Whether you use a gas or charcoal grill, you can learn how to easily grill sirloin steak. Making beefsteak does not require a lot of seasoning or a lot of effort because the steak already has its own taste. Sirloin, in particular, is the perfect type of beef steak that you can easily make to make a great dish.
- Preparation time: 20-25 minutes
- Cooking time: 10-20 minutes
- Overall time: 30-45 minutes
Step
Method 1 of 2: Baking Preparation
Step 1. Buy the right sirloin
Sirloin meat is meat from the loin, especially the hips. Choose meat that has grooves, where there are streaks of white fat all over the meat. Choose meat that looks fresh, is bright red, and is 1 inch (25.4 mm) to 1-1/2 inches (38.1 mm) thick.
Ask your butcher for fresh parts if the outside looks brown – this is because the outside has been exposed to the air for too long
Step 2. Know that the type of grill you use will affect the taste of your steak
Many people think that to produce a natural taste of beefsteak, you only need to add a little salt and pepper. Sirloin, although not too tender, but has its own taste even without the addition of spices. This natural flavor comes from the interaction between the meat and the heat source. You just need to bake it outdoors for a delicious, slightly juicy taste. But it all depends on the type of grill you're using, which is why you might get a different flavor to your steak:
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Gas grill:
The gas grill just adds a little flavor to the meat. But this grill is easy to set up and can reach perfect heat quickly. You can adjust the temperature easily by simply turning the knob, which allows you to cook to your liking, and this type of grill usually includes a thermometer.
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Charcoal:
Charcoal that has been in the form of briquettes can burn easily. Charcoal will give the steak a "classic" taste, with a bit of added flavor, but you may have a hard time setting the right temperature.
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Firewood:
Pieces of wood, such as hickory or oak can give your meat a natural flavor. However, you may have difficulty keeping the fire burning, many people try to combine the use of charcoal and firewood for best results.
Step 3. Heat the grill to medium-high heat
If you are using charcoal and/or firewood this may take 30-40 minutes, until the charcoal is covered in ash, but gas grills only take a few minutes to reach maximum heat. Cover the grill with the lid, aiming to get it to around 190°C. The thinner the meat you are grilling, the higher the heat you will need:
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3/4-1 inch Thickness:
182-200°C You won't be able to keep your hands on the grill for 4-5 seconds.
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1-1 1/2 inch Thickness:
162-182°C You won't be able to keep your hands on the grill for 5-6 seconds.
Step 4. Brush the meat with salt and pepper as you heat the grill
Most steaks will taste better if they don't use too much seasoning. Spread 1/2 tablespoon of both salt and ground black pepper on both sides of the meat and let it sit at room temperature for 15-20 minutes while the grill heats up. You'll want to put the meat at room temperature so it doesn't cool down when you put it on the grill – this will make the meat tough as if it were fried.
- Apply salt properly – it's fine to apply salt evenly, but you should still be able to see the surface of the meat.
- Use heavy-textured salt (such as sea salt or kosher salt) as this will coat the surface of the meat better, so avoid using softer table salt whenever possible.
Step 5. Place your beefsteak on the grill just over the fire
You want the outside of the meat to burn well, and the salt to coat it should be crusty for the best flavor. Slam the meat on the grill and let it rest, covering the grill during the roasting process. Try not to touch, puncture, or move the meat during the roasting process.
Step 6. Bake both sides of the meat in direct heat for 4-7 minutes, depending on the desired level of doneness
The flesh should be dark brown when you turn it over. If the meat is black, it means the grill is too hot. If the meat is pink, the grill is not hot enough, so try increasing the heat or broiling for another 2-3 minutes. You can also turn the meat 45 degrees so that the edges of the meat can also burn evenly. The following is the level of doneness of the meat as a reference for you:
- Half cooked (medium rare) should bake for about 5 minutes on each side.
- Almost ripe (medium) should bake for about 7 minutes on each side.
- Perfectly cooked (well done) should bake for 10 minutes on each side, then leave on indirect heat to keep the cooking process going.
- Use tongs to turn the meat over instead of using a fork as this can cause water to escape from the meat.
Step 7. Remove the meat from the heat and re-roast over the indirect heat, if you want the meat to be perfectly cooked
Transfer the meat to another part of the grill where it is not directly exposed to the heat, and allow it to cook until the meat is cooked to your liking. If you are using charcoal, you can open or close the vents to regulate the smoking. Close the vents for a more smoky texture. You can use a meat thermometer to help you adjust the degree of doneness of the meat, or you can rely on time alone.
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Slightly Raw (Rare):
54-57°C. Lift as soon as you turn each side over.
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Half Ripe (Medium-Rare):
60°C. Re-roast each side for a minute or 30 seconds longer than the rare level.
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Almost Ripe (Medium):
68°C. Bake again for 1-2 minutes over indirect heat. Tilt the position of the meat.
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Perfectly Ripe:
73°C Re-roast the meat on indirect heat for 3-4 minutes, tilting the meat.
Step 8. Check by hand to check for doneness
If you do not have a special thermometer for meat then you can use your hands to determine the level of doneness of the meat. Press the center of the meat with one finger. For medium doneness, the meat should be as tender as when you press the palm of your hand. For half-cooked doneness you should feel the meat slightly chewy, like when you press the base of your thumb.
Step 9. Let the steak sit for 10 minutes at room temperature before eating
Wrap the beefsteak in aluminum foil and let it rest before eating. This aims to keep the taste from expanding from the meat to get the perfect beefsteak taste.
Method 2 of 2: Variations
Step 1. Add other seasonings on top of the salt and pepper. Dried seasoning will add flavor to your beefsteak without ruining the texture of the meat, this seasoning is commonly sold under the names "salt spice" or "bumbu beefsteak"
You can also make your own. Mix this seasoning with 1/2 tablespoon of salt and ground black pepper, then spread it on both sides of the sirloin. Use the same amount for each seasoning, which is about 1-1/2 tablespoons, and don't afraid to mix up the spices.
- Shallot powder, paprika, chili powder, and garlic powder.
- Dried resemary flowers, thyme and oregano, garlic powder.
- Red pepper, chili powder, paprika, Mexican oregano, garlic powder.
- Brown sugar, chili powder, paprika, garlic powder, and coffee
Step 2. Soak the sirloin in the wet seasoning so that the meat is moist for a delicious taste
Wet marinades can only have an effect if left overnight, so don't try to make them all of a sudden to expect a change in the flavor of your steak. The acid in wet spices (vinegar, lemon juice, etc.) can make the meat more tender. Too much acid can destroy the texture of the meat and make the meat crispy instead. Place the meat in a bag with the wet spices and refrigerate it and leave it overnight for best results.
- 1/3 cup sweet soy sauce, olive oil, lemon juice, English soy sauce, plus 1-2 tablespoons garlic powder, dried basil, parsley, rosemary, and ground black pepper.
- 1/3 cup red wine vinegar, 1/2 sweet soy sauce, 1 cup vegetable oil, 3 tablespoons English soy sauce, 2 tablespoons Dijon mustard, 2-3 cloves of minced garlic, 1 tablespoon black pepper.
Step 3. Apply butter using a brush on the top of the sirloin to add flavor
There are many reasons why steaks at places that sell them often have butter on them. Butter will absorb into the meat and will add to the taste of the meat. You can try making your own blended butter with the addition of spices and herbs that have a herbal scent to add flavor. How to make this butter is to mix 6 tablespoons of butter and desired seasonings in a blender, then freeze until you are ready to use. You can also thaw it by heating it on the stove over low heat so you can apply it to the meat with a brush.
- 1 teaspoon chopped thyme, sage, rosemary.
- 2-3 cloves of minced garlic
- 1 teaspoon chili powder, coriander, and cayenne pepper.
Step 4. Serve your steak
Most of the beefsteak you can eat without any additives, but you can also add some other ingredients to add flavor. Materials you can use include:
- Shallots that have caramelized, paprika, or mushroom.
- Fried onions.
- Cheese.
- Sour milk.
