American Cuisine · Beef

Sirloin Steak Perfected


Helllllo beautiful! 

Deanius and I go through pounds (literally pounds) of sirloin steak every week. We’ve tried almost every decent marinade and method of cooking and have finally come up with something restaurant quality (if not better!). Below is one of my favorite steak rubs.

Tiffanie says…

-Don’t taint that beef with BBQ sauce! This steak is juicy and tender (even without marbled fat, shocking.)
-Salt is a big hog – let the other flavors infuse into the meat and add the salt 30 minutes prior to cooking
-Steak only needs to be flipped twice (once for each side)
-As tempting as it is, let the steak sit covered for at least 10-15 minutes. This way you’ll avoid that “cut straight off of the cow” center!


1 tbs thyme, basil, rosemary
2 tps pepper
2 tps salt
1 package sirloin steak (about 3 lbs – 1 to 1.5 inch thick cuts)
1.5 tbs olive oil


One day prior, rub thyme, basil, rosemary, and pepper all over steak until evenly coated. Refrigerate overnight and up until 1 hour before cooking.

Remove steak from fridge and season with salt (marinate at least for 30 minutes – let the meat sit at room temperature).

Add oil to grill plan and heat on high heat until oil begins to smoke. Add steak to pan and let it cook for 2 minutes on one side. Flip the steak over, reduce heat to medium and cook for 5 minutes.

Remove steak from pan and let it sit (tented with foil) for 10-15 minutes. Slice and enjoy!


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