How To Cook Top Sirloin Steak

How to Grill Top Sirloin Steak: Charcoal Vs. Gas Grill

Determining how to cook Top Sirloin steak? Using the grilling method for this cut of steak will provide a rich, mouthwatering flavor. There are two main approaches for grilling Top Sirloin steak:

• Charcoal Grilling
• Gas Grilling

Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Top Sirloin steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.

Charcoal Grill

Preheat your grill on high. Place steaks over the hottest part of the grill, and sear for 1 minute on each side. Then, move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

Gas Grill

Preheat on high. Sear both sides for 2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

Grilled Top Sirloin Steak (cook to recommended medium-rare doneness):

• For the perfect medium-rare degree of doneness, your Top Sirloin steak grill time should be 9–12 minutes (on gas or charcoal) for a 1-inch steak. For a 1½ inch steak, cook for 12–15 minutes on either grill type. Turn your steak about 1 minute before the halfway point. Once you are ready to pull your meat from the grill, use a meat thermometer to check the temperature first. It should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
• Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.