Content

• To step
• Method 1 of 2: Prepare
• Method 2 of 2: Variations
• Tips
• Warnings
• Necessities

Regardless of whether you grill on gas or charcoal, you can learn how to grill sirloin steak without much hassle. Steaks don't require a lot of seasoning or work as they naturally taste great. Sirloin steaks in particular grill perfectly and you can quickly put them on the barbecue for an incredibly tasty starter.

• Preparation time: 20-25 minutes
• Cooking time: 10-20 minutes
• Total time: 30-45 minutes

To step

Method 1 of 2: Prepare

1. Buy the right sirloin steak. The sirloin steak is cut from the rear part of the beef, specifically the hip. Look for steaks that are marbled, with the white streaks of fat evenly distributed across the meat. Choose steaks with a light, bright red color that are 2.5cm to 4cm thick.
   • If they are all brown on the outside, ask the butcher to cut a fresh steak for you - this means they have been airborne for too long.
2. Know that the type of barbecue you use will affect the flavor of your steak. Many people swear that a grilled steak, with a little salt and pepper, is one of the most delicious meals nature has to offer. Sirloins aren't exceptionally tender, but they do have a ton of flavor, even without spices. The real taste comes from the interaction between the meat and the heat source. The meat only needs to be lightly seared on the outside to turn flavorful and juicy. Depending on your grill, your steak can taste very different:
   • Propane: Gas barbecues add little extra flavor to the meat. However, they are easy to control and get hot the fastest. You can set the temperature with a simple knob so you can perfect the cooking process to your liking, and they usually have a built-in thermometer.
   • Charcoal: Briquettes ignite and heat relatively quickly. They give the "classic" BBQ flavor, with a hint of smokiness, but are a bit more difficult to get to the right temperature.
   • Wood: Wood chips, such as carya (hickory) or oak, give the best natural flavor to the meat. However, it is more difficult to keep on constantly, so many people use a mixture of charcoal and wood for the best of both worlds.
3. Preheat your grill over medium heat. If you are using charcoal and / or wood this can take 30-40 minutes until the briquettes break down into gray ash, but with propane it only takes a few minutes to heat the barbecue. Try to make sure the inside of the grill is around 180C by leaving the lid on while the grill heats up. The thinner the steak, the hotter the grill should be:
   • 2-2.5 cm thick: 180-200C - you cannot hold your hand over the grill for longer than 4-5 seconds.
   • 2.5-4 cm thick: 160-180C - you cannot hold your hand over the grill for longer than 5-6 seconds.
4. Rub the steak with salt and pepper while the grill is heating. Most steaks taste best with just a little salt and pepper. Rub 1/2 tablespoon of both salt and ground black pepper on both sides of the steak and let it sit at room temperature for 15-20 minutes while the grill heats up. The steak is not supposed to be cold when you put it on the grill - this can cause the meat to contract and become tough when you cook the meat.
   • Salt generously - a nice coat is perfect, but you should still be able to see the meat underneath.
   • Larger grains of salt (such as sea salt or kosher salt) will caramelize the outside better, so avoid fine table salt as much as possible.
5. Place your steak on the grill over direct heat. Sear the outside with a nice, caramelized crust for the best texture and flavor. Flip the steak over the flame and then let it sit, closing the grill lid while the meat cooks. Resist the urge to poke, push, or move the meat while it is roasting.
6. Cook each side of the steak over direct heat for 4-7 minutes, depending on the desired doneness. The meat should be dark brown when you turn it over. If the meat is black, the grill is too hot. If it is pink, the grill is not hot enough, so either heat up the grill or cook the pieces of meat for another 2-3 minutes. You can also rotate the pieces 45 degrees halfway through cooking for the perfect cross stripes. For reference:
   • Medium weird steaks grill for about five minutes per side.
   • Medium steaks grill for about seven minutes per side.
   • Well done steaks grill for about ten minutes on each side, then let it cook on indirect heat.
   • Use a meat tongs to flip the steak instead of a fork, as piercing the meat will cause the juices to drain.
7. Remove the steak from direct heat and let it cook indirectly if you want a well done steak. Transfer the steak to the other side of the grill, without direct flame, and let it cook there until the inside is the way you want it. With a charcoal grill, you can open the top vent to set the smokiness, closing it further for a smokier flavor. You can use a meat thermometer to check how hot the inside of the meat is, or just estimate it from the time.
   • Rare: 50-55C. Remove immediately after turning both sides.
   • Medium-Rare: 60C. Sear each side an extra 30-60 seconds longer than you would for a weird steak.
   • Medium: 70C. Let the meat cook for another 1-2 minutes from the direct heat. Flip the pieces halfway through.
   • Well Done: 75C. Let the steak cook on indirect heat for about 3-4 minutes, turning the pieces halfway through.
8. Use the "hand" test to check for doneness. If you don't have a meat thermometer, you can check the doneness with your hands. Press the center of the steak with one finger. Medium steaks should yield, similar to pressing the palm of your hand in the middle. Medium-rare steaks feel springy and spongy, like the mouse of your thumb.
9. Let the steak rest for ten minutes at room temperature before eating. Pre-fold a tent of aluminum foil over the steak, and let the meat rest for a while before eating it. This will capture the flavors in the meat and the steak will taste better as a result.

Method 2 of 2: Variations

1. Rub herbs and spices over the meat instead of salt and pepper. A dry mix will add flavor to the meat without making it less tender, and is often sold as "seasoning salt" or "meat seasoning". However, you can also make a mix yourself. Mix the following spices with 1/2 tablespoon of salt and ground black pepper, and rub it on both sides of the steak. Use equal parts of each herb (about 1-1 / 2 tablespoons), and don't be afraid to mix and match.
   • Onion powder, paprika, paprika and garlic powder.
   • Dried rosemary, thyme and oregano, garlic powder.
   • Cayenne, chili powder, paprika, Mexican oregano, garlic powder.
   • Brown sugar, pepper, paprika, garlic powder and ground coffee
2. Soak the sirloin steak in a wet marinade for a tender, delicious taste. Wet marinades are only effective if you let the meat marinate in them overnight, so there's no point in making one at the last minute and expect a lot of flavor changes. The acid in wet marinades (vinegar, lemon juice, etc.) breaks down some of the muscle tissue, making the meat more tender. However, too much acid can ruin the texture and make a crispy grilled exterior impossible. Place the steaks with the marinade in a bowl and let it marinate in the refrigerator overnight for best results.
   • 1/3 cup soy sauce, olive oil, lemon juice, Worcestershire sauce, plus 1-2 tablespoons garlic powder, dried basil, parsley, rosemary, and ground black pepper.
   • 1/3 cup red wine vinegar, 1/2 cup soy sauce, 1 cup vegetable oil, 3 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2-3 cloves minced garlic, 1 tablespoon ground black pepper.
3. Brush a pat of butter on top of the sirloin steak for a richer flavor. There's a reason most steakhouse steaks are served with a pat of butter on top. The butter seeps into the cuts of the meat, elevating it to a perfect appetizer. You can try making herb butter with it for extra flavor. Mix six tablespoons of butter with herbs in a food processor and keep in the fridge until it's time to put on your steak. You can also heat it gently on the stove and brush the melted butter and seasoning into the steak when it is cooked.
   • 1 teaspoon of chopped thyme, sage, rosemary.
   • 2-3 cloves of chopped garlic
   • 1 teaspoon chili powder, cilantro, and cayenne pepper.
4. Top your steak. Most steaks are delicious meals on their own, but a well-chosen topping can make them even better. Things to try as a topping are:
   • Caramelized onions, peppers and mushrooms.
   • Baked onions.
   • Blue cheese crumbs.
   • Sour cream.

Tips

• Starting with a dry steak at room temperature will ensure even cooking.

Warnings

• If your steak is too thin, it will dry out from the high heat of grilling.

Necessities

• Sirloin steaks
• Seasoning or marinade
• A grill on gas or charcoal
• Meat tongs
• Charcoal or briquettes
• Propane
• Oil or cooking spray