Sirloin Steak
SIRLOIN STEAKS FULLY MATURED
Ingredients
SIRLOIN (BEEF STEAK)
Cooking Instructions
Thaw overnight in the refrigerator
BBQ / Grill
Take the steak out of the fridge 20–30 minutes before cooking.
Pat dry and season generously with salt and pepper.
Preheat the BBQ to high heat (230–260°C / 450–500°F).
Cook:
Rare: 2½–3 minutes per side
Medium-rare: 3½–4 minutes per side
Medium: 4½–5 minutes per side
Rest for 5–10 minutes.
Internal Temperatures
Rare: 50–52°C
Medium-rare: 54–57°C
Medium: 60–63°C
Medium-well: 65–68°C
For sirloin, 54–57°C (medium-rare) is usually the sweet spot.
Cast-Iron Pan Method (Excellent for Sirloin)
Heat a cast-iron pan until very hot.
Add a small amount of high-smoke-point oil.
Sear 2–3 minutes per side.
Add butter, garlic, and thyme during the last minute.
Baste with the butter.
Rest 5–10 minutes.
This often produces a better crust than a BBQ while keeping the center juicy.
Tip, A meat thermometer makes a huge difference.
Weight / Portions
MIN NET WEIGHT
10 X 220-230g
