Sirloin steaks are a true classic, and it’s no surprise that the internet is brimming with recipes for preparing this delicious cut of beef. But that abundance can be overwhelming — finding the one recipe that actually delivers might feel like chasing the Holy Grail.
That’s exactly why we’ve created this guide — to give you a trusted, foolproof recipe you can save and come back to any time. Here, you’ll find step-by-step methods crafted by seasoned grill masters who know beef like the back of their hand. Curious how to cook the perfect sirloin steak in a pan or on the grill? Read on — your 10/10 result awaits.
Sirloin steaks – what makes them special?
Before we get into how to prepare a sirloin steak and share our recipes, it’s worth exploring why this cut of beef is so popular for steaks. What makes sirloin such a great choice?
Beef experts agree – the best steak meat comes from the beef loin, which includes the rib eye, tenderloin, and sirloin. Sirloin is the natural continuation of the rib eye, located in the upper part of the loin section of the hindquarter. Its most important qualities for steak-making are its remarkable tenderness and softness. Beef lovers will also note that sirloin typically has less fat than rib eye. That’s why sirloin steaks with lower marbling are often a great choice for those who prefer leaner meat.
What types of sirloin steaks are there?
There are four main cuts of beef steaks from the sirloin. Notably, two of them include both sirloin and a portion of tenderloin:
- T-bone – a steak with a distinctive T-shaped bone, containing a narrow strip of tenderloin,
- Porterhouse – a steak with a bone from the front of the sirloin, containing a wide tenderloin portion.
You can also opt for two sirloin steaks without tenderloin:
We offer all four sirloin steak cuts, so you can easily choose the right beef steak for your preferences.
How to make perfect sirloin steaks? Start with quality beef
Great sirloin steaks depend on two main factors: a good recipe and top-quality beef. What kind of beef satisfies even the most demanding gourmets? A proven option is our dry-aged steaks. What sets them apart?
The steak meat is sourced from the renowned producer CHOBOT MEAT Jan Ludwiniak, who supplies premium beef to many top restaurants. Thanks to this partnership, we offer beef from selected animals raised by trusted farmers. Our steak beef is dry-aged for at least 30 days in special refrigerators where conditions are tightly controlled to promote safe and flavorful aging. The result is beef with intense flavor and aroma, plus exceptional tenderness and delicacy. Steaks cut from this meat are a true feast for the senses.
Note that our dry-aged sirloin steaks are available in three unique lines: Standard, Premium, and Extra Marble. The marbling level – the amount of fat within the muscle fibers – determines the line. Marbling acts as a flavor carrier. Each line includes steaks in different weights, so you can find the perfect size for your needs.
Sirloin steak – proven Grill Master recipes
Now that you know what beef to choose for juicy, flavorful sirloin steaks, let’s talk recipes. We know not everyone can grill regularly, so we’ll present two recipes that let you serve outstanding:
Grilled sirloin steak – for BBQ lovers
Can’t wait for your next garden party to serve top-notch sirloin steaks? With our recipe, you’re set. Start by choosing steaks with the right thickness. For grilling, we recommend steaks 4 to 4.5 cm thick – ideally 4.5 cm. Properly cooked, this steak will provide a truly satisfying feast. If you think the portion is too big for one, slice the grilled steak thinly at a 45° angle and serve it on a shared plate – perfect for social eating!
Next, decide on your grilling method. Our high-quality beef works great with the traditional method to unlock its full potential. Then, preheat your grill to the highest possible temperature:
- gas grill: up to about 420°C,
- charcoal grill: about 320°C,
- briquette grill: about 280°C.
Make sure your steaks don’t touch direct flames, as dripping fat and juices can cause flare-ups and burning.
When grilling thick steaks, constantly monitor the internal temperature. Use a meat thermometer with a probe and measure in the center. This ensures you hit your desired doneness. Not sure what temps to look for? Here’s a handy reference:
Once your steak reaches the right doneness, take it off the grill and let it rest on a wooden cutting board for a few minutes.
If you're unsure when to flip your steak, here’s a tip: check if the steak releases from the grill grate easily without sticking – that’s the sign it’s ready to flip.
How to evenly cook bone-in steaks like Porterhouse and T-bone?
Grill Masters know a common beginner’s mistake when grilling bone-in steaks like Porterhouse and T-bone. The issue? The meat near the bone cooks differently than the edges. The solution: start by grilling the steak standing upright on the bone until you smell a unique roasted aroma. That’s your cue to lay it flat for even cooking.
How to make sirloin steak on a grill pan?
Grilling is amazing, but not always possible. No worries – follow our tips and prepare fantastic sirloin steaks indoors on a grill pan.
Just like with grilling, first choose your steak thickness. For grill pans, 2 to 3 cm thick is standard – we recommend closer to 3 cm, like in top restaurants. You’ll find hand-cut dry-aged sirloin steaks in our store at that thickness.
Once you receive your steaks, start by bringing the meat to room temperature if it was refrigerated. Then heat your pan without oil until it smokes. Turn on the fan and open windows – it’s about to get tasty. Place your steak on the hot pan to sear and lock in the juices.
For thinner steaks, cook 2–3 minutes per side. For thicker ones, extend the time slightly. Don’t overcook – overdone sirloin dries out and loses flavor. Want to elevate the taste? Add garlic butter and rosemary while cooking for extra depth and warmth.
After cooking, rest the steak on a wooden board. This allows juices and temperature to distribute evenly, resulting in perfect tenderness.
Sirloin steak – a quick recipe
Life’s fast pace can make it hard to enjoy your favorite meals. If you love sirloin steaks and want one fast, here’s a tried-and-true quick method. Sear the steak on all sides in a hot pan to seal in the juices. Then reduce the heat, cover with a lid, and let it rest for 2 minutes. Done – a delicious steak on your plate in no time!
Summary
Today we’ve shared proven recipes for heavenly sirloin steaks on both grill and grill pan. Alongside a solid recipe, you’ll need top-quality beef, available in our store. Our three exclusive dry-aged steak lines include not only sirloin steaks but also:
Our store offers much more than just exceptional steaks. You’ll also find fresh beef perfect for lunch or elegant dinners, and a wide selection of beef offal.
We invite you to place your order!
