Sirloin Steak Marinade

This easy Sirloin Steak Marinade turns budget sirloin into a juicy, steakhouse quality steak with just a handful of pantry staples.

Course Main Course

Cuisine American

Keyword Sirloin Steak Marinade

Prep Time 10

Cook Time 9

Servings

Calories 259kcal

Season both sides of the sirloin steaks with black pepper, brown sugar, Montreal steak seasoning, and salt.
2 sirloin steaks, 2 teaspoons light brown sugar, 1/2 teaspoon Montreal steak seasoning, 1/2 teaspoon kosher salt, 8 cracks fresh black pepper
Rub the seasoning into the meat with your hands to ensure even coverage.
Sprinkle half of the Worcestershire sauce on one side of the steak, flip, and add the remaining sauce.
1 tablespoon Worcestershire sauce
Cover the steaks with plastic wrap and refrigerate for at least 3 hours or overnight for the best flavor.
Prepare the Grill
Take the steaks out of the fridge about 30 minutes before grilling. This allows them to come to room temperature, ensuring even cooking.
Preheat your grill (or cast-iron skillet) to high heat (about 450°F to 500°F).
Grill the Steaks
Place the steaks on the hot grill and cook for 4 minutes per side, flipping once.
For medium-rare: Aim for an internal temperature of 130-135°F.
For medium: Aim for 140-145°F.
For medium-well: Aim for 150-155°F.
For well-done: Aim for 160°F and above.
Add butter: About 1 minute before removing the steaks, place ½ tablespoon of butter on top of each steak and let it melt into the meat.
1 tablespoon unsalted butter
Rest and Serve
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This helps retain the juices.
Garnish with chopped fresh parsley if desired.
Fresh parsley
Slice against the grain and serve!

Use a paper towel to pat your steaks dry before grilling to help get a good sear.
Let steaks come to room temperature for about 30 minutes before grilling.
Use a grill brush to clean your grill grates before cooking for the best results.
Check the temperature of the steak with a thermometer for the final temperature.
Let the steak rest for 10-15 minutes before slicing to keep it juicy.
Slice against the grain for a more tender bite every time.