Grilling Guide

How to Cook Sirloin Steak

Sirloin steak is a steakhouse staple. But what makes it so special? For starters, several cuts of steak come from the sirloin area of a cow, so there’s plenty of sirloin to go around. Therefore, it isn’t the priciest steak on the menu, but it still has just about everything you could want in a steak in terms of flavor and texture. Our friends at Chicago Steak know a lot about steaks and this guide provides everything you need to know about how to cook sirloin steak.

What is Sirloin Steak

Sirloin steak gets its name from the part of the cow it’s cut from, the sirloin.  It sits on the back of the animal toward the rear, right by the tenderloin and behind the short loin, where you’ll find other popular cuts like the T-bone and porterhouse.  This steak is a more affordable option than some pricier cuts at steakhouses and butcher shops, like ribeye and New York strip. Still, it’s a popular cut for the grill because it maintains its shape well and has a strong beef flavor.

The sirloin area is split into two parts, top sirloin, and bottom sirloin. The meat from top sirloin is what you probably hear about most. It’s more popular because it’s great for quick cooks, like pan-searing and grilling, remaining tender and flavorful. Bottom sirloin cuts are a bit more muscled, so they work better for long cooks, like roasting or braising.  Want to add a zesty flavor to your steak?  Then try adding some garlic butter for a wonderful melt in your mouth steak.

5 Ways to Cook Sirloin Steak

Like many cuts of beef, sirloin steak works well with various cooking methods. Grill it, sear it, pop it in the oven — just about any cook will do. Still, it’s good to familiarize yourself with a few key points about each cooking method with sirloin steak for the best results.

Before getting started with any of the following cooking methods, be sure to pull your steak from the refrigerator 45 minutes before you’re ready to cook it. Salt the steak generously on all sides and let it sit at room temperature. This process creates a brine that keeps the outside of the steak crisp when seared and the inside juicy and tender.

 

Grilling Sirloin Steak

  • Brush grill grates with olive oil and preheat the grill to medium-high heat.
  • Season steaks with more salt, if desired, and pepper.
  • Place sirloin steak on the area of the grill with the most heat. Sear for 2-3 minutes.
  • Flip to the other side with tongs and sear for 2-3 minutes.
  • Move steak to an area of the grill with lower heat for another 2-8 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.
  • Remove from heat and place on a foil-tented plate to rest for 5-10 minutes.

 

Pan-Seared Sirloin Steak

  • Preheat a cast-iron skillet with one tablespoon of butter over medium-high heat.
  • Season steaks with more salt, if desired, and pepper.
  • Carefully place steaks in the skillet and sear for 2-3 minutes.
  • Flip sirloin steaks to the other side using tongs and sear for another 2-3 minutes. Spoon melted butter over the steaks occasionally while searing.
  • If needed, lower the heat, and continue cooking until your steaks reach the desired internal temperature.
  • Put steaks on a plate, tent with foil, and rest for 5-10 minutes.

 

Cooking Sirloin Steak in the Oven

  • Preheat oven to 400 degrees.
  • Preheat a cast-iron skillet over medium-high heat with one tablespoon butter.
  • Season steaks with additional salt, if desired, and pepper.
  • Add steaks to skillet and sear on each side for 2-3 minutes until browned. Spoon butter over steaks while searing.
  • Place skillet on a middle rack in the oven. Bake for 5-15 minutes, depending on your desired level of doneness (remove from heat at 120-125 degrees for medium-rare).
  • Put steaks on a foil-tented plate and rest for 5-10 minutes.

 

Reverse Sear Method for Sirloin Steak

  • Preheat oven to 225 degrees.
  • Season steak with extra salt (optional) and freshly ground black pepper.
  • Place steak on a baking tray and put in the oven. Roast for 45-60 minutes, depending on your desired doneness level (remove at about 115 degrees for medium-rare).
  • Preheat cast-iron skillet over medium-high heat with one tablespoon of butter.
  • Add steaks to the skillet and sear on each side for 2-3 minutes, spooning butter over the steaks continuously.
  • Rest on a foil-tented plate for 5-10 minutes. Enjoy!

 

Sirloin Sous Vide

  • Set your precision cooker to 120 degrees for a medium-rare steak (or 125 if you’re not searing the steaks after).
  • Season steaks with additional salt, if desired, and pepper.
  • Place steaks in a vacuum-sealable bag with your choice of herbs, like thyme or rosemary, and seal. Or use a food storage bag with as much air removed as possible.
  • Add the bag to the water so that the steaks are entirely submerged. Cook for 1-2 hours, depending on thickness (about one hour per inch of thickness). Remove from water and bags.
  • Preheat a skillet with one tablespoon of butter over medium-high heat.
  • Sear the steak for 1-2 minutes on each side until golden brown, spooning the butter over them.
  • Rest for 5-10 minutes on a foil-tented plate before serving.

This cut is relatively simple to perfect on the grill, in a pan, reverse-seared, or even sous-vide style. So, go ahead and put your knowledge to use on how to cook sirloin steak at home.  You can thank us later.

Tailgater Magazine