Top Sirloin Steak Recipe (Perfect Every Time!) – Wholesome Yum
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Grilling steak can be intimidating, but don’t worry – your perfect guide to grilled steak is here! I’m revealing all the secrets to grilling sirloin (or any cut, for that matter), so you can cook the best grilled steak every time. Also, check out my tips for choosing the best steak to roast and seasoning variations.
No grill? Learn how to cook flank steak, New York strip steak or sirloin fillet in the oven! Or try my air fryer fillet!
Ingredients you’ll need
This section explains how to choose the best ingredients for grilling sirloin, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Choosing the best
steak to grill:
Although you can choose almost any cut, the top sirloin is one of the best options for its quality and value. However, you can use the same method for filet mignon, New York strip, ribeye, chuck eye steak and other quality cuts.
Here are some other qualities to keep in mind when choosing the best grilled steak
- Thickness: Thin steaks cook too easily, so look for steaks at least 1 inch thick (or have your butcher cut them for you): 1.5 inches preferred.
- Marbling – Marbling is the distribution of fat in meat. Ideally, look for long, thin lines of fat instead of large chunks, so that it keeps the meat evenly juicy. Cuts like filet mignon will be tender, but not as tasty due to minimal marblining.
- Grade: From highest to lowest quality, choose from Prime, Choice, Select or Standard.
- Cut – Different cuts of meat will have different textures and levels of juiciness. Porterhouse (aka T-bone) and ribeye are popular in addition to sirloin due to their marbling, but the New York strip is another popular option with slightly less fat going through it. Although skirt steak is a bit thin for this cooking method, it is a good choice for roast beef.
Grilled Steak Marinade
- Olive Oil – Prevents meat from sticking to grills and helps create grill lines. Use any neutral oil you prefer.
- Worcestershire Sauce – Adds a serious salty taste to meat.
- Coconut Aminos – This is a substitute for gluten-free soy sauce, but you can also use regular soy sauce.
- Lemon juice: Use fresh juice for the best flavor or bottled lemon juice for convenience.
- Garlic – Chop it fresh, or use a jarred garlic. If you don’t have it on hand, 1 1/2 teaspoons of garlic powder will work as a substitute.
- Spices – Including Italian seasoning (I make homemade Italian seasoning), sea salt (or kosher salt) and black pepper.
- Compound butter, to serve: this is optional, but adds a lot of flavor to an already perfect grilled steak! Use your favorite herbs and watch the butter melt over the juicy meat: it’s downright delicious.
section shows how to cook steak on the grill, with step-by-step photos and details about the technique, to help you visualize it. For complete instructions, including quantities and temperatures, see the recipe card below.
- marinate. Whisk the marinade ingredients in a small bowl. Pour the marinade into a large zippered freezer bag and add the fillets, moving to cover well. Refrigerate and marinate for 3-8 hours ideally, but up to 24 hours is fine.
- Bring to room temperature. If possible, remove fillets from the refrigerator 30 minutes before grilling to reach room temperature (leaving them in the marinade).
- heat. Preheat the grill to 500 degrees for 15 minutes. It is important that it is steaming hot to get a proper sear.
- singe. Place the steak on the grill and close the lid. Seal for 2 minutes, then flip and seal for an additional 2 minutes with the lid closed.
- finish. Reduce the heat and continue cooking the steak until the desired cooking (see cooking times below).
- Remove the steak and transfer it to a plate, covering with compound butter if desired. Tent with aluminum foil and rest for 5 minutes before serving.
How long to roast the steak?
For 1.5-inch steaks, seal for at least 2 minutes per side, then use the following grilled steak time chart to achieve desired cooking. (The photos in this post are half weird.)
The above internal temperature is your goal for when to remove steak from the grill: use a meat thermometer to check. (This one is super accurate so your steak doesn’t overcook, or better yet, use a probe thermometer like this, which will beep when you’re ready.) The internal temperature will increase an additional 5 degrees while resting.
What is the best grill temperature for steak?
All steaks should start on a super hot grill surface (500 degrees) for good taste. Then, lower the temperature and roast over lower heat until you reach the desired cooking level: 120 degrees F (rare), 130 degrees (medium rare), 140 degrees (medium), 150 degrees (medium good), or 160 degrees (well done).
Variations of grilled
- Lemon pepper: Skip worcestershire sauce, lemon juice, and spices, and add lemon pepper seasoning instead
- – Exchange spices on the recipe card for Montreal steak seasoning.
- Balsamic – Use this balsamic steak marinade instead of the marinade above, grilling as usual.
- Chimichurri – Top steaks with chimichurri sauce instead of compound butter.
- Store: Cool completely and store in an airtight container in the refrigerator for up to 3 days
- Meal preparation: Marinate steaks up to 24 hours before cooking. You can also marinade up to 5 days in advance and store it separately in the fridge.
- Reheating: Steak is best reheated in an oven to 250 degrees F until hot (25-30 minutes), then finished over medium-high heat with a small amount of oil on the stove for 1 minute on each side.
- Froze: Wrap tightly or vacuum seal, and freeze for up to 3 months. Defrost overnight in the refrigerator.
What to serve with
Once you learn how to cook a grilled steak, the next question is what to serve with it. Try these delicious sides!
- Cook your dinner in one place with grilled broccoli, grilled asparagus (pictured above), or grilled cabbage fillets
- Hearty salads: Try summer favorites like cucumber and tomato salad, avocado, cauliflower and potato salad, or cilantro and lime salad.
- Leaf salads: The steak is always paired with rainbow salad, spring mix salad, wedge salad or 7-layer salad.
- Classic steakh ouse accompaniments: Make mashed potatoes (or cauliflower puree), creamy spinach, or mushrooms sautéed with garlic butter to pair with your perfectly roasted steak.
More Easy Steak Recipes
If you liked this sirloin recipe, you’ll love these other easy ways to cook your favorite cuts: on the stove or on the grill!