How to Grill Sirloin Steak...

My wife says I grill the best sirloin steaks she has ever eaten, including any she's eaten at any great Texas steak house. I think she's a little biased, but at her insistance, I'm sharing how I grill a great sirloin streak.



Dear David,
Please forgive me for emailing you through the address provided on your business site, but I couldn't help myself. Tonight, I grilled the greatest sirloin steak I have ever cooked or eaten, and it was all due to your simple and fantastic recipe on davidtinney.net. I didn't see any way to comment there, but felt absolutely compelled to thank you. Perfect in every way. I've gone from steak-wrecker to grill hero in one fell swoop. Thank you so much! - Laura

Here's what you need and what to do for GREAT sirloin steaks:

2-3 lbs sirloin steak
Salt, sea or kosher
Coarse ground, black pepper
Garlic powder

Method:

First, you need good steaks. We get ours at a local butcher shop. The prices are higher than at the supermarket, but I think the meat is a better quality.

I season my meat the night before I'm planning on grilling it, using coarse ground pepper and garlic powder. I liberally apply both to each side, then cover the meat with siran wrap and place in the fridge until the next day.

About 4-5 hours before I plan to grill, I remove the steaks from the fridge, placing them on the kitchen counter and leaving the siran wrap intact. I allow the steaks to rise to room temperture before placing them on the grill.

I fire the grill up and make sure its good and hot before placing the steaks on the grill I've coated with Pam, it keeps the steaks from sticking.

I place the steaks over the hot fire, searing each side for a couple of minutes. Some people prefer to turn their steaks often, others just once.

I've done it both ways but right now, I just turn them once, I think it helps to keep them tender and juicy. Judy and I cannot tolerate a dry steak.

We like our steaks medium rare, so after I've turned them once, I watch for the juices to start cooking through to the up side. I leave them on for another couple minutes and this seems to do the trick.

The thickness of the steak will determine how long you cook it, obviously. We like our steaks thick, an inch and half is mandatory for our liking.

I used to salt the steaks when I applied the pepper and garlic powder, now I'm salting them after I've turned them once. I really believe I can tell a difference. Another thing, what has definitely improved the taste is using either sea salt or kosher salt. I no longer use table salt on my steaks.