Blackened Sirloin

Introduction

Blackened sirloin uses a two-zone grill to sear a heavy crust while keeping the inside medium-rare and juicy. The steak rests under foil after cooking, which lets the juices redistribute so each slice stays tender. Serve it thin-sliced with béarnaise for a restaurant-quality dinner that takes less than an hour start to finish.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak
• 2 tbsp black peppercorns, cracked
• 1 tsp salt
• 1 tbsp Cajun seasoning
• Olive oil

Instructions

1. Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes.
2. Preheat grill to 2 settings: very high, and medium high.
3. Add steak to hottest part and cook 3 minutes per side, rotating 90 degrees halfway through each side to mark.
4. Move steak to medium high heat and cook, turning often, until internal temperature is 5°F (3°C) less than the desired “doneness”.
5. Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes.
6. Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce.

Variations

Oven finish instead of grill: If you don’t have a two-zone grill, sear the steak in a cast-iron skillet on high heat for 3 minutes per side, then transfer the skillet to a 400°F oven for 5–8 minutes until the internal temperature is 5°F below your target. The crust will be less pronounced but the interior stays perfectly cooked.

Pan sauce swap: Skip the béarnaise and make a quick pan sauce by deglazing the skillet with beef broth after searing, then whisking in butter and fresh tarragon. This takes 3 minutes and uses the flavorful fond left behind.

Lighter seasoning: Replace the Cajun seasoning with smoked paprika and garlic powder (use the same 1 tbsp total) if you want a milder, less spicy crust.

Thicker steak: If you use a 2-inch steak instead of a thinner cut, increase the medium-high heat time by 3–5 minutes and check the internal temperature more frequently to avoid overcooking.

Cold slaw topping: Serve the sliced steak over a tangy coleslaw dressed with vinegar and oil instead of béarnaise for a lighter, fresher take.

Tips for Success

Bring the steak to room temperature before cooking. A cold steak will cook unevenly—the exterior overdone before the inside reaches the target temperature. The 30-minute rest after seasoning is not optional.

Rotate 90 degrees halfway through each side on the hot zone. This creates the crosshatch grill marks without extending the cook time; if you don’t rotate, you get straight lines instead.

Use an instant-read thermometer and pull the steak 5°F below your target. The steak continues to cook while it rests under foil, so if you want 130°F medium-rare, pull it at 125°F. Guessing leads to overcooked meat.

Slice against the grain on a 45-degree angle. Top sirloin has a visible grain; cutting perpendicular to it shortens the muscle fibers, so each bite stays tender instead of chewy.

Let the foil tent stay on for the full 10 minutes. This allows carryover cooking to finish and the juices to reabsorb into the meat. Cutting into it early causes all the liquid to run onto the plate.

Storage and Reheating

FAQ

Can I cook this steak indoors if I don’t have a grill?

Yes. Preheat a cast-iron skillet over high heat until it’s smoking, then sear the steak 3 minutes per side. Transfer the skillet to a 400°F oven and cook until the internal temperature is 5°F below your target, about 5–8 minutes depending on thickness.

What internal temperature should I aim for?

Pull the steak at 125°F for medium-rare (pink center), 135°F for medium (warm pink), or 145°F for medium-well (mostly cooked through). Remember to subtract 5°F from your target since the steak continues cooking while resting.

Can I prepare the seasoning rub the night before?

Yes. Mix the cracked peppercorns, salt, and Cajun seasoning in a small bowl and store it covered at room temperature. Apply it to the steak 30 minutes before grilling so it has time to adhere and the meat reaches room temperature.

What if my sirloin is much thicker or thinner than expected?

For a thinner steak (under 1 inch), skip the medium-high zone and pull it off the hot zone as soon as the internal temperature is 5°F below target—it cooks fast. For a thicker steak (over 1.5 inches), extend the medium-high cooking time by 3–5 minutes and check the temperature every 2 minutes to avoid overcooking the crust.