How To Grill A Sirloin Steak On The Stove

Sirloin cut of beef comes from the hindquaters between the round and short loin cuts. Sirloin cut contains several steaks including tri-tip, top sirloin, pin bone, flat bone, round bone and wedge bone steak. However, sirloin steak usually refers to the top sirloin steak. You can prepare sirloin steak by grilling, broiling and pan-grilling. Grilling on a stove, also called pan-grilling or pan-broiling, is a simple way to cook a steak up to 2-inches thick. It is an especially good method for steaks less than ¾-inch thick. Pan-grilling gives an excellent crisp crust to your steak.

Step 1

Pat dry sirloin steak ¾- to 1 ½-inches thick. If the meat is very lean, such as tri-tip steak, brush with olive oil. Season both sides of the steak with salt and pepper to taste. If you are grilling a steak that is less than 3/4-inch thick, adjust the cooking time to avoid drying and overcooking.

Step 2

Heat a large, heavy skillet or a nonstick skillet over medium-high heat. Pan-grilling creates smoke, so turn on the fan or open the windows. Touch a side of the skillet with one corner of the steak to determine when it is hot enough. It will drizzle briskly when ready for grilling.

Step 3

Sear the steak on one side for about five minutes. Turn over and sear the other side until steak is done. The time to sear depends on the thickness of the steak and how you like your steak cooked. For rare, sear three to four minutes; for medium, sear five to eight minutes and for done, sear eight to 10 minutes. You may need to turn the steak if one side begins to brown too much.

With steaks less than 3/4-inch thick, sear three minutes and then turn. Sear until cooked to your liking.

Tips and Warnings

Pan-grilling creates smoke and may set your fire alarms even when windows are open and/or the fan is on.
Pan-grilling creates splatter. Wear an apron to protect your clothing.