How to Cook Top Sirloin Steak

Co-authored by Ollie George Cigliano

Last Updated: September 19, 2023 Approved

Top sirloin steak has just the right marbling of fat to create a melt-in-your-mouth, crowd-pleasing flavor. These boneless cuts are usually very affordable and large enough to feed a family. Best of all, they are adaptable to a variety of cooking methods. Read on to learn how to select top sirloin, and prepare it using four popular methods: pan-frying, grilling, broiling, and roasting.

Method 1

Method 1 of 5:

Preparing to Cook Top Sirloin Steak

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1
Select a cut of top sirloin from your local butcher or grocery store.
- Choose a cut that's large enough for your meal. Plan to serve 1/4 to 1/2 pound per of steak per person.
- Choose steaks that are at least 1 inch (2.5 cm) thick, and preferably 2 inches (5.1 cm). Thinner steaks will dry out easily when you cook them.
- Fresh sirloin steak is deep red in color, with a generous marbling of fat. This marbling is what makes steak succulent.^{[1]
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- There should be a band of white fat around the outside of the steak.
2
Remove the steak from its packaging. If there's a lot of blood, thoroughly pat the steak dry using paper towels, then dispose of the paper towels immediately and wash your hands.
- Contrary to popular belief, you should not rinse raw beef to wash it. Rinsing raw beef and other raw meats can actually cause bacteria to spread to other foods and surfaces.^{[2]
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- It can help to dry-age the steak beforehand by leaving it uncovered on a plate in the fridge overnight.
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3
Season the meat according to your tastes. Good steak doesn't require much seasoning. Salt and pepper sprinkled liberally on both sides is sufficient.
- Add garlic powder, cayenne pepper, chili powder, or Italian spices for variations.
4
Marinate the steak, if desired. Top sirloin steak is a great meat to marinate, since it pairs well with many flavors.
- Choose your favorite marinade from the store, or mix up your own with equal parts oil, vinegar and spices.
- Place the steak in a sealable plastic bag and add the marinade. Seal the bag and allow the steak to marinate for 2 to 4 hours. Exact marinating times vary depending on the type and size of the meat. For thick steaks, opt for the full 4 hours when possible.^{[3]
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- When you're ready to cook the steak, remove it from the bag, pat it dry with paper towels, and proceed to the next step.
Cooking a cold steak will make it more difficult to achieve the "doneness" you desire. Room temperature steaks are easier to bring to rare, medium rare, medium well, and well done specifications.^{[4]
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Method 2

Method 2 of 5:

Pan-Frying Top Sirloin Steak

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Use a plastic cutting surface to avoid contaminating a wooden cutting board.
Put a teaspoon or two of cooking oil in the pan and allow it to get smoking hot.
3
Place the steaks in the center of the pan. Let them cook on one side for 15 seconds, then turn them to the other side using a pair of tongs. They should form a thick, crunchy crust on both sides.
- Don't turn the steaks until they've seared; moving them too soon will prevent the crust from forming.
- Don't crowd the steaks in the pan. If necessary, cook the steaks in more than one batch.
4
Continue turning the steaks every thirty seconds until they are cooked.
- For rare steaks, cook for a total of 1 1/2 minutes on each side.
- For medium rare steaks, cook for a total of 2 minutes on each side.
- For medium well steaks, cook for a total of 2 1/2 minutes on each side.
- For well done steaks, cook for 3 or more minutes on each side.
This allows the juices to distribute through the steak.

Method 3

Method 3 of 5:

Grilling Top Sirloin Steak

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Use a plastic cutting surface to avoid contaminating a wooden cutting board.
2
Prepare the grill. Brush the grill with cooking oil, and preheat it to a medium high temperature. Allow the grill to get thoroughly heated.
- Take care not to let the grill get too hot, or you'll end up with charred steak that's raw on the inside.
3
Place the steaks on the grill surface. Cook it for approximately 4 minutes on the first side. Use tongs to flip them over after the first side has grill marks and has formed a brown crust. Grill the other side for an additional 4 minutes.
- Check the temperature of the steak with a meat thermometer by inserting the probe into the thickest part of the steak. A medium-rare steak should read 125 to 130 °F (52 to 54 °C) before you remove it from the grill.
Loosely place a piece of aluminum foil over the steak as it rests. Then, slice against the steak's grain and serve it.

Method 4

Method 4 of 5:

Broiling Top Sirloin Steak

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Set the seasoned steak inside.
The meat surface should be approximately 2 to 3 inches (5.1 to 7.6 cm) from the flames.
Remove the pan from the oven, flip the steak to the uncooked side, and place it back in the oven to cook another 5 to 6 minutes.

Method 5

Method 5 of 5:

Roasting Top Sirloin Steak

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Cook the steak, uncovered, for 40 or 50 minutes.

Food Pairings and Steak Doneness Temperatures

Foods to Pair with Top Sirloin Steak

Top Sirloin Steak Temperatures

Expert Q&A

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Question

How can you tell if steak is done?

Ollie George Cigliano
Private Chef & Food Educator
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

Ollie George Cigliano

Private Chef & Food Educator

Expert Answer

Check the inside of the steak with a meat thermometer! Take a medium-rare steak off the heat when the thermometer reads 125-130°F (52-54°C); take a medium steak off the heat at 135-140°F (57-60°C); take a medium-well steak off the heat at 145-150°F (63-66°C); and take a well-done steak off the heat at 155-160°F (68-71°C).

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Question

The dial I am using does not have temperatures just number settings. What number is medium heat?

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If your dials are numbered 1 - 10, medium heat range would be 5 - 6.

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Is it possible to roast this piece of meat in the oven?

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Yes, but you must be careful not to over-bake it. The downside of baking it in the oven is that most of the moisture of the meat escapes.

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Tips

If you are unsure whether the meat is well cooked, use a meat thermometer to gauge. Insert the needle until the tip reaches the innermost part of the steak. Regardless of cooking style, the meat is done when the internal temperature reaches between 145 to 155 degrees Fahrenheit (62.7 to 68.3 degrees Celsius).^{[5]
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If you are broiling your sirloin steak and wish to have a thicker crust to the meat, try pan searing each side over medium heat for approximately 2 to 3 minutes on each side. This will also lock the juices inside the meat before the broiling process.

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Cooking times will vary depending on the exact size of the cut, so you will need to adjust accordingly. If you would like your top sirloin to be well done, extend the cooking time by 2 or 3 minutes for each side.

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