How To Grill Sirloin Steaks


How do you cook a sirloin steak on a gas grill?

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Is sirloin a good steak to grill?

Sirloin Steaks can also be called boneless top sirloin steak, or center-cut steak. These cuts will be lean but still have great tenderness and beefy flavor. They are great to grill and roast.

How do you keep a sirloin steak juicy on the grill?

Use coarse salt and freshly ground black pepper to season your meat. You can also add granulated garlic. Other steaks need rubs and different kinds of flavorings such as soy sauce and herbs but it’s best to just keep it simple when it comes to seasoning your steaks.

How long do you grill steaks on each side?

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS

Thickness Rare 110 to 120 F Medium 130 to 140 F
1.25″ 4.5 minutes EACH SIDE 6.5 minutes EACH SIDE
1.5″ 5 minutes EACH SIDE 7 minutes EACH SIDE
1.75″ 5.5 minutes EACH SIDE 7.5 minutes EACH SIDE
2″ 6 minutes EACH SIDE 8 minutes EACH SIDE

How is sirloin steak best cooked?

Sirloin: Considered to be a prime steak, like fillet, but with more flavour. Best served medium-rare. T-bone: To make sure everything cooks evenly, it’s best finished in the oven. Great for sharing.

How hot should the grill be for sirloin steak?

Sirloin. Just like ribeye, sirloin is also a thicker cut of meat with an average thickness of about 1¼ inch. To grill, ensure an internal temperature of 140°F for eight minutes per side for a medium-rare and 155°F for 10 minutes per side for a medium-cooked steak.

What temperature do you cook sirloin steaks on a gas grill?

The best temperature for steaks is 450°F to 500°F. 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak. (Refer to our grill guide for more accurate times.)

What temperature do you grill sirloin?

  • Extra-rare or Bleu. 80°-100°F.
  • Rare. 120°-125°F.
  • Medium Rare. 130°-135°F.
  • Medium. 140°-145°F.
  • Medium Well. 150°-155°F.
  • Well Done. 160°-175°F.
  • Filet Mignon & Center-Cut Ribeyes. Cooking Time for Rare: 3-4 minutes.
  • Sirloin Strip Steaks, Ribeye Steaks & Porterhouse Steaks.
  • What’s the best way to tenderize a sirloin steak? (video)

    https://www.youtube.com/watch?v=ZCMzrcLyQHI

    How do you make sirloin steak tender?

    To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat.

    What is a good steak to cook on grill?

    Best Beef Cuts for Grilling

  • Chuck Eye Steak (Delmonico) A low-cost alternative to the Rib Eye Steak.
  • Ranch Steak. Affordable, lean and versatile.
  • Flat Iron Steak. Extremely tender, well-marbled and flavorful and great for grilling.
  • Tenderloin Steak (Filet Mignon)
  • Strip Steak.
  • Porterhouse Steak.
  • T-Bone Steak.
  • Ground Beef.
  • Should you oil a steak before grilling?

    On The Grill

    Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil.

    How do you cook a steak on a gas grill without drying it out?

    Leave Meat At Room Temperature

    When getting ready to grill, leave your meat at room temperature for 15 minutes or so before putting it on the grill. This step will produce the most tender result. With less cooking time, you won’t have to deal with a higher chance of the meat drying out.

    How do you keep steak from drying out on the grill? (video)

    https://www.youtube.com/watch?v=IQiZLYOFigQ

    How do you cook a steak on a propane grill? (video)

    https://www.youtube.com/watch?v=92XW9NQ1PyM

    How do you grill a steak for beginners? (video)

    https://www.youtube.com/watch?v=1s81zqo9vHw

    How do you cook steaks under the grill?

  • Preheat the grill for 10 minutes until it is very hot.
  • Season the steaks with black pepper.
  • Place on a grill rack and cook under grill: rare 3 1/2 minutes; medium 5 1/2 minutes; well-done 6-8 minutes.
  • How do I make my sirloin steak not tough?

    Simply rub the meat with kosher salt or sea salt to break down these cells and enhance the flavor and texture of the steak. Slow cook: Cooking your steak in a slow cooker breaks down the collagen, which can help soften tough cuts like chuck roast. You can also cook your steak slow and low on the grill to tenderize it.

    Are sirloin steaks tough?

    This humble steak battles a bit of a reputation as a tough, chewy, inferior cut. And while it’s generally more affordable and easier to prepare on a weeknight than luxe ribeyes or porterhouse steaks, you do not have to settle for leathery top sirloin. Ever.

    How does Gordon Ramsay cook sirloin steak? (video)

    https://www.youtube.com/watch?v=AmC9SmCBUj4

    How long do you grill a steak at 400 degrees?

    At 400°, cook for 3:30 minutes per side. A medium-rare steak is the recommended doneness to taste the meat’s natural flavor. It’s usually how meat connoisseurs and chefs like to eat it.

    How long do you grill a steak at 450?

    Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.) Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes, (or more, depending on the thickness of the steak).

    How long do you grill a 1 inch steak?

    For a 1-inch steak, grill over medium heat between 10 and 12 minutes per side. It should reach an internal temperature of 170 F (77 C) or higher.

    Do you sear a steak before or after grilling?

    Searing meat doesn’t create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat. But that doesn’t mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

    How long do you grill a steak at 300 degrees?

    Grill, covered with grill lid, over medium heat (300° to 350°) 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 more minutes. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.

    At what temperature do you flip a steak?

    Use a Thermometer and/or a Timer

    For a rare steak, remove it at 120-125°F. For a medium-rare steak, remove it at 125-130°F. For a medium steak, remove it at 130-135°F. It’s nearly impossible to get an accurate temperature reading on steaks thinner than 1.5 inches so it’s best to use a timer instead.

    How long should you let a steak rest?

    Most importantly, the resting period lets the juices reabsorb evenly throughout the steak. How long should you let your steak rest? For Chef Yankel, eight minutes is ideal. For larger cuts of beef, he recommends 15 minutes or more.

    Does Worcestershire sauce tenderize meat?

    Does Worcestershire Tenderize Meat? Yes, Worcestershire sauce is a great meat tenderizer. It has vinegar in it, which breaks down the meat fibers. It’s highly concentrated, so it penetrates deep into the steak for more flavor.

    Should sirloin steak be marinated?

    Whether you grill or broil your sirloin steak, marinating it prior to cooking makes the meat more tender and flavorful. Marinades are mixtures of oil, spices and acidic ingredients like vinegar, wine or lemon juice. The acids in the marinade break down the meat tissue, resulting in meat that is tender.

    Why is my steak tough and chewy?

    Why is steak sometimes tough and chewy? Steak is tough and chewy when the meat is poor quality and not fresh, the cut is not ideal for the cooking method, the steak is too lean, or the steak has been undercooked or overcooked. Steaks will also be tough if they are not rested after cooking and sliced against the grain.

    How do restaurants make their steaks so tender?

    The beef cut needs to be in direct contact with incredibly high heat to produce a dazzling tenderized steak. Steak needs a little seasoning to make it tender. It can be seasoned with sea or kosher salt, coarse ground black pepper, butter, and parsley.

    Is a sirloin steak a good cut?

    Top Sirloin

    The top sirloin is a cut from the loin that offers good flavor in a thick cut ideal for grilling, broiling, sautéeing or pan-frying. While the top sirloin doesn’t have as much marbling as a rib eye or New York strip, it certainly has enough to provide good flavor for a steak.

    Does Coca Cola tenderize steak?

    Soda acts as great tenderizer—you could get a tender cut of meat grill-ready in less than a half-hour. Cola-tenderizing for 24 hours yields a meat dish that practically melts, like this Atlanta brisket. Try braising with cola, like you would with wine.

    What is the most tender steak to grill?

    Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.

    What is the most flavorful steak?

    The ribeye steak is perhaps the finest of all steaks due to its combination of luxurious tenderness and big, beefy flavor. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill.

    What is the best tasting steak cut?

    Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow’s upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.

    Should I put butter on my steak before grilling?

    There is no real need for butter when cooking a steak because it already has plenty of fat and flavor in the meat itself,” he says. (That is, of course, assuming you have a solid starting product.)

    Should you salt a steak before grilling?

    “Salt will begin to cook the steak’s surface and release moisture from the muscle if salted too far in advance. Ideally, we want to keep the juices in the steak by salting right before we cook,” Balistreri says. Olivieri concurs. “It’s always good to salt a steak prior to cooking to dry the outside,” says Olivieri.

    What seasonings should I put on steak?

  • Sea salt.
  • Brown sugar.
  • Smoked paprika.
  • Ground ancho chile pepper.
  • Dried thyme.
  • Black pepper.
  • Garlic powder.
  • Onion powder.
  • How do you keep a steak juicy when cooking?

    To avoid, keep the meat moist, either with a marinade or with careful cooking over a less high heat for a shorter time. Blackened foods are safe because they are protected by the butter and rubs. To prevent meat from shrinking up into little wads when it cooks, cut it against the grain.

    Why do you put butter on steak?

    Why do people put butter on steak? Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak, not mask it.

    Should I oil my grill grates?

    Oiling your grill grate helps prevent food from sticking when cooking. To to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.

    Why are my steaks always dry?

    The main reason why meat are dry because the juice & fat in the meat get lost during the cooking process and usually it’s related to the temperature & cooking time. It means our cooking technique should focus on how to persevere juice and fat.


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