Whether you’re a seasoned chef or a home cook learning your way around a kitchen, cooking a sirloin strip steak to perfection requires a balance of timing, technique, and temperature. This article dives deep into how long it takes to cook sirloin strip steaks using different methods, while also offering expert tips for achieving a juicy, flavorful result every time.
Understanding the Sirloin Strip Steak
Before delving into cooking times, it’s important to understand what sets the sirloin strip steak apart. Also known as a New York strip or Kansas City strip (in its bone-in form), this cut comes from the dorsal part of the short loin beneath the ribs. It strikes a great balance between tenderness and beefy flavor, with just enough marbling to provide richness without becoming overly fatty.
Unlike more tender cuts like filet mignon, the sirloin strip holds up exceptionally well to high-heat cooking methods, making it a favorite for grilling and pan-searing. And while it’s usually affordable compared to the priciest cuts, it still delivers a premium steakhouse experience when prepared properly.
Factors That Influence Cooking Time
Cooking time for sirloin strip steak is not a one-size-fits-all measure. Several key factors will influence the ideal duration needed to cook the steak properly:
1. Desired Doneness
The most critical factor is how you like your steak cooked — from rare to well-done. Each level of doneness has its own optimal temperature range (see chart below):
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F+ |
2. Thickness of the Steak
Thicker cuts naturally take longer to cook than thin ones. A 1-inch sirloin steak will need roughly half the time of a 2-inch steak to reach the same internal temperature. For the purposes of these cooking guidelines, we will primarily reference 1-inch and 1.5-inch thick steaks, which are most common in restaurants and home kitchens.
3. Cooking Method
Cooking times vary based on whether you’re grilling, skillet-searing, broiling, or using advanced methods like sous-vide. Each technique affects how heat is transferred to the meat, which in turn impacts timing and surface browning.
4. Starting Temperature of the Meat
Allowing a sirloin strip to come to room temperature (around 60–70°F) before cooking ensures more even cooking. Cold steaks straight from the fridge require additional cooking time, increasing the risk of overcooking the outer layers.
Cooking Times by Method
Now that we’ve set the groundwork, let’s examine actual cooking times for sirloin strip steaks using the most common preparation methods.
Grilling a Sirloin Strip Steak
Medium Rare (130–135°F): 4–5 Minutes Per Side
Grilling is one of the most popular ways to cook a sirloin strip steak — especially during summer. To achieve a perfect medium rare steak:
- Preheat your grill to high heat (around 450–500°F).
- Brush the steak with oil, season with salt and pepper.
- Grill one side for 4–5 minutes until a rich brown crust forms.
- Flip and cook the other side for an additional 4–5 minutes.
- Check the internal temperature with a meat thermometer to ensure it’s in your target range.
Medium (140–145°F): 5–6 Minutes Per Side
For those who prefer a more cooked-through steak without reaching the dry territory of well-done, increasing the time by one minute per side will generally take you into the medium doneness range.
Additional Tips:
- Use a two-zone grilling system — high heat for searing, and indirect heat for finishing and ensuring even doneness.
- Let the steak rest for at least 5 minutes after grilling to lock in juices.
Skillet Searing (Pan-Frying)
A cast iron skillet is an ideal partner for sirloin strip — it holds and distributes high heat beautifully. Cooking in a good cast iron skillet creates a delicious, restaurant-style crust on the edges.
Medium Rare: 3–4 Minutes Per Side
Here’s a typical stovetop cooking time range:
- Heat cast iron to high.
- Add canola or ghee to smoke point.
- Cook each side for 3–4 minutes, depending on preferred doneness.
- Add butter, garlic, and herbs during final minute to baste the top of the steak.
Thicker steaks may need some oven finishing (
Finish in the oven
section will cover this).
Broiling
If your oven has a broil function, you have another high-heat method that can deliver consistent, juicy sirloin. Set the rack so the steak is 3–4 inches from the top heating element.
Medium Rare: 4–5 Minutes Under Broiler Per Side
- Preheat broiler for 10–15 minutes before cooking.
- Season and place steak on a wire rack set over a baking sheet to allow heat circulation.
- Broil one side for 4–5 minutes, then flip and cook the other side for 4 minutes or until desired doneness.
Using the Sous Vide Method
Sous vide offers the advantage of precise temperature control. The steak is vacuum-sealed and cooked in a temperature-controlled water bath, then seared quickly afterward.
- Cooking time: 1–4 hours at 130°F (medium rare)
- Additional sear: 1–2 minutes per side in hot skillet or grill
While it doesn’t take long to cook sous vide, the process requires planning and equipment. However, it’s very hard to overcook meat this way and ideal for perfect moisture retention.
Detailed Cooking Times Chart
To help compare cooking techniques and their timing, here’s a consolidated guide:
| Cooking Method | 1″ Thick Strip Steak | Thickness: 1.5″ | Doneness Target |
|---|---|---|---|
| Grill | 4–5 min/side | 5–6 min/side | Medium Rare |
| Grill | 5–6 min/side | 6–7 min/side | Medium |
| Stovetop (Pan Sear) | 3–4 min/side | 4–5 min/side + 3–5 min oven | Medium Rare |
| Broil | 4–5 min/side | 5–6 min/side | Medium Rare |
| Sous Vide + Sear | 1–4 hrs (water bath), 1–2 min (sear) | 2–4 hrs (water bath), 1–2 min (sear) | Custom |
How to Use a Meat Thermometer
A key step in preventing overcooking is using a digital instant-read meat thermometer. Instead of guessing based purely on timing, check the internal temperature.
Probe the thickest part of the steak, avoiding the seam or visible fat.
- Insert at a 45-degree angle and wait for the reading.
- Remove the steak just before target temperature, as it will continue to rise several degrees during resting.
This method works especially well with thicker cuts where timing alone isn’t reliable.
Resting Your Steak — Why It Matters
Resting allows juices to redistribute and settles the internal temperature. How long should you rest your sirloin strip?
- 1-inch steaks: 5–8 minutes
- 1.5-inch steaks: 8–12 minutes
Wrap loosely in foil if you’re concerned about rapid cooling.
During this time, carryover cooking will raise the internal temperature by 5–10°F, which is why restaurants often pull steaks slightly below target temperature during cooking.
Beyond Timing — Techniques for Better-Tasting Sirloin Strip Steaks
Timing alone won’t make a steak magnificent — preparation and finishing touches are equally important. Here are key best practices to enhance flavor and texture:
A. Dry-Brining
Lightly salt your steak 1–2 hours before cooking. This seasons the meat deeply, enhances browning, and helps tenderize.
B. Proper Seasoning
Less can sometimes be more. High-quality meat needs little aside from kosher salt and coarsely ground black pepper. Additional spices, herbs, or marinades can be used for variety, but should complement rather than mask the beefy flavor.
C. Using the Right Oil
Oils with high smoke point — such as avocado oil, canola oil, ghee, or clarified butter — are best for searing. Avoid olive oil or butter unless you’re adding them after the steak has started to sear to prevent burning.
D. Adding Fat for Flavor
Basting the steak with butter, herbs, and garlic during the last minute of cooking adds richness and a glossy glaze to the surface. A few slices of butter added to the skillet will melt and elevate your dish significantly.
E. Letting it Rest — Revisited
When you cut a steak right after searing, juices will immediately run out. Letting it rest under foil maintains its succulence.
Finishing in the Oven for Thicker Cuts
Thicker sirloin strip steaks (1.5 inches or more) benefit from a two-step cooking process: searing in a cast iron skillet on the stovetop, followed by transferring to a preheated oven (around 375°F) to cook the center without burning the outside.
- Sear both sides, then move to oven for 5–6 minutes for medium rare.
- Check temperature with thermometer and adjust as needed.
This method is commonly used in steakhouses and is ideal for consistent cooking results.
How to Fix Overcooked Steak (and What Not to Do!)
Everyone makes mistakes — sometimes the steak sits on the pan or grill a second too long. Here’s how to rescue an overdone sirloin strip:
- Chop into cubes and reheat slowly in a broth or sauce.
- Use in steak tacos, salads, or wraps where texture matters less.
- Slice thinly against the grain to soften the mouthfeel.
Avoid slicing into the steak immediately post-cook to “check doneness” as it accelerates moisture loss and results in dry slices.
Picking the Perfect Steak to Start With
To ensure your cooking times and results are accurate, purchase quality meat:
- Look for USDA Prime or Choice grading for better marbling.
- Ask your butcher for even thickness (consistent with cooking time charts).
- Source grass-fed or grain-fed based on your preference – each has different fat content and flavor profile.
A great steak begins at the market.
Final Thoughts: Timing Is Just the Start
A great sirloin strip steak requires timing — but it’s only the beginning. Combining the right technique, equipment, and knowledge of your preferred doneness ensures you can enjoy a delicious meal in under 20 minutes.
Remember, cooking time estimates vary based on thickness, starting temperature, and type of equipment. Adjust your approach accordingly, and don’t forget to invest in a good thermometer.
Ready to Fire Up That Grill or Cast Iron?
Now that you know exactly how long it takes to cook sirloin strip steak for your preferred doneness, you’re fully equipped to create a restaurant-quality meal at home. Try experimenting with different seasonings, resting methods, and temperatures to find your perfect steak.
Whether using a grill, stovetop, broiler, or sous-vide, the rule of thumb is always the same: cook to your desired temperature, rest, and savor. With the insights and guidelines provided in this article, you’ll never need to guess again when making sirloin strip steak.
Take your time, experiment, and enjoy the process — because a great sirloin strip is about more than timing — it’s about the experience and pride of perfecting your craft.
What is a sirloin strip and why is it a good choice for steak?
The sirloin strip, also known as the top sirloin steak, is cut from the rear section of the cow, specifically the sirloin primal. It offers a balance of tenderness and flavor, making it a popular choice among steak lovers. While not as tender as cuts from the loin such as ribeye or filet mignon, it still provides a rich beefy taste and a satisfying texture when cooked properly. This cut is also more affordable than premium steaks, making it an excellent option for everyday meals or special occasions alike.
Cooking a sirloin strip allows for various methods, including grilling, pan-searing, or broiling. Its moderate marbling contributes to both flavor and juiciness, especially when you avoid overcooking. Due to its firmer texture compared to more tender cuts, it benefits from techniques that maintain moisture, such as marinating or resting the steak after cooking. This versatility allows home cooks and professional chefs alike to prepare it in ways that suit personal preferences while still delivering a delicious and hearty steak experience.
How long should I cook a sirloin strip steak for medium-rare?
For a medium-rare sirloin strip steak, cooking time typically ranges between 3 to 5 minutes per side, depending on the thickness of the cut and the cooking method. A 1-inch thick steak grilled over high heat or seared in a cast-iron skillet should reach medium-rare (130–135°F internal temperature) within this time frame. Using a meat thermometer ensures accurate results and prevents the steak from overcooking, which can lead to a dry and tough texture.
Resting the steak for at least 5 minutes after cooking is also essential to allow the juices to redistribute throughout the meat. This results in a more flavorful and moist final dish. During resting, the internal temperature will also continue to rise slightly due to carryover cooking, potentially bringing it to the upper end of medium-rare. If you’re unsure about timing, it’s better to slightly undercook and check frequently, especially when using high-heat methods that can quickly change the steak’s doneness level.
How do I know when my sirloin strip steak is done cooking?
The most accurate way to determine when your sirloin strip steak is done is by using a meat thermometer. For rare, aim for 120–125°F; medium-rare, 130–135°F; medium, 140–145°F; medium-well, 150–155°F; and well-done, 160°F or higher. Relying solely on cooking time or appearance can be misleading, especially for different thicknesses and cooking methods. A thermometer takes the guesswork out of the equation and helps maintain consistent results.
Another method, although less precise, is the touch test. A rare steak will feel soft and squishy, medium-rare will have a slight give with more firmness, and medium will be fairly firm with some resilience. Well-done steaks feel very firm to the touch. To ensure accuracy, insert the thermometer into the thickest part of the steak without touching bone or fat, which can give a false reading. Combining visual and tactile cues with thermometer use provides a well-rounded way to gauge doneness.
Should I marinate a sirloin strip steak before cooking?
Marinating a sirloin strip steak can enhance its flavor and help tenderize the meat, making it a highly recommended step for this cut. Since sirloin strip is a bit firmer than tenderloin or ribeye, a marinade with acidic ingredients like vinegar, citrus juice, or wine can break down muscle fibers and improve texture. Additionally, marinades often include herbs and spices that infuse the steak with richer flavors, especially when allowed to sit for several hours or overnight in the refrigerator.
However, it’s important not to over-marinate the steak. Marinating for more than 24 hours can lead to the breakdown of surface proteins, resulting in a mushy texture rather than a tender one. A general guideline is to marinate sirloin strip steaks for at least 30 minutes but no longer than 24 hours for optimal results. If using a dry rub instead, you can apply it a few hours before cooking and still achieve excellent flavor penetration without altering the steak’s texture.
What is the best method to cook a sirloin strip steak indoors?
The best indoor cooking method for a sirloin strip steak is pan-searing followed by finishing in the oven, also known as the reverse sear. Begin by preheating the oven to 400°F. Season the steak generously, then sear it in a hot cast-iron skillet with a small amount of oil until browned on both sides—roughly 2 to 3 minutes per side. This method creates a flavorful crust while retaining moisture during the cooking process.
After searing, transfer the skillet to the preheated oven and roast the steak for an additional 4 to 6 minutes or until it reaches the desired internal temperature. This technique ensures even cooking and avoids the risk of burning the outside before the inside is done, which is common when cooking thick cuts entirely on the stovetop. Using a meat thermometer during this stage helps maintain precision, ensuring a juicy and tender result each time.
Can I grill a sirloin strip steak, and if so, how long should it cook?
Grilling is an excellent way to cook a sirloin strip steak, as it imparts a smoky, charred flavor that complements the beefiness of the cut. Preheat your grill to high heat (around 450–500°F) to ensure a good sear that locks in juices. For a 1-inch thick steak, aim to cook it for 4 to 5 minutes per side for medium-rare, or until it reaches an internal temperature of 130–135°F. This timing will vary depending on your grill’s heat intensity, so monitoring the temperature is key.
Allow the steak to rest for about 5 to 10 minutes after grilling to redistribute internal juices, enhancing both flavor and tenderness. If desired, you can also close the grill lid during cooking to maintain consistent heat, especially when using charcoal or gas grills. Basting the steak with butter or herbs during the last few minutes of cooking can further intensify the flavor. Grilling is best for achieving a robust exterior while keeping a juicy, flavorful interior.
What are some tips to ensure my sirloin strip steak turns out tender and juicy?
To ensure a tender and juicy sirloin strip steak, start by choosing a well-marbled cut. Marbling refers to the streaks of fat within the muscle, which melt during cooking and contribute to flavor and moisture. Another important step is proper seasoning—use coarse salt and freshly ground black pepper at a minimum, or enhance the flavor with garlic powder, herbs, or a marinade. Seasoning should be applied well in advance or at least 30 minutes before cooking to allow the salt to penetrate and enhance the meat.
Cooking the steak to the correct temperature and allowing it to rest afterward are both critical to tenderness and juiciness. Overcooking causes the juices to evaporate, resulting in a dry steak, while resting allows them to redistribute evenly. Slicing the steak against the grain will also improve tenderness, as this shortens the muscle fibers. These practices combined ensure a flavorful, tender, and satisfying sirloin strip steak every time.