Of all the cuts, the sirloin strip is one of the most appreciated cuts for a quality barbecue! The cut is succulent, tender, has envy-inducing fat, and is also extremely flavorful. Among other qualities, it absorbs seasoning very easily, cooks quickly, and tastes great whether rare or well-done.

We only see quality when we talk about sirloin strip! Therefore, we present some essential tips on how to handle this cut and get the most out of its flavor. When sirloin strip is well prepared, the barbecue is tastier, the meat is succulent, and all guests are satisfied with this wonderful cut.

1. Choose the correct cut

The first step to working with sirloin strip for your barbecue is to choose a good, quality cut from your trusted butcher. It's important that the meat is fresh, has a good fat cap, and, if possible, is marbled with internal fat. Also, the cut should be neither too large nor too small, as balance promotes juiciness.

Check that the meat looks good, attractive, and tender. See if the fat has a white, clean appearance, with no dark or grayish parts. And finally, check the brand of the meat and always look for reliable and quality establishments.

It's also worth keeping an eye out for a cut very similar to sirloin strip, which is the chuck cover or sirloin strip cover. This cut is located close to the sirloin strip, but it has an uneven texture, often contains connective tissue, and is not as flavorful or noble as the original.

Oh, and if you don't want to mess up your barbecue, see how to cut meat correctly by accessing our exclusive content on the subject.

2. Season correctly

The sirloin strip should be seasoned correctly and with coarse salt, preferably. This is a very sensitive and varied topic, where each barbecue master has their own style, and everything depends on how you prefer your meat. Traditionally, the meat can only have coarse salt and go straight to the grill.

There are also those who add at least a little garlic for aroma. There is also a debate about the best way to season, whether at the time or beforehand, and all of this is just a matter of taste, style, and preference.

Seasoning the meat beforehand, even one or two days in advance, certainly helps the salt and seasonings penetrate the meat and its juices. The debate exists because many argue that this practice makes the cut dry - but that's not quite right.

Although salt draws out the juice from the meat, as long as there is time for resting, salt and juice return to the inside of the cut, restoring its juiciness and temperature. Here, we also explain how to season different types of meat, so you have a good barbecuer's manual always at hand.

3. Prepare the grill

When preparing the barbecue, the grill must be ready to receive the cut. The charcoal lit, the grate in place, and all preparations in order for the meat to cook. It is essential to light the grill before placing the meat, not only because it will be a lot of work to light it afterward, but also because the heat helps with the barbecue.

When the grill is already lit, it allows the heat to spread, making it easier for the meat to be cooked more easily and evenly. Also, prepare other utensils such as a cutting board and table to fillet your ideal sirloin strip for barbecue.

4. Choose the doneness of the meat

When placing your sirloin strip on the grill, you should already have an idea of how done you want the meat. Traditionally, there are 6 doneness levels that vary according to the preference of the grill master or your guests. The same applies to sirloin strip and most beef cuts available on the market.

These doneness levels exist to determine how well the meat is cooked, mostly for pure taste, as we mentioned. But often, these levels exist for practical reasons. In any case, they are divided into the following levels:

• Seared, where only the surface is cooked;

• Rare, with a red-pink core;

• Medium-rare, pink core;

• Medium, slightly pink core;

• Medium-well, slightly gray core;

• Well-done, very gray core.

Generally, sirloin strip is consumed rare at a barbecue, but the doneness varies with the preference of the person grilling. So, it's worth doing this research before putting the meat on to cook, as the timing determines the doneness.

5. Use the correct knife

And finally, an important point for your barbecue is to use a suitable knife for the meat! A good quality and reliable barbecue knife is essential for handling your sirloin strip!

A chef's knife can also be great if you want to make some fillets, the same goes for a filleting knife. These are options that go very well with this cut of meat, and can be used in your barbecue. Remember that you will also need to cut the sirloin strip to serve your guests.

Frequently asked questions about sirloin strip barbecue

We know that learning how to barbecue can be complicated. It requires good knowledge of how to handle meats and the grill. But, with all these tips and questions answered here in the FAQ, you will be able to create a high-quality barbecue!

How to make sirloin strip tender on the grill

There are several ways to ensure a tender sirloin strip, and the best is to look for marbled meats, when there is fat within them. This way, they become not only more tender, but definitely tastier and juicier, so it's worth investing in good quality sirloin strips.

Another way is to opt for rare or medium-rare meat. It is also possible to marinate the meat in wine, olive oil or even beer, but you need to have some knowledge of seasonings and know how to harmonize very well.

What's better for barbecue: top sirloin or sirloin strip?

Top sirloin and sirloin strip are two of the most recommended meats for barbecue, but there are specific and very practical differences between the two. Top sirloin is more tender, its texture is great, and it tastes good on any grill, at most doneness levels.

But sirloin strip is juicier, its fat is often pointed out as the best part of all meats. So, everything will depend on the taste of the grill master and the barbecue participants, but they are excellent choices of meat in general.

Oh, but if you like top sirloin and want to learn a little more about how to handle it, take the opportunity to read our post about the best top sirloin cuts for barbecue.

What is the best part of the sirloin strip for barbecue?

When we talk about a whole piece of sirloin strip, the best part is said to be the front, near the end of the piece and the head of the ox, because it is more tender, juicier, and often doesn't have as much fat. These are called entrecôtes in some regions of the world and Brazil.

But all of this is, again, a matter of taste. There are those who naturally prefer the fat, and others who prefer the meat itself, so it will depend on personal taste. What we do know is that sirloin strip is, definitively, one of the best meats to have at your barbecue.

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