How to Cook Thin Sirloin Steak

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Things You'll Need

  • Dry rub or marinade, if desired

  • Paper towel

  • Grill

  • Meat thermometer

  • Tongs

Choose a thin sirloin for quick and delicious steak.

A thin cut sirloin steak is both flavorful and fast cooking, due to the small size. Sirloin is an adaptable cut of meat, so feel free to flavor it with whatever spices and herbs you like in the form of a dry rub or marinade. Sirloin can also be cooked in a variety of ways, by using a grill, pan or oven. Choose the technique that best fits your needs to cook up a juicy, thin sirloin steak.


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Step 1

Prepare the steak by placing it in a marinade or use a dry rub, if you like. A marinade or a dry rub will add additional flavor and tenderize the meat.

Step 2

Dry the exterior of the steak using a paper towel or clean kitchen towel. With a dry surface, the steak will brown easily for a crisper exterior.

Step 3

Pre-heat a grill to medium-high heat and allow it to come to temperature for 10 minutes.


Step 4

Lay the steak across the grill and allow the steak to brown for approximately two minutes, then flip the steak with the tongs.

Step 5

Allow the steak to brown for another 2 minutes, then check the temperature with a meat thermometer.

Step 6

Cook steak until the internal temperature reaches medium, or however done you like your steak. A rare steak has a temperature of 130 degrees Fahrenheit while medium is 140-150 degrees Fahrenheit. A thin steak may become overcooked at well done, which is above 160 degrees Fahrenheit.

Step 7

Remove the steak from the grill and allow it to rest for five minutes before slicing and serving.


If you wish to cook your steak in the oven, preheat a broiler pan and place the steak on the hot pan close to the flame. Flip after two minutes, then check the steak after another two minutes for doneness.

If you would like to cook the sirloin in a pan, heat the pan over medium-high heat and cook as you would on the grill.


Overcooking a thin sirloin could result in the meat become charred, dry and inedible.