Grilled Sirloin Steak from Golden Corral features tender, juicy sirloin cooked to perfection with a savory char, showcasing a rich, smoky flavor and a succulent, slightly caramelized exterior.
Equipments
- Grill (gas or charcoal)
- Grill tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Mixing bowl (for seasoning)
- Plate (for resting steak)
- Basting brush (optional)
- Aluminum foil (optional, for resting)
Ingredients
- 1 lb (450g) sirloin steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Choosing a high-quality sirloin steak weighing around 1 lb (450g) ensures tenderness and optimal flavor. Using kosher salt and freshly ground black pepper enhances the meat's natural taste, while garlic powder, onion powder, and smoked paprika add depth and a subtle smoky aroma. Olive oil helps create a perfect sear without sticking to the grill. Having a meat thermometer is essential to achieve the desired doneness and avoid overcooking. You can recreate the rich, smoky flavor and slightly caramelized exterior of the Grilled Sirloin Steak from Golden Corral copycat menu using these carefully selected seasonings and preparation techniques.
Instructions
- Preheat grill to high heat (450–500°F / 230–260°C).
- Pat sirloin steak dry with paper towels.
- In a mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Rub both sides of the steak with olive oil.
- Generously season both sides of the steak with the spice mixture.
- Place steak on the hot grill.
- Grill steak 4–5 minutes per side for medium-rare (use meat thermometer for desired doneness: 130–135°F / 54–57°C for medium-rare).
- Optionally, baste steak with a little olive oil during grilling for extra juiciness.
- Transfer cooked steak to a plate and loosely tent with aluminum foil.
- Let steak rest for 5–10 minutes.
- Slice steak against the grain with a sharp chef’s knife.
- Serve immediately.
Substitution
Grilled Sirloin Steak from Golden Corral copycat recipes often call for sirloin due to its balance of tenderness and flavor. If you cannot find sirloin, ribeye or strip steak can be substituted for a similar juicy texture and rich taste. When grilling, using a meat thermometer ensures your steak reaches the desired doneness without overcooking or drying out. Your choice of seasoning can be adjusted based on preference; smoked paprika can be replaced with regular paprika or chili powder for a different smoky or spicy flavor profile. Resting the steak under aluminum foil for 5-10 minutes after grilling helps retain juices and enhances tenderness before slicing.
Tips
Make sure your grill reaches the proper high heat of 450-500degF before placing the steak to achieve that signature char and smoky flavor. Use a meat thermometer to check internal temperature, aiming for 130-135degF for medium-rare doneness to ensure juiciness and tenderness. Resting your steak under foil for 5-10 minutes after grilling allows the juices to redistribute, preventing dryness when sliced. When cutting, slice against the grain with a sharp knife to keep each bite tender and easy to chew.
Nutritions
Grilled Sirloin Steak from Golden Corral is a protein-rich meal, providing approximately 62 grams of protein per pound, essential for muscle repair and growth. It contains about 800 calories per serving, with healthy fats primarily supplied by olive oil and naturally occurring fats in the sirloin. This steak is also packed with vital minerals like iron and zinc, which support immune function and oxygen transport in your blood. Your choice to season with spices like garlic powder and smoked paprika adds antioxidants without extra calories or sodium.
Storage
After grilling, allow your sirloin steak to rest at room temperature loosely covered with aluminum foil for 5-10 minutes to retain juices. For storage, place the cooled steak in an airtight container and refrigerate within two hours of cooking; it will remain safe to eat for 3 to 4 days. To preserve flavor and texture, reheat gently on low heat or in a microwave with a cover to prevent drying out.
Variation or Alternatives
For a variation, try marinating your sirloin steak in a mixture of soy sauce, Worcestershire sauce, and minced garlic for at least 30 minutes to enhance umami and tenderness. Swap smoked paprika for chipotle powder to add a smoky, spicy kick that complements the char from grilling. Instead of olive oil, use melted butter infused with fresh rosemary and thyme, brushing it over the steak during the last few minutes on the grill for added richness. Using a charcoal grill instead of gas can impart deeper smoky flavors, boosting the steak's savory profile to impress your taste buds.
Allergies
Golden Corral's Grilled Sirloin Steak contains common allergens such as garlic and onion powders, which may trigger reactions in individuals sensitive to alliums. The olive oil used is generally safe but could pose issues for those with olive allergies, though rare. Your sensitivity to spices like smoked paprika should also be considered when enjoying this dish.
Why this recipe?
Grilled Sirloin Steak from Golden Corral is praised for its tender texture and smoky, char-grilled flavor that satisfies steak lovers. The menu item uses high-quality USDA Choice beef, which ensures a juicy and flavorful dining experience. You can replicate the rich marinade and perfect grilling technique at home to enjoy a restaurant-quality steak without the cost. Making a copycat version allows you to customize seasonings and achieve that distinctive Golden Corral taste in your own kitchen.