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Large and Small BGE, Blackstone 28 and a baby black Kub.
Oh ! And I need to get my lazy butt over there to get me some.
Love sirloin myself and that's most of what we cook when doing steaks. I just lightly season with olive oil and a little salt and pepper (or whatever your seasoning of preference is), get the Egg up around 700*, sear each side for two minutes on the main carbon steel grate, then flip again and shut everything down for another three minutes for medium or so, four minutes if you want them a little more done.
We usually cook them for a steak meal, but Aviator is right, sirloin is great for steak fajitas. We always use our leftovers for exactly that.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer