You won’t need to use as much salt when you salt in advance and it will enhance the beefy flavor of the steak. The meat is still going to keep cooking for this time as well so take that into account for cooking times. Marinate the steak, if desired. Keep the lid closed up until the moment you place the steak on the grill. Blackstone Griddles are perfect to use for a reverse seared steak. Preparing the Steak: to Marinate or not to Marinate? If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer. We use cookies to ensure that we give you the best experience on our website. That helps them turn out juicier, even if you accidentally overcook them. https://www.food.com/recipe/marinated-top-sirloin-steaks-168313 Preheat your oven to 400 degrees Fahrenheit. How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know. Choose your favorite marinade from the store, or mix up your own with equal parts oil, vinegar and spices. Great For Friends, Family, Anyone! I melt the butter in the microwave. You’re looking for a hard sear to seal in the juices. After the butter is melted, I add minced garlic (I actually use a, How to Build a BBQ Smoker, An Ugly Drum ». You are able to get the grill to a nice high temp, between 450 and 500 degrees and when you throw the steaks on they will sear quickly. When cooking with it, it's difficult to get exact temperatures down. Top sirloin is a tasty, versatile and affordable cut of beef. I look for a good fresh cut of top sirloin steak. Pair it with a fluffy baked potato with all the fixings and some grilled asparagus. And your best friend's best friend. So this means everything comes together at the same time. For medium-rare, cook the steak until the internal temperature is 135 degrees, then remove and allow the top sirloin steak to rest for 5 minutes. Place the steak in a sealable plastic bag and add the marinade. You don't want large chunks of fat, rather, you want to select a cut that has a good amount of streaks and lines of fat distributed evenly throughout the meat. And If you're still unsure, don't hesitate to ask the butcher for advice. If you want something more fancy - add a glass of red wine. There are two ways you can cook a steak on a grill: propane and charcoal. This method is great because you use very little lighter fluid, which can ruin the flavor of your foods. I don’t like using a thermometer because it create an outlet for the juices to escape, but it is the most effective way to nail down an exact temperature. Close the lid and wait 3 to 4 minutes before checking them. This steak marinade is delicious and juicy and full of flavor. If you’re cooking a one-inch steak over high heat on the grill, it should only take three to five minutes per side to reach a perfect medium-rare temperature. Take the meat out of the refrigerator 1/2 hour before to let it come up to room temperature. If you want to pin this recipe, use the little pin button at the top of the card. It is just taking too much of a chance to ruin a perfectly good cut of steak. Simple and turned out great! Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving. Some people say that top sirloin steak is tough, but we disagree. Grill for about 4 minutes on each side or to desired doneness. Required fields are marked *. So glad I tried it. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! Now use your other hand to feel the base of your thumb. You can actually feel how cooked a typical steak of about ¾ inch thick is by pressing down on it. The Blackstone grill has plenty of room for all your ingredients, and the even quality of the heat makes cooking easier. If you're using propane, simply light two sections, one for each of the temperatures. Don’t settle for one that is brown on parts of it due to air exposure and time. For best results, you'll want to give your steak a good eight hours to marinate in the fridge before cooking. How to Grill Top Sirloin Steak. Each Share Saves a Steak From Being Cooked Well Done, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. So with the wife out and the kids in bed (early of course), it’s a great time for the manliest meal, steak and potato(es). Ask him if he can cut a fresh steak. They will cook faster but still benefit from greater control over the temperature. Top sirloin comes from the top of the sirloin primal section, but unlike sirloin steaks it is a boneless cut. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. Awesome!! I look for browning on the edges. Raise the stakes & make your sirloin steak taste both memorable and delicious with our recipe featuring Jacobsen Salt Co.’s pure sea salt. A medium-rare steak should be pulled between the internal temperature 130-135 degrees F, and this handy chart will help you with the remaining temperatures. For the grill. What side dishes should I serve with steak? The best way to do it is to have two levels of heat: You want one side of the grill to be at around medium-high for searing and browning and the other at a medium-low level for cooking the meat through. I look for a good fresh cut of top sirloin steak. Every detail and tradition is quite fully explained, or should I say enlightens me. Avoid meat that has a gray tinge to it. Top sirloin comes from the top of the sirloin primal section, but unlike sirloin steaks it is a boneless cut. 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. Before hitting the grill, make sure your steak comes up to room temperature. Keep up the good work. Log In to your account to view and add notes to this recipe.Don't have an account? . Tender, perfectly divine taste too! Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill. At the same time, the temp can be controlled easily so it doesn’t overcook. The prep time is minimal. Maybe use some minced garlic or garlic powder to taste. Great For Friends, Family, Anyone! The Blackstone grill has plenty of room for all your ingredients, and the even quality of the heat makes cooking easier. The steak should be about 1-inch thick and cut evenly. Choosing cuts with good marbling will ensure your steak is delicious and tender. I set my grill to This is what medium-rare would feel like. The Blackstone Griddle happens to be a great way to perfectly grill a steak. Pour over steaks; turn to coat evenly. Glad I had an instant meat thermometer. No matter what you have on your summer dinner menu, you can find a way to incorporate this delicious cut. Grill your steak as you normally would, and when finished, braise the cooked meat with the melted garlic butter, then sprinkle on the cracked pepper. If you have the time, salt the steak 40 minutes to 8 hours before cooking it. Chicken Rolled with Prosciutto and Fontina Cheese. You have such a wit and wonderful grilling techniques. Add all of your ingredients to a blender and blend on high until mixed well. https://www.webmd.com/food-recipes/restaurant-style-marinated-sirloin-steaks The cast iron of the flat top grill disperses heat very evenly. Once it is done, let it rest on the plate for 5 minutes before you cut into it. Make sure your meat is properly seasoned with salt and pepper and some olive oil first. And break out the ketchup because that’s the classic sauce for a well-done steak. When the grill is hot, place steaks on the outer rim of the grill, this is typically the hottest part of the grill. When flipping the steak, always use that handy, If you really want to nail your cooking temperature, feel free to use an. It takes a bit of practice but using this method, you'll soon be able to tell the doneness of a steak by simply feeling it directly.

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