top sirloin

Top sirloin is a moderately tender steak with a bit of chew. It has good marbling and great beefy flavor without any excess fat. Because it’s a moderately tender cut with great beefy flavor, it doesn’t need a bold marinade or heavy seasoning. A quick flash on the grill will yield a beautiful, medium rare steak that will be the star of your next barbeque. 

Grilled Top Sirloin the Right Way

sirloin steak

salt

black pepper

olive oil

minced garlic or garlic powder

Choose your steak. Look for a bright red steak with minimal browning, as brown spots indicate the steak has been exposed to oxygen for long periods of time. While the top sirloin isn’t known for being a particularly fatty cut, you should look for a steak with nice marbling throughout and a thin layer of fat across the top. 

The steak should be about 1-inch thick and cut evenly. If you can, chat up the butcher and ask him or her to cut you a steak to order.

Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt ​or kosher salt and ground black pepper for seasoning.

Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.

If you have the time, salt the steak 40 minutes to 8 hours before cooking it. 

Let it rest on a baking rack, uncovered, in the refrigerator if you’re salting it overnight.

Before hitting the grill, make sure your steak comes up to room temperature. 

Prep the grill (gas grill, outdoor grill, whatever you have) by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. You’re looking for a hard sear to seal in the juices.

Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up.

Set your timer and wait: in order to get a good sear, you won’t want to move the steak for a few minutes.

Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side.

When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we don’t want to let them out! 

If you’re looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.

If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer. 

A medium-rare steak should be pulled between the internal temperature 130-135 degrees F.

Now this is REALLY important: let that steak rest. Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill. 

Resting it for at least 5 minutes allows the juices to redistribute within the steak instead of bleeding out as its cut, resulting in an amazingly juicy steak. 

Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair - chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while! 

Top Sirloin Roast with Herbes de Provence

sirloin cap roast

garlic

herbes de Provence

Set a rack inside a rimmed baking sheet and set aside. Make the rub. Peel and crush the garlic cloves and add them to the bowl of a mortar and pestle. Add the salt and pound the mixture into a paste. Stir in the herbes de Provence and the oil and grind the mixture together with the pestle. If you don’t have a mortar and pestle, you can use a food processor or finely mince the garlic, sprinkle the salt over it, and alternately chop and smash the mixture with the side of your knife until it forms a paste. Then transfer to a small bowl and stir in the remaining ingredients.

Remove steak from packaging and pat dry. Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself. Rub the meat all over with the rub. Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.

When you’re ready to cook, heat the oven to 375°F. Place a large cast-iron skillet over medium-high heat and add enough avocado oil (or another oil with a high smoke point) to coat the bottom of the pan. Place the meat, fat cap side down, in the pan and sear for about 3 minutes. Flip and sear on the other side for an additional 3 minutes.

Transfer the roast to the prepared baking sheet and place in oven. Roast for about 20 minutes per pound, or until an instant-read meat thermometer registers 140°F. Remove from oven and rest for at least 20 minutes before slicing and serving.

Simple instructions to make the perfect roast from a beef top sirloin roast. No fail recipe and detailed directions.

How to Cook a Top Sirloin Roast

sirloin

salt (, table or sea salt)

tbsp black pepper (, freshly cracked)

thyme

oregano

Trim meat of any excess fat.

If the top sirloin roast did not come tied up, use kitchen twine to tie the roast up nice and tight.

The garlic cloves can be cut in half, in slivers or left whole. Use a paring knife to poke a one inch slot in the roast. Stick in a piece of garlic. Do this all around the roast with the remaining garlic.

Sprinkle the roast with the salt, pepper, thyme and oregano.

Place the roast in a roasting pan with a rack.

Preheat the oven to 450F. Place the roast in the oven and cook for 15 minutes.

Turn the heat down to 325F and cook to desired doneness. The internal temperature of a medium rare roast beef is 135F and should take around 3 hours of total cooking time.

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Top 3 top sirloin recipes from across the web

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Grilled Top Sirloin the Right Way

Top Sirloin Roast with Herbes de Pr...

How to Cook a Top Sirloin Roast

The most viewed top sirloin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine