Saucy Rossy BBQ
Beef

Steak School: Boston Sirloin Steak

A Steak School breakdown of the underrated Boston sirloin — a beefy top sirloin butt cut seasoned simply and seared hot and fast to medium-rare.

TimeHot & fast CategoryBeef Watch5:00
Steak School: Boston Sirloin Steak — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the steak simply with salt, pepper, and garlic powder to let the beef shine.
  2. 2If your steak has a fat cap, score it lightly to help it render and crisp.
  3. 3Cook hot and fast in cast iron or on a hot grill, building a good sear on both sides.
  4. 4Pull at 125–130°F internal for medium-rare, or 135°F for medium — don't take this cut past medium or it can dry out.
  5. 5Rest for 5–10 minutes to lock in the juices, then slice and serve.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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