The Ultimate Beef Sirloin Steak Recipe
Beef sirloin steak is a versatile and flavorful cut that delivers bold beefy flavor, perfect for the grill or a cast iron pan.
Equipment
- Instant-read thermometer Essential for checking doneness accurately.
- Grill or Cast Iron Skillet For searing the steak.
- Wire rack and sheet pan For dry brining the steak in the refrigerator.
Ingredients
For the Steak
- 2 lbs top sirloin steak about 1.5 inches thick
- 1 tbsp kosher salt for the dry brine
For the Simple Dry Rub
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Pat the top sirloin steak completely dry with paper towels.
- Season the steak liberally on all sides with kosher salt. This is the dry brine.
- Place the salted steak on a wire rack set over a sheet pan and refrigerate, uncovered, for at least 1 hour or up to 24 hours.
- When ready to cook, pat the steak dry again. Do not rinse off the salt.
- In a small bowl, combine the coarse black pepper, garlic powder, and onion powder. Apply this dry rub to all sides of the steak.
- Preheat your grill or cast iron pan to high heat. Cook the steak to your desired doneness, using an instant-read thermometer to check the internal temperature.
- For medium-rare, pull the steak from the heat when the internal temperature reaches 130°F. The temperature will rise to 135°F during the rest.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain to serve.
Notes
Internal temperature is the only reliable guide to doneness. Always use an instant-read thermometer and pull the steak from the heat about 5°F below your target final temperature to allow for carryover cooking.