Grilled Sirloin Steak

Introduction

A properly grilled sirloin steak depends on high heat, minimal seasoning, and a 10-minute rest—this recipe delivers all three in straightforward steps. You’ll sear the meat hard at the start to build crust, then finish on medium heat until it reaches your target doneness, finishing with a pat of butter and a rest that lets the juices redistribute throughout the meat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak (also known as top butt, center cut sirloin, or hip steak)
• Olive oil
• Salt
• Freshly-ground black pepper
• 1 tbsp unsalted butter, room temperature

Instructions

1. Brush steak with olive oil. Sprinkle both sides liberally with salt and freshly ground black pepper.
2. Place steak on a high grill. Cook 1 minute, then rotate 90° and cook for another 1 minute. Flip and repeat this process for the other side.
3. Move to medium heat and cook, turning often, until desired “doneness” is achieved.
4. Remove to a plate and top with butter. Cover with aluminum foil and let rest 10 minutes.
5. Slice thinly across the grain on a bias. Serve warm.

Variations

Garlic butter finish: Mash the room-temperature butter with minced garlic and fresh parsley before topping the steak—the warm meat will melt the flavored butter into a quick sauce.

Citrus marinade base: Skip the simple oil brush and rub the steak with olive oil mixed with lemon juice and crushed rosemary 30 minutes before grilling for deeper herbaceous flavor.

Higher heat throughout: If your grill runs very hot, skip the medium-heat step and finish at high heat with shorter intervals—this works well for thinner cuts under 1.5 inches.

Thicker steak adjustment: For a steak over 2 inches thick, extend the medium-heat phase and turn less frequently to allow the interior to reach temperature while the crust stays intact.

Tips for Success

Use room-temperature butter: Cold butter will slide off the hot steak instead of adhering and melting into the meat; remove it from the kitchen counter 15 minutes before grilling.

Watch the 90° rotation: This crosshatch pattern creates visual cues for doneness and helps you avoid flipping too early; if the meat sticks, it’s not ready to turn.

Don’t skip the rest: The 10 minutes of resting under foil allows carryover cooking and lets muscle fibers relax so juices stay inside when you slice, not on the plate.

Know your target doneness: Use the touch test—rare feels like the fleshy part of your palm below the thumb; medium-rare feels like the same spot with your thumb touching your index finger; adjust your medium-heat time accordingly.

Storage and Reheating

Cooked steak keeps in the refrigerator in an airtight container for up to 3 days. Reheat gently on the stovetop in a skillet over medium-low heat for 2–3 minutes per side, or briefly in a 300°F oven covered with foil until warmed through. Sliced steak dries out faster than a whole piece, so eat leftovers promptly.

FAQ

Can I use a cast-iron skillet instead of a grill?

Yes—preheat the skillet over high heat until it’s smoking, then sear 2–3 minutes per side before transferring to a 400°F oven to finish, checking for doneness every 2 minutes.

How do I know if the steak is done without cutting into it?

Use an instant-read meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. Alternatively, use the touch test described in Tips for Success to compare firmness against your palm.

What if my steak is frozen?

Thaw it in the refrigerator overnight before grilling; cooking from frozen creates an uneven crust and an undercooked interior. In a pinch, you can extend the medium-heat phase, but the result will be less reliable.

Can I add a marinade or rub the night before?

Yes—salt and pepper dry brine the surface overnight in the fridge, which improves crust formation. If you want a wet marinade with herbs or spices, apply it 30 minutes before grilling so the exterior stays dry enough to sear properly.