Cooked Top Sirloin

How to Cook Top Sirloin Steak

When it comes to Top Sirloin steak recipes, the flavor that you receive largely comes from following cooking instructions carefully. At Kansas City Steak Company, we provide you with a wide variety of methods to choose from when cooking Top Sirloin steak. The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak. Select your favorite Top Sirloin steak marinade or our Kansas City Steak Original Steak Seasoning and get started! No matter which method you choose, our cooking instructions and video will help you deliver the tender and juicy steak you expect! We recommend using a meat thermometer to ensure your Top Sirloin steak are cooked to perfection!


How to Grill Top Sirloin Steak: Charcoal Vs. Gas Grill

Determining how to cook Top Sirloin steak? Using the grilling method for this cut of steak will provide a rich, mouthwatering flavor. There are two main approaches for grilling Top Sirloin steak:

  • Charcoal Grilling
  • Gas Grilling

Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Top Sirloin steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.

Charcoal Grill

Preheat your grill on high. Place steaks over the hottest part of the grill, and sear for 1 minute on each side. Then, move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

Gas Grill

Preheat on high. Sear both sides for 2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

  • For the perfect medium-rare degree of doneness, your Top Sirloin steak grill time should be 9–12 minutes (on gas or charcoal) for a 1-inch steak. For a 1½ inch steak, cook for 12–15 minutes on either grill type. Turn your steak about 1 minute before the halfway point. Once you are ready to pull your meat from the grill, use a meat thermometer to check the temperature first. It should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.

How to Cook Top Sirloin Steak in the Oven

Enjoy Sirloin steak in the oven for your next meal. You can select your favorite Sirloin steak recipe and prepare your cut of meat to the perfect desired taste. Be sure your Top Sirloin steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.

Set your oven to “broil” and preheat for 10 minutes.

Here are the directions to follow for cooking Sirloin steak in the oven:

  • Place steaks on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
  • For the perfect medium-rare steak, broil in the oven for 10–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. When the steak is removed from the oven a meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.

How to Cook Top Sirloin Steak on the Stove

The flavor-filled taste of pan-seared Sirloin steak is mouthwatering. Cooking your steak with this method is sure to provide you with the rich golden-brown color and enhanced taste that we all crave.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.

Follow these steps for best results when cooking Sirloin steak on the stove:

  • Preheat a heavy nonstick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
  • Place your steaks in the hot skillet (but be careful not to overcrowd). Note: To protect flavor, do not add oil or water and do not cover.
  • For the perfect medium-rare steak, sear in a skillet for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. When the steak is removed from the pan, a meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Use a meat thermometer to check the internal temperature of your Top Sirloin steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.

Specialty Methods for Cooking Top Sirloin Steak

A quality Top Sirloin can be prepared in a variety of ways. While traditional methods like grilling and oven baking are tried and true, there are also several wonderful alternatives. With each method, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the Top Sirloin steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season your steaks to your liking; we recommend using our Kansas City Steak Original Steak Seasoning.

Here is the best way to prepare and cook reverse-seared Sirloin steak:

  • Preheat the oven to 275°F and place steaks on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature (about 15–20 minutes). View our Measuring Doneness and Cooking Times Chart below.
  • Remove and let steaks rest for 5 minutes, covering lightly with foil.
  • Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

Cooking Top Sirloin steak sous vide is a non-traditional method that ensures an evenly cooked steak to perfection. It also maintains exceptional flavor and juiciness by being cooking in the bag. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first!

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

Here are the steps to follow when using the sous vide method:

Prepare It

  • Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
    • Rare: 122°F
    • Medium-Rare: 129°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
  • After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.

Cook It

  • Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
  • Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
    • Rare: 1 hour (1-inch steak) and 1–2½ hours (1½ inch steak)
    • Medium-Rare: 1 hour (1-inch steak) and 1–4 hours (1½ inch steak)
    • Medium: 1 hour (1-inch steak) and 1–2.4 hours (1½ inch steak)
    • Medium-Well: 1 hour (1-inch steak) and 1–3 hours (1½ inch steak)
  • Once your steaks are finished cooking, remove them from the sous vide and take the steaks out of the packaging.
  • Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
  • Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low-heat and long-time cooking technique used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
  • We recommend adding an additional savory flavor by topping your steak with a Kansas City Steak Finishing Butter (even if you added butter during the sous vide).

Top Sirloin steak prepared in the air fryer is a popular method we see!

Here’s how to cook Top Sirloin steak in the air fryer:

  • Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
  • Place your steak in the center of the air flyer and begin frying. We recommend using the grill rack option if available.
  • Flip your Sirloin steak halfway through your cooking time, listed in the Cooking Times Chart below.
  • Remove the steak from the air fryer and allow it to rest for 5 minutes. The temperature of the steak will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, apply Kansas City Steak Finishing Butter for an additional flavor-filled experience.

A delicious smoked Top Sirloin steak is packed with flavor in every bite. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off of internal temperature.

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

To begin, fire up your smoker and preheat it to 225°F.

  • Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see Measuring Doneness Chart, below.)
  • You can check for smoking doneness by internal temperature. Temperatures are as follows:
    • Rare: 115°F
    • Medium-Rare: 125°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
  • Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
  • Remove steaks from the skillet and allow them to rest for 5 minutes. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butter for full flavor.

Cooking Times for Top Sirloin Steak

A delectable top sirloin steak is ready to eat!

To achieve perfect doneness to your desired taste, we recommend you use a meat thermometer and the Measuring Doneness chart, below.

 

Top Sirloin Steak On the Grill
Gas Grill
Charcoal Grill
Rare
1-inch
8–11 mins
8–11 mins
1½ inches
11–14 mins
11–14 mins
Medium-Rare
1-inch
9–12 mins
9–12 mins
1½ inches
12–15 mins
12–15 mins
Medium
1-inch
10–13 mins
10–13 mins
1½ inches
13–16 mins
13–16 mins
Medium-Well
1-inch
12–15 mins
12–15 mins
1½ inches
15–18 mins
15–18 mins
Top Sirloin Steak On the Stove or Oven
Skillet
Broil
Rare
1-inch
11–13 mins
9–11 mins
1½ inches
13–15 mins
11–14 mins
Medium-Rare
1-inch
12–14 mins
10–12 mins
1½ inches
14–16 mins
12–15 mins
Medium
1-inch
13–15 mins
11–13 mins
1½ inches
15–17 mins
13–16 mins
Medium-Well
1-inch
14–16 mins
12–14 mins
1½ inches
16–18 mins
15–17 mins
Top Sirloin Steak in an Air Fryer
Temperature
Air Fry
Rare
1-inch
400°F
6–8 mins
1½ inches
400°F
10 mins
Medium-Rare
1-inch
400°F
8–10 mins
1½ inches
400°F
12 mins
Medium
1-inch
400°F
12 mins
1½ inches
400°F
14 mins
Medium-Well
1-inch
400°F
14 mins
1½ inches
400°F
16 mins