There are few summer meals we love as much as a great grilled steak.
This grilled sirloin steak recipe includes our top tips for juicy steaks that are full of savory flavor every time!
Grilled Sirloin Steak
- Get deliciously succulent steakhouse-worthy steaks without making a reservation!
- Backyard, beach, or campground, use this “foundation” recipe for perfectly grilled steaks every time!
- Make extra grilled steak for salads, sandwiches, and wraps!
Sirloin – Most sirloins are sold as boneless steaks; bone-in sirloins are called porterhouse or T-bones (which also have tenderloin).
Oil – Any oil will do. If you save your leftover bacon grease, use it to add a charred and smoky flavor to your steaks. Oil steaks sparingly so it doesn’t drip into the grill, causing flare-ups.
Seasonings – Use steak seasoning or even a simple sprinkle of salt & freshly ground pepper.
Variations – Add a slice of compound steak butter over finished steaks for extra flavor and keep them juicy.
How to Grill Sirloin Steak
- Preheat the grill to high heat.
- Pat steaks dry with a paper towel and rub with oil and seasonings (per the recipe below).
- Grill steaks to your level of doneness as directed below.
- Remove steaks from the grill, cover them loosely, and allow them to rest before slicing.
- Rare: Internal temp at 125°F for a cool, red center.
- Medium Rare: Internal temp at 135°F for a warm, red center.
- Medium: Internal temp at 145°F for a warm, pink center.
- Medium Well: Internal temp at 150°F for a slightly pink center.
- Well Done: Internal temp at 160°F for little to no pink.
PRO TIP: Steaks will continue to cook as they rest, so it’s okay to pull them off the grill about 3-4° before they’re done.
Tips for the Juiciest Steak
- Choose well-marbled steaks for extra flavor and tenderness.
- Allow steaks to reach room temperature before seasoning and grilling.
- Preheat the grill or charcoal briquets before cooking for a proper sear. Apply a little oil to the grill grate to prevent sticking.
- Achieve beautiful grill marks by placing steaks at a 45-degree angle and rotating them.
- Use an instant-read thermometer to ensure proper cooking temperature.
- Let steaks rest after cooking to enhance juiciness and flavor.
Leftover steak will keep in the refrigerator for about 3 days and can be used in omelets, stir-fries, tacos, soups, or stews.
Did your family love this Grilled Sirloin Steak? Leave a rating and a comment below!
Grilled Sirloin Steak
- 2 sirloin steaks 1" thick
- 2 tablespoons olive oil
- steak seasoning or kosher salt and pepper, to taste
- 2 tablespoons steak butter or plain butter
- Preheat grill to high heat.
- Season sirloin steak generously with steak seasoning or kosher salt and pepper.
- Place steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Remove the steak from the grill. Loosely cover and let rest for at least 5 minutes before slicing and serving.
- Serve while warm with steak butter.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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