Top Sirloin Steak

Top Sirloin Steak

Flavor: 4 Out Of 5

Tenderness: 3 Out Of 5

Alternative Names: Sirloin Butt Steak, New York Sirloin Steak, Top Butt Steak

Top sirloin steak is a flavorful and somewhat tender steak that can be cut into almost any size portion, made into kabobs, fajitas, and makes great steak sandwich recipes.

Not quite as tender as cuts from the loin or rib, but not as pricey either. Although it offers a robust flavor, grilling a sirloin past medium doneness can be a little chewy, marinating a sirloin is a popular option. Top Sirloin is well suited for grilling, broiling, and pan-searing.

How To Cook A Top Sirloin Indoors

Cooking Instructions
Thick Top Sirloin Steak

Gas Grill

1. About 30-60 minutes before cooking, remove the top sirloin steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides with salt and pepper, you may also season with your favorite dry rub or marinade briefly if you wish.

If using a gas grill, preheat on high for 10-15 minutes with the lid down.

This method of cooking works best with steaks that are 1 inch or thicker.

2. First brush the grill with vegetable oil to prevent sticking,Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.

3. The key to not overcooking a thick top sirloin is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.

4. Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. 

5. Continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.

6. Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Charcoal Grill

When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When grilling with charcoal keep the lid open

Top Sirloin Steak	Rare	Medium-Rare	Medium	Medium-Well	Well Done
1 Inch Steak	3-4 minutes	4-5 minutes	6-7 minutes	7-8 minutes	8-9 minutes
1.5 Inch Steak	5-6 minutes	6-7 minutes	8-9 minutes	10-11 minutes	11-12 minutes
Temperature	125-130 degrees	130-140 degrees	140-150 degrees	150-160 degrees	160-170 degrees

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The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness.

Thin Sirloin Steak Recipes

A top sirloin steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.

1. If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high.

2. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned.

The interior will be cooked through, this method works best with moderately thin steaks.

For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

3. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat.

The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Top Sirloin Steak	Rare	Medium-Rare	Medium	Medium-Well	Well Done
1/2 Inch Steak	2 minutes	2-3 minutes	3-4 minutes	4-5 minutes	5-6 minutes
3/4 Inch Steak	2-3 minutes	3-4 minutes	4-5 minutes	5-6 minutes	6-7 minutes
Temperature	125-130 degrees	130-140 degrees	140-150 degrees	150-160 degrees	160-170 degrees

The below times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness.

Grilling Tips

Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.

For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.

Turn with tongs or spatula, piercing causes loss of flavorful juices.

Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.

Thin cut steaks can be cooked at a higher temperature.

To avoid burning, do not add bbq sauce until the last few minutes.

If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.

Before heating the grill, brush the grill with vegetable oil to prevent sticking.

Never place cooked food on the same plate that held raw meats.

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