Over high direct heat with the lid closed, a 1-inch top sirloin takes about 6 to 8 minutes in all for medium rare, 8 to 10 for medium and 10 to 12 for medium well, turned once halfway. Thinner steaks take less time. Sirloin steaks 1 1/2 inches thick need a sear over direct heat and then a finish over indirect heat. Use the chart to know when to start checking, and a thermometer to decide when the steaks come off.

Thickness	Medium rare, 130 to 135 degrees F	Medium, 140 to 145 degrees F	Medium well, 150 to 155 degrees F
3/4 inch	5 to 6 minutes	6 to 7 minutes	7 to 9 minutes
1 inch	6 to 8 minutes	8 to 10 minutes	10 to 12 minutes
1 1/2 inches	6 to 8 minutes direct, then 4 to 6 indirect	6 to 8 minutes direct, then 6 to 8 indirect	6 to 8 minutes direct, then 9 to 11 indirect

Times are total minutes on a grill running about 450 to 500 degrees, turning once. The medium rare column is below the FSIS safe minimum of 145 degrees F. Top sirloin is lean, so the gap between medium and overdone is only a couple of minutes.

At a glance: serves 4. Prep 10 minutes, season 30 minutes ahead, cook about 10 minutes, rest 5 minutes.

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PM Top Sirloin Steak

This recipe uses 2 top sirloin steaks, 1 3/4 to 2 pounds in all, enough for four.

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Talking about doneness, Gray Shipley, who runs the farm, said:

“I think that's the most common mistake is you're not sure, so you'll cook it a little longer. And you just don't need to.”
Gray Shipley

A chart cannot fix that on its own, because grills, weather and steaks all vary. A thermometer can. Start checking at the low end of the time in the chart, and take the steaks off the moment they reach your number.

Ingredients

2 top sirloin steaks, 14 to 16 ounces each
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon neutral oil, such as canola or avocado
1 clove garlic, halved (optional)

Instructions

Stir the salt, pepper, garlic powder and onion powder together. Pat the steaks dry, rub them lightly with the oil, and press the rub onto both sides. Leave them at room temperature for 30 minutes, or refrigerate them uncovered for up to a day and take them out 30 minutes before grilling.
Heat the grill to high with the lid closed for 10 to 15 minutes. For steaks 1 1/2 inches thick, set up two zones: turn one side of a gas grill down to low, or pile the coals on one side of a charcoal grill.
Brush the hot grate clean. Lay the steaks over the hottest part and close the lid.
Grill without moving them for about half the time in the chart for your thickness and doneness, until they release easily and have dark grill marks. Turn them, close the lid and grill the second side. For thick steaks, sear 3 to 4 minutes per side over direct heat, then move them to the cooler side and close the lid.
Start checking the temperature at the low end of the chart time, pushing a thermometer into the side of each steak to the center. Take them off at your target. USDA FSIS sets 145 degrees F with a 3-minute rest as the safe minimum for beef steaks.
Move the steaks to a clean board. Rub the cut side of the garlic over the hot surface if you like, and rest them for 5 minutes.
Slice across the grain and serve.

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How to grill sirloin steak on gas or charcoal

On gas, preheat with every burner on high and the lid down for a full 10 to 15 minutes; a grate that is not hot enough will not mark the steak. On charcoal, light a full chimney and spread the coals under the area where the steaks will go, leaving one side clear in case of flare-ups. Charcoal often runs hotter at the grate than gas, so start checking a minute early. Step-by-step guides for both are in How to Cook Steak on a Gas Grill and How to Cook Steak on a Charcoal Grill.

Grill top sirloin steak with the lid open or closed?

Closed. A closed lid surrounds the steak with heat as well as cooking it from below, so it cooks more evenly and more predictably, and the times in the chart assume it. Open the lid only to turn the steaks and check their temperature. If fat drips and flares, move the steak to the cooler side for a moment rather than spraying the fire with water.

Why sirloin overcooks on the grill

A steak's temperature keeps climbing a few degrees after it leaves the grill, and lean sirloin has little fat to hide an extra couple of minutes, so it goes from juicy to dry faster than a ribeye. The other reason is the one Gray describes: uncertainty. If you are not sure, check, rather than leaving it on. An instant-read thermometer takes a few seconds, and it is the difference between guessing and knowing.

Thickness matters more than weight. Two steaks of the same weight can differ by half an inch, so measure the thickest part with a ruler, or simply look at the side of the steak, before choosing your row in the chart.

Food safety

USDA FSIS lists 145 degrees F, followed by a rest of at least 3 minutes, as the safe minimum internal temperature for beef steaks. That is medium. The medium rare column in the chart is below that figure, and the choice is yours. Use clean tongs and a clean plate for the cooked steak, not the ones that handled it raw. See the FSIS Safe Minimum Internal Temperature Chart.