Hot Heat

• When grilling sirloin steak over charcoal, start with a very hot grill. Hold your hand 4 inches above the coals. You shouldn't be able to keep it there for more than a second. Sirloin steak cooks better at higher heat for a shorter time than at a lower heat for a longer time. Cooking it longer and at a lower heat tends to dry out the meat, making it less tender. Place the steak on the grill. Don't flip it or move it around and don't press down on the steak. Pressing on it will drain the juices, which may make it tough. Flip the steak over only once about halfway through the cooking process. For example, a 1-inch thick steak cooks to medium-rare in 12 to 14 minutes; 20 to 22 minutes for medium.

Don't Overcook It

• Well-done meat is chewier and less tender than sirloin steak that is rare or medium rare, so keep a close eye on the meat as it's cooking. The USDA suggests that an internal temperature of 145 degrees Fahrenheit is necessary for safety's sake, but chefs would say that 145 F is more well done than rare. Many people prefer an internal temperature of 125 F for rare sirloin steak.

Let It Rest

• Insert an instant-read thermometer into the meat when you think it's almost ready. Remove the steak from the heat when it's about 5 degrees below your preferred doneness. The steak continues to cook from retained heat. Let the steak rest for 10 minutes loosely covered with aluminum foil. When sirloin steak cooks, the juices are drawn toward the surface. Letting the steak rest redistributes the juices throughout the meat, resulting in a tender steak.

Go Against the Grain

• Carving the sirloin against the grain results in meat that's more tender than cutting with the grain. If you look at the steak you'll see that the meat fibers are lined up in the same direction. Hold your knife at an angle opposite that direction and slice across the fibers.

Marinades Yes or No?

• Acid-based marinades add flavor to sirloin steak but don't necessarily tenderize the meat. An acid-based marinade may actually toughen the meat since the acid breaks the bonds that causes the protein fibers in the meat to coil. The uncoiled protein then re-bonds resulting in tougher meat. If you do use an acid-based marinade, marinate the sirloin steak for only an hour or so in a plastic bag inside the refrigerator. Marinades that include kiwi, pineapple or papaya contain enzymes that tenderize meat. Kiwi has a neutral flavor, so if you prefer a less sweet marinade, that's the fruit to use. Do not reuse the marinade for safety's sake. Remove excess marinade from the steak with paper towels so the meat sears when it hits the hot grill. Residual moisture from the marinade tends to cause the sirloin steak to steam instead of sear.