Perfectly Grilled Sirloin Steaks

An Affordable Steak Dinner With Big Steakhouse Flavor

You do not need filet mignon prices to make a really good steak dinner at home. These Perfectly Grilled Sirloin Steaks are well seasoned, cooked hot and fast, rested properly, and sliced thin for tender, juicy bites with tons of beefy flavor.

I usually buy the three-pack of sirloin steaks from Aldi. The package I buy is typically around $14, although obviously prices vary, and you absolutely do not have to buy your steaks from Aldi to use this recipe.

I make all three steaks at once. For Mr. Tipsy and me, that is enough for dinner plus two lunches once the steaks are sliced. For a family, three sirloin steaks can easily make about four servings, especially when you serve them sliced with potatoes and a salad.

This is one of those meals that feels like a steakhouse dinner without requiring a steakhouse budget.

Before You Jump To The Recipe

If you are already reaching for that Jump to Recipe button, I understand. But before you go, I recommend reading Why Resting Your Steak Matters.

Sirloin is delicious, but the resting step is what takes it from an ordinary grilled steak to a juicy, tender steak you will actually want to make again.

Why I Have Been Loving Sirloin Steak

I have been going through a steak phase lately where New York strip and sirloin steaks are winning me over.

Do not get me wrong. I will always appreciate a good ribeye, and every once in a while I am absolutely a filet mignon person. But lately, filet has almost been too soft for me. Sometimes that super-soft texture starts feeling a little pasty to me, almost like liver pâté, and I find myself wanting a steak with more bite and more actual beef flavor.

That is where sirloin and New York strip come in.

Sirloin has a slightly denser, meatier texture than filet, but when it is seasoned generously, cooked properly, allowed to rest, and sliced correctly, it is fantastic. It has that satisfying steak texture I have been craving lately, plus plenty of beefy flavor.

It also happens to be considerably easier on the grocery budget.

The Aldi Three-Pack

The sirloin steaks I use for this recipe come in a sealed three-pack from Aldi. I usually find them for somewhere around $14, although that will vary by store, location, package weight, and current beef prices.

I wanted to feature these specifically because I think people sometimes walk past affordable cuts of steak assuming they are going to be tough or disappointing.

They do not have to be.

The trick with sirloin is not trying to treat it exactly like filet. Give it a good crust, do not overcook it, let it rest, and if you are serving it sliced, cut it thinly across the grain.

A Little About Sirloin Steak

Sirloin comes from the rear portion of the animal, behind the short loin where cuts such as New York strip originate. It is generally leaner than a ribeye and does not have the buttery tenderness of a filet, but it makes up for that with a hearty beef flavor and a much friendlier price.

You may see several different sirloin cuts at the grocery store. For this recipe, look for individual boneless sirloin steaks that are thick enough to develop a nice exterior sear without overcooking in the center.

Sirloin is also incredibly useful beyond serving it as a traditional steak. It is great sliced for steak sandwiches, steak salads, tacos, fajitas, rice bowls, breakfast steak and eggs, pasta dishes, and stir-fries.

Start With The Right Oil

Before seasoning the steaks, I rub them all over with a mild, high-heat-friendly oil.

And yes, I still occasionally use vegetable oil. Somehow we all survived.

The important thing here is smoke point. You are going to get this grill HOT, around 500°F, so you do not necessarily want to coat your steaks in a delicate extra-virgin olive oil that is better suited to salad dressing or finishing a dish.

Some olive oils can begin smoking and developing bitter or burnt flavors when exposed to very high heat. For this recipe, I prefer a neutral oil that can handle the heat, such as avocado oil, canola oil, or good old-fashioned vegetable oil.

You only need enough to very lightly coat the meat. We are oiling the steak, not giving it a bath.

Season Your Steaks Like You Mean It

Mr. Tipsy’s boss makes us a steak seasoning that we love, and this recipe is inspired by the flavors in his blend.

The steaks need more seasoning than a timid sprinkle over the top. Sirloin is a substantial piece of beef, and you want flavor around the entire outside.

For my homemade version, I use:

• 1 tablespoon coarse kosher salt
• 1 tablespoon coarsely cracked black pepper
• 2 teaspoons dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon brown sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon crushed fennel seed

Mix everything together and season all sides of the steaks generously. Do not forget the edges.

Press the seasoning into the meat with your hands so it actually adheres instead of falling through your grill grates five seconds later.

Should Steak Really Sit Out Before Cooking?

This is one of those instructions that makes some people nervous.

I take my steaks out of the refrigerator while I prepare the grill and let them lose some of that refrigerator chill before cooking. You do not need to leave raw beef sitting on the counter for hours, nor do you need to obsess over getting the exact center of a thick steak to literal room temperature.

The goal is simply to take the hard refrigerator chill off the exterior while you season the meat and preheat the grill.

From a food-safety standpoint, perishable foods should not be left at room temperature for more than two hours, or more than one hour when the surrounding temperature is above 90°F. A relatively short period while you season your steaks and heat the grill is very different from leaving raw meat sitting out all afternoon.

Also remember that letting the steak sit before cooking does not make undercooked beef safe. Cooking temperature is what matters. If food safety is your primary concern, USDA guidance for whole cuts of beef is 145°F followed by at least a three-minute rest.

Get That Grill HOT

I preheat my grill to around 500°F.

You want those grates fully heated before the steaks go on. High heat helps create that deeply browned, savory exterior without requiring the steak to sit on the grill forever.

Place the steaks on the hot grill and leave them alone.

For the steaks I usually buy, I grill them for approximately 6 minutes on the first side.

Here is another little steak lesson: if you try to lift your steak and it is really hanging onto the grill grates, give it a little more time. Once a good seared crust has developed, the meat will usually release much more easily.

Do not stand there repeatedly peeling it off the grill to check underneath.

Let the grill do its job.

Flip Once And Finish The Edges

Flip the steaks and grill the second side for approximately another 6 minutes, depending on their thickness and your desired doneness.

We like our steak around medium-rare, so I rely much more on internal temperature than strictly on the clock. Your steak may be thicker or thinner than mine, and your grill may run hotter or cooler.

Toward the end of cooking, use long grilling tongs to pick up each steak and hold the fatty edges and sides against the hot grill for a few seconds. This gives those edges some color instead of leaving a strip of pale meat around an otherwise beautifully seared steak.

For medium-rare steak, I generally remove the meat a few degrees before my desired final temperature because the temperature can continue to rise while the steak rests.

A meat thermometer is the easiest way to eliminate the guessing.

Why Resting Your Steak Matters

DO NOT SKIP THIS STEP.

As soon as the steaks come off the grill, I place them on a large piece of foil and loosely wrap or tent them. Then I let them rest for approximately 10 to 12 minutes in a warm spot near the grill.

Resting allows the juices inside the steak to redistribute as the meat begins to relax after cooking.

Cut into a piping-hot steak immediately and you will often see a puddle of juice running all over your cutting board. That is flavor and moisture you would rather have inside your steak.

Give it those extra few minutes.

This is especially important with a leaner, firmer cut such as sirloin. The combination of not overcooking it, resting it properly, and slicing it correctly makes an enormous difference.

How To Slice Sirloin Steak

After the steaks have rested, transfer them to a cutting board.

You can absolutely serve each steak whole. But one reason I love sirloin for an affordable family meal is that it is wonderful sliced.

Look at the direction of the muscle fibers in the steak and slice across the grain, rather than parallel to those fibers. Cutting across the grain shortens those muscle fibers and makes each bite easier to chew.

I like fairly thin slices.

It also makes three steaks look like an enormous platter of food, which is never a bad thing.

No Grill? Make These In A Skillet

You can make these sirloin steaks indoors using a heavy skillet or cast-iron pan.

Heat the skillet over medium-high to high heat until it is very hot. Add a small amount of high-smoke-point oil. Because the steaks have already been lightly oiled, you do not need much.

Add the steaks without crowding the pan and allow the first side to develop a deep brown crust before flipping.

After flipping, you can add a tablespoon or two of butter to the skillet for flavor and baste the steaks with the melted butter as they finish cooking.

Cooking time will depend heavily on the thickness of your steaks, so use an instant-read meat thermometer rather than relying only on a specific number of minutes.

Rest them for 10 to 12 minutes before serving or slicing, just as you would with the grilled version.

How To Broil Sirloin Steaks

Broiling is another good option when grilling is not possible.

Position an oven rack so the steaks will sit approximately 4 to 6 inches below the heating element and preheat the broiler. Place the seasoned steaks on a broiler-safe pan or rack.

Broil until deeply browned, flip, and continue broiling until the steaks reach your desired internal temperature.

Keep an eye on them. A broiler is essentially an upside-down grill and things can go from beautifully browned to “why is the smoke detector yelling at me?” surprisingly quickly.

Remove the steaks from the oven and let them rest for 10 to 12 minutes before slicing.

What Potatoes Should I Serve With Sirloin Steak?

This steak is practically begging for potatoes.

There are very few forms of potato that I would turn down next to a grilled steak. If you are turning these sirloins into a full steakhouse-style dinner, here are a few of my favorite potato recipes to serve alongside them. Just click each image to get the recipe.

Add A Big Salad

Because steak and potatoes can be rich, I like adding something fresh and crunchy to the plate.

A simple chopped salad with iceberg or romaine, tomatoes, cucumbers, red onion, and a tangy vinaigrette is perfect. A classic wedge salad with blue cheese dressing makes the whole meal feel like an old-school steakhouse dinner.

You could also serve a Caesar salad, tomato and onion salad, cucumber salad, or a simple mixed-green salad with vinaigrette. Just click the salad you want!

More Ways To Use Sirloin Steak

Sirloin is worth picking up even when you are not planning a traditional steak dinner.

Once cooked and thinly sliced, it is perfect for:

Steak sandwiches with sautéed onions and melted cheese.

Steak tacos with avocado, onion, cilantro, and lime.

Steak and eggs for breakfast.

Steak salads.

Rice or grain bowls.

Fajitas.

Quick stir-fries.

Steak pasta.

Loaded baked potatoes.

The leftovers from this recipe are especially good cold or gently reheated for lunch the next day. I purposely make all three steaks even when I am only feeding the two of us because sliced steak is one leftover I am always happy to find in my refrigerator.

More Sirloin Steak Recipes

If you spot a good deal on sirloin steaks, grab an extra package. They are useful for far more than steak night. Here are a few more ways I use sirloin steak when I want that beefy flavor without buying one of the more expensive cuts. You can click each one to learn how to make the recipe.