Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted steak grill time and expert knowledge come together.
Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 16 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 556,733 times.
Whether you use a gas grill or a charcoal grill, you can learn how to grill sirloin steak without a lot of fuss. Steaks don’t require a lot of seasoning or work because they naturally taste great. Sirloins, in particular, are perfect grilling steaks that you can quickly toss on the grill for an incredible entree. The sirloin is from the rear part of the beef, specifically the hip. Look for steaks that are marbled, where the white stripes of fat are interspersed evenly throughout the meat.
Ask the butcher to cut you a fresh steak if they all seem brown on the outside — this means they have been sitting out in the air for too long. Know that the type of grill you use impacts the flavor of your steak. Many people swear that a grilled steak, with a little salt and pepper, is one of nature’s finest meals. Sirloins, though not extra tender, pack a lot of flavor even without seasoning. The real flavor comes from the interaction between the meat and the heat source. They only need a light searing on the outside to taste flavorful and juicy. Charcoal: Briquettes light up relatively fast and get hot quickly.
They impart the “classic” BBQ flavor, with a hint of smokiness, but are a bit trickier to get to the right temperature. Wood-fire: Wood chips, like hickory or oak, give the best natural flavor to the meat. However, they are harder to maintain and light, so many people use a mixture of charcoal and wood to get the best of both worlds. 30-40 minutes, until the briquets are covered in gray ash, but propane grills only take a few minutes to get hot. F by leaving the cover on as it heats. F You shouldn’t be able to hold your hand over the grill longer than 4-5 seconds.
F You shouldn’t be able to hold your hand over the grill longer than 5-6 seconds. Rub the steak with salt and pepper while the grill heats. Most steaks are best with only a little bit of seasoning. 2 tablespoon of both salt and crushed black pepper on both sides of the steak and let it sit at room temperature for 15-20 minutes while the grill heats. You want the steak to sit at room temperature so that it isn’t cold when you put it on the grill– this can cause the meat to contract and tighten up as it cooks.
Be liberal with the salt — a nice crusting is perfect, but you should still be able to see the meat underneath. Place your steak over direct heat on the grill. You want to sear the outside with nice, caramelized crust for the best texture and flavor. Slap the steak over the flame and then leave it alone, closing the top of the grill as it cooks. Resist the urge to poke, prod, or move it as it cooks. Cook each side of the steak over direct heat for 4-7 minutes, depending on desired doneness.