RECIPE TITLE "Grilled Strip Sirloin Steak" Author Sur La Table
Strip sirloins, on or off the bone, are my first choice for individual steaks. A one-and-one-quarter- to one-and-one-half-inch-thick steak gives you a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak becomes too thick for one person. If your guests are more likely to eat only an eight-ounce steak, grill two one-pounders, slice them, and serve each person a half steak.
- 4 strip sirloin steaks with or without bone, 1 1/4- to 1 1/2- inches thick (12 to 16 ounces each), patted dry
- Salt and ground black pepper
- Build a two-level fire. Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
- Meanwhile, sprinkle both sides of each steak with salt and pepper to taste.
- Position steaks over higher-level (hotter) fire. Grill, uncovered, until well browned on one side, 2 to 3 minutes. Turn each steak over with tongs; grill until well browned on second side, 2 to 3 minutes longer. (If steaks start to flame, pull them to lower, cooler, level or extinguish flames with a squirt bottle.)
- Once steaks are well browned on both sides, slide each one to lower level; continue cooking to desired doneness, 5 to 6 more minutes for rare (120 degrees), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 more minutes for medium-rare on the medium side (130 degrees), or 8 to 9 more minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, then serve immediately.