Grilled Sirloin Steak

Sirloin steak is one of the most satisfying yet tricky meats to grill.  Not enough fat to call for “slow-cooking” but not so lean that it will cook very quickly either.

One important rule that I have figured out, don’t defrost the meat in the microwave.  It will get very rubbery or chewy.  This is pretty much true for all meats so if it isn’t defrosted enough then just make something else.  Trust me, it’s worth giving it that extra time.  If you absolutely have to then I guess that’s fine, lol, but just remember…you were warned.

Turn on your grill to a pretty high heat, about 500 degrees.  (I try never to go over 600 because that can affect the integrity of your grill, meaning it might melt stuff.)

Sprinkle both sides of the steaks with house seasoning and that’s it.  You can marinate if you want but for me it’s more about the meat.

Now slap those bad boys on the grill and take a big whiff cause that’s the best part!  Turn the heat down to medium and close the lid.  After about 2-3 mins use your tongs and rotate the steaks 45 degrees to get “cross hatch” marks.  After you rotate the steaks, sprinkle with a good Worcestershire sauce.

After another 3-4 minutes flip them over.  Wait 2-3 minutes and rotate 45 degrees.  After you rotate you can add a few squares of butter to the tops of the steaks just to give them some extra juice.  Plus when the butter melts over the edge you’ll get flame kissed steaks.  (literally so please be careful, YOU don’t want to be kissed)

Test the steaks occasionally with a meat thermometer until they are 5 degrees BELOW the temp you want.  Remove the steaks to a plate and cover with aluminum foil for about 10 minutes.  Enjoy!

Beef Temps:

Rare 120 to 125°F center is bright red, pinkish toward the exterior portion
Medium Rare 130 to 135°F center is very pink, slightly brown toward the exterior portion
Medium 140 to 145°F center is light pink, outer portion is brown
Medium Well 150 to 155°F not pink
Well Done 160°F and over steak is uniformly brown throughout
Ground Meat  160 to 165°F no longer pink but uniformly brown throughout

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