Grilled Sirloin Steak
Juicy grilled sirloin steak cooked over high heat with simple seasoning, clear grill times, doneness temperatures and optional garlic herb butter.
Equipment
- Gas grill or charcoal grill
- Instant-read thermometer
- Tongs
- Cutting Board
- Sharp knife
- Small bowl
- Paper Towels
Ingredients
Steak
- 1½ pounds top sirloin steak 1 to 1½ inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika optional
Optional Garlic Herb Butter
- 3 tablespoons unsalted butter softened
- 2 garlic cloves minced
- 1 teaspoon chopped parsley
- 1 teaspoon chopped rosemary or thyme
- Pinch of salt
Instructions
- Pat the sirloin steak dry with paper towels. Rub both sides with olive oil, then season with salt, black pepper, garlic powder and smoked paprika.
- Preheat the grill to 450–500°F. Clean and lightly oil the grates.
- Place the steak over direct heat. Grill a 1-inch steak for about 3–4 minutes per side for medium-rare or 4–5 minutes per side for medium.
- Check the thickest part with an instant-read thermometer. Pull at 130–135°F for medium-rare or 140–145°F for medium.
- Transfer the steak to a cutting board and rest for 5–10 minutes.
- Mix the softened butter with garlic, parsley, rosemary or thyme and a pinch of salt. Add it over the warm steak if using.
- Slice the steak against the grain and serve.
Notes
Use an instant-read thermometer for the most accurate doneness. The USDA recommends cooking whole beef steaks to 145°F followed by a 3-minute rest. Lower doneness temperatures such as medium-rare are common in cooking but may carry additional food-safety risk. Resting the steak before slicing helps keep it juicy. Slice against the grain for a more tender bite.