How-To Guides

How to BBQ Sirloin Steak

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Sirloin Steak BBQ Cooking Time

How to BBQ Sirloin Steak: Sirloin steak is ideal for the BBQ and best served medium-rare, with a deep red to pink centre. For perfect results, barbecue each steak for 2–3 minutes per side. Don’t be afraid to use your fingers and eyes to check doneness – they’re your best tools (see Top Tips for Barbecuing Sirloin Steak).

This guide is based on our 250g sirloin steaks and also applies to our 250g New York strip steaks, which share the same cut origin and cooking characteristics. We also offer a 450g Sirloin Steak for Two to Share – see the product page for specific cooking advice.

The Best Way to BBQ Sirloin Steak

  1. Remove the steaks from the fridge and pat them dry with kitchen paper – removing surface moisture helps achieve a good sear.
  2. Let the steaks come to room temperature before cooking. Rub a little olive oil over both sides and season generously with salt and pepper. For extra flavour, bruise some thyme or rosemary and infuse it into the oil before applying.
  3. Make sure your barbecue is properly hot before you start – this is key to caramelising the outside and locking in flavour. If using charcoal, wait until it has burned down to a grey-white glow for steady, even heat.
  4. Place the steaks on the grill and let the heat do its work. Flip every minute or so for a rich, even colour.
  5. Cook for around 4–6 minutes in total for medium-rare.
  6. Once cooked to your liking, remove from the barbecue and rest in a warm place for at least 6 minutes.

Top Tips for Barbecuing Sirloin Steak

  • Charcoal or wood-fired grills add extra depth of flavour – ideal for sirloin. Try fruit and nut woods like hickory or pecan to introduce a distinctive smokiness.
  • Avoid overcrowding the grill. Give each steak enough space to cook evenly and maintain high heat.
  • Use a meat thermometer if you’re unsure. Aim for an internal temperature of 52–54°C for medium-rare.
  • To check doneness by feel, try the finger test: gently press the tip of your middle finger to your thumb, then feel the palm just below your thumb. That’s how medium-rare should feel – soft, tender, but still with some resistance.
  • Turn steaks with tongs, not a fork. Piercing the meat causes juices to escape.
  • Resting is essential. Leave the steaks to rest for at least 6 minutes after cooking to allow the juices to redistribute.
  • Slice against the grain when serving. This shortens the muscle fibres and makes each bite more tender.

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Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas and their 2 children, Fynn and Bea, on a remote grouse moor in West Yorkshire.