Sirloin steak is economical and delicious with a hearty beef taste. Learn how to grill sirloin that is moist and tender with the seasoning of your choice or my special marinade.
Introduction
I originally called this recipe Bourbon Street Sirloin Steak a la Applebees, which seemed fine in 2010, but they changed their recipe a number of years ago.
I liked the old Applebee version a bit more than the current version. But mine is better than both. So, I changed the name, but that doesn't change my recipe.
I have always wondered how a relatively cheap piece of beef got so darn good. It was an obvious target to recreate. If this were a throw-down, I'd win—better taste, very tender and moister than the 2010 (or current) Applebee's version.
A simple marinade for about 1 hour, then 9-12 minutes on the grill. Grrrrreat!!!!! This one goes in my repeat over and over file.
But the basic technique of grilling sirloin works with the seasoning of your choice, so if you don't have the time for the marinade, skip it and just season and cook.
And one final tidbit, the Applebee's version was named after Bourbon Street, not bourbon the drink. Hence, no bourbon in the recipe.
My Rating
I have to do the five since the taste and moisture were great. But it is sirloin and not quite higher-end steaks, so call it a higher 4 if you want.
🐄What is Sirloin Steak?
We are going to talk American terms for a few minutes. The sirloin is located behind the short loin, which is where strip steaks and t-bones come are located. There is the "top sirloin," which costs the most of sirloin and is most tender. It will definitely be labeled as top to fetch the premium price.
The bottom sirloin is where the sirloin steaks come from (what I'm cooking here). Also, the tri-tip roast comes from the bottom sirloin. Under that will be the sirloin tip roast.
In other parts of the world, what we call the loin area is called the sirloin, and what we call the sirloin is called the rump.
👨🍳Tenderizing Sirloin Steak
Top sirloin won't need quite this much attention, but the standard "sirloin steak" can benefit from some tenderizing.
I'm taking "two bites of the apple," so to speak, in this recipe. I'm using both a mechanical tenderizer and a chemical. The chemical is Adolf's meat tenderizer which has a pineapple extract to help tenderize. You can skip either one or both, but your steak will be a bit less tender.
🧂Seasoning
While I suggest my marinade, you can season like any other steak. Just some salt and pepper will be fine. I frequently use All Purpose Seasoning - 7:2:1 and 7:2:2, which adds some garlic, also.
Many people will use a standard seasoning like Montreal seasoning, which will provide excellent results.
♨️The Grill
Any grill should work; you just need to get it very hot. Either gas or charcoal is fine. It just needs to be very hot.
Since it is beef, just turn it up to the max. For charcoal grills, also as hot as it goes.
⏰How Long to Grill
A good estimate of total cooking time with a hot grill is 9 to 12 minutes. There are many variables: the exact grill temperature, the thickness of the steak, and your desired final temperature.
A sirloin is from a well-used muscle area of the cow, so it tends to be tougher. It is also leaner than many other cuts, so it is best cooked on the rarer side. If you like your beef well done, you should pick a different cut of meat.
YOUR TIME WILL VARY and NEVER COOK BY TIME ALONE. There you have it. I apologize for "yelling," but I can not emphasize those points enough.
Like most cooking, there are many variables.
- The size and thickness of the meat
- The exact temperature of the meat
- The grill temperature at the start of cooking
- How much heat your grill loses during flips
- Your desired final internal temperature
You must have an instant-read meat thermometer to do this correctly.
| Doneness | Internal Temperature | Approx. Grill TIme |
|---|---|---|
| Rare-cold red center | 125°-130° | 6-7 Hard to get right |
| Medium Rare-warm red center | 130°-135° | 7-9 |
| Medium-pink and firm | 140°-150° | 9-12 |
| Medium Well-minimal pink | 150°-155° | 12-14 |
| Well Done-firm and brown (not recommended) | 160°+ | 14+ |
📖Grilled Steak Recipes
Cowboy Coffee Rubbed Sirloin Steak
How to Grill a Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak - A Tutorial
How to Grill a Filet Mignon on a Gas Grill
Fathers Day Steak Recipe Roundup
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Please note images may vary some since they are from several cookings over time.
Trim two sirloin steaks, about 8 oz. each and about 1 inch thick.
Clean and oil grill. Preheat the grill on high. Wait to preheat if using the marinade.
Optional: Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times.
Optional Marinade: In a 1-gallon zip lock bag, mix 1 cups water, 2 tablespoons Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, ½ teaspoon salt, 1 ½ teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and ½ teaspoon oregano. Place meat in marinade and refrigerate for about 2 hours (1-4 hour range).
If not using the marinade, then season to your taste with salt and pepper or another seasoning. Grill with lid closed over high heat for 5 minutes and turn. Continue until you reach the internal temp of your choice. 140°-145° (medium) will take 9-12 minutes total usually.
Remove and let rest for 5 minutes.
📖Recipe
Grilled Sirloin Steak with Marinade
Ingredients
- 2 sirloin steaks - about 8 oz and 1 inch thick each
- Salt and Pepper to test - or seasoning of choice.
Suggested Steak Marinade- do not add other seasoning if used.
- 1 cups water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons pepper
- ½ teaspoon salt
- 1 ½ teaspoon Adolf's meat tenderizer - optional
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- ½ teaspoon oregano
Instructions
- Trim two sirloin steaks, about 8 oz. each and about 1 inch thick.
- Clean and oil grill. Preheat the grill on high. Wait to preheat if using the marinade.
- Optional: Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times.
- Optional Marinade: In a 1-gallon zip lock bag, mix 1 cups water, 2 tablespoons Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, ½ teaspoon salt, 1 ½ teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and ½ teaspoon oregano. Place meat in marinade and refrigerate for about 2 hours (1-4 hour range).
- If not using the marinade, then season to your taste with salt and pepper or another seasoning. Grill with lid closed over high heat for 5 minutes and turn. Continue until you reach the internal temp of your choice. 140°-145° (medium) will take 9-12 minutes total usually.
- Remove from the grill and let rest for 5 minutes.
My Private Notes
Recipe Notes
Pro Tips:
- Top Sirloin is best for this recipe—about 8 oz each and about 1 inch thick.
- Top sirloin will usually do well without tenderization, but others should probably be tenderized somehow.
- I include both chemical and mechanical tenderization. You can skip one or both if you wish, but the steak will be a bit less tender.
- The marinade is good in one hour but better in 2-4 hours.
- Thicker sirloin will take longer to cook.
- Please be sure to use an instant-read thermometer to get the results right for you. Never cook steak by time alone. Time is provided only to help in your planning, not as the exact cooking time. The variables of the grill, the meat temperature, meat thickness, and other things can change the cooking time.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published May 1, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sue Miller
Dr.Dan,
We love this recipe - easy and delicious! The very best thing was the recipe adjuster! This made it so easy to adjust the recipe correctly and made it so convenient!
Thanks from Michigan!
Susan
I had same problem with printing. Cleared Safari history, did not fix the issue.
Dan Mikesell AKA DrDan
Hi Susan,
Thanks for the report. I will let my developer look into it.
Dan
Robin
Hello,
I love your site and have tried many of your recipes. For this particular recipe when I use the print button I’m just taken to the top of the page.
Dan Mikesell AKA DrDan
Hi Robin,
The print button generally works. There are issues occasionally with Safari but rarely other browsers. It will usually work with a restart of the browser to clear out the junk the browser has built up. Also, it opens in a new window so some security settings or popup blockers can interfere.
Dan
John
Dear Dr. Dan. I moved to a condo with no grills allowed! Can I make this on the stove top? I think it would be helpful if you added a "stovetop tip" to your grilling recipes. Thanks for all you do! Best, John
Dan Mikesell AKA DrDan
Hi John,
Welcome to the blog.
This should work fine as a stovetop to oven recipe like I cook strip steaks. See https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/
It is impossible to generalize all grill recipes to stovetop but there are "grill" pans for the stovetop which work fairly well but should not be used on glass top stoves.
Please feel free to ask on any specific recipe.
Dan
Dan
Cathy Russo
Hi John,
I have a Gothem Smokeless Electric Grill (I've also used a Black & Decker Smokeless Electric Grill, prior) for winter BBQs and they work wonderful. The juice dripping on the coils give the meat a delicious flavor. I think you would really enjoy it. It's worth the money ((should be under $100. )
Ronald Graham
We prepared this dish and it was the best top I think I’ve ever eaten, the only variation was I used fresh ground dried California chilies, because they have a sweet and earthy flavor. And since my wife can’t handle spicy, I cut the cayenne pepper in half. This is our new goto cheap steak recipe, Thanks,
Carol Rankin
Very tasty. Definitely a keeper.
Peter
Tried this recipe exactly as written. I had s sirloin steak that was almost a year old. The result was simply fantastic. Thank you
Nick
Is this a copy of the Applebees Bourbon Street steak, no, but it isn't a bad marinade. Enjoyed, but wasn't what I was hpping for...
Shawnece Grear
can i use my george forman grill? i stay in apartments and can not use a grill
Dan Mikesell
I would try it. I can't give you a time but check the temperature of the steak.
Dr Dan
It's not a porterhouse but very good for what is is. I do really love the flavor
Christine
Where did you get that tenderizer thing from? Now I want one.
Dr Dan
The jaccard (that's the tenderizer thing for the rest of you) fell apart during cleaning. Just 2 screws but I can't seem to find them yet. It is "fun" and I think I was too aggressive.
Barbara
Just use a fork and punch a bunch of holes in it. It’s the same thing.
Chris
I've been meaning to get one of those jaccards but haven't gotten around to ordering one.
Nice looking steaks.
intuitivenutrition
I just tried this recipe at Applebees a few weeks ago and I was wondering the same thing! I was suprised at how flavorful and tender it was- I thought I just got lucky! I can't wait to try this myself. Thanks for posting this recipe!