your instant-read thermometer.

As the steak rests, the internal temperature will actually rise a little bit more!

So when your steak has reached around 5⁰F below your desired cooking temperature, you can remove it from the heat.

Basting Your Steak

In case you just sirloin steaks that are thin or might not be up to your level of quality, you can baste it while cooking to make it juicier and more tender.

During the last 3-5 minutes of cooking, place 1 T. of butter into the skillet along with a sprig of fresh rosemary.

Baste the steak by spooning over the melted butter and rosemary over the steak repeatedly until it finishes cooking.

Get it Fresh, Get it Thick

As with any other cut of meat, fresh is always better than pre-cut.

If possible, ask your butcher to cut fresh sirloin steaks for you.

The thickness will also affect your cooking time; in general, go for around 1 ½ to 2” per steak.

What Does Cutting “Against the Grain” Mean?

Cutting against the grain means to slice against the way that the muscle fibers are aligned in the meat.

When you cut against the grain, you’re slicing the muscle fibers shorter, making them easier to chew.

This is how you end up with a tender steak!

The next time you’ve got a hankering for steak, try out this amazing recipe.

Trust us, you might never want to visit a steak house ever again!

Plus, it’s a lot cheaper to buy and grill your own steaks at home.