Grilled sirloin is steak night without dirtying a pan — a hot grill, a browned crust, and a juicy middle in minutes. Sirloin Steak 2x 6oz is the classic midweek pair; Sirloin Steak 2x 8oz is the thicker plate when you want a proper carve. Shop both in sirloin steaks and beef.
Grill method
Bring the steaks out 20 to 30 minutes so they are not fridge-cold. Pat dry — surface moisture kills the crust. Oil lightly and season with salt and pepper just before they go under. Preheat the grill to high. For a typical 6oz sirloin: 3 to 5 minutes a side, turning once. An 8oz pack needs a touch longer — start checking from four minutes a side. Pull around 52–54°C for medium-rare after a rest, or nearer 57–60°C for medium. Rest three to five minutes on a warm plate. One layer only; stacked steaks steam. Stand the fat edge toward the heat for 20 to 30 seconds so it turns sticky rather than chewy. Thickness beats the clock — a probe is kinder than guesswork on British packs.
Pan and air fryer backup
No grill: screaming-hot pan 2 to 4 minutes a side with a butter baste in the last minute, or air fryer 200°C for 8 to 11 minutes flipping halfway. Leftover cold sirloin slices well into sandwiches — better cold than reheated hard. Browse sirloin steaks for pack sizes, and beef when you want rump or rib-eye beside.
What to serve
Chips, watercress, peppercorn sauce, or a sharp tomato salad. Keep a spare pack in the freezer and thaw in the fridge overnight for even colour. Season boldly — sirloin can take a good crack of pepper.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.