How to Cook Bottom Sirloin Steak

Sirloin is a cut of steak from the upper hip of a cow. The boneless cut of steak has a firm texture with good flavor and can be cooked in a pan, broiler or grill. Bottom sirloin steak may also be referred to as tri-tip, bell tip and ball tip. Select a well-trimmed cut that is not overly dark.

Things You'll Need

  • Zip-close bag

  • Optional seasonings (onion powder, garlic powder, cayenne pepper, brown sugar and paprika)

  • Frying pan

  • Spatula or grilling fork

  • Oil

Seasoning

Step 1

Create a rub out of salt, pepper and the following optional ingredients: onion powder, garlic powder, cayenne pepper, brown sugar and paprika.

Step 2

Use a zip-close bag to shake the rub so the seasonings are evenly mixed.

Step 3

Refrigerate and allow the steak to sit in the seasoning for 2 to 24 hours.

Stove-top

Step 1

Add cooking oil to a hot pan on the stove.

Step 2

Add the meat and cook it to your desired temperature, while timing the steak to only be flipped over once.

Step 3

Flip the steak onto the uncooked side and continue to cook it to your desired doneness.

Oven

Step 1

Turn your oven to the broil setting.

Step 2

Place the steak in a pan so that the juices will be caught and will help keep the steak moist while it cooks.

Step 3

Transfer the pan into the oven once the broil temperature has been reached, and cook it for about 4 to 5 minutes depending on the size and thickness of the steak.

Step 4

Flip the steak and allow it to cook for another 4 to 5 minutes.

Grill

Step 1

Preheat the grill and spray oil on the cooking surface to prevent the meat from sticking to the grill.

Step 2

Place the steak on the grill and cook for 5 to 8 minutes on each side, depending on the size and thickness of the steak. As a general guideline, you should cook the steak 5minutes on each side for rare, 7 minutes on each side for medium rare to medium and 8 minutes for medium well to well done.

Step 3

Move the steak to a plate and serve.

Tip

Bottom sirloin cooks very fast because it is a boneless cut.

References & Resources