Cooked properly, sirloin strip steaks are often very tender. A sirloin is cut from near the rear of the cow's rib, and is known by a few other names, such as porterhouse, New York strip and T-bone. Because sirloin steak is so tender, it does not require a marinade, although you can use one if you wish. Generally, a few spices are blended to make a rub for the steak. A sirloin strip can be cooked several different ways depending on your taste preference.

Season your sirloin strip with spices of your choice and allow the steak to sit with the rub on for two hours.

Grill your steak. Heat a grill for about 20 minutes before cooking. If you have a charcoal grill, wait until the coals are covered in white ash. Place the sirloin on the hottest part of the grill, cooking each side for four to five minutes. Move the steak to a cooler part of the grill for an additional few minutes for continued cooking if you like your steak well done.

Broil your sirloin steak in the oven. Heat your oven to the broil setting and move your rack to the closest position to the heat. Place your sirloin on a pan and place in the oven. Broil on each side for five to six minutes, depending on the size of your steak. Move to a cooler part of the oven for continued cooking, if desired.

Fry your sirloin steak. Heat a skillet on medium high heat, add 1 tbsp. of olive oil to prevent sticking and to allow your steak to cook faster. Cook the steak for five to six minutes on each side. Be sure to only turn the steak over once. Remove the steak from the pan, cover with aluminum foil and let rest for five to 10 minutes. The steak continues to cook even after you remove it from the heat.

Poke your steak with a fork. If the juices are really red, your steak is too rare. Use a meat thermometer to ensure that your steak is cooked thoroughly. Place the thermometer in the thickest part of the steak. The USDA guidelines recommend that steak be cooked to a minimum internal temperature of 145 degrees Fahrenheit. Be sure to allow your steak to rest for three to five minutes before serving.