A perfectly grilled sirloin steak is what a summer barbecue is all about!
Make tender and delicious grilled sirloin steaks with a little oil, a handful of seasonings, and my easy tips for achieving juicy perfection every time.
Holly’s Recipe Highlights
- Flavor: These juicy sirloin steaks are made with simple seasonings for the best, savory beef flavor.
- Skill Level: With these easy tips, anyone can grill steaks to order along with professional looking grill marks.
- Recommended tools: A meat thermometer is the best way to ensure proper doneness for all proteins, especially beef.
Sear-iously Tasty Staples
Steaks: Look for boneless sirloins, bone-in sirloins (AKA Porterhouse or T-bones). Bone-in steaks tend to have more flavor. Avoid steaks with any veins of white or gray gristle running through them, since this makes them tough.
Seasonings: Melted bacon grease can be swapped out for the olive oil for a smoky flavor. Feel free to experiment with any combination of seasonings to match the menu. Try my DIY Southwest, garlic herb or Italian blend
Steak It Your Way: If time allows, and especially if you’re grilling tougher steaks like top sirloin, soak them for an hour or two in an oil, vinegar, and a herb blend marinade to tenderize the meat (be sure to discard the marinade after using). Top steaks with garlic butter, or serve them with a side of tangy homemade chimichurri sauce.
How To Grill Sirloin Steak
- Preheat BBQ grill (full recipe below).
- Rub steaks with oil and season to taste.
- Cook steaks to desired doneness.
- Remove steaks from the grill, add butter and allow them to rest under foil before serving.
Cooking Temperature
| Internal Temperature | Result | |
| Rare | 125˚F | cool, red center |
| Medium Rare | 135°F | warm, red center |
| Medium | 145°F | warm, pink center |
| Medium Well | 150°F | slightly pink center |
| Well Done | 160°F | has little to no pink |
Note: Be aware that most steak houses strongly discourage well-done steak, as it renders the meat dry and tough. For those who dislike pink of any kind in their beef, consider a tasty, stuffed cheeseburger cooked well done. You may enjoy it more!
Steak It to the Limit!
Make the whole dinner on the grill and serve steaks with grilled vegetables and a crispy salad.
Keep leftover sirloin steak in a covered container in the refrigerator for up to 3 days. Enjoy steak cold on a salad or in a low-carb wrap or reheat in the microwave.
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Grilled Sirloin Steak
Equipment
Ingredients
- 2 sirloin steaks 1" thick
- 2 tablespoons olive oil
- steak seasoning or kosher salt and pepper, to taste
- 2 tablespoons butter or herbed butter
Instructions
- Remove steaks from the refrigerator 30-40 mins before cooking to bring up to room temperature.
- Rub with olive oil and season generously to taste.
- Preheat grill to high heat (approximately 500°F).
- Place steaks on the grill at a 45° angle and let cook for 2 minutes. Rotate steaks 90° to create a cross-hatch pattern. Let cook for another 2 minutes. Flip steaks and repeat on the other side.
- Reduce heat to medium-low and cook steaks for an additional 4-6 minutes for medium-rare (135°).
- Top with butter and cover loosely with foil. Let rest for 5 mins before serving.
Notes
- Nutritional information does not include seasoning ingredients.
- Bring steaks to room temperature before grilling for even cooking.
- Preheat grill to sear the outside of the steaks and keep all the juices inside.
- Use an instant-read thermometer to prevent overcooking.
- Allow steak to rest before slicing.
- Store leftovers in the refrigerator for 3-4 days. Cooked steak can be frozen for up to 6 months, but is best consumed within 1-2 months, as it will dry out over time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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