Broiled Sirloin Steak
Yes, all those grilling websites say sirloin isn't that tender, but they're probably talking about bottom sirloin. Top sirloin is almost as good as a ribeye. It's juicy, tender, and flavorful.
Ingredients
- 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
- Salt
- Freshly-ground black pepper
- Olive oil
Ingredients for 1 serving (225 g) · the original recipe
Method
- 1
Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.
Oven - 2
Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
- 3
Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
Oven - 4
Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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