Two Ways to Prepare Sirloin Steak

I was never a big fan of steak - probably because I didn't know how to cook it properly.  But since we started raising grass-fed beef - and learning how to cook it - WOW!  Here are our two favorite ways to fix sirloin.  The prep is the same...only the cooking is different.

Bone-in sirloin is a more economical cut than some other steaks, but is still tender enough for grilling, especially when properly prepared and cooked (low and slow!).

Grilled Sirloin

1) Thaw and unwrap steak.

2) Sprinkle lightly with celery salt, pierce with a fork every quarter inch or so. Sprinkle with additional seasoning of your choice (I like basil, cumin, onion powder, and chili powder).

3) Turn steak over and repeat Step 2. Allow to sit for 30 to 60 minutes.

4) Grill over low heat (150°), 4-6 minutes on each side or to desired done-ness.


Ken and I are also fans of baked sirloin, which is prepared somewhat like round steak but doesn't need as much baking time as round steak.

Baked Sirloin

1) Thaw and unwrap steak.

2) Sprinkle lightly with celery salt, pierce with a fork every quarter inch or so. Sprinkle with additional seasoning of your choice (I like basil, cumin, onion powder, and chili powder).

3) Turn steak over and repeat Step 2. Allow to sit for 30 to 60 minutes.

4) Preheat a skillet over medium-high heat with a bit of coconut oil (or fat of your choice), add steak and brown (sear) on one side, then turn over and brown (sear) on other side.

5) Transfer to crock-pot and cook on low for about 6 hours. Or put in a baking dish, add about 1/2 inch of water, cover and bake at 250° for about 4 hours.


Enjoy your tender, tasty, grass-fed beef steak!!