Easy BBQ Sirloin Steak with Homemade Steak Rub
My husband requests this every time the weather gets warm enough to fire up the grill, and after years of making it, I still look forward to that first sizzle.
The rub takes about 3 minutes to mix, and the whole thing is on the table in under 45 minutes total. No marinating required, no fancy technique.
Easy BBQ Sirloin Steak with Homemade Steak Rub
A smoky, deeply seasoned sirloin with a homemade rub that forms a real crust on the grill.
Ingredients
Homemade Steak Rub
- 1 tbsp brown sugar , packed
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper , freshly ground
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper , adjust to taste
Steak
- 4 sirloin steaks , about 8 oz each, 1-inch thick
- 2 tbsp olive oil
- 1/4 cup BBQ sauce , your favorite, for basting
Instructions
Tips & Notes
- If your steaks are thinner than 1 inch, reduce grill time to 3 minutes per side and check early. Thin steaks overcook faster than you expect.
- The brown sugar in the rub will cause some surface char. That is not burning, that is flavor. If you see blackening near the edges, move the steak to a slightly cooler spot on the grill for the last 2 minutes.
- For a stronger smoke flavor, add 1/2 teaspoon of ground cumin to the rub. It deepens everything without tasting obviously different.
- Use an instant-read thermometer if you are unsure: 130 degrees F for medium-rare, 140 degrees F for medium.
Nutrition per serving · estimated
Why This Rub Works on Sirloin Specifically
Sirloin is leaner than ribeye, which means it needs more help in the flavor department. The brown sugar creates a caramelized crust that compensates for less marbled fat, and the smoked paprika gives it that low-and-slow flavor even though you are cooking it fast over high heat.
The salt in the rub also does a small amount of work on the surface of the meat during that 10-minute rest before grilling. Not a full dry brine, but enough to help the crust set properly.
Getting the Grill Temperature Right
A grill that is not hot enough will steam the steak instead of sear it, and you will lose the crust you built with the rub. Give your grill a full 10 to 15 minutes to preheat before the steaks go on.
If you are using a charcoal grill, pile the coals on one side so you have a hot zone and a cooler zone. Start the steaks on the hot side and move them if needed. Gas grills work fine on high with the lid closed during preheat.
