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Top sirloin steak often gets overshadowed by flashier cuts like ribeye or filet mignon, but make no mistake when grilled properly, top sirloin offers incredible flavor, a satisfying texture, and unbeatable value. This underrated cut is lean, beefy, and perfect for the BBQ. Whether you’re new to grilling or a backyard veteran, mastering top sirloin steak on the grill will elevate your steak game without breaking the bank.
In this guide, we’ll cover everything you need to know to BBQ top sirloin steak to tender, juicy perfection step by step.
Why Choose Top Sirloin for BBQ?
Top sirloin steak is cut from the primal loin near the hip of the cow, offering a great balance of tenderness and beefy flavor. It’s leaner than ribeye but more flavorful than tenderloin, making it a favorite for grilling purists.
Top Reasons to Grill Top Sirloin:
- Affordable and accessible
- Naturally flavorful
- Takes on marinades and rubs well
- Grills quickly and evenly
- Excellent for slicing and serving multiple guests
This steak isn’t just for budget-conscious cooks it’s a smart choice for anyone who wants a satisfying grilled steak with robust flavor and great texture.
Understanding Top Sirloin Steak
Before you fire up the grill, it’s important to understand the nature of the cut.
What Is Top Sirloin?
Top sirloin is located just behind the short loin and above the flank. It’s a working muscle, meaning it’s firmer than ribeye but still tender enough for grilling. It’s distinct from the “sirloin tip,” which is leaner and better suited for roasting or slow-cooking.
Ideal Steak Size
Look for steaks that are at least 1 to 1.5 inches thick. Thin steaks will overcook quickly and lack that golden crust you want.
Bone-In vs Boneless
Most top sirloin steaks are boneless, making them easy to cook and carve. Bone-in sirloin is rare but adds flavor and drama to the presentation.
Choosing and Preparing the Steak
How to Choose a Good Cut:
- Marbling: Look for thin streaks of fat throughout the muscle for added moisture and flavor.
- Color: Bright red meat with creamy white fat is ideal.
- USDA Grade: Choose Prime or Choice for the best quality if available.
Prep Steps:
- Bring to Room Temperature: Let your steak sit out for 30–45 minutes before grilling. Cold meat on a hot grill leads to uneven cooking.
- Pat It Dry: Moisture is the enemy of searing. Use paper towels to remove surface moisture.
- Trim Fat: Remove any thick exterior fat or silver skin, but leave a bit for flavor.
Seasoning the Steak
Top sirloin is flavorful on its own, but seasoning enhances it beautifully.
Simple Salt & Pepper
- Coarse kosher salt and freshly cracked black pepper are all you need.
- Apply liberally to both sides.
- For best results, season 40 minutes before grilling or right before—the salt draws moisture initially but then reabsorbs it.
Optional Rubs
Garlic Herb Rub:
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
Massage into the steak 30–60 minutes before grilling.
Optional Marinade
Marinate for 2–4 hours if you want to tenderize and add bold flavor.
Simple Balsamic Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tsp garlic, minced
- Salt and pepper
Setting Up the Grill
Charcoal Grill:
- Set up a two-zone fire (hot coals on one side, no coals on the other).
- Sear over the direct heat, then finish over indirect if needed.
Gas Grill:
- Preheat all burners to high, then turn off one side to create a cooler zone.
- Clean and oil the grates to prevent sticking.
Target Surface Temperature:
- For searing, aim for 450°F–500°F.
- This will give you that golden-brown crust without overcooking the inside.
Grilling Top Sirloin Steak: Step-by-Step
Now let’s walk through the grilling process.
Step 1: Sear on High Heat
- Place the steak on the hot side of the grill.
- Sear each side for 2–3 minutes without moving it. This develops that beautiful crust.
Step 2: Move to Indirect Heat (if thick)
- If your steak is over 1 inch thick, move it to the cooler side of the grill to finish cooking without burning the outside.
Step 3: Monitor Internal Temperature
Use an instant-read thermometer to avoid guesswork.
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 120–125°F | Cool, red center |
| Medium-Rare | 130–135°F | Warm red center |
| Medium | 140–145°F | Warm pink center |
| Medium-Well | 150–155°F | Slightly pink center |
| Well-Done | 160°F+ | Fully cooked, no pink |
Step 4: Rest the Steak
Remove from the grill and tent with foil for 5–10 minutes. This allows juices to redistribute.
Slicing and Serving
Slice Against the Grain
Look at the direction of the muscle fibers and slice perpendicular to them. This shortens the muscle strands and results in more tender bites.
Enhance with Toppings:
- Compound Butter: Garlic herb or blue cheese butter adds richness.
- Chimichurri Sauce: A fresh, herby contrast to the meatiness.
- Finishing Salt: A few flakes of Maldon or sea salt after grilling elevate the flavor.
Serving Suggestions:
- Grilled asparagus or zucchini
- Roasted potatoes or sweet potato wedges
- Garden salad with vinaigrette
- Steak tacos or sandwiches
Pro Tips for Perfect BBQ Sirloin
- Use a Thermometer: Don’t guess—check temp for perfect doneness.
- Let the Grill Do the Work: Avoid constantly flipping or poking the steak.
- Close the Lid: Helps retain heat and smoke for better searing.
- Don’t Skip the Resting Time: It’s essential for juicy results.
Common Grilling Mistakes to Avoid
| Mistake | Problem Caused | Fix |
|---|---|---|
| Cooking straight from fridge | Uneven internal cooking | Let steak rest at room temp first |
| Not drying the steak | Won’t sear properly | Pat dry before seasoning |
| Over-seasoning | Overpowers natural flavor | Stick to simple rubs or marinades |
| Flipping too often | Prevents crust formation | Flip once during searing |
| Skipping resting time | Juices run out, dry steak | Rest for 5–10 minutes after grilling |
Conclusion
Grilling top sirloin steak is one of the simplest yet most satisfying ways to enjoy beef. It delivers big flavor, beautiful grill marks, and a rewarding texture without the premium price tag. With the right cut, prep, seasoning, and grill technique, you can turn this humble steak into a showstopper worthy of any cookout or dinner plate.
The key lies in respecting the process: season well, sear hot, finish gently, and rest. Whether you enjoy your steak with bold sauces or just a dash of salt, top sirloin on the BBQ is a classic that always delivers.