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!
Set the steaks out at room temperature for 30 minutes prior to grilling.
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.
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.
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°.
Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
Set the steaks out at room temperature for 30 minutes prior to cooking.
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.
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.
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.
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°.
The Anthony Kitchen