You won’t want to prepare steak any other way after trying Gordon Ramsay’s Grilled Sirloin Steak recipe, as its tender, juicy steak with enticing nuanced overtones is the result of marinating the steak in powerful smoked paprika, garlic forward spice rub, and grilling it to create a caramelized seasoned crust.

Why You’ll Love This Recipe

• My mouth is watering just thinking about this sirloin steak. Cajun butter gets its distinctive flavor from a combination of spices such as smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme. The spice gives grilled meat a crust that is smoky, earthy, strong, and spicy.
• Steaks are simple to cook on the grill. The secret to a well-cooked steak is in the cut you choose, the seasoning you use, and keeping it at the ideal doneness. If you use a meat thermometer and follow my instructions, you will have a perfectly cooked steak.
• Grilled steaks are easy to make and taste great. It doesn’t take much work, but the payoff is substantial. Prepare the steaks by combining the ingredients, massaging them into the meat, and then grilling. Cajun butter is a lively substitute that can be made in about 5 minutes.

Gordon Ramsay Sirloin Steak Ingredients

A brief description of each component that will be used follows; the recipe card below provides the exact amounts.

For The Seasoning:

• Kosher Salt. Kosher salt is ideal for steaks because its coarse grain doesn’t clump like table salt, making dry brining easier (more on that below). I like the kosher salt from the diamond crystal brand.
• Smoked Paprika. The smoked paprika and cayenne pepper give the dish its distinctive crimson hue. Do not use normal paprika in place of smoked paprika; the smokiness makes all the difference. You may get smoked paprika in the spice aisle at your local supermarket. I assure you that your investment will not be wasted because I use it in all of my Cajun and Mexican dishes.

For The Butter:

• Butter. Since the steak is already salted, you shouldn’t add salt to the butter. Oversalting your grilled steak is a certain way to make it taste terrible. Putting salt on anything is much easier than taking it away.
• Seasoning. Double the taste without the effort by infusing the butter with some of the spice rub’s seasoning reserve.
• Lime Juice And Zest. It gives the steak a cajun twist and balances off the richness of the meat. Don’t worry; it doesn’t have much of an effect.
• Herbs. Add subtle hints of herbaceous freshness with a blend of fresh herbs, including chives, parsley, oregano, and thyme.

How Long To Grill Sirloin Steak?

Leaner cuts of beef like top sirloin, flank steak, and filet mignon require extra care and should not be cooked past medium to prevent drying out and becoming tough and chewy instead of juicy. Ideally, I’d want my grilled steak to be medium-rare or medium, with a slightly pink center. The steak will be tougher if it is cooked to a higher temperature.

There are four recommended cooking times for a Sirloin Steak of 1 1/2 inches in thickness: 6-8 minutes for rare (125°), 7-10 minutes for medium-rare (135°), 10-12 minutes for medium (145°), and 12-15 minutes for well done (150°).

How To Make Gordon Ramsay Sirloin Steak

• In a small bowl, combine the cajun spice mix spices. Set aside 1 tablespoon for subsequent use in the cajun butter in a medium bowl.
• Refrigerate the steak after seasoning it. Using a paper towel, pat the steaks dry. Coat lightly with olive oil. Rub the remaining cajun spice mix into all sides of the chicken. Refrigerate the steaks, uncovered, for 1 to 48 hours. If you don’t have time to refrigerate the steaks, leave them at room temperature for 60 minutes before cooking.
• Meanwhile, create the cajun butter by combining all of the butter ingredients in a mixing dish with 1 tablespoon of cajun seasoning, then mash everything together until smooth. After that, add melted butter to a piece of plastic wrap and roll up the plastic wrap to make a log. Refrigerate until solid (approximately 45 minutes), or until ready to use.
• Allow the steak to come to room temperature. Remove the steaks from the refrigerator and let them rest at room temperature for 60 minutes before grilling. If the cajun butter is hard, take it out of the fridge now to soften it a little.
• Heat the grill to 450-500 degrees Fahrenheit with the cover closed (you will cook with the lid open), for about 10-15 minutes. Using a wire brush, thoroughly clean the grill. Once the grill has reached temperature, grease it with tongs holding a wad of oiled paper towels.
• Grill the steaks until done to your preference, using tongs to flip them once (never a fork). You want the temperature to be 5 degrees Fahrenheit lower than the target doneness (steaks will continue to cook after removing from the grill).
• Place the steaks on a chopping board or plate. Cover each steak loosely with foil and top with a big slice of cajun butter. Allow at least 10 minutes to settle before slicing against the grain. If desired, top with more butter.

What To Serve With Grilled Sirloin Steak?

Whether it’s a salad, macaroni salad, potato, rice, or fruit, grilled sirloin steak goes great with it all. The spread might range from chips and melons to macaroni salad, fruit salad, and grilled corn.

• Pasta Salad. Like the Greek Orzo Pasta Salad, the Mexican Pasta Salad, the Italian Tortellini Salad, and the Cowboy Pasta Salad.
• Potatoes. You can have your choice of mashed potatoes, pesto mashed potatoes, twice-baked potatoes, scalloped potatoes, or mashed sweet potatoes.
• Salad. Salads include a Wedge Salad, Strawberry Avocado Broccoli Salad, a Strawberry Salad, a Spinach Berry Salad, a Cucumber Tomato Salad, a Mexican Salad, and a corn.
• Salad.
• Fruit. Pineapple on the grill, grape salad, tropical fruit salad, or berry salad with honey mascarpone.
• Bread. Choose from cornbread, dinner rolls, Hawaiian rolls, and breadsticks.
• Dessert. Tres Leches Cake, Strawberry Pie, and Strawberry Shortcake.

Recipe Variations

• Replace The Butter With The Dipping Sauce. Substitute any of the following sauces for the cajun butter: barbecue sauce, horseradish sauce, béarnaise sauce, mushroom sauce, peppercorn sauce, red wine sauce, balsamic reduction, mustard sauce, blue cheese sauce, chimichurri, salsa verde, and plain old steak sauce.
• Swap Out Your Herbs With Something New. You may use whichever herbs you choose, or you can add some more, like rosemary or basil.
• A Little Heat Wouldn’t Hurt. To the existing spice rub, add more cayenne pepper.
• Use A Variety Of Woods. When using a charcoal grill, you may add various types of wood to the fire to add smoke flavor and improve the steak’s overall taste.

How To Store Grilled Sirloin Steak?

• In The Fridge. Sirloin steak that has been grilled can be stored in the fridge for up to five days. Let them cool to room temperature first, then placed in an airtight container.
• In The Freezer. Squeeze out any extra air from freezer bags before storing grilled sirloin steak in them to prevent freezer burn. Two to three months in the freezer.
• To Make Ahead. Sirloin steak benefits from being spice-rubbed and refrigerated for up to 48 hours. Time to cook? Let sit out at room temperature for 60 minutes, then fire up the grill.
• To Reheat. If you want to reheat grilled sirloin in the microwave without having to flip the steak, slice it into thin strips first. Place the steak slices on a microwave-safe dish. Reheat in the microwave for 30 seconds and then in 15-second increments as required. If you want to reheat your sirloin steak in a skillet, you should do so over medium heat, often turning, until the meat is heated through.

Recipe Tips

• If you want to cook a steak perfectly every time, you need to let it get to room temperature for 60 minutes before you start.
• To get those perfect grill marks and to avoid food from sticking, make sure the grill is clean before using it.
• Use a handful of oiled paper towels and some tongs to thoroughly grease the grill. Spray oils should never be used on a hot grill.
• If you want a nice sear on your steak, wait until the grill is hot before adding it.
• To avoid puncturing the meat and losing its fluids and softness as you turn it, use tongs instead of a fork.
• Steak loses its juiciness when cooked too long. Grill at a medium temperature, and always check the internal temperature of your meat.
• Tender steak may be achieved by slicing against the grain, which lengthens the muscle fibers.

Try More Recipes:

• Pioneer Woman Salisbury Steak
• Alton Brown Flank Steak Marinade
• Salisbury Steak

Gordon Ramsay Sirloin Steak Nutrition Facts

Amount Per Serving

• Calories 321
• Total Fat 13.9g
• Saturated Fat 5.2g
• Sodium 588mg
• Protein 49.6g
• Vitamin A 0%
• Vitamin C 0%
• Calcium 0%
• Iron 0%