Top sirloin steak, when cooked properly, can be delicious, juicy, and tender. A leaner cut of meat, no doubt, and not as rich as a ribeye or New York Strip.
But treat the sirloin steak right, and it will return the favor, and you’ll be asking yourself why you haven’t made them more often! Sirloin is the everyday man’s steak and one I enjoy eating.
Top Sirloin Steak
Ingredients you’ll need
- Top sirloin steak – I got mine from Snake River Farms.
- Olive oil
- BBQ rub
Equipment you’ll need
What is a top sirloin steak?
Top sirloin is a lean, thick cut of steak with a pronounced beefy flavor. It’s found between the butt and the rump, underneath the tenderloin. Top sirloin is a more premium steak with bone and bottom round muscles removed. Cut from the gluteus medius, they can also be known as a “baseball cut”.
Sirloin can be divided into several parts including the sirloin, tenderloin, top sirloin, and bottom sirloin.
The top sirloin has a reputation for being tough and chewy however that is usually due to the person cooking it rather than the actual cut of beef. Top sirloin does need a little extra love when it comes to preparation and cooking, however it can be delicious when handled properly.
It’s a popular choice because of its flavor, availability, and affordability. It’s great on its own but also does well with marinades and sauces.
Top sirloin can be tough if overcooked, so it’s best not to cook it past medium. I find that medium rare is ideal for this cut as sirloin is leaner and has much less marbling than other popular cuts.
How do you cook top sirloin steak so it’s tender?
There are a few ways to cook sirloin so it doesn’t dry out. Using a good internal thermometer is a great way to make sure you are cooking to the exact temp. Never rely on time to tell you when your food is ready.
A guide to steak doneness
- Rare – cool red center – 125°F (52°C)
- Medium Rare – warm red center – 135°F (57°C)
- Medium – warm pink center – 145°F (63°C)
- Medium Well – slightly pink center – 150°F (66°C)
- Well Done – little or no pink – 160°F (71°C)
Marinating can also help break down the tough muscles in the steak and give you a better flavor.
Also, consider techniques like sous vide if you have the proper equipment, and then finish on the grill to get the perfect sear.
Tips to cook the perfect steak
- Keep an eye on internal temps – generally, the higher the internal temperature of a steak is, the tougher it’s going to get. That’s why we always recommend you aim for between medium rare to medium.
- Season your steak well – make sure you adequately season your steak. Not only will it help with flavor, but it will also get a better crust on the meat. The thicker the cut of steak, the heavier you will need to go with seasoning.
- Master the sear for the perfect crust – no steak is complete without a good crust on the outside. To do that, you need to get a great sear. Let your grill reach 500 degrees or more and sear over direct heat for best results. You will want to flip the steak back and forth a few times and allow a crust to form on the outside.
- Let the steak rest – it is crucial to let your steak rest before you slice it. If you cut into your steak as soon as you pull it off the grill, all of the juices will run out onto your cutting board. As a good rule of thumb, the thicker the steak, the longer the resting period needs to be. For a steak that is 1″ or less, 5-10 minutes is ideal; anything 1-2″ should be rested for 10-15 minutes. A large cut of meat like a prime rib or a whole tenderloin can be rested for 20-30 minutes.
How to cook Top Sirloin Steak
1. Fire up the grill
I used my Weber Genesis gas grill to cook these steaks and turned two of the four burners on medium to heat the grill to about 300°F.
It doesn’t matter what type of grill you are using, so long as you can create a cooler indirect zone away from the heat.
Using olive oil as a binder, coat the steaks, then season with a steak rub of your choice. I used The Rocks from Whiskey Bent BBQ, but feel free to use whatever you’d like. A good mix of salt, pepper, and garlic powder is always a great option.
Use the reverse sear method by cooking your steak first over indirect heat until it has reached an internal temperature of 120°F.
Then, place the steaks on the opposite side over indirect heat and close the lid.
Once the steaks have come up to temp, remove them from the grill, increase the temperature of your grill to high, and let it heat up for a few minutes.
Sear the steaks over direct heat, flipping a few times until you develop a nice crust on both sides.
Once the crust has formed and the steaks have reached an internal temperature of 135°F, place a little pat of butter on each steak and rest for 10 minutes before slicing.
Slice across the grain, finish with some salt if needed, and enjoy!
- 16 oz Top sirloin steaks
- 1 tbsp Olive oil
- 1 tbsp steak rub Equal parts salt, pepper and garlic powder works great for steak
- 1 tbsp butter
- Coat each steak with olive oil, and season with steak seasoning on both sides.
- Reverse sear the steaks by cooking them over indirect heat at 300°F until the internal temperature reaches 120°F.
- Remove steaks from the grill, and increase the temperature to the highest setting, and let the grill grates heat up for 5-10 minutes.
- Place steaks directly over the high heat and sear each steak, flipping occasionally until a nice crust has developed on both sides.
- Remove steaks from the grill, add a small pat of butter on each one, and rest for 10 minutes.
- Slice steaks across the grain and add a sprinkle of salt to finish if needed. Serve and enjoy!