Recipe for The Best Teppanyaki Sirloin Steak with Garlic
Sirloin steak differs from other steaks because this particular type of meat is cut from the back of the cow (mid-section), which has more lean meat than fat. It’s very tasty if done right!
If you want to sizzle something exotic in your teppanyaki grill at home, then it might as well be the sirloin steak with garlic butter.
The carefully crafted mix will make you feel like you’re at a restaurant enjoying the classiest meal ever. So let’s dive right in.
It has a totally different taste than this beef Misonoko recipe we have. This recipe is very easy to prepare and with your very own teppanyaki grill at home, you’ll never make a mistake in cooking something as delicious as those sirloin steaks served in 5-star restaurants.
Dishes made using this grill are always low in fat and very light since they don’t use a lot of oil to achieve tasty results.
In this post we'll cover:
Teppanyaki Sirloin Steak with Garlic Butter
- 8 oz sirloin steak (2x 4oz steaks, patted dry)
- 3 tbsp Unsalted butter
- 1 tbsp Garlic (minced or 4 garlic cloves)
- 1 tbsp Olive oil
- 1 tbsp Fresh parsley (chopped)
- Salt and pepper (to taste)
- Mix the butter, parsley, and garlic and set aside.
- Preheat your teppanyaki grill depending on how done you want your steaks (following our guidelines above)
- Lightly grease the grill and the steaks with oil. Then sprinkle salt and pepper generously.
- Grill your sirloin steaks for 4-5 minutes to obtain a brown color and then cook to your preferred doneness.
- Once done, spread the butter mix over the steaks and set aside to rest for 5 minutes.
- Last but not least, enjoy your delicious teppanyaki sirloin steak with a garlic touch!
Considerations to achieve the best grilled sirloin steak
You will need to set up your grill about 15 minutes before you start grilling sirloin steak.
Make sure your grill plates are clean in order to prevent your meat cuts from sticking to the grill.
Preheat the grill in order to sear and crisp the edges. To do this you will need your grill to be very hot (somewhere around 450° F), just slowly wave your hand a couple inches above your grill to locate the best hot areas.
Using tongs (we’ve got some excellent ones in our buying guide), dip a paper towel in a bit of oil and grease your plates before you start grilling. This will make the process easier, but as you will see below we won’t be using too much.
At the same time when you prep your grill (or before if you want to be ready just in time), take your steaks out and let them rest for 15 minutes at room temperature.
Afterwards, pat them dry with another paper towel. This will help ensure the perfect sear.
You can season your sirloin steak as you prefer. Feel free to use salt and pepper, chili powder, garlic powder, paprika or cumin. You can also use the ready to go marinade powders out there.
For this recipe in particular, salt and pepper is enough since our flavor will rest on the garlic butter mix, but feel free to customize it to taste.
We’ll avoid using a barbecue fork in this recipe since piercing the steak would release those delicious juices. So instead, we’ll opt for tongs to flip the meat once while it’s grilling.
This will help form the delicious crust we’re after. Once you can easily lift them off the grill, they’re ready!
Take them off the grill and generously add the garlic butter mix. Not only will you have a delicious steak flavored to your liking but you will also have tasty garlic butter infusing them with much more flavor.
Before you start slicing, make sure to let the steak rest for about 5 minutes so it can absorb the garlic and all the juiciness stays within it.
How to know how done your steak is:
We want you to have the best sirloin steak ever, so we want to share some tips on knowing when your steak is done just how you prefer it:
- To get a rare steak, the internal temperature will have to be about 140° F. You can be sure because the texture will be soft, and it will retain an indent when you press it.
- To get a medium-rare steak, the internal temperature will have to be about 145° F. You will notice a soft texture but with some added springy-ness.
- To get a medium steak, the internal temperature will have to be about 160° F. You should notice the springy feel is now stronger since any indents to the meat will bounce back up fast.
- To get a well done steak, the internal temperature will have to be about 170° F. You will notice the meat is firm.
And that’s it. If you like meat cooked teppanyaki style, be sure to check out our teppanyaki pork recipes as well.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.