Grilled Top Sirloin Steak with Cajun Butter
Tender and juicy, this amazing Grilled Top Sirloin Steak recipe is so easy to cook to perfection! Pair it with a homemade Cajun butter for the ideal blend of bold and zesty flavors.
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With a perfect charred exterior and delicious tender interior, this is the best steak recipe for your outdoor grill! This amazing and flavorful steak comes together in just 20 minutes.
Why This Recipe Works
This recipe features simple ingredients and turns simple top sirloin steak into a grilled masterpiece. You'll love the bold and slightly spicy Cajun butter slathered over top of the grill marks.
This is the best way to cook this elegant and lean cut of meat. Paired with the homemade compound butter, this recipe boasts the most flavor!
And if you can't get enough steak, grab some other cuts of steak and make this Grilled Teriyaki Steak or an Oven Broiled New York Steak!
Ingredients Needed
- Seasonings: Season your steak with paprika, black pepper, garlic powder, onion powder, salt, oregano, and dried thyme leaves, and grab some Cajun spice mix for the butter.
- Sirloin Steaks: This flavorful cut of steak is perfect for grilling!
- Salted Butter: Serves as the base for your Cajun butter mixture.
- Herbs: Add parsley, thyme, and chives for more flavor in the butter.
- Lime Zest: Cuts through all of the rich savory flavors with some bright citrus.
How to Make this Grilled Top Sirloin Steak
- Step 1: Combine all of the seasonings for the Cajun spice mix and set aside.
- Step 2: In a separate bowl, combine some of the Cajun spice with butter, lime zest, parsley, and chives.
- Step 3: Place the butter on a piece of plastic wrap on a cutting board.
- Step 4: Roll the butter into a log and refrigerate until the steaks are done grilling.
- Step 5: Season the sides of each steak with the rest of the Cajun spice mix. Rest at room temperature for 30 minutes before grilling.
- Step 6: Heat the grill to 450 degrees F and cook for 4 to 6 minutes on each side. Rest for 10 minutes, then slice and serve with Cajun butter.
Recipe Tips
- If you don't want to use top sirloin, regular sirloin steak will also work; ribeye steaks and New York steaks will also work.
- For best results, don't skip the resting phase, as that's when all of the juices circulate and ensure even and thorough cooking.
- If you're unsure how long to cook your steak to get it to the perfect level of doneness, use a meat thermometer to check for the correct internal temperature:
- Rare: 120°F - 125°F
- Medium Rare: 130°F - 135°F
- Medium Doneness: 140°F - 145°F
- Medium Well: 150°F - 155°F
- Well Done: 160°F - 165°F
- Remove your steaks from the grill about 5 degrees under your goal temperature--carry over heat will finish the cooking.
Recipe FAQ's
Top sirloin comes from the upper part of the sirloin and typically has more fat marbling for a richer flavor. Bottom sirloin is also a great cut of meat, but tends to be less marbled and slightly less tender.
This is typically due to overcooking. Be sure to place the steak onto a high heat grill so it starts cooking immediately to avoid drying it out, and it gets the perfect sear.
More Delicious Steak Recipes
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Grilled Top Sirloin Steak with Cajun Butter
Ingredients
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- ½ tablespoon Kosher Salt
- 1 teaspoon Oregano
- 1 teaspoon Black Pepper
- ½ teaspoon dried Thyme leaves
- ½ teaspoon Cayenne Pepper *or less, depending on spicy preference
- ⅛ teaspoon Red Pepper Flakes
Cajun Butter
- 8 tablespoons salted butter softened to room temperature
- 1½ tablespoons Cajun spice mix
- 1 teaspoon lime zest one small lime, zested
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 4-5 Top Sirloin steaks at least 1”thick
Instructions
- In a small bowl mix all the spices together for the Cajun spice. Set aside for the butter and seasoning the steaks.
Cajun Butter
- In another glass mixing bowl combine the butter, 1 1⁄2 Tablespoon of the cajun spice, lime zest, parsley and chive. Mix with a small spatula or spoon until combined.
- On a cutting board or flat working surface, place 1-2 pieces of plastic wrap. Place the butter in the center of the wrap and roll it up to form about a 1½” in diameter log. Place this in the refrigerator until ready to use.
- Place your steaks on a baking sheet, and add the Cajun spice to both sides of the steaks, coating all sides. Let the steaks rest at room temperature for 30 minutes before grilling.
- Preheat the grill to 450 degrees.
- Add the steaks and cook for about 4 to 6 minutes on each side for medium rare 125 degrees *see notes
- Remove from the grill onto a platter and place a ½” slice of the Cajun butter on each steak and let them rest for 10 minutes.
- Slice the steaks and serve with extra Cajun butter if desired.
Notes
- If you don’t want the butter or steaks to be too spicy, reduce the amount of cayenne pepper and red pepper chili flakes. This will help keep the spiced heat of the butter/steaks close to individual preferences.
- Leaving the seasoned top sirloin steaks at room temperature helps ensure more even cooking and a better sear on the steak.
- Rare: 120°F - 125°F
- Medium Rare: 130°F - 135°F
- Medium: 140°F - 145°F
- Medium Well: 150°F - 155°F
- Well Done: 160°F - 165°F
