Best Steak Ever
This is the best steak you will ever have, EVER. It has ruined steak houses for my wife and I.
This is the best steak you will ever have, EVER. It has ruined steak houses for my wife and I.
- Carbohydrate 0.5 g
- Cholesterol 106.59420695 mg
- Fat 28.8257951135 g
- Fiber 0 g
- Protein 46.039625555 g
- Saturated Fat 11.62784040495 g
- Serving Size 1 1 Serving (228g)
- Sodium 243.1267162 mg
- Sugar 0.5 g
- Trans Fat 3.764816671 g
- Calories 458 calories
Step-by-step
- Thoroughly sprinkle the steak with kosher salt and the McCormick's steak rub on both sides and rub in completely.
- Meanwhile pre-heat grill as hot as you can get it.
- After the grill is hot place the steaks on the grill long enough to sear the meat on each side twice.
- At that time turn the heat down on one side of the grill and move the steaks to the cool side the grill.
- Flip and check until it is done to your taste.
A properly grilled top sirloin yields a deeply browned crust and a tender interior that retains its natural juices. Achieving this result relies entirely on managing thermal zones rather than merely turning the meat continuously. High radiant heat builds the initial surface browning, while indirect heat gently finishes the interior to the desired doneness without scorching the exterior spices.
The Two-Zone Grilling Method
Preheating the grill to its maximum temperature ensures the meat instantly reacts with the grates for a clean sear. Searing the steak twice per side helps build a robust crust through repeated contact with high heat. Shifting the meat to the cooler side of the grill utilizes convection heat to cook the interior evenly. Monitor internal temperatures with an instant-read thermometer, pulling the sirloin five degrees below the target finish point to account for carryover cooking.
- If the exterior chars before the center warms, the direct zone is too hot; shift the meat immediately to indirect heat.
- For storage, wrap leftover cooked steak tightly in foil and keep it refrigerated for up to three days.
- Reheat sliced beef gently in a covered skillet over medium-low heat with a splash of broth to prevent the meat from drying out.
