8 -10 ounce top sirloin
2 tablespoon of butter
1 clove of garlic
salt and pepper
Trim back any excess fat as this will only lead to the dreaded flare ups. Take the meat out of the refrigerator 1/2 hour before to let it come up to room temperature.
Prep the grill. Get it really hot with the lid closed for about 15 minutes. We are going to be cooking with the lid open, but we want the grill as hot as possible at first to get a great sear on that top sirloin.
Pat dry then salt and pepper the steak. Melt the butter in the microwave. After the butter is melted, add minced garlic and brush the butter mixture onto one side of the steak. Make sure you get lots of garlic! Lay the top sirloin steak onto the grill, butter side down. (We recommend you lay it away from you and do it quickly since dripping butter on a hot grill may cause a big flare up.) Brush some of the butter and garlic onto the top side of the steak.
We can’t tell you exactly how long to cook the steak for, because it depends. Depends how hot your grill gets, how thick the steak is, and how well you like it done, bone in or boneless. Look for browning on the edges. Since we like medium rare to medium, we typically wait until it starts to show brown 1/4 to 1/2 way up the side of the steak before flipping the steak. For medium rare on a 1 inch top sirloin boneless steak, total cooking time should be about 8 to 10 minutes. For a 2 inch boneless top sirloin total cooking time of about 18 minutes will give medium rare results. Ideally, you should be using a great instant-read meat thermometer. For medium-rare, cook the steak until the internal temperature is 135 degrees, then remove and allow the top sirloin steak to rest for 5 minutes.
Use a good pair of tongs to flip the steak about half way through the cooking time. DO NOT USE A FORK, which pierces the meat and causes detrimental loss of internal juices.
Once it is done, let it rest on the plate for 5 minutes before you cut into it. This lets the juices redistribute and keeps them from running out all over your plate.What's New | November 16th, 2012