Whether you use a gas grill or a charcoal grill, you can learn how to grill sirloin steak without a lot of fuss.Steaks don't need a lot of seasoning or work because they taste great.Sirloins are perfect grilling steaks that you can quickly toss on the grill for an incredible entree.The prep time is 25 minutes, the cook time 10 minutes and the total time 30 minutes.
Step 1: Purchase the best steak you can find.
The hip is where the sirloin comes from.The white stripes of fat are evenly spread throughout the meat.Pick steaks with a light red color and thickness of 1 inch to 3 inch thick.If they all seem brown on the outside, this means they have been sitting out in the air for too long.
Step 2: The type of grill you use affects the flavor of your steak.
One of nature's finest meals is a grilled steak with a little salt and pepper.Sirloins have a lot of flavor even without seasoning.The real flavor comes from the interaction between the heat source and the meat.They don't need a lot of heat on the outside to taste good.Depending on the grill you use, you can get different flavors from your steak.They are easy to control and get hot.You can adjust the temperatures with a knob, which will allow you to perfect the cooking process to your liking, and they usually have attached thermometers.The braches get hot quickly.They impart the "classic" BBQ flavor, with a hint of smokiness, but are a bit harder to get to the right temperature.Wood chips give the best flavor to the meat.Many people use a mixture of charcoal and wood to get the best of both worlds because they are harder to maintain and light.
Step 3: Pre-warm your grill.
If you are using charcoal or wood, it can take up to 40 minutes until the briquets are covered in gray ash, but propane grills only take a few minutes to get hot.You shouldn't be able to hold your hand over the grill for more than 4-5 seconds.You shouldn't be able to hold your hand over the grill for more than a few seconds.
Step 4: The steak should be rubbed with salt and pepper.
Most steaks have a small amount of seasoning.Rub both sides of the steak with salt and black pepper and let it sit at room temperature for 15-20 minutes while the grill heats up.You want the steak to sit at room temperature so that it isn't cold when you put it on the grill-- this can cause the meat to contract and tighten up as it cooks.It's a good idea to be liberal with the salt, but you should still be able to see the meat underneath.Don't use fine table salt whenever possible, because bigger kernels of salt will make the outside better.
Step 5: The steak should be placed on the grill.
The best way to sear the outside is with a nice, caramelized crust.The top of the grill should be closed as the steak cooks.Resist the urge to move it as it cooks.
Step 6: Depending on desired doneness, cook each side of the steak over direct heat for 4-7 minutes.
When you flip them over, they should be dark brown.The grill was too hot if they were black.If they are pink, the grill was not hot enough, so try and raise the heat or leave them over the flame for another few minutes.The perfect cross-cut grill marks can be obtained if you turn them 45 degrees halfway through cooking.It should be grilled for 5 minutes a side.It should be grilled for 7 minutes a side.If you want to keep cooking, cook for ten minutes on each side.The juices from the steak will drain out if you use tongs instead of a fork.
Step 7: If you want a well-done steak, remove the steak from the direct heat.
Move the steak to another side of the grill, one without direct flame, and let it cook until you like it.You can control the smokiness of the grill by opening or closing the top vent.If you want to gauge the internal cooking of the meat, you can use a meat thermometer.130-135F.After flipping each side, remove immediately.140F.Sear each side for 30 seconds longer than you would for a rare steak.The temperature is 155F.Allow it to cook for an additional 1-2 minutes off of direct heat.It's time to flip halfway through.The steak should be cooked on indirect heat for 3-4 minutes.
Step 8: You can use your hands to check for doneness if you don't have a meat thermometer.
Press on the center of the steak.It should give similar to pressing on the center of your palm for medium steaks.It will feel like a pad on your thumb.
Step 9: Allow the steak to stand at room temperature for 10 minutes before eating.
Tent a piece of aluminum foil over the steak.This traps the flavors in the meat and leads to a better steak.
Step 10: In place of salt and pepper, Rub a seasoning over the meat.
Dry rubs add flavor to meat without ruining it, and are often sold as "seasoned salts" or "steak seasonings."You can make your own.If you want to massage the rub into both sides of the sirloin, you have to mix the following spices with salt and black pepper.Don't be afraid to mix and match, use equal parts of each spice.There are onion powder, paprika, chili powder and garlic powder.There is garlic powder.There is cayenne, chili powder, Mexican oregano, garlic powder.There is brown sugar, chili pepper, paprika, garlic powder, and ground coffee.
Step 11: To get moist, delicious flavor, soak the sirloin in a wetMarinate.
Don't make a wet marinade at the last minute and expect a lot of taste changes because they are only effective overnight.vinegar, lemon juice, etc., have acid in them.The meat is more tender when it is broken down.Too much acid can ruin the texture and make a grilled exterior impossible.Place the steaks in a bag and leave them in the fridge overnight to get the best results.1/3 cups of soy sauce, olive oil, lemon juice, and Worcestershire sauce are included.1/3 cup red wine vinegar, 1/2 cup soy sauce, 1 cup vegetable oil, 3 cups Worcestershire sauce and 2 cups Dijon mustard.
Step 12: Place a pat of butter on top of the steak.
Steaks come with a pat of butter on top.It is possible to elevate the cuts of meat into the perfect entree with butter.You can use spices and herbs to make compound butter.If you want to make compound butter, you have to mix butter with herbs in a food processor and freeze it.You can cook it on the stove top and brush the butter and herbs on it.The chopped herbs are thyme, sage, and Rosemary.1-2 cloves of garlic, chili powder, and cayenne pepper.
Step 13: You should top your steak.
Steaks can be delicious, but a well-chosen topping can make them even better.There are things to try on top.Fried onions.The blue cheese crumbled.There is sour cream.