Grilling a Medium-Rare Sirloin

by Eric Mohrman

A grilled sirloin steak.

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Sirloin steaks aren't the most tender, so it's important not to overcook them. To enjoy tender and juicy sirloin steaks, don't cook them beyond medium-rare, or 130 degrees Fahrenheit. Cooking times vary depending on your grill, the exact heat setting, the thickness of the cut of beef and other factors. To avoid cooking sirloin steaks past medium-rare, use a meat thermometer to take their internal temperature. Season sirloin steaks lightly, if at all, to avoid masking their natural flavor and the smoky taste that makes grilling such a good cooking method for beef.

Thaw frozen sirloin steaks fully before grilling them by keeping them in the refrigerator for 24 hours.

Take the sirloin steaks out of the refrigerator one hour prior to grilling. Putting chilled meat on a hot grill causes the muscle fibers to contract, toughening the meat.

Clean your grill with a wire brush to prevent tainting the sirloins with burnt-on residue. Soak paper towels in cooking oil and rub down the grill to prevent sticking. Warm up the grill to medium-high heat.

Brush the sirloins with cooking oil or melted, unsalted butter. Pat on salt and pepper to taste.

Center the sirloin steaks on the grill. Close the lid to seal in heat.

Turn over the steaks with chef's tongs after three minutes. Close the lid again.

Test the internal temperature of the steaks after another three minutes with a meat thermometer. Remove them if they've reached 130 degrees Fahrenheit at the center, or grill them a little longer as needed to get them to medium-rare.

Remove the sirloin steaks from the grill promptly to avoid overcooking them. Leave them alone for 10 minutes so that the juices inside the meat settle.