Nothing beats the deep, smoky flavor of a perfectly grilled top sirloin steak. This recipe delivers tender, juicy meat with a beautiful char every time.
With a simple herb butter finish, it transforms into a restaurant-quality dish. The grill does most of the work—just follow the timing and temperature precisely.
Ingredients for Top Sirloin Steak Recipe Grill
Prime cut, bold seasoning, and herb butter elevate this steak to restaurant quality effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Top Sirloin Steak 🥩 | 2 lb | 1 to 1.5 inches thick |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 ½ tsp | Coarse grind for texture |
| Unsalted Butter 🧈 | ½ cup | Room temperature for herb butter |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Leaves only, no stems |
| Garlic Cloves 🧄 | 4 cloves | Minced for herb butter |
| Olive Oil 🫒 | 2 tbsp | High smoke point for searing |
| Vegetable Oil 🫒 | 1 tbsp | For grill grate lubrication |
| Large Shallot 🧅 | 1 whole | Finely minced, optional for herb butter |
| Fresh Parsley 🌿 | 2 tbsp | Chopped for garnish |
| Lemon Zest 🍋 | 1 tsp | Fine zest for brightness |
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The steak is everything here. Top sirloin offers lean, beefy flavor with less marbling than ribeye—look for USDA Choice or Prime at your butcher or Whole Foods. Thickness matters: 1 to 1.5 inches ensures even cooking without drying out. For the herb butter, European-style butter (like Plugrá) has higher fat content, which means better flavor and texture. Avoid pre-ground pepper; it loses aroma quickly.
No fresh herbs? Dried at one-third the amount works in a pinch, but fresh is non-negotiable for that bright finish. Swap rosemary for sage if you prefer earthier notes. Out of shallots? Red onion at half the quantity adds similar sweetness. For oil, avocado oil is a great high-smoke-point alternative to vegetable oil. The garlic must be fresh—jarred lacks the sharpness needed to cut through the richness.
Herb butter keeps 5 days refrigerated or 3 months frozen in an airtight container. Steak is best served immediately, but leftovers (if any) make killer sandwiches the next day. Bring the butter to room temperature before mixing—don’t microwave it (worth the extra minute).
Why You’ll Love This Recipe
- Grill Ready: It’s just salt, pepper, butter, and rosemary—no marinade, no fuss.
- Buttery Crust: The hot grill locks in juices while the butter and rosemary form that irresistible crust.
- Weeknight Hero: I’ve served this for quick dinners and last-minute guest meals—always a hit.
- Leftovers Win: Honestly, sliced cold the next day might be even better for sandwiches.
Step-by-Step Instructions for Top Sirloin Steak Grill
Master the grill with this method for perfectly charred steak with aromatic herb butter finish.
Step 1: Prepare and Season the Steak
Remove the 2 lb Top Sirloin Steak from the refrigerator 1 hour before grilling to bring it to room temperature. This ensures even cooking throughout the thick cut.
Pat the steak completely dry with paper towels—this is critical for achieving a proper sear. Season both sides generously with the 2 tsp Kosher Salt and 1.5 tsp Freshly Ground Black Pepper, pressing the seasoning into the meat so it adheres well during cooking.
Step 2: Create the Aromatic Herb Butter
In a small bowl, combine the 0.5 cup Unsalted Butter (room temperature), 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, minced 4 cloves Garlic Cloves, and minced 1 whole Large Shallot. Mix thoroughly until all ingredients are evenly distributed.
This compound butter will melt over the hot steak, infusing it with rich herbal notes. For best results, prepare this while the steak comes to temperature so the flavors have time to meld.
Step 3: Preheat and Clean the Grill
Preheat your grill to high heat (about 450-500°F). Clean the grates thoroughly with a grill brush, then use a folded paper towel dipped in the 1 tbsp Vegetable Oil to lubricate the grates. This prevents sticking and creates beautiful grill marks.
Close the lid and let the grill preheat for at least 10 minutes. The grill must be screaming hot to achieve a proper sear on the steak’s surface.
Step 4: Sear and Cook to Perfection
Brush the steak lightly with the 2 tbsp Olive Oil just before placing it on the grill. Lay it on the hottest part of the grill and sear for 3-4 minutes on each side for medium-rare, or until a meat thermometer inserted into the thickest part reads 130-135°F.
Resist the urge to move the steak—this ensures a deep, caramelized crust. For crosshatch grill marks, rotate the steak 45 degrees halfway through cooking on each side.
Step 5: Rest and Finish with Herb Butter
Transfer the steak to a cutting board and immediately top with a generous portion of the herb butter. Tent loosely with foil and let rest for 10 minutes—this allows the juices to redistribute and the butter to melt into the meat.
Slice against the grain and garnish with 2 tbsp Fresh Parsley and 1 tsp Lemon Zest for brightness. The steak should have a deep brown crust with a juicy, pink interior. Serve immediately while hot.
Pro Tips For Making Top Sirloin Steak Recipe Grill
- Dry the Steak: Pat the top sirloin completely dry with paper towels before seasoning—I learned this the hard way after my first few steaks steamed instead of seared.
- Start Hot, Finish Medium: Sear over high heat for 2-3 minutes per side, then move to medium for even cooking through the center.
- Butter Last: Add the unsalted butter and fresh rosemary only in the last 2 minutes of grilling to prevent burning.
- Rest 5 Minutes: Tent the steak with foil and let it rest before slicing—skipping this makes all the juices run onto the cutting board instead of staying in the meat.
Troubleshooting Perfect Results
Uneven Cooking
If one side of your steak is cooking faster, your grill likely has hot spots. I rotate my steak 180 degrees halfway through each side’s cooking time. For consistent heat, I recommend a Weber Genesis grill with even heat distribution. 🔥
No Sear Marks
Your grill isn’t hot enough. The surface needs to reach 450-500°F for proper searing. I always preheat for 15 minutes with the lid closed. Clean grates and dry steak are also essential for those beautiful grill marks.
Tough Steak
Overcooking is the usual culprit. Use a meat thermometer and pull at 130°F for medium-rare. Also,
Sticking to Grates
This happens when the grill isn’t clean or hot enough. I oil my grates with a paper towel dipped in vegetable oil just before cooking. Also, don’t move the steak for at least 2 minutes after placing it on the grill.
Herb Butter Melting Off
Your steak might be too hot when you add the butter. Let it rest for 2 minutes before adding the compound butter. I also press some butter between the steak and the cutting board to baste as it rests.
Dry Interior
Top sirloin is lean, so it’s easy to overcook. Aim for medium-rare and use a thermometer. For extra juiciness, I brush the steak with olive oil before grilling to add moisture. 💡
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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