There are few summer meals we love as much as a great grilled steak.
This grilled sirloin steak recipe includes our top tips for juicy steaks that are full of savory flavor every time!
Grilled Sirloin Steak
- Get deliciously succulent steakhouse-worthy steaks without making a reservation!
- Backyard, beach, or campground, use this “foundation” recipe for perfectly grilled steaks every time!
- Make extra grilled steak for salads, sandwiches, and wraps!
Sirloin – Most sirloins are sold as boneless steaks; bone-in sirloins are called porterhouse or T-bones (which also have tenderloin).
Oil – Any oil will do. If you save your leftover bacon grease, use it to add a charred and smoky flavor to your steaks. Oil steaks sparingly so it doesn’t drip into the grill, causing flare-ups.
Seasonings – Use steak seasoning or even a simple sprinkle of salt & freshly ground pepper.
Variations – Add a slice of compound steak butter over finished steaks for extra flavor and keep them juicy.
How to Grill Sirloin Steak
- Preheat the grill to high heat.
- Pat steaks dry with a paper towel and rub with oil and seasonings (per the recipe below).
- Grill steaks to your level of doneness as directed below.
- Remove steaks from the grill, cover them loosely, and allow them to rest before slicing.
- Rare: Internal temp at 125°F for a cool, red center.
- Medium Rare: Internal temp at 135°F for a warm, red center.
- Medium: Internal temp at 145°F for a warm, pink center.
- Medium Well: Internal temp at 150°F for a slightly pink center.
- Well Done: Internal temp at 160°F for little to no pink.
PRO TIP: Steaks will continue to cook as they rest, so it’s okay to pull them off the grill about 3-4° before they’re done.
Tips for the Juiciest Steak
- Choose well-marbled steaks for extra flavor and tenderness.
- Allow steaks to reach room temperature before seasoning and grilling.
- Preheat the grill or charcoal briquets before cooking for a proper sear. Apply a little oil to the grill grate to prevent sticking.
- Achieve beautiful grill marks by placing steaks at a 45-degree angle and rotating them.
- Use an instant-read thermometer to ensure proper cooking temperature.
- Let steaks rest after cooking to enhance juiciness and flavor.
Leftover steak will keep in the refrigerator for about 3 days and can be used in omelets, stir-fries, tacos, soups, or stews.
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Grilled Sirloin Steak
Enjoy grilling juicy and tender sirloin steak with this easy recipe that’s packed with helpful tips and tricks!
Preheat grill to high heat.
Season sirloin steak generously with steak seasoning or kosher salt and pepper.
Place steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the grill. Loosely cover and let rest for at least 5 minutes before slicing and serving.
Serve while warm with steak butter.
Leftover steak can be stored in the fridge for up to 4 days. Use leftovers in tacos, fajitas, with eggs, or on salads!
Calories: 529 | Carbohydrates: 0.01g | Protein: 50g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 219mg | Potassium: 776mg | Sugar: 0.01g | Vitamin A: 350IU | Calcium: 67mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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