How To Cook Top Sirloin Steak On The Grill
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
How Hot Should The Grill Be For Steak
Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.
I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.
Salting Early Pays Off
You might have heard the warning that you shouldnt salt meat too far in advance of cooking because it can draw out moisture. Its true that salt draws moisture towards itself, but over the course of 20 to 30 minutes thats a good thing, because the salt begins to dissolve into that little bit of moisture.
When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.
Also Check: Who Sells Propane Tanks For Grills
Always Set Up For Two
Depending on your steaks thickness, the time it takes to cook it through can vary tremendously.
Now, for any steak you grill, youll want to create a beautiful, dark crust by searing it hot and fast. All that dark brown coloring is extra amazing flavor created by the Maillard reaction.
If you dont get a good, dark sear, you are missing out on bundles of flavor. So you MUST sear your steak with a screaming hot grill.
However, if you cook anything but the thinnest of steaks all the way through hot and fast, you will severely burn the outside and ruin it before the inside has even cooked.
So you need to grill your steak in 2 stages:
- Hot and fast searing over direct radiant heat to get a good Maillard crust for added flavor.
- Slowly over indirect heat to slowly cook it through to the center, without burning the outside.
So you need to set up your grill as a two-zone cooker.
You want to bank all your charcoal to one side of your grill, so you have a very high heat direct radiant side for searing.
Then you want the remaining half of your grill set up with no coals so that you can place your steak away from the heat source.
This indirect cool zone will cook the steak far slower until perfectly done throughout while removing the chance of burning
If you have a gas grill, have a burner on for the high heat zone and a burner off for the cooler side same thing.
So which method should you use, and why?
Ribeye Steak In The Oven
If you love our grilled ribeye steak recipe, you will love it in the oven, too! Follow our instructions for seasoning the beef and for topping with garlic butter, then use our Reverse Sear Ribeye Steak recipe as a guide for how to cook steak in the oven.
My new favorite beefy obsession is birria! You haven’t lived until you try this amazing Mexican Beef Stew!
Recommended Reading: Traeger Bone In Pork Chops
The Food Lab’s Definitive Guide To Grilled Steak
Summer’s here and I’ve got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know about grilling beef.
Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender.
We all know where we want to go. The real debate is, what’s the best way to get there? You’ve just dropped $50 on some prime aged beef, and you’re rightfully nervous about screwing it all up. After all, there’s a lot at… ahem, wait for it… steak.
Want to know how to grill a steak? Here’s my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it’s done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don’t want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.
Ready to dive in? Let’s go!
How To Choose The Best Tuna For The Grill
Choosing tuna to cook on the grill is much like picking out other fish to cook. The primary features youll want to look for are color and size.
Different tuna varieties can range in color from light pink to deep, vibrant pinkish-red. You should avoid buying tuna thats pale in color or has a yellow or tan sheen, which indicates a lack of freshness.
As for size, youll want a nice, thick piece of tuna. The thicker, the better on the grill. Thinner slices of tuna can be too delicate for the grill, causing them to cook too quickly or fall apart easily while they cook.
Its best to look for a full tuna loin if youre visiting a butcher or market and ask the butcher to cut it into steaks for you. This allows you to see what the tuna looks like as a whole, and you can choose which piece to have your steaks cut from.
Also Check: How To Keep Mice Out Of Grill
Best Steak Marinade In Existence
- cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 1½ tablespoons garlic powder
- 3 tablespoons dried basil
- 1½ tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- ¼ teaspoon hot pepper sauce
- 1 teaspoon dried minced garlic
- Step 1
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Step 2
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Make The Steak Seasoning
Start by making the homemade steak seasoning. Trust me this homemade version is light years better than anything you have pre-mixed in your cupboard. Add rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes to a mortar then grind it up with the pestle.
If you dont have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out then crush with a meat mallet, rolling pin, or heavy bottomed skillet.
You May Like: Gas Grill Boneless Pork Chops
How To Grill A Perfect Steak
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY AFFILIATE NOTICE FOR DETAILS.
How to Grill a Perfect Steak is your go-to grilled steak guide! Every step is broken down to make the process of grilling steak easy and approachable!
THIS POST IS SPONSORED BY:This post is sponsored by Country Natural Beef, the opinions are my own.
The Best Cuts For Grilling
First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.
Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.
Don’t Miss: Char-broil Porcelain Grates
Grilled Ribeye Steak Recipe
Which one do you like best? This one. Or this one?
I put my family through this photo editing process at least once a week. But given that this is 100% my husbands recipe/passion/craving-every-single-week, consulting him on which photo to lead this post was part of the process.
Definitely the one on the grill, he replied. Really? But its not on a plate. Its not all styled out. Its not my usual style of pic.
Exactly. Its a big, beautiful ribeye grilled to perfection on a grill. Isnt that what you want to show?
Yes. Yes it is. Why do I always overthink it?
This grilled ribeye steak is the epitome of summer. Big. Juicy. And it serves a crowd. Or if youre my husband, serves enough for dinner and leaves some for a breakfast burrito in the morning.
Hes smart that way.
Ribeyes are my mans go-to steak. Theyre rich. Theyre buttery. And its all thanks to serious ribbons of marbeling through the beef to create the ultimate decadence of any steak you can slice a knife through.
My husband moved his killer indoor steak-making-technique outdoors with this ribeye recipe. And there are several factors that come into play.
How To Cook Top Sirloin Steak
How to cook steak depends very much upon the cut you choose. Top Sirloin steak is always a favorite steak choice, prized for its hearty beef flavor. The best way to cook top sirloin steak is on the grill. But pan-seared top sirloin steak is also exceptional, and you can broil top sirloin steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
Read Also: How To Grill Tyson Frozen Chicken Breast
Tips For Grilling Ribeye Steak
I prefer seasoning this grilled ribeye simply with salt and pepper, but youre welcome to use your favorite steak rub if youre so inclined. But try it first with salt and pepper and see what you think!
Its very important that you let the ribeye come to room temperature before grilling. It allows the steak to come to an even temperature all at once for a perfectly cooked steak.
A thick steak like this one will provide more than a one-person portion. Slice the steak thinly and serve at the table with sautéed mushrooms and the steaks own juices if desired.
Why Youll Love This Recipe
Don’t Miss: Pork Chops On Propane Grill
How To Make My Steak Juicy And Tender
Reverse Sear Top Sirloin Steak The Professional Way
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
Read Also: Where Are Saber Grills Made
How To Cook Steak On The Stovetop
I love the kind of dinner that you can cook without a recipe. The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare. A properly cooked steak is case in point. With just a few ingredients and a single pan, you can cook a steak thats as delicious as one youd order in a high-end steakhouse.
The key is knowing how to pan-sear. Pan-searing is a classic technique in which the surface of the food is cooked undisturbed in a very hot pan until a crisp, golden-brown, flavorful crust forms. Its the key to building flavor and texture in a dish. It also prevents sticking and gives your food a restaurant-quality look. Pan-searing is the absolute best way to cook a steak , and it also happens to be the easiest.
Want To Learn How To Cook The Best Steak You’ve Ever Had After Chatting With The Executive Chef Team At Longhorn Steakhouse We Think We Know What It Takes
Not too long ago, we met up with the finalists of LongHorn Steakhouses Steak Master Series. Before the chefs went head-to-head in an epic grill-off, they shared a few secrets to cooking the best steak youve ever eaten. Theyre trained to cook nine different cuts of steak, so we couldnt wait to hear their tricks!
Recommended Reading: How To Convert Gas Grill To Natural Gas
Whats The Best Steak For Grilling
While not inexpensive, a ribeye steaks flavor is worth the price. Always choose a bone-in steak. The bone adds flavor to the meat, and a thicker steak will always produce a meatier, more tender and flavorful steak. Sometimes hell choose an aged steak, sometimes a prime. Either way, its more about HOW he cooks than WHAT he cooks.
What Is A Tomahawk Steak Where Do I Purchase One
The tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender. Tomahawk steaks can be found in many butcher shops and are becoming more common in higher-end grocery stores. Be sure to ask at the meat counter if you can special order one. They can also be purchased online.
Read Also: How Long Grill Chicken Thighs
Grilled Steak Internal Temperature
The best way to know if your steak is done is by measuring the internal temperature. Everyone likes to eat their steak slightly differently. Some like it well-done and some like it medium rare. So, below you will find internal temperatures corresponding to doneness.
- 135ºF rare
- 150ºF medium
- 165ºF well-done
Remember to always let your steak rest for at least 5 minutes after they finish cooking so they can continue to rise in temperature by 5ºF.