Preparation

Choose your steak-- I look for a good fresh cut of top sirloin. Don’t be afraid to talk to the butcher. Ask him if he can cut a fresh steak. Don’t settle for one that is brown on parts of it due to air exposure and time. It should be bright red with good marbling throughout. Trim back any excess fat as this will only lead to the dreaded flare ups. Take the meat out of the refrigerator 1/2 hour before to let it come up to room temperature. Prep the grill-- Get it really hot since we’ll be cooking with an open lid.

Grill Away-- Pat dry then salt and pepper the steak. I melt the butter in the microwave. After the butter is melted, I add minced garlic (I actually use a garlic press) Brush the butter mixture onto one side of the steak. Make sure you get lots of garlic on there since the wife is out anyway. Lay the top sirloin onto the grill, butter side down. I recommend you lay it away from you and do it quickly since dripping butter on a hot grill may cause a big flare up. Brush some of the butter and garlic onto the top side of the steak. Cook Time-- I can’t tell you exactly how long to cook the steak for, because it depends. Depends how hot your grill gets, how thick the steak is, and how well you like it done, bone in or boneless. I look for browning on the edges. Since I like medium rare to medium, I wait until it starts to show brown 1/4 to 1/2 way up the side of the steak before flipping the steak. For medium rare on a 1 inch top sirloin boneless steak, total cooking time should be about 8 to 10 minutes. For a 2 inch boneless top sirloin total cooking time of about 18 minutes will give medium rare results.

Viola--Use a good pair of tongs to flip the steak about half way through the cooking time. Once it is done, let it rest on the plate for 5 minutes before you cut into it. This lets the juices redistribute and keeps them from running out all over your plate. Serve it up and enjoy!