Best way to cook center cut sirloin steak

Melt butter in a small saucepan over medium-low heat; stir in minced garlic and garlic powder. Set aside.

Season both sides of each steak with salt and pepper.

Place steaks on preheated grill and cook 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

Transfer steaks to warmed plates; brush the tops liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.

Cindy Capps Lepp

I Made It Print

Nutrition Facts (per serving)

453Calories32gFat1gCarbs38gProtein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition FactsServings Per Recipe 8Calories 453% Daily Value *Total Fat 32g41%Saturated Fat 16g78%Cholesterol 151mg50%Sodium 167mg7%Total Carbohydrate 1g0%Dietary Fiber 0g0%Total Sugars 0gProtein 38gVitamin C 1mg3%Calcium 22mg2%Iron 4mg23%Potassium 509mg11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The top sirloin is one of our favorite cuts of beef because it’s loaded with flavor, gorgeously marbled, and can stand up to quick, high-heat cook methods. We’ll cover everything from buying and how to cook it, including a top sirloin steak recipe for the stove-top, grill and air fryer.

What is a Top Sirloin Steak?
Seasoning Steak
What to Look for When Buying Top Sirloin
Cook Steak By Temperature
- Rare
- Medium-Rare
- Medium
- Medium-Well
- Well-Done
How to Cook Top Sirloin 4 Ways
- Stove Top
- Gas Grill
- Charcoal Grill
- Airfryer
How to Serve Top Sirloin

What is a Top Sirloin Steak?

Top sirloin steaks come from the sirloin, which is the area situated right behind the loin and in front of the round on a cow. Top sirloin steaks are great for quick-cooking methods like pan-searing and grilling since they’re gorgeously marbled and full of flavor.

Other names it goes by include: boneless top sirloin steak, boneless top sirloin butt steak, top sirloin center-cut steak, top sirloin steak boneless cap off, top sirloin steak cap off.

Cuts from the bottom sirloin include, tri-tip steak and roast, sirloin bavette, and petite sirloin steak.

If you’re curious to learn more about specific cuts of beef, check out this article on the difference between Tri-Tip and brisket.

Seasoning Steak

When you buy quality meat, you don’t need to complicate the seasoning. When in doubt, give each side of the steak a heavy dose of kosher salt and black pepper. Dried herbs such as rosemary, thyme and oregano, or spices like red pepper flakes, fennel seeds, paprika and coriander are all great options as well.

We don’t think this cut needs marinating (few do), but if you’re looking for one, try our chimichurri or our triple herb marinade.

What to Look for When Buying Top Sirloin

Top sirloin is a fairly marbled cut of steak and should have even marbling throughout. The marbling itself should be thin and kinda veiny—this type of marbling will create an uber-juicy steak.

Seek out a cut that has milky white fat running throughout it. If there isn’t much marbling or the fat has a yellow or brown color to it, opt for a different steak.

Additionally, any steaks that have large fat deposits in the center of the steak will likely cause flare ups on the grill and result in a greasy steak.

Pro tip: seek out angus beef whenever you can. It guarantees you’ll get a quality, consistent steak every time. Not sure what Angus beef is? Check out this article where we break down the grades of beef and what they means.

The meat itself should be deep pink or light red in color. And finally, the meat shouldn’t be sticky, wet or have much, if any, collected moisture in the package.

Cook Steak By Temperature

The best way to ensure your steak is cooked to your liking is to monitor the internal temperature using an instant-read thermometer.

Beef should be removed from the heating element when it temps 5–10 degrees BELOW your desired doneness. Dense meat retains heat better, which causes internal temperatures to continue to rise as it rests off-heat. This is called carry over cooking, so if you want perfectly cooked meat, give it a short rest and keep an eye on that temp!

We should note, the USDA recommends cooking any cut of beef to an internal temperature of 145ºF.

Rare

Pull from heat at115–120ºF (46–49ºC)After resting temp should reach120–125ºF (49–52ºC)

Medium-Rare

Pull from heat at120–125ºF (49–52ºC)After resting temp should reach125–130ºF (52–54ºC)

Medium

Pull from heat at130–135ºF (54–57ºC)After resting temp should reach135–140ºF (57–60ºC)

Medium-Well

Pull from heat at140–145ºF (60–63ºC) USDA recommended tempAfter resting temp should reach145–150ºF (63–65ºC)

Well-Done

Pull from heat at150–155ºF (65–68ºC)After resting temp should reach155–160ºF (68–71ºC)

How to Cook Top Sirloin 4 Ways

The below timings and temperature is for a 1-inch thick steak.

Stove Top

Cook seasoned steak in a preheated cast-iron skillet over medium-high heat for about 6 minutes total (3 minutes per side) for the perfect medium-rare, or 8 minutes total for medium.

Gas Grill

Preheat a gas grill on high. Turn all but the main burner off then cook steak over main burner for about 4 minutes per side for medium-rare, or 5 minutes per side for medium.

Charcoal Grill

Open bottom vent of grill then prepare a chimney of charcoal. Dump the hot coals over one side of the grill, set the grate in place, then cook the seasoned steak over the heat for about 5 minutes per side for medium-rare, or 6 minutes per side for medium.

Airfryer

Cook seasoned steak in the basket of an airfryer set to 400ºF. Cook for about 7 minutes per side for medium-rare or 8 minutes per side for medium.

How to Serve Top Sirloin

Here are a few way to serve our top sirloin steak recipe (below).

Serve with our chimichurri for the ultimate steak dinner.
Thinly slice and serve over rice with our salsa verde and some thinly sliced radishes and fresh cilantro.
Use grilled top sirloin in place of flank steak in our Steak Tacos (aka Tacos al Carbon).
Top with a slice or two of compound butter.

How to Cook Top Sirloin Steak

Print Recipe Favorite

4.84 from 6 votes

Prep Time 5 mins

Cook Time 12 mins

Preheat time 15 mins

Total Time 32 mins

Yield 4 (4-ounce) servings

Category Main Course

Cuisine American

Description

4 simple and easy ways to cook top sirloin steak!

Ingredients

▢1 (1-pound) top-sirloin steak, at least 1-inch thick
▢Morton kosher salt
▢Cracked black pepper

Instructions

Stove top

Preheat a large cast-iron skillet over high for 5 minutes.
Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
Reduce heat to medium-high. Place steak in skillet. Cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes. Flip and continue cooking until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 3 more minutes. For medium cook to an internal temperature is 135ºF, about 4 minutes per side.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.
When ready to serve, slice thinly against the grain and enjoy.

Gas Grill

Turn all burners to high, cover, and let grill preheat for about 15 minutes. Brush grill grate clean.
Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
When ready to cook, keep primary burner on high and turn other burners off.
Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on edges of steak, 5–6 minutes. Flip steak and continue to cook until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.

Charcoal Grill

Open bottom vent completely.
Light large chimney starter filled with charcoal briquettes (about 6 quarts). Once top of coals are partially covered with ash, pour evenly over half of grill.
Set cooking grate in place, cover, and open lid vent completely.
Let grill preheat, about 5 minutes. Brush grate clean.
Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
Place steak over hot part of grill (over coals) and cook until beginning to char and beads of moisture appear on edges of meat, 5–6 minutes. Flip steak and continue to cook until charred and an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.

Air Fryer

Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
Place steak in air fryer basket of a 6-quart air-fryer and cook at 400ºF until steak is lightly browned and an instant-read thermometer inserted in the center registers 125ºF for medium-rare or 135ºF for medium, about 14 minutes, flipping halfway through cooking.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.

Notes

These instructions should be used for a 1-inch thick steak. Adjust timing up (if it’s thicker) or down (if its thinner) as needed.Feel free to play around with the seasonings, but you can’t go wrong with just kosher salt and black pepper.It’s incredibly important to allow the steak to rest for at least 5 minutes, but ideally 10 minutes before slicing into it. This will keep it tender and juicy.

How do you cook center cut sirloin steak?

Roast for 45-60 minutes, depending on your desired doneness level (remove at about 115 degrees for medium-rare). Preheat cast-iron skillet over medium-high heat with one tablespoon of butter. Add steaks to the skillet and sear on each side for 2-3 minutes, spooning butter over the steaks continuously.

Is center cut sirloin a good steak?

This is a great all-rounder that is lean, tender, flavoursome and juicy steak – the Goldilocks of steak cuts, if you will. Sirloin is not quite as tender as the tenderloin, or loaded with quite as much flavour as the Scotch fillet, but for many steak lovers, it's just right.

How do you cook sirloin steak without it getting tough?

8 Simple Ways to Make Tough Meat Tender.

Physically tenderize the meat. ... .

Use a marinade. ... .

Don't forget the salt. ... .

Let it come up to room temperature. ... .

Cook it low-and-slow. ... .

Hit the right internal temperature. ... .

Rest your meat. ... .

Slice against the grain..

How do you cook center steak?

Preheat your oven with a cast iron pan in it to about to 500º. When it's at temperature, lightly oil the pan with Canola oil and put the steak in it. Cook for 2 to 4 minutes per side, and check doneness with a meat thermometer—You're looking for about 140º for medium rare, or 160º for medium.