Name: Grilled Sirloin with Herb Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 Beef (approximately 3cm thick, grass-fed British beef); Salt; Black Pepper; 1 tbsp Rapeseed Oil (for pre-grill lubrication)); 100 g Butter (softened); 2 clove Garlic (finely minced); 1 tbsp Thyme (finely chopped); 1 tbsp Rosemary (finely chopped); 1 tsp Salt; 0.5 tsp Black Pepper

Grilled Sirloin with Herb Butter | Smoke & Soil

A good steak doesn't need much. Salt it well ahead of time, cook it over strong heat, and rest it properly. The difference between a good steak and a great one is usually the resting, not the cooking. This recipe leans into that simplicity, letting quality sirloin take centre stage, enhanced by a straightforward herb butter that brings a fresh, aromatic lift without overpowering the meat.

Using direct heat grilling combined with a careful reverse sear ensures the steak develops a rich, caramelised crust while staying tender and juicy inside. The herb butter, made with fresh thyme, rosemary, and garlic, is spooned over the steak as it rests, melting into the meat and adding layers of flavour. Rapeseed oil helps achieve that perfect sear, while seasoning with salt and black pepper is kept clean and precise.

This approach reflects the Smoke & Soil ethos: using the BBQ as a tool for everyday cooking, focusing on clean, whole-food ingredients sourced with care. It’s a recipe that rewards attention to detail and technique, ideal for those who appreciate the craft behind a well-cooked steak rather than flashy tricks.

Serves:

For the Steak

approximately 3cm thick, grass-fed British beef

for pre-grill lubrication)

For the Herb Butter

softened

finely minced

finely chopped

Health Notes

Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.

Notes

Timing Clarification: The times provided for searing are based on a 3cm thick steak. Thicker cuts will require a longer period on the indirect side to reach the target internal temperature without burning the exterior. Always trust the thermometer over the clock.
Alternative Technique: For a thicker cut (4cm+), consider a reverse sear. Cook the steak on the indirect side until it reaches 45°C, then move it to the high-heat direct zone for a 60-90 second sear per side to build the crust.
Why the Butter Works: The high-fat content of the butter, combined with the aromatics, melts into the hot, porous surface of the resting steak. This process, known as basting by conduction, prevents the surface from drying out and infuses the meat with flavour without the risk of burning the herbs over the direct heat.
Practical Tip: Ensure the steaks are as dry as possible before seasoning and placing on the grill. Any surface moisture will convert to steam, inhibiting the formation of the desirable dark, crisp crust.

Seasonal Variations

Swap ribeye for bavette or skirt for a more economical alternative with a similar char
Try a coffee rub instead of simple salt for a deeper crust

Nutrition (per serving, estimate)

560

kcal

42g

protein

carbs

36g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Method

1
Prepare the Herb Butter
Combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper in a small bowl. Mix thoroughly until homogenous. Roll the mixture into a tight cylinder using cling film and twist the ends to seal. Refrigerate for at least 30 minutes to firm up.
30 min
2
Prepare the Grill
Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully lit and covered in a light grey ash (approx. 15-20 minutes), pour them onto one side of the Weber Master-Touch grate to create a high-heat direct zone. Place the cooking grate on and close the lid, allowing the grill to preheat for 5 minutes. The grate temperature should be in excess of 230°C.
15 min
3
Season and Sear the Sirloin
Remove the steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with kitchen paper. Season aggressively on all sides with flaky sea salt and black pepper. Place the steaks directly over the hot briquettes. Sear for 4-5 minutes per side for a medium-rare finish.
30 min
4
Monitor Internal Temperature
After the initial sear, begin checking the internal temperature with the digital thermometer. Insert the probe into the thickest part of the steak, avoiding bone. * Rare: 52°C * Medium-Rare: 57°C (Recommended) * Medium: 63°C * Medium-Well: 68°C If the exterior is sufficiently seared but the internal temperature is too low, move the steak to the cooler, indirect side of the grill to finish cooking with the lid closed.
52°C
5
Rest and Finish
Once the target temperature is reached, remove the steaks from the grill and place them on a warm cutting board or plate. Immediately slice two generous rounds of the chilled herb butter and place them on top of each steak. Tent loosely with foil and allow to rest for a minimum of 5 minutes. The resting period allows the muscle fibres to relax and reabsorb the juices, while the melting butter adds a final layer of richness.
5 min
6
Rest and Finish
Once the target temperature is reached, remove the steaks from the grill and place them on a warm cutting board or plate. Immediately slice two generous rounds of the chilled herb butter and place them on top of each steak. Tent loosely with foil and allow to rest for a minimum of 5 minutes. The resting period allows the muscle fibres to relax and reabsorb the juices, while the melting butter adds a final layer of richness.
5 min

Grilled Sirloin with Herb Butter

Grilled Sirloin with Herb Butter

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

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