Versatile and lean, grass-fed sirloin is the steak that’s ready for anything, from a quick weeknight dinner to a group gathering around the grill.
Keep it simple by seasoning your sirloin steaks with salt and pepper and tossing them on the grill. Or add a marinade (5 suggestions below!) to change up the flavor and tenderize the beef.
Here is our ultimate guide to cooking a sirloin steak:
- Bring sirloin steaks to room temperature: Your cooked steaks will be juicier if you remove them from the refrigerator 20 minutes before you cook them. If you start with cold steaks, you are likely to find that the outside of the steak will be fully cooked with an undercooked inside. Take the time to bring your steaks to room temperature and your steak will be both juicy and evenly cooked.
- Dry your steaks: Pat your sirloin steaks dry. We recommend using a paper towel. Beginning with a dry steak yields that golden brown exterior.
- Season your steaks: Choose a high-quality kosher salt or sea salt and season your sirloin steaks on both sides. Add freshly ground pepper to taste. Wait 30 minutes before cooking to allow the salt to seep into the steaks and elevate the flavor.
- Pan-sear OR Grill: Now it’s time to choose your cooking method. We prefer to cook sirloin either on the stove or on the grill.
Option 1: Pan-sear: Add oil to a cast-iron pan. Choose an oil with a high smoke point such as avocado or coconut. Heat to medium-high. Pan-sear your Verde 6 oz. Sirloin Steaks for 3 minutes on the first side without moving them. Flip your steaks and sear for approximately 3-4 minutes on the second side for medium rare (when the steak reaches an internal temperature of 135F). Continue cooking until your steaks reach your preferred level of doneness.
Option 2: Grill: Preheat your grill to high heat. No need to add any oil or spray to the grill. When the grill is ready, place your sirloin steaks directly on the grates. Grill steaks for 4-5 minutes on the first side. Flip steaks and cook for approximately 3-5 minutes on the second side to reach medium rare, with an internal temperature of 135F. Grill longer, if needed, to reach your desired doneness.
- Let your steaks rest before serving: Let your cooked sirloin steaks rest for 5-7 minutes before serving. The result is a more tender, juicier steak with the juices flowing evenly throughout.
Top Five Marinades for Sirloin Steak
Change up your sirloin each time you cook it with one of these tried-and-true marinade recipes:
Marinating Instructions & Tips
– Add 2 Verde Grass-Fed Sirloin Steaks to your choice of marinade in a large zip-top bag.
– Place in the refrigerator for at least 1 hour or up to overnight.
– Remove from marinade bag.
– Follow the “How to Cook a Sirloin Steak” guide above after your steaks are marinated. Choose whether to season your steaks again before cooking depending on how salty the marinade is and your taste.
– The longer the steaks sit in the marinade, the more tender and flavorful they will be.
– Teriyaki Marinade: Combine 1 cup of soy sauce (or tamari for gluten free), 1/4 cup of brown sugar, 3 minced garlic cloves, 1 teaspoon ground ginger, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil.
Serve with: Jasmine Rice and Spicy Roasted Broccoli
– Fajita Marinade: Combine 1/4 cup lime juice, 1/2 diced onion, 1 tablespoon oil, 1/2 cup pineapple juice, 2 teaspoons cumin, 1 tablespoon chili powder, 1 teaspoon salt, 2 teaspoons smoked paprika, and 2 minced garlic cloves.
Serve with: Soft Tortillas and Sauteed Peppers & Onions
– Red Wine-Herb Marinade: Combine 1/2 cup red wine (we recommend a medium-bodied, dry red wine, such as Cabernet Sauvignon), 2 teaspoons fresh rosemary, 2 teaspoons fresh thyme, 1 teaspoon salt, 2 tablespoons oil, 1 tablespoon Worcestershire sauce, and 3 garlic cloves, minced.
Serve with: Grilled Asparagus and Crispy Smashed Potatoes
– Steakhouse Marinade: Combine 1/3 cup soy sauce, 1/3 cup balsamic vinegar, 2 tablespoons freshly squeezed lemon juice, 1/3 cup Worcestershire sauce, 2 minced garlic cloves, 1/2 teaspoon black pepper, and 2 tablespoons of oil.
Serve with: Baked Potatoes and Sauteed Spinach
– Simple Mediterranean Marinade: Combine 1/2 cup olive oil, 3 minced garlic cloves, 2 teaspoons salt, 1/3 cup lemon juice, 1/2 teaspoon black pepper, and 1 tablespoon Italian seasoning blend.
Serve with: Cucumber, Red Onion & Tomato Salad and Pita