Sirloin steak should be cooked by dry-heat methods. To prepare sirloin steak for broiling, grilling, or saucepan-broiling, trim external fat if desired. Use tongs to turn the steak as it cooks; a fork may pierce the meat and allow juice to escape.

Internal temperature for medium rare is 145°F (63°C), for medium 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.

Broil

Preheat the broiling element, and place sirloin steak on a broiler saucepan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness.

Grill

Brush sirloin steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness.

Pan-broil

Heat the skillet on the hob until hot. Add oil or butter if desired. Place sirloin steak on the skillet and cook 13 to 15 minutes, turning once. Remove the steak when it reaches desired degree of doneness.