- Season the meat. A boneless top sirloin steak is a really cut of meat on its own, so don't over season it. It is best to just salt and pepper it. Garlic and chili is acceptable as well.
- Let the sirloin steak sit at room temperature for thirty to sixty minutes so it can marinate a bit. This will result in a more tender steak also.
- Do not attempt to cook this one in the oven. Most steak is better if not cooked in the oven as it just won't come out right.
- Medium-rare is the preferred way to eat boneless top sirloin steak this steak. If you want it more done, go for it, but if you go past medium-well you are making shoe leather.
- If you are grilling, put the grill on high, close the lid and let it get hot.
- If you are using charcoal, prep your coals and you will be ready when they are glowing red hot.
- If you are going to pan fry it, use cast iron with a slight bit of vegetable oil. Get the pan so hot it is smoking.
- Throw the meat on. Let it cook three or four minutes on one side.
- Flip it. You only ever want to flip it once. If you know how to cook any steak, you know this, however if you are set on having the fancy grill pattern, carefully turn it half way through cooking instead of doing extra flipping.
- Now this is the tricky part. When is it done? Make a fist with one hand and tuck your thumb inside you fist. If you squeeze tight and then press on the muscle at the base of your thumb it will be pretty hard. This is well done. If you let your hand go limp and press the muscle, this is rare. If you find a middle tension, this is medium. Find medium-rare and medium-well respectively.
- If this is too much, use a meat thermometer. Steak is medium at 160 degrees.
- Let it rest for about 5 minutes before you eat it.
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From ehow.com
