Grilled sirloin steak is a quick main course made by searing seasoned beef over direct heat, then resting it so the juices settle. For 1-inch-thick steaks, allow about 8–14 minutes on the grill depending on doneness; a thermometer is more reliable than time alone.
Ingredients
- 4 sirloin steaks, about 6 oz (170 g) each and 1 inch (2.5 cm) thick; about 1½ lb (680 g) total
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (1.5 g) garlic powder
- 1 tbsp (4 g) chopped fresh parsley, optional
- 1 lemon, cut into 4 wedges, optional for serving
Instructions
- Prepare the steaks. Pat the steaks dry on all sides with paper towels. Dry surfaces brown more readily than damp ones. Rub them lightly with the oil, then season evenly with salt, pepper, and garlic powder. Leave the steaks on a clean plate while the grill heats; there is no need to bring them to room temperature. Keep raw meat and its plate away from ready-to-eat foods, and wash your hands and utensils after handling it.
- Preheat the grill. Heat a gas grill with the lid closed, or prepare a charcoal grill, until it is hot, about 15 minutes. Aim for high direct heat, roughly 450–500°F (232–260°C) if your grill has a temperature gauge. Clean the grates and lightly oil them with a paper towel held in tongs. If possible, leave one side cooler or without coals so you can move a steak there if it browns too quickly before its center is ready.
- Sear the first side. Set the steaks over direct heat and close the lid. For steaks about 1 inch (2.5 cm) thick, grill the first side for roughly 4–6 minutes, depending on the heat and the doneness you want. Avoid pressing the meat with a spatula: that does not make it cook faster and can push out juices. If flames flare up, move the steak briefly to the cooler area rather than letting it scorch.
- Turn once and check. Flip with tongs and grill the second side. As a starting estimate for 1-inch steaks, cook about 4–5 minutes per side for a lower-doneness preference, 5–6 minutes per side for medium, and 6–8 minutes per side for medium-well to well-done. These are estimates, not guarantees; grill strength, steak shape, and starting temperature all affect timing. Begin checking a little early. Insert an instant-read thermometer sideways into the thickest part, avoiding the grill grate. USDA FSIS states the safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Use the thermometer rather than color or the clock to confirm that temperature. People who choose to eat steak below that temperature should understand that it is below the USDA safe minimum.
- Rest and serve. Transfer the steaks to a clean plate or board and rest for 5 minutes before slicing or serving. The USDA minimum rest is 3 minutes once the steak reaches 145°F (63°C); the extra time here gives you a practical buffer and helps keep juices from running out as soon as you cut. Sprinkle with parsley and serve with lemon if desired. Do not put cooked steaks back on the plate that held them raw.
Quick timing guide: For a 1-inch steak, plan on around 8–10 minutes of grill time for a lower-doneness preference, 10–12 minutes for medium, and 12–16 minutes for medium-well to well-done. These ranges assume a hot grill and include turning once. Thicker steaks need more time; thinner ones need less. Check temperature early and use the chart only to help you decide when to start checking.
Tips
- Thickness matters more than weight. Four steaks can weigh the same but cook at different rates if their thicknesses differ. Choose evenly cut steaks when you can, and check each one separately because pieces on the same grill may finish at different times.
- Use a two-zone fire as a backup. If the outside is browning quickly but the center is not at your target temperature, move the steak to the cooler side and close the lid. This lets the center continue cooking with less direct browning. Avoid repeatedly flipping or moving steaks unless you need to manage flare-ups or uneven heat.
- Season simply, or substitute thoughtfully. Fine salt can replace kosher salt, but use a little less by volume because fine grains pack more tightly. Fresh minced garlic can replace garlic powder, though it may burn over direct heat; brush it on after grilling instead. A little chopped rosemary or thyme is another easy addition.
- Slice across the grain. Look for the direction of the long muscle fibers and cut across them, especially if the sirloin feels firm. This shortens the fibers in each bite. For the cleanest slices, rest the steak first and use a sharp knife.
Serving Suggestions
Serve the steaks whole for a simple plate, or slice them across the grain and arrange the pieces on a warm platter. They pair well with baked potatoes, grilled corn, roasted vegetables, or a crisp green salad. For a quick sauce, spoon over pan juices or offer chimichurri, salsa verde, or a little herb butter at the table. Put acidic or buttery toppings on after grilling so they do not interfere with browning. If serving family-style, keep the slices on a clean platter and use separate utensils for raw and cooked ingredients.
Variations
Smoky seasoning: Replace the garlic powder with ½ tsp (1 g) smoked paprika. It adds a mild smoky aroma and a deeper color without changing the grilling method. Add a pinch of chili powder if you want gentle warmth.
Herb and lemon: Add 1 tsp (2 g) finely grated lemon zest to the seasoning, then finish the cooked steak with lemon juice and parsley. The bright, tart flavor balances the richness of the beef. Keep the juice off the raw steaks if you want a dry surface for searing.
Simple marinade: For extra flavor, combine 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 ml) lemon juice, then coat the steaks and refrigerate for 30 minutes to 2 hours. Pat the surface dry before grilling, and discard the used marinade or boil it before serving. A marinade adds flavor but does not replace temperature checks or safe handling.
Use another steak cut: New York strip or ribeye can be grilled with the same general approach, but their thickness and fat content may change the timing. For a leaner cut such as top sirloin, avoid cooking it well past your chosen doneness because it can become firmer and drier. Always check each steak with a thermometer.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For easier reheating, store it whole or in thick slices rather than cutting it into very small pieces, which can dry out more quickly. If you will not use it within that window, freeze it in a well-sealed freezer-safe container; for best quality, use it within 2–3 months and thaw it in the refrigerator.
To reheat, place steak in a covered skillet with a spoonful of water or broth over low heat, turning it until hot. You can also warm it in a low oven, about 250°F (121°C), in a covered oven-safe dish. Reheat leftovers to 165°F (74°C), as recommended for food safety. A microwave works too: use short bursts at medium power and turn the pieces between bursts, checking the temperature. Reheated steak may be less tender than freshly grilled steak, so consider slicing it thinly for sandwiches, salads, or grain bowls.
Frequently Asked Questions
How long do you grill a 1-inch sirloin steak?
As a starting point, allow roughly 8–14 minutes total over high direct heat, turning once. Medium may take about 10–12 minutes, but grill temperature and the steak’s shape make a difference. Check with an instant-read thermometer rather than relying on the clock.
How long should I grill sirloin that is 1½ inches thick?
A 1½-inch steak will usually take longer than the 1-inch steaks in this recipe, often several extra minutes. Sear it over direct heat, then move it to the cooler side if the surface is browning too fast. Check the center temperature frequently, inserting the thermometer from the side.
Should I close the grill lid?
Yes, close the lid while the steak cooks if your grill has one. The grill holds heat more evenly, which can help the center cook while the outside sears. Keep an eye on flare-ups, and move the steak to indirect heat if flames are licking the meat.
Do I need to flip sirloin steak more than once?
No. One turn is a straightforward approach and makes it easy to estimate the total time. More frequent turning can also cook steak successfully, but it does not remove the need to check the thickest part with a thermometer. Use tongs rather than a fork to avoid piercing the meat.
How can I tell when grilled sirloin is done without cutting it?
Use an instant-read food thermometer inserted sideways into the center of the thickest section. A visual check or touch test is less dependable because steak thickness and doneness vary. For USDA food safety, cook whole cuts of beef to at least 145°F (63°C) and let them rest for 3 minutes.
Can I grill sirloin straight from the refrigerator?
Yes. Pat it dry, season it, and grill it while it is still chilled; there is no requirement to leave raw steak out to warm up. A cold or unusually thick steak may take longer, which is another reason to check its internal temperature instead of assuming the timing will be exact.
Related
- Salmon Recipes on the Grill: Lemon-Dill Salmon
- Salmon Recipes in the Skillet: Crisp, Tender Fillets
- Salmon for People Who Hate Salmon: Crispy Bites
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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