This simple Grilled Sirloin Steak recipe is more a set of simple instructions to get perfectly cooked steaks with those gorgeous grill marks than a recipe! The same instructions apply on the BBQ as with my griddle pan method. No stress, no fuss, just simple tasty steaks, every time.
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I have been obsessed with a good steak for a very very long time. I am also obsessed with my griddle pan! When I combine these two loves, I end up with some very very tasty steak. I also often end up with some very tasty Griddled Courgette!
The cooking method is really very simple, there are just a few tips and tricks to getting perfect steaks every time. This method is just as at home cooking a rib-eye steak, rump steak or t-bone. I would however look for another method for fillet steak as they tend to be cut thicker. I don’t really know why you’d bother however as fillet has zero flavour.
Sirloin steaks are the beefiest of steaks. I find the flavour to be quite akin to Roast Beef. If you can find on-the-bone sirloin steaks, you won’t be disappointed. Rib-eyes are my other go to as I love their fattiness. I cook both steaks in exactly the same way.
How to Cook Steak
I haven’t gone into great detail in this post about cooking times and done-ness of the steak. Generally I like my steaks to be cooked to medium, especially rib-eyes which don’t do so well cooked less as the fat doesn’t have chance to melt.
I won’t ever understand wanting a well done steak, I was raised on these and thankfully I saw the light as a teenager. I much prefer the taste and texture of non rubbery steak. But you cook your steak however you or your guests like it. Being dictatorial about how someone should eat their steak is counter-productive to enjoyment.
I don’t use a temperature gauge and generally rely on touch. The firmer the steak when you press on it with your finger, the more done it is in the middle.
Steak Cooking Times
This is a general guide to how to cook a grilled sirloin steak about 2cm thick.
Blue – 1 minute each side
Wafted over a lit candle. Raw innard, barely cooked outside. Vague chance of resuscitation.
Rare – 2 minutes each side
Red middle, some colour on the outside, the inside might still be a little cold.
Medium Rare – 2 minutes, 30 seconds each side
A little firmer and warmer than rare. The outside will gain a little more colour.
Medium – 3 minutes each side
Pink rather than red in the middle and firmer still. Good colour on the outside.
Medium Well – 3 minutes, 30 second each side
Just a slight hint of pink on the inside.
Well Done/Very Well Done – At least 4 minutes on each side.
No pink at all in the middle, darker colour on the outside. Might start to get a bit “charred” tasting.
The steak in the photos was cooked to medium but has photographed poorly and does look more well done. Very irritating but par for the course and I can assure you that it tasted delicious!
How to Serve Grilled Sirloin Steak
It will very much depend on the larger meal that you’re preparing whether you serve the steak whole or sliced.
If you are slicing, I would recommend always slicing across the grain. In this case that means you will have a little bit of fat at the end of each slice. If you have one long strip of fat and long thin strips of steak, then you’ve gone the wrong way.
The other thing to bear in mind with slicing is that you absolutely do not want to go in before the steak has had a good rest first. Or you will lose all the juice and end up with dry slices. So I would recommend slicing at the last minute, even if you are serving cold.
As for serving a hot fresh steak, I love nothing more than a good pat of garlic butter to slowly melt over the top. You could also try any range of sauces such as:
- Peppercorn Sauce from Charlotte’s Lively Kitchen
- Wild Garlic Chimichurri from Lost in Food
- Remoulade Sauce from Recipes from a Pantry
- Blue Cheese Sauce from Greedy Gourmet
Make BBQ Sirloin Steak into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Sometimes I will simply serve a good grilled sirloin steak with just a green leafy salad, a little salad dressing (I love the spice and heat of my Caesar Dressing if I’m not using another sauce), and some nice bread.
Or I’ll make a more substantial steak dinner out of it with my rosemary parmentier potatoes or Garlic Roasted Sweet Potatoes.
I’ll usually add some veg too so something like griddled courgettes or peppers, garlic butter mushrooms and/or Maple Roasted Cherry Tomatoes. Of course I’ll usually add a little salad like rocket or watercress leaves too.
And don’t forget that Americana classic – steak and eggs for breakfast. Decadent but oh so delicious!
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for simple Sirloin Steak
You can actually apply this cooking method to almost any steak, not just sirloin which is known as Porterhouse in the US. So confusing!
I always look for steaks that are not bright red. A well hung and aged steak should be a little darker in colour. A sirloin really needs a good layer of fat as they are not the most marbled of steaks.
By marbled, I am talking about the amount of fat running through the actual meat. This melts as the steak cooks and creates both moisture and flavour in the cooked steak. So the more marbled the better. A rib-eye steak is the ultimate steak for this.
I also always look for a thick steak. I’ll take a smaller but thicker steak over a larger but thin one any day. This allows you to cook it long enough to brown the outside (this creates flavour) whilst not cooking the steak through while you do it.
Conversely if you like your steak very well done, a slightly thinner steak is a good idea so that you don’t burn the outside whilst trying to cook it though.
This is a very simple recipe which you can apply to most steaks, even pork and lamb and chicken, etc. You can use plain sea salt flakes instead of the garlic salt and switch out the oil for something more flavoured like olive oil.
You can also add extra flavourings. If you are a black pepper fan then throw some on. The same goes for almost all herbs and spices. Try not to coat the steak too much or the seasonings might catch and burn.
Make it Vegetarian or Vegan
I’m sorry! I have nothing for you on this one, a sirloin steak will never be veggie or vegan. There are of course alternatives but the cooking method will vary wildly depending on what it is.
Make it Allergy Friendly
This recipe is free from egg, dairy, gluten and nuts.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Grilled Sirloin Steak
Obviously a ridged griddle pan is my main recommendation here. I must say that I do prefer the cast iron variety but a non-stick version will do the job too.
If you prefer, you can still make a great steak using a frying pan. The heavier the pan, the better, as it will retain the heat more.
I am obsessed with using silicone tongs. They make grabbing the steak super easy and the silicone tips aren’t going to melt with the super high heat involved.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
A steak will always be at it absolute best when freshly cooked. Cooking it part way and then finishing it off later is a vague possibility but for the extra 3 minutes cooking it from scratch would take, I really wouldn’t recommend it.
If you are planning on eating it cold at a later time then you can cook it up to a couple of days in advance providing it is well wrapped and stored in the fridge.
Please don’t try to get ahead by salting the steak in advance. Leaving the steak to sit covered in salt will simply mean that the juices from the meat will be drawn out which will give you a drier end result.
Leftover steak isn’t something that I’ve naturally encountered very often! But I’m not adverse to throwing an extra one one to utilise later. Just as with leftover Roast Beef or Chicken, I’ll often throw some into Fried Rice or Chow Mein towards the end of cooking. I simply slice thinly and make sure its hot before serving.
Otherwise you can simply slice it and add it into any of your favourite dishes. Do slice it rather than reheating it whole as you will end up with a piece of shoe leather. Its actually worth under-cooking on the initial cook if you are purposefully cooking steak to use as leftovers.
Griddled Sirloin Steak Tips
Never oil a griddle pan. You should only ever oil the food.
Don’t add too much oil to the steak as it will still create smoky hell on a griddle pan or create too many flames on a BBQ.
Also its a really bad idea to try and cook like this with no oil. Unless you are using a super non stick aluminium griddle pan perhaps. But it is folly on a cast iron pan, no matter how well seasoned it is.
If you want to use wet flavourings, consider basting them on in the last couple of minutes of cooking. This will allow the surface of the steak to colour first and prevent the marinade/sauce from burning.
Do not be scared of using a super high heat. This is absolutely the best way to create flavour on the steak.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Meaty Main Meals
Grilled Sirloin Steak
- 2 Sirloin Steaks – roughly 200g/8oz each
- Spray Oil
- ½ tsp Garlic Salt
- Pat 2 Sirloin Steaks dry with kitchen towel and allow them to come up to room temperature out of the fridge. Don’t leave them to sit on paper towel as this will draw out more moisture.
- At least 5 minutes before you plan to start cooking, put your griddle pan onto a high heat.
- Spray the steaks with a little oil and sprinkle over ½ tsp Garlic Salt over both sides.
- Lay each steak onto the very hot griddle at a diagonal angle to the bars. Now don’t touch it for two minutes.
- Turn each steak over in the same position and leave for another 2 minutes.
- Now turn the steaks again but rotate them both 90 degrees. This will create grill marks going the other way to the first. Cook for another 1 minute.
- Turn the steaks for the final time to get the second grill marks on the second side. Don’t rotate, just flip. Cook for 1 more minute.
- If you have a fat layer on the side which hasn’t coloured and crisped, use your tongs to hold the side of the steaks down on the hot grill. Be careful not to burn yourself – long tongs are a good idea.
- Take the steaks off the heat and wrap them in tinfoil on a plate. Leave them for at least 5 minutes. A real timed 5 minutes, not an anecdotal 5 minutes!
- Serve! Don’t forget to spoon over any juices which have accumulated during the resting time.