How To Grill The Perfect Top Sirloin Steak

Written By Jose Tepaz

Grilling a great steak is both an art and a science—and Walter Filippini, award-winning chef and owner of Le Vigne Winery, knows a thing or two about getting it just right. Whether you’re preparing for a summer gathering or a special wine-paired dinner, here’s Walter’s step-by-step method for mastering top sirloin on the grill.

Chef Walter’s Grilling Tips for Top Sirloin

1. Let it breathe.
 Remove steaks from the fridge and let them rest at room temperature for 10–15 minutes while you preheat the grill. This ensures even cooking from edge to center.

2. Season generously.
 Sprinkle both sides of the steak with your favorite seasoning blend. Chef’s pick: Paso Robles Preserves Tuscan Herb Mix—a perfect balance of savory and aromatic herbs.

3. Sear with confidence.
 Once your grill is hot, place the steaks directly on the grates. Sear for 2–3 minutes per side, using tongs (not a fork!) to flip. This helps retain juices and creates a beautiful crust.

4. Finish with finesse.

  • Gas grill: Lower heat to medium-high and close the lid to finish.

  • Charcoal grill: Move steaks off direct heat, to the cooler side of the grill.

Cook to your preferred doneness, using an internal thermometer for accuracy:

  • Rare: 120–125°F

  • Medium-Rare: 130–135°F

  • Medium: 140–145°F

  • Medium-Well: 150–155°F

  • Well Done: 160°F+

5. Rest and relax.
 Remove steaks from the grill and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute for a tender, flavorful bite.

6. Serve and savor.
 Pair your perfectly grilled sirloin with a bold red wine like our 2013 Cuore Della Vigna Super Tuscan Blend for the ultimate summer dining experience.

Jose Tepaz
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