Tender Sirloin Steak
How to Grill the Perfect Sirloin Steak at Home (Delicious Even Without Sauce!)
Create a stunning steak at home that rivals any restaurant! Today, I’ll guide you through grilling sirloin steak, focusing on bringing out its natural flavors without sauce. This method ensures a tender, juicy medium-rare steak. With simple ingredients and easy-to-follow steps, anyone can master the art of a perfect steak.
Ingredients- 300g sirloin steak, cut thick
- 1 piece butter (approx. 10-15g)
- Coarse salt (generous amount)
- Freshly ground black pepper (generous amount)
- Olive oil (for searing)
Cooking Instructions
Step 1
First, prepare the star of your dish: the sirloin steak. The grilling method is the same for other cuts like tenderloin or ribeye. Ensure your sirloin is cut about 2.5 to 3 cm (1 inch) thick for steak. Gently pat the steak dry with paper towels. Generously season both sides with coarse salt and freshly ground black pepper, then drizzle with olive oil. Let it marinate at room temperature for 20 minutes. Don’t be shy with the salt; it enhances the steak’s natural flavor and is key to a delicious steak even without sauce.
Step 2
The next step is to heat your pan. A stainless steel or cast-iron skillet works best. Once the pan is hot, add a piece of butter and let it melt until it becomes fragrant. When the butter starts to turn golden brown, place the seasoned sirloin steak in the pan. Sear over medium-high heat. Avoid low heat initially, as this can cause the juices to escape.
Step 3
It’s crucial to lock in the steak’s juices. Maintain high heat and flip the steak regularly. The steak is nearing medium-rare when the exterior feels firm to the touch, but the inside is still yielding. A good analogy is the firmness of the fleshy part between your thumb and index finger when you press it – if it feels similar, it’s close. Sear each side for about 3 minutes, for a total of around 6 minutes. Importantly, the steak should be at room temperature before grilling. Cold steak can result in a burnt exterior and a raw interior, or excessive bleeding. Take the steak out of the refrigerator 30 minutes to an hour before cooking to let it come to room temperature.
Step 4
In this recipe, I’m planning to serve the steak with rice, so I seared each side for only 2 minutes, totaling 4 minutes, to achieve a slightly rarer internal temperature. Isn’t learning to grill a perfect steak surprisingly easy? After searing, don’t cut into the steak immediately. Instead, wrap it loosely in aluminum foil and let it rest for 10 minutes. This ‘resting’ period allows the internal heat to distribute evenly, letting the juices redistribute throughout the meat, resulting in a more tender and moist steak. Cutting too soon can cause all the delicious juices to run out, making the steak dry.
Step 5
Here is the sirloin steak after a 10-minute rest. The exterior is beautifully seared. Even though I only cooked it for 2 minutes per side, when I sliced it, there was no excessive bleeding, and it was incredibly juicy. The resting and slight steaming during the rice preparation helped achieve a perfect medium-rare finish. You can enjoy this steak even on ordinary days to create a restaurant-like experience at home. This sirloin steak grilling method is not difficult at all, and it’s so delicious even without a sauce. Give it a try!
