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Two steaks stacked on top of each other. The top steak is sliced in half to show the interior.
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Easy Grilled Sirloin Steak

Made with a simple homemade seasoning blend and cooked to medium-rare perfection, my easy grilled sirloin steak is tender and flavorful with every bite. I love serving these juicy steak slices with simple side dishes!
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4
Calories: 247kcal
Author: Samantha Erb

Equipment

Ingredients

  • 2 sirloin steaks 1 ½ inches thick
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

  • Remove the steaks from the refrigerator and place them on the counter 30 minutes beforehand to allow them to come to room temperature.
  • In a small bowl, whisk together the olive oil, salt, pepper, and garlic powder. Set aside.
  • Pat the steaks dry with a paper towel, then brush the oil mixture evenly over both sides of the steaks.
  • Preheat the grill to 450 - 500 degrees F and grease the grill grates.
  • Place the sirloin steaks on the hot grill and sear one side for 3-5 minutes, then flip them over and sear the other side for the same amount of time.
  • Start testing the steaks by inserting an instant-read thermometer into the thickest part of the meat. It is ready when the meat reaches an internal temperature of 130 degrees F (medium-rare). If they are not quite ready, continue cooking and flipping the steaks for 2 minutes on each side until they are cooked to medium-rare.
  • Remove the steaks from the grill and place them on a cutting board.
  • Let the meat rest for 8 minutes (to keep the juices locked in) before slicing.
  • Thinly slice the steaks across the grain and serve.

Notes

  • Pat the meat dry with paper towels before brushing on the seasoning.
  • It’s best to bring the steaks to room temperature first so that they brown up nicely on the grill.
  • Use an instant-read thermometer to test the meat’s readiness.
  • Let the meat rest for 8 minutes before slicing so that the juices redistribute for a tender and juicy steak.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • Steak doneness chart:
    • Rare: 125°F
    • Medium-rare: 130-135°F
    • Medium: 140-145°F
    • Medium-well: 145-150°F
    • Well Done: 155-160° F

Nutrition

Calories: 247kcal | Carbohydrates: 0.4g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 646mg | Potassium: 394mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 2mg