Published May 1, 1996.
Strip sirloins, on or off the bone, are our first choice for individual steaks. For our grilled strip sirloin steak recipe, we chose steaks that were 1 1/4 to 1 1/2 inches thick, for a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak became too thick for one person. If your guests are more likely to eat only an 8-ounce steak, grill two 1-pounders, slice them, and serve each person a half steak. To add flavor to our grilled strip sirloin steak recipe, we sprinkled on one of our spice rubs to cover the steak, and gently patted it to adhere before grilling.
Strip sirloins, on or off the bone, are my first choice for individual steaks. A one-and-one-quarter- to one-and-one-half-inch-thick steak gives you a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak becomes too thick for one person. If your guests are more likely to eat only an eight-ounce steak, grill two one-pounders, slice them, and serve each person a half steak. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.
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