The optimum thickness for a sirloin steak on the grill can vary depending on personal preference, but generally, a thickness of around 1 to 1.5 inches (2.5 to 3.8 centimeters) is ideal. This thickness allows for a good balance between a nicely seared and flavorful exterior and a tender, juicy interior.
Steaks that are too thin, such as less than 1 inch thick, can cook too quickly and might not develop a proper sear on the outside before the inside is fully cooked. Thicker steaks, on the other hand, can take longer to cook, increasing the risk of overcooking the exterior while waiting for the interior to reach the desired doneness.
For grilling, a 1 to 1.5-inch thick sirloin steak is usually a safe bet. It's essential to consider factors like grill temperature, cooking time, and desired doneness when determining the thickness. A meat thermometer can also be helpful to ensure the steak is cooked to your preferred level of doneness:
- Rare: 125°F (51°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C) or above
Remember to let the steak rest for a few minutes after grilling, which allows the juices to redistribute, resulting in a more tender and flavorful steak. Enjoy your perfectly grilled sirloin steak!