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Top Sirloin Steak

This recipe is part of series of recipes from the Holy Grail Barbecue Bible Butcher’s Cut Flight.

Other steak recipes include:


Top Sirloin Steak

Recipe Notes

  • Yield: Serves: 2
  • Method: Direct and Plancha grilling


  • 1 8 ounce top sirloin steak
  • Tarragon-Parsley-Lemon Butter (See Below)

For the Tarragon-Parsley-Lemon Butter

  • 1/2 cup unsalted butter, at room temperature
  • Zest of one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped flat-leaf parsley
  • 1 garlic clove, peeled and minced
  • 1 small shallot, peeled and finely diced
  • Coarse salt (kosher or sea) and freshly cracked black pepper

You’ll also need:

Recipe Steps

1: For the Tarragon-Parsley-Lemon Butter: Thoroughly mix all ingredients in a mixing bowl.

2: Place the butter mixture on a square of parchment paper, plastic wrap, or wax paper. Form a log-like shape, then twist the ends or tie with butcher’s string. Refrigerate or freeze to firm up before using.

3: For the Top Sirloin: Heat your grill to high. Scrap and oil the grates. Place the top sirloin on the grill and cook for 2 1/2 minutes. Give it a quarter turn and cook for an additional 2 1/2 minutes. Repeat on the opposite side.

4: Check the steak with an instant-read meat thermometer. Remove the steak from the grill when it reaches 135 degrees for medium, or 125 degrees for rare.

5: Place 1 or 2 slices of the butter on the top sirloin while it rests on a wire rack set over a sheet pan for 5 minutes.

6: Slice and serve immediately.