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Sirloin steak is one of the most popular cuts of steak available these days. Not only is it flavorful, with a small amount of fat marbling the meat, sirloin is generally cheaper than some other commonly available steak cuts, such as ribeye or Porterhouse.
In order to properly grill sirloin steak, you leave it in the refrigerator right until the point you are ready to put it on the grill. This keeps the meat colder, which causes it to take slightly longer to get up to temperature, allowing it to develop a nicely seared crust on the outside, yet keeping the meat pink and flavorful on the inside.
Preheat the grill -- if using charcoal, build as hot a fire as your grill will allow, placing the charcoal in a pyramid in the center of the grill’s bottom, then spread the briquettes out evenly once they begin to ash over. If using a gas grill, preheat on high.
Use a grill brush to clean the grates, then coat the grates liberally with vegetable oil using a soaked paper towel.
Remove the steaks from the refrigerator and pat each side of the steak dry using a paper towel. Sprinkle one side of the steaks with salt and ground black pepper.
Place the steaks on the grill seasoned-side down as close to the center as possible. Liberally season the exposed side of the steaks again with salt and black pepper.
Depending on the thickness, turn the steaks over between three and five minutes after placing them on the grill. After another three to five minutes, turn the steaks over again, rotating the steaks 45 degrees clockwise so as to create a crosshatch effect on the surface. Flip the steaks a final time after another three to five minutes have passed.
To determine when done, use an instant read thermometer. For rare, remove the sirloin steaks once they reach 115 to 120 degrees Fahrenheit; for medium rare, remove once the temperature reaches 125 to 130 degrees; for medium, remove at 140 to 145 degrees; and for well done, which is not recommended because the rarer the steak, the more juicy and flavorful it is, remove at 145 to 150 degrees. If you don't have a thermometer, use a finger to check when the steaks are done. The more resistance you feel, the more done the steak is. Rare steak will give easily when pressed, while well done steak will not.
Remove the steaks and allow them to rest for at least five minutes before serving. This allows the internal juices to redistribute evenly through the meat, making a juicy, more tender cut of meat.