Grilled Strip Sirloin Steak
By America's Test KitchenPublished on September 14, 2011
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Strip sirloins, on or off the bone, are my first choice for individual steaks. A one-and-one-quarter- to one-and-one-half-inch-thick steak gives you a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak becomes too thick for one person. If your guests are more likely to eat only an eight-ounce steak, grill two one-pounders, slice them, and serve each person a half steak. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.
Instructions
- Following illustrations 1 through 3 below, build a two-level fire. Set grill rack in place, cover grill with lid, and let rack heat up. about 5 minutes.
- Meanwhile, sprinkle both sides of each steak with salt and pepper to taste.
- Position steaks over higher-level (hotter) fire. Grill, uncovered, until well browned on one side, 2 to 3 minutes. Turn each steak over with tongs; grill until well browned on second side, 2 to 3 minutes longer. (If steaks start to flame, pull them to lower, cooler, level or extinguish flames with a squirt bottle.)
- Once steaks are well browned on both sides, slide each one to lower level; continue cooking to desired doneness, 5 to 6 more minutes for rare (120 degrees), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 more minutes for medium-rare on the medium side (130 degrees), or 8 to 9 more minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, then serve immediately.
Time
50 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Strip sirloins, on or off the bone, are our first choice for individual steaks. For our grilled strip sirloin steak recipe, we chose steaks that were 1 1/4 to 1 1/2 inches thick, for a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak became too thick for one person. If your guests are more likely to eat only an 8-ounce steak, grill two 1-pounders, slice them, and serve each person a half steak. To add flavor to our grilled strip sirloin steak recipe, we sprinkled on one of our spice rubs to cover the steak, and gently patted it to adhere before grilling.
Before You Begin
Strip sirloins, on or off the bone, are my first choice for individual steaks. A one-and-one-quarter- to one-and-one-half-inch-thick steak gives you a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak becomes too thick for one person. If your guests are more likely to eat only an eight-ounce steak, grill two one-pounders, slice them, and serve each person a half steak. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.
Instructions
- Following illustrations 1 through 3 below, build a two-level fire. Set grill rack in place, cover grill with lid, and let rack heat up. about 5 minutes.
- Meanwhile, sprinkle both sides of each steak with salt and pepper to taste.
- Position steaks over higher-level (hotter) fire. Grill, uncovered, until well browned on one side, 2 to 3 minutes. Turn each steak over with tongs; grill until well browned on second side, 2 to 3 minutes longer. (If steaks start to flame, pull them to lower, cooler, level or extinguish flames with a squirt bottle.)
- Once steaks are well browned on both sides, slide each one to lower level; continue cooking to desired doneness, 5 to 6 more minutes for rare (120 degrees), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 more minutes for medium-rare on the medium side (130 degrees), or 8 to 9 more minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, then serve immediately.
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