Spice Rub Sirloin Steak

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seasoned sirloin steaks

Top Sirloin Medallions are the cut from the top sirloin. The cap is taken off, then it is cut in half down the middle with the grain. It’s not the most desired cut of beef but this spice rub recipe can help enhance the meat to make it a pleasurable experience.

While making this recipe I had to prepare a side dish that compliments it. I went with roasted chunky mashed potatoes. This was exactly what needed to happen, I promise you will want to use this chunky mashed potato recipe for many more dishes. Let’s jump into these sirloin medallions!


Spice Rub Sirloin Steak

Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Servings 4


Steak Spice Rub

  • 2 tsp Kosher Salt
  • 2 tsp Garlic Powder
  • 2 tsp Smoked paprika
  • 2 tsp Brown sugar
  • 1 tsp Cayenne pepper
  • 1 tsp Ancho chilli
  • 1 tsp Black pepper
  • 2-3 tbsp Olive Oil

Roasted Chunky Mashed Potatoes

  • 1 small bag Golden petite potatoes
  • 1 tbsp Seasoned salt
  • 1/2 tbsp Garlic powder
  • 1/2 tbsp Black pepper
  • 1 tbsp Olive oil
  • 1 Shallot diced
  • 3-4 cloves Garlic chopped
  • 2 tbsp Butter
  • 1/4 cup Chives chopped


  • Wash your potatoes and dry them, slice them into little diced cubes and place them in a tub of ice-cold water with a tablespoon of salt. This will draw the starch out of the potatoes. Soak for 1-2 hours, preferably. After soaking, strain them and dry them with a paper towel to remove all the moisture.
  • Now prep the shallots and garlic for the cook.
  • Have your steaks sitting out at room temperature and dry with a paper towel.
  • Create your spice rub by adding all the ingredients listed above and coat the steak. Let it sit for 30-60 mins. 
  • Make sure your charcoal is lit and the grill is ready for action. Place your cast iron skillet on the grate over the coals. Heat it up for 10 mins.
  • Add potatoes into a mixing bowl. Add olive oil and toss them, now add the potato seasoning and toss again. You want to make sure all the potatoes are seasoned well.
  • Now add 2 tablespoons of butter into your skillet and add potatoes. Roast for 6-8 mins and then add shallots. Roast for another 5 mins and add garlic. Now you stir consistently and you are looking for the potatoes to be softened with a nice browned outside. Use a fork to poke and when it's fork-tender they are ready. Chop chives at this time.
  • Add potatoes to a separate post and add the chives, smash and it’s your preference as to how chunky you want them.
  • This is the easy part, Add steaks over direct coals and sear each side for 2 mins. Check temp (128 internal) and move them to indirect heat to finish off if needed. Rest for 5-6 mins and slice. 
  • Plate the chunky potatoes and top with the steak you just sliced.
Keyword cast iron, perfect steak, potato


Napoleon Kettle

Charcoal chimney

Fire starters

Heat Resistant Gloves

Meater Probe

For more beef recipes, click the link below!

Is sirloin a good cut of steak?

Yes! Sirloins are a great cut of beef! They have less marbling than other cuts of beef so they will be a little leaner! Sirloins are a good source of protein!

Are sirloins healthy?

Sirloins have less marbling than other cuts of beef. This means that they will have less fat than other steaks. If you are trying to watch your calories, cut off some of the fat! A 3oz serving has 207 calories, 23 grams of protein and 12 grams of fat.

Where do sirloins come from?

Sirloins are a cut that comes from the back of the cow! Its located near the tenderloin.

What temperature should I cook steak to?

It all comes down to preference! If you like rare, it'll be around an internal temperature of 120-125. Medium rare will be around 130-135 Medium will be 140-145 Medium-Well is about 150 and anything 160+ is well done! These are not recommendations for temperatures to cook steak. The FDA recommends 145 degrees.

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