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New York Strip Sirloin – how to cook it perfectly!

Posted on August 16, 2017 by in beef

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New York Strip Sirloin

A New York Strip Sirloin, cooked to perfection is ideal to feed crowds. Whether you slow roast or grill as steaks, it will never let you down.

Smoking a New York Strip Sirloin is next level stuff. I have done it a few times now for catering and hosted dinners and every time my guests rave about the flavor of this cut. So, a 4-5kg cut of sirloin is not cheap, but you can easily cut about 20 steaks from it and served as a roast, it will feed 40-50 people with ease.

There are however a few things to know or learn before you invite your guests. Nothing difficult, just little tricks I have learned and which really makes a difference.

New York Strip Sirloin

Buying the right stuff

Grass-fed vs Grain-fed – Cows naturally are grass eaters. Their digestive systems cannot disgest grain, so the cows gets sick, their lungs collapse and to keep them alive, farmers have to inject antibiotics. That is why it is important to buy from a reputable butcher.

New York Strip Sirloin

What to look for

Marbling – Look for a coarse marbling of white fat running through the meat.

Color – The meat should have a dark pink color with no smell at all.

Moisture – The surface of the should must moist, not sticky.

New York Strip Sirloin

Butchering the meat

I am by no means a butcher, so I had to learn and teach myself to trim the sirloin or pay extra for the butcher to do so. It really is very easy, you just have to use a sharp knife.

This tutorial is in my opinion the best one to learn by.

Seasoning the meat

Here the KISS principal works for me – keep it simple silly. So I use olive oil, salt, pepper and maybe toasted coriander.

Cooking Method

You have two options here: slow-roasting it or grilling. Stick around and read how I cook my New York Strip Sirloin.

New York Strip Sirloin

Smoked New York Strip Sirloin

serves 30-40


5 kg trimmed New York Strip Sirloin

olive oil

juice of 2 lemons

45 ml/ 3 T salt

3 T/ 45 ml coarse pepper

3 T/ 45 ml dry roasted coriander

fresh rosemary – optional


Prepare your smoker first – I line the smoker with foil and then pour about 1½ cups oak chips on top of the foil. The meat is placed on a wire rack. Close the smoker and light the fuel. I smoke the meat for 20 – 25 minutes depending on how much smoke flavor you want to add. Turn the  heat off and allow to stand for about 10-15 minutes with the cover still on.

If you do not have a smoker, here is an easy method. Line a roasting try ( one that is big enough to fit the sirloin ) with foil. Scatter 1½  cups oak chips on the foil. Place a wire rack on the foil and the meat on top. Now make a foil tent to cover the meat. Place the roasting try on your stove top and put on high heat ( gas or electric). Smoke the meat for 20 – 25 minutes. Turn the heat off and allow to rest for 10-15 minutes.

Now you have 2 choices


Once your sirloin is done in the smoker and it had its resting time, cut into 2-3 cm steaks, season lightly and grill on a hot griddle pan of fire to your preference.


Preheat oven to 180 C. Once your sirloin is done in the smoker and it had its resting time, transfer the meat to another clean roasting try. Add 250 ml wine or stock. Cover with foil and slow-roast for about 1 hour. The meat will be slightly pink in the middle. Remove the foil and place meat under the grill for 1 – 15 min just to crisp up the fat.

New York Strip Sirloin

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8 Responses to “New York Strip Sirloin – how to cook it perfectly!”

  1. Isobel Conradie 24 August 2017 at 9:08 pm #

    Naandse Nina – Hierdie resep lyk BAIE lekker, dankie! Net twee vragies – dink jy dit sal werk met koedoe sirloin ook? Tweedens, ek het nie een stuk sirloin nie, maar wel groot stukke [se maar so groot soos ‘n man se hand. Ek dink dit behoort ook goed uit te kom?

    • nerinatimm 29 August 2017 at 2:31 pm #

      Dis perfek, jy kan definitief dit met wildsvleis, ek sal tog maak ‘n vetjie iewers inwerk. Jy kan dit of stop met varkvet or na die rokery, kan jy dit toedraai in repies spek voor dit oond toe gaan. Laat weet hoe dit gegaan het, ek is nuuskierig.

  2. Isobel Conradie 24 August 2017 at 9:11 pm #

    Naandse Nina – baie dankie vir die New York Sirloin resep, ek sal dit graag wil probeer. Net twee vragies asb – sal die werk met wildsvleis, of sou jy dit dalk aanpas? Ek het Koedoe wat ek wul probeer so gaarmaak.
    Baie dankie, waardeer jou aandag …

  3. Beryl Healy 19 December 2017 at 4:18 pm #

    Please could you give us an oven temperature for the chicken terrine? I am making it for Christmas lunch. Thank you for your wonderful recipes, I am making the chicken terrine and need an oven temperature for this too please. Merry Christmas.

  4. Beryl Healy 19 December 2017 at 4:47 pm #

    I love your recipes, but need to know oven temperatures for chicken terrine and slow roast sirloin please.

    • nerinatimm 19 December 2017 at 6:43 pm #

      Hello Beryl

      Thank you for the visit and the comment. I have fixed my mistake, in both cases you can preheat oven to 180 C.


  1. Simonsig Cabernet Sauvignon Shiraz 2018, so delicious with Nina Timm’s New York Strip Sirloin… - May 24, 2019

    […] needs a well-cooked meal and Nina Timm’s New York Strip Sirloin will honour the bottle. Click HERE for her recipe to cook it […]

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