Blackened Sirloin

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Introduction

Blackened sirloin delivers a smoky crust and pink center in about 45 minutes, including a critical 10-minute rest that keeps the meat juicy. The two-zone grill method—searing hard over high heat, then finishing over medium—gives you control over doneness without charring the interior. This works as a standalone dinner or pairs well with roasted vegetables and a simple salad.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

• 1 top sirloin steak
• 2 tbsp black peppercorns, cracked
• 1 tsp salt
• 1 tbsp Cajun seasoning
• Olive oil

Instructions

1. Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes.
2. Preheat grill to 2 settings: very high, and medium high.
3. Add steak to hottest part and cook 3 minutes per side, rotating 90 degrees halfway through each side to mark.
4. Move steak to medium high heat and cook, turning often, until internal temperature is 5°F (3°C) less than the desired “doneness”.
5. Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes.
6. Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce.

Variations

Oven-finished instead of two-zone grill: Sear the steak hard in a cast-iron skillet over high heat for 2 minutes per side, then transfer the skillet to a 400°F oven and cook until the internal temperature reaches 5°F below target. This gives the same crust without needing grill management.

Garlic and herb crust: Add 2 minced garlic cloves and 1 tbsp fresh thyme leaves to the dry seasoning mix before rubbing the steak. This deepens the savory profile without changing the cooking method.

Montreal-style rub: Swap the Cajun seasoning for an equal amount of Montreal steak seasoning (a coarser blend of peppercorn, garlic, and coriander). The flavor stays in the blackened family but leans more toward garlic than heat.

Cast-iron skillet on stovetop: If you don’t have grill access, heat a cast-iron skillet over high heat until smoking, sear 3 minutes per side, then lower the heat to medium and continue turning every 30 seconds until done. You’ll lose the cross-hatch marks but keep the crust.

Tips for Success

Bring the steak to room temperature before cooking. The 30-minute rest isn’t optional—cold meat won’t develop the crust evenly, and the center will overcook before the outside sears properly.

Watch the internal temperature, not the clock. A 1-inch sirloin might hit 125°F (52°C) in 12 minutes or 18 minutes depending on grill heat and ambient temperature. Pulling it 5°F early is the only way to avoid overcooking during the rest period.

Use the 90-degree rotation deliberately. Rotating halfway through each side (so you have 4 rotations total) creates the crosshatch pattern without flipping more than twice, which keeps the surface dry enough to crust.

Don’t skip the foil tent and rest. The 10-minute rest allows carryover cooking to finish the internal temperature while the juices redistribute, so slicing stays juicy instead of weeping onto the plate.

Storage and Reheating

FAQ

Can I cook this steak indoors without a grill?

Yes. Heat a cast-iron skillet over high heat until it just begins to smoke, sear the steak 3 minutes per side, then lower heat to medium and turn every 30 seconds until the target temperature is reached. You’ll get the crust but lose the grill marks.

What does “5°F less than the desired doneness” mean?

It accounts for carryover cooking during the 10-minute rest. If you want a 130°F medium-rare final result, pull the steak when the internal temperature reads 125°F. The temperature will climb another 5°F as it rests.

Can I skip the Bearnaise sauce?

Yes, if you prefer. The blackened crust is flavorful on its own. If you want a sauce but don’t want to make Bearnaise, a simple compound butter (softened butter mixed with minced garlic and fresh parsley) melted over the warm steak works well.

How do I know when the steak is at the right temperature without a thermometer?

Use the touch test: a rare steak feels soft like the flesh below your thumb; medium-rare feels like your cheek; medium feels like your chin. This method is less reliable than a thermometer, especially for thicker cuts, so a meat thermometer is worth owning.