If you're looking for a steak option with big, beefy flavor, without that hefty price tag, Top Sirloin Steak is where it's at. And the best part is that, whether you're cooking indoors or out, this recipe has you covered.
The fact of the matter is that you will not be able to find this lean of a cut that's still super beefy and tender, apart from a Top Sirloin Steak. So, if you tend to prefer less marbling, good news, you don't have to sacrifice flavor or tenderness.
Add this to the docket for this week's family dinners, or save it for the next time you're entertaining at home. But either way, don't forget to grab the ingredients for that herbed butter as well! You definitely do not want to pass it up.
Looking for more awesome steak cuts to try? Bookmark our grilled Cowboy Cut Ribeye and Porterhouse steaks next!
WHAT DOES TOP SIRLOIN MEAN?
The sirloin is a primal cut located at the top of the cow's back. Marbling within the sirloin is fairly minimal, making this a lean cut of beef. However, though the sirloin may lack marbling, it makes up for it in solid beefy flavor.
During butchering, the sirloin primal cut is separated into the Top Sirloin and the Bottom Sirloin. The Top Sirloin is more tender and it's where Top Sirloin Steaks come from. Less tender cuts like Tri-Tip and Sirloin Bavette come from the Bottom Sirloin.
The most popular way to cook a Top Sirloin Steak is on the grill, but if the great outdoors isn't calling your name, you can most definitely enlist a cast iron skillet for a quick-cooking pan sear!
HOW TO PREP YOUR STEAKS
You'll need to allow your Top Sirloin Steaks to sit out at room temperature for about 30 minutes prior to cooking. This will remove the chill from the beef, enabling even cooking and juicier results.
Next, prepare your steaks. Use paper towels to pat away the excess moisture from the exterior of your top sirloin steaks. Then drizzle the steaks with oil and rub all over. Sprinkle the steaks evenly on both sides with salt and pepper and pat to adhere.
You might have noticed that the seasoning for the steaks is about as simple as it possibly gets: kosher salt and black pepper.
Because we are cooking the steaks over a high heat setting, it's better to save flavoring agents, like herbs, until after the cooking is done! This way there are no burnt, bitter notes fighting with the flavor of your beefy sirloin.
If you'd like, you can add more flavor to your beef after your steaks are cooked through, and a great way to do that is with a compound butter. But, we'll get into that with a little more detail further below. For now, let's cook some steaks.
HOW TO GRILL TOP SIRLOIN STEAK
While your steaks are resting, prepare your grill to reach medium-high heat.
If you are using a charcoal grill, you can test the temperature by holding your hand about 6 inches above the grate. It should be so hot, that you have to move your hand by the count of 3.
Place your Top Sirloin Steaks on the hot grill. For medium-rare, cook over direct heat for about 4 minutes on each side, turning only once throughout the entire grilling process. For rare steaks, subtract 1 minute from each side's cook time, and for medium to medium-well steaks, add 1 to 2 minutes to each side's cook time.
Remove the steaks from the grill and allow them to rest for about 10 minutes before serving.
HOW TO COOK A TOP SIRLOIN STEAK IN THE OVEN
Place a cast-iron skillet over medium-high heat and allow it to come to temperature. This will take about three minutes. Then, drizzle the cast iron skillet with oil. It is best to use either avocado or canola oil, rather than olive oil, which has a lower smoke point.
Add the seasoned steaks directly to the cast iron pan and allow them to cook for 5 minutes on one side, then flip and cook for an additional 5 minutes more. Resist the temptation to jostle or move the steaks too much in the pan. The more still you can keep them, the better the crust.
For rare steaks, subtract 1 minute from each side's cook time. For medium to medium-well steaks, add 1 minute to each side's cook time.
Take care not to overcrowd your skillet; it is very important that the steaks are not overcrowded. Each top sirloin steak should have room to breathe in order to properly sear, which may mean searing your steaks in two separate batches.
After the cook time is up, remove your steaks from the pan and allow them to rest for about 10 minutes before slicing.
HERBED BUTTER FOR STEAK
As mentioned above, when it comes to grilled steaks, keeping the dry seasoning simple is best. If you really want to amp up the flavor, do it with herbed compound butter made with fresh garlic and herbs, rather than with seasonings such as lemon pepper or garlic powder.
Plus, Top Sirloin Steaks aren't at the top of the list when it comes to marbling, so a little butter certainly won't hurt. You can add richness to your beef by whipping up a steak butter to go on top.
Making garlic butter for steaks is extremely easy. Here's what you'll need:
- ½ cup room temperature, unsalted butter
- ½ teaspoon Kosher salt
- 2 cloves of minced garlic
- ½ teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh chopped thyme or rosemary (optional)
To make the compound butter, use a fork to mash together the butter, salt, garlic, lemon zest, parsley, and other herbs (if using).
Once all of the ingredients are well combined, transfer them to a piece of plastic wrap and roll into a log. Twist the ends to seal and refrigerate for about one hour.
Once the butter is chilled through, unwrap it, slice it into rounds, and use it to top off your hot steaks.
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Top Sirloin Steak is the best way to get that full, beefy flavor and great tenderness without a lot of marbling. It's definitely a win-win!
- 4 Top Sirloin Steaks (8-10 ounces each, just over 1" thick)
- 1 tablespoon avocado or canola oil (plus 2 tablespoons if cooking on the stovetop)
- 2 tablespoons Kosher salt
- 2 tablespoons coarse black pepper
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Set the steaks out at room temperature for 30 minutes prior to grilling.
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Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
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While you're waiting on the grill to come to temperature, pat the steaks dry with paper towels, drizzle with oil, and rub all over. Season with salt and pepper on both sides and all around the edges. Pat to adhere.
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Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Your goal internal temperature is 130°.
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Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
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Set the steaks out at room temperature for 30 minutes prior to cooking.
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Pat the steaks dry with paper towels, drizzle with oil, and rub all over. Season with salt and pepper on both sides and all around the edges. Pat to adhere.
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Place a cast-iron pan over medium-high heat and allow it to get hot. Add in 2 tablespoons of oil and allow the oil to heat through.
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Place the steaks in the pan, cooking in batches if necessary not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes.
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Remove from the pan and allow to rest for 5-10 minutes, serve, and enjoy.
For rare steaks, subtract 1 minute from each side's cook time, and pull when the internal temperature reaches 120°.
For medium to medium-well steaks, add 1 minute to each side's cook time and pull when the internal temperature reaches 140° - 145°.
Sources: BeefItsWhatsForDinner.com, Beef2Live.com