Grilled Top Sirloin Steak
By Alicia Reyes · Hispanic Carnivore Community Lead
Lean, beefy top sirloin grilled over high heat in 8 minutes. The carnivore answer to a fattier ribeye when you want more protein per calorie.
Grilled top sirloin is an 8 to 10 oz top sirloin steak cooked over high heat (550°F+) for 3 to 4 minutes per side. Top sirloin is leaner than ribeye (8g fat per 100g cooked vs 18g for ribeye) but delivers 27g of protein per 100g — the highest protein-per-calorie ratio of any common steak cut. A 10 oz raw sirloin yields ~7 oz cooked at 50g protein, 16g fat, 360 calories. Because the cut is lean, two things matter: don't overcook (pull at 130°F internal for medium-rare) and finish with butter or beef tallow on top to add fat. Total cook time is 8 minutes plus a 5-minute rest. Use coarse salt only, applied 40+ minutes ahead for a proper dry brine. A typical 10 oz raw sirloin costs $7 to $9 from a grocery store butcher, putting this dinner at $8 to $10 total. Compared to ribeye at $15+ for the same cooked weight, sirloin is the budget answer for high-protein dinners.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 1 top sirloin steak (~7 oz cooked) | 50g | 8g | 240 |
| 1 tbsp butter (finishing) | 0g | 11g | 100 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 50g | 16g | 360 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the steak generously on both sides 40 minutes before cooking. Leave uncovered on a wire rack in the fridge to dry-brine.
- 2
Heat a grill or cast iron skillet to high (550°F+). Pat the steak dry with paper towels just before cooking.
- 3
Sear for 3-4 minutes on the first side without moving. Flip.
- 4
Sear the second side for 3 minutes. Pull at 130°F internal (medium-rare).
- 5
Rest on a cutting board for 5 minutes. Top with 1 tbsp butter as the steak rests — the butter melts and runs into the meat.
- 6
Slice against the grain to maximize tenderness. Sirloin is leaner than ribeye, so slicing direction matters more here.
Nutrition per Serving
Frequently Asked Questions
Why is top sirloin leaner than ribeye?
Top sirloin comes from the rear of the cow, which is a working muscle group. Working muscles develop less intramuscular fat (marbling) than the rib section where ribeye comes from. Result: 8g fat per 100g vs 18g for ribeye. The lean cut hits more protein per calorie but needs added cooking fat to be satiating.
Can I cook top sirloin past medium-rare?
Don't recommend it. Lean cuts dry out fast above 135°F internal. If you don't like medium-rare, top sirloin is the wrong cut for you — ribeye or chuck handle higher temperatures better because of the extra fat. Sirloin at well-done is tough and chewy.
What's the difference between top sirloin and bottom sirloin?
Top sirloin is the more tender cut from the upper back. Bottom sirloin (sometimes called 'sirloin tip' or 'tri-tip') is from below — slightly tougher, often cheaper, better for slow cooking. For grilling or pan-searing as a steak, always pick top sirloin.
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