|The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination of the two) depends on the cut of beef and the quality of the meat. Steaks, such as the sirloin featured in this video demonstration, are usually cooked over direct heat, while thick beef roasts benefit from indirect heat grilling, which grills the meat with a lower temperature and requires a longer cooking time than direct heat grilling.|
Hi! I'm Elias Iglesias, Executive Chef of Morton's Steak House, and today I'm going to show you how to grill the perfect sirloin steak.
In order to pick the perfect sirloin steak, you want to choose one that's at least an inch to an inch and a half in thickness...one that has a bright red color and abundant marbling. The marbling is all the specks of fat that run through the steak, and that's going to give you flavor and tenderness.
Before cooking the steak, you want to make sure to pull it out at least two hours prior...leave it at room temperature. That'll keep the steak from over-charring once you start cooking it.
To season the steak, you could use a seasoned salt or just salt and pepper, whatever's your preference. And, make sure that grill is nice and hot...at least five- to six-hundred degrees. It's very important to sear in all of those flavors with a nice crust, and the only way you're going to get to do that is making sure it's really super hot.
Once you have that steak on the grill, one common mistake is keeping the top open. Keep that top closed. You want all the heat to stay in and around that steak in order to help it cook quicker and just sear it from all angles. One thing to remember is to resist the urge of opening up the grill. Don't flip the steak too many times either. The one we have in here that's at least an inch and a half thick should take approximately five minutes before it's even ready to flip. Once you flip it, you'll see that it has that nice crust, and that's what's going to keep those flavors inside. Once you flip the steak, it should take another three to four minutes to reach medium-rare and five to six minutes to reach medium.
And, the easiest way to tell when the steak is cooked is with a simple hand trick. For a medium-rare steak, you want it to feel spongy with a little bit of bounce, kind of like the feeling at the base of your thumb. For a medium steak, you want it to feel more like the center of your palm, with slightly less bounce and a little bit more tense. A medium-rare steak should have a warm red center. And, that's how you grill the perfect sirloin steak. Enjoy!