How Long Do You Grill Sirloin Steak

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• Why You'll Love This Grilled Sirloin Steak Recipe
• Ingredients You'll Need
• How To Grill Steak
• How Long To Grill Steak?
• What Is The Best Grill Temp For Steak?
• Tips For The Best Grilled Steak
• Grilled Steak Seasoning Variations
• Storage Instructions
• What To Serve With Grilled Sirloin Steak
• More Easy Steak Recipes
• Tools For Grilling Steak
• Perfect Grilled Sirloin Steak (Every Fourth dimension!)

Cooking steak on the grill can feel intimidating, but not to worry — your perfect grilled steak guide is here! I'thou spilling all the secrets for grilling sirloin steak (or whatever cutting, for that matter), and then you lot can cook the best grilled steak every time. Plus, check out my tips for choosing the best steak to grill and seasoning variations.

(No grill? Learn how to cook flank steak, New York strip steak, or sirloin steak in the oven instead!)

Why You'll Love This Grilled Sirloin Steak Recipe

• Deliciously charred and savory flavor
• Tender, marinated, juicy steak
• Perfect grill marks
• Foolproof method
• Just minutes to melt
• Goes with only about any side dish!

This section explains how to choose the best ingredients for cooking sirloin steak on the grill, what each one does in the recipe, and substitution options. For measurements, meet the recipe card below.

Choosing The Best Steak For Grilling:

Although you tin can choose almost any cut, top sirloin steak is one of the best choices for its quality and value. However, you can use the same method for filet mignon, New York strip, ribeye, and other quality cuts.

Hither are a few other qualities to go on in heed when choosing the best grilling steak:

• Thickness – Thin steaks get overcooked easily, and then await for steaks at least 1 inch in thickness (or have your butcher cutting them for y'all) — ane.5 inches is preferred.
• Marbling – Marbling is the distribution of fat in the meat. Ideally, wait for long, sparse lines of fatty instead of big hunks, then it keeps the meat evenly juicy. Cuts like filet mignon will exist tender, but not as flavorful due to minimal marbling.
• Grade – From highest to lowest quality, cull betwixt Prime, Choice, Select, or Standard.
• Cut – Unlike cuts of steak will have different textures and levels of juiciness. Porterhouse (likewise known as T-os) and ribeye are popular in addition to sirloin due to their marbling, simply New York strip is another popular option with slightly less fat running through information technology. Although brim steak is a bit thin for this cooking method, it makes a good choice for carne asada.

Grilled Steak Marinade:

• Olive Oil – Keeps meat from sticking to grill grates, and helps create grill lines. Use any neutral oil you adopt.
• Worcestershire Sauce – Adds serious savory flavor to the beef.
• Coconut Aminos – This is a gluten-free soy sauce substitute, but you can also use regular soy sauce.
• Lemon Juice – Use fresh juice for all-time flavor, or bottled lemon juice for convenience.
• Garlic – Mince it fresh, or use a jarred garlic. If you don't have it on hand, 1 i/2 teaspoons of garlic powder volition work as a substitute.
• Spices – Including Italian seasoning (I make Italian seasoning homemade), sea common salt (or kosher salt), and black pepper.
• Compound Butter, For Serving – This is optional, but adds and then much flavor to an already perfect grilled steak! Use your favorite herbs and watch butter melt over the juicy meat — information technology's downright delicious.

This section shows how to melt steak on the grill, with step-past-step photos and details about the technique. For full instructions, see the recipe card below.

1. Marinate. Whisk together marinade ingredients in a minor basin. Pour marinade into a large nix top freezer bag and add steaks, moving effectually to coat well. Refrigerate and marinate for 3-8 hours ideally, just upward to 24 hours is okay.

TIP: Avoid marinating for more than than 24 hours.

Meat will get mushy if marinated for too long. If you don't accept time to marinate, you lot can season steak simply and liberally with salt and pepper, and grill right away. But I observe the marinade makes it much more flavorful.

2. Bring to room temp. If possible, remove steaks from the refrigerator xxx minutes before grilling to attain room temperature (leaving them in the marinade).
3. Heat. Preheat grill at 500 degrees for 15 minutes. It's important for it to exist smoking hot to get a proper sear.

4. Sear. Place steak on the grill and close the lid. Sear for ii minutes, then flip and sear for an boosted 2 minutes with the lid closed.
5. Finish. Reduce rut and go along cooking steak to desired doneness (see cooking times below).
6. Rest. Remove steak and transfer to a plate, topping with compound butter if desired. Tent with foil and rest for five minutes before serving.

Desired Doneness	Sear At High Oestrus	Then Grill At Lower Heat	Internal Temperature
Rare	2 minutes per side	1-2 minutes	120 degrees F (52 degrees C)
Medium Rare	2 minutes per side	two-3 minutes	130 degrees F (54 degrees C)
Medium	2 minutes per side	three-4 minutes	140 degrees F (60 degrees C)
Medium Well	2 minutes per side	iv-5 minutes	150 degrees F (66 degrees C)
Well Done	2 minutes per side	v-6 minutes	160 degrees F (71 degrees C)

The in a higher place internal temperature is your target for when to remove the steak from the grill — use a meat thermometer to check. (This one is super accurate and so your steak doesn't overcook, or improve still, use a probe thermometer like this, which will beep when prepare.) The internal temperature volition ascent an additional 5 degrees while resting.

Tips For The Best Grilled Steak

Grilling sirloin steak is all about the technique. Utilise these tips for perfect steak on the grill every fourth dimension!

• Bring steaks to room temperature before grilling. They cook more than evenly this manner, versus cooking straight out of the fridge.
• Start with a make clean grill. If you don't, you'll end up with burned $.25 on your steak.
• Become your grill hot. Preheating on a hot setting gives steak a better sear.
• Place steaks diagonally on the grates. It'southward optional, but creates more appealing grill marks.
• Leave steaks in one place to sear. Otherwise, you won't go skillful browning or clear grill lines.
• Flip with tongs or a spatula. Not a fork — the juices volition run out!
• Check temp with a meat thermometer. A probe thermometer works all-time, but a traditional meat thermometer works fine as well.
• Allow steaks to residue. They retain their juices better if they sit for five minutes afterward cooking, before you cutting into them.
• Cut confronting the grain. This breaks apart the muscle fibers in the meat, for a more tender texture and easier chewing.

• Lemon Pepper – Omit worcestershire sauce, lemon juice, and spices, and add together lemon pepper seasoning instead.
• Montreal – Swap spices in the recipe card for Montreal steak seasoning.
• Balsamic – Use this balsamic steak marinade instead of the marinade above, grilling as usual.
• Chimichurri – Elevation steaks with chimichurri sauce instead of chemical compound butter.

• Store: Cool completely and store in an airtight container in the fridge for upwardly to 3 days.
• Meal prep: Marinate steaks upwards to 24 hours before cooking. You can also just make the marinade upwards to five days ahead and store separately in the fridge.
• Reheat: Steak is best reheated in a 250 caste F oven until warm (25-30 minutes), then finished on medium-high estrus with a modest amount of oil on the stovetop for i infinitesimal on each side.
• Freeze: Wrap tightly or vacuum seal, and freeze for up to 3 months. Thaw overnight in the fridge.

In one case you lot acquire hot to cook a steak on the grill, the next question is what to serve with it. Endeavor these mouthwatering sides!

• Grilled veggies – Cook your dinner all in 1 identify with grilled broccoli, grilled asparagus (pictured higher up), or grilled cabbage steaks.
• Hearty salads – Try summery favorites like cucumber tomato avocado salad, cauliflower spud salad, or cilantro lime slaw.
• Leafy salads – Steak always pairs with rainbow salad, spring mix salad, wedge salad, or 7 layer salad.
• Archetype steakh ouse sides – Brand mashed potatoes (or mashed cauliflower), creamed spinach, or sauteed garlic butter mushrooms to pair with your perfectly grilled steak.

If you liked this sirloin steak recipe, you'll dear these other like shooting fish in a barrel means to cook your favorite cuts — on the stove or the grill!

Tap underlined ingredients to encounter where to get them. Please plow Safari reader way OFF to view ingredients.

Tap on the times in the instructions beneath to starting time a kitchen timer while you lot cook.

1. Whisk together all the grilled steak marinade ingredients in a small bowl.

2. Pour the marinade into a gallon nil lock freezer bag. Add the steaks, seal the bag, and movement them around to coat well.

3. Marinate for at least 3-8 hours, but no more than than 24 hours. (More may result in mushy meat.)

4. If possible, remove the steaks from the refrigerator about 30 minutes before y'all want to cook them to permit them come to room temperature, but keep them in the marinade until correct before cooking. (This will help them cook evenly.)

5. Preheat the grill to High for at least 15 minutes, until information technology reaches 500 degrees F (260 degrees C).

6. Place the steaks onto the grill. Close the chapeau and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for 2 more than minutes.

7. Reduce estrus to medium-low. Proceed to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: ane-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or five-6 minutes (160 degrees F) for well done. Steak temperature will increase past an additional 5 degrees when resting in the next step. For one-inch-thick steaks, they may be done to medium rare afterwards footstep 6 without needing additional fourth dimension at reduced heat.

8. Transfer the grilled sirloin steaks to a plate and identify a tablespoon of chemical compound butter on each. Tent the top with foil and allow them rest for 5 minutes before serving.

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Serving size: 1 8-oz sirloin steak

Nutrition info includes half of the marinade ingredients, equally almost half is discarded, and does not include the optional chemical compound butter.

Diet Facts

Amount per serving. Serving size in recipe notes above.

Calories 382

Fatty 17.3g

Protein 50g

Total Carbs iii.8g

Cyberspace Carbs 3.4g

Fiber 0.4g

Saccharide ii.1g

Nutrition facts are provided as a courtesy. Have questions most calculations or why you lot got a different result? Please see our nutrition policy.

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