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Grilled Sirloin Steak slices on a cutting board topped with herbed compound butter
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5 from 1 vote

Grilled Sirloin Steak Recipe with Herb Compound Butter

A foolproof way to achieve perfectly grilled sirloin steaks every time using a two-zone grilling method and simple seasoning.
Prep Time15 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Keyword: grilled sirloin steak, sirloin steak, sirloin steak recipe
Servings: 2 people
Author: Mary Cressler | Vindulge
Cost: $16.00

Ingredients

  • 1 1 ½-pound sirloin steak (be sure the steak is roughly 1 ½-inches thick)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons beef rub
  • 1 1/2 tablespoons herb compound butter

Instructions

  • Prepare Grill: Prepare your grill for two-zone grilling targeting 450 – 500 degrees in the cooking chamber.
  • Season Steak: Coat the steak in olive oil and then liberally season with the beef rub.
  • Grill Steak: When the grill is at the right temperature, place the sirloin steak over the direct side of the heat and grill for 5 minutes, with the lid closed, or until you see a crust form.
  • Flip: Flip the steaks and continue grilling on direct for 4-5 minutes with the lids closed (until a nice crust forms on the other side), and then move the steak to the indirect side.
  • Finish: Finish the steak on indirect side until the internal temperature of the steak reaches 125 degrees Fahrenheit for a rare steak (about 8 minutes, but be sure to check temperature, not rely on exact time).
  • Rest, Slice, Serve: Let the steak rest for 10 minutes and then slice and serve with your favorite toppings and sides. The resting period allows carry over cooking to occur, and the internal temperature of the steak will rise another 3 – 5 degrees. It also allows all the heated cells to start to calm down and reabsorb some of that liquid from the high heat cooking process.

Notes

Steak Temperature Ranges: There is no formal definition of consistent levels of doneness. It varies from chef to chef. The USDA recommends cooking steaks to at least 145 degrees F, which would be medium in our range. 
  • Rare: 120-130 degrees F
  • Medium Rare: 130-140 degrees F
  • Medium: 140-150 degrees F
  • Medium Well: 150-160 degrees F
  • Well Done: 160 degrees F (and not recommended)
 
Make the Compound Butter in Advance. This is the easiest way, then just slice a few pieces off for the steaks as you need them.

Nutrition

Calories: 276kcal | Carbohydrates: 3g | Protein: 1g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 266mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1107IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg