Choose a cut that’s large enough for your meal. Plan to serve 1/4 to 1/2 pound per of steak per person. Choose steaks that are at least 1 inch (2. 5 cm) thick, and preferably 2 inches (5. 1 cm). Thinner steaks will dry out easily when you cook them. Fresh sirloin steak is deep red in color, with a generous marbling of fat. This marbling is what makes steak succulent. [1] X Research source There should be a band of white fat around the outside of the steak.
Contrary to popular belief, you should not rinse raw beef to wash it. Rinsing raw beef and other raw meats can actually cause bacteria to spread to other foods and surfaces. [2] X Research source It can help to dry-age the steak beforehand by leaving it uncovered on a plate in the fridge overnight.
Add garlic powder, cayenne pepper, chili powder, or Italian spices for variations.
Choose your favorite marinade from the store, or mix up your own with equal parts oil, vinegar and spices. Place the steak in a sealable plastic bag and add the marinade. Seal the bag and allow the steak to marinate for 2 to 4 hours. Exact marinating times vary depending on the type and size of the meat. For thick steaks, opt for the full 4 hours when possible. [3] X Research source When you’re ready to cook the steak, remove it from the bag, pat it dry with paper towels, and proceed to the next step.
Don’t turn the steaks until they’ve seared; moving them too soon will prevent the crust from forming. Don’t crowd the steaks in the pan. If necessary, cook the steaks in more than one batch.
For rare steaks, cook for a total of 1 1/2 minutes on each side. For medium rare steaks, cook for a total of 2 minutes on each side. For medium well steaks, cook for a total of 2 1/2 minutes on each side. For well done steaks, cook for 3 or more minutes on each side.
Take care not to let the grill get too hot, or you’ll end up with charred steak that’s raw on the inside.
Check the temperature of the steak with a meat thermometer by inserting the probe into the thickest part of the steak. A medium-rare steak should read 125 to 130 °F (52 to 54 °C) before you remove it from the grill.
