Steak guide
Sirloin
A leaner, more affordable cut from the rear back. Less marbling but full of beefy flavor. Best when not overcooked.
Recommended: 2.5–3 cm (1–1.25 inch)
Doneness temperatures
| Doneness | Remove from heat | Final temperature after resting | Sear per side |
|---|---|---|---|
| RareSoft with cool red center. Best for those who like a chewier, more intense beef experience. | 48°C | 50°C | 90 seconds |
| Medium RareOptimal doneness for sirloin. Warm red center retains maximum moisture in this leaner cut. | 52°C | 54°C | 120 seconds |
| MediumPink center, slightly firmer. Still good but starts to lose moisture. | 58°C | 60°C | 165 seconds |
| Medium WellGetting dry at this stage. Consider marinating beforehand if you prefer this doneness. | 62°C | 65°C | 210 seconds |
| Well DoneNot recommended for sirloin - the lack of fat means it dries out significantly. | 68°C | 71°C | 255 seconds |
Nutrition per 100 g
- Calories
- 183 kcal
- Protein
- 27 g
- Fat
- 8 g
Chef tips
- • Marinate for at least 30 minutes to add moisture and flavor
- • Do not cook past medium - sirloin dries out quickly
- • Slice against the grain for maximum tenderness
- • Great for fajitas and stir-fry when thinly sliced
- • Rest 5 minutes before serving
Cooking methods
On the stove
Cast iron or heavy stainless pan on high heat. Sirloin is lean - marinate 30+ minutes before cooking to add moisture. Sear 2–3 minutes per side. Do not cook past medium: this cut dries out quickly without the fat content of richer cuts.
On induction
Level 8. Sear 2–3 minutes per side. Induction's precise control is especially valuable for lean sirloin - drop to level 4–5 after searing to finish gently without drying it out. Pull at 52°C internal for medium-rare; moisture loss above medium is significant on this cut.
Over an open fire
Grill over medium-high charcoal. Marinate first to add moisture for fire cooking. Grill 3–4 minutes per side for medium-rare. Always slice against the grain after resting - this significantly improves perceived tenderness in this leaner cut.
Marinades
🍯 Balsamic-soy tenderizer
A leaner cut - this one truly benefits from marinating.
1 – 8 h
Ingredients
- • 60 ml balsamic vinegar
- • 60 ml low-sodium soy sauce
- • 60 ml olive oil
- • 2 tbsp Worcestershire sauce
- • 2 tbsp honey
- • 4 cloves garlic, minced
- • 1 tsp dried mustard
- • 1 tsp Italian seasoning
Method
- Whisk all ingredients in a zip-top bag.
- Add the sirloin, turn to coat, refrigerate 1–8 h. No longer - the acid breaks it down.
- Drain and pat dry before cooking.
- Sear hot, then slice thin against the grain.
🍋 Lemon, garlic & Dijon
Bright and fresh - perfect for a summer grill.
30 min – 4 h
Ingredients
- • 60 ml olive oil
- • Juice of 1 lemon (~3 tbsp)
- • 1 tbsp Dijon mustard
- • 3 cloves garlic, minced
- • 2 tbsp chopped parsley
- • 1 tsp coarse salt
- • ½ tsp black pepper
Method
- Whisk into an emulsion.
- Coat the sirloin and refrigerate 30 min – 4 h.
- Wipe off excess and sear over high heat.
- Finish with a fresh squeeze of lemon.
