Our Blackstone Sirloin Cap Steak recipe takes a tender sirloin and then it is simply seasoned with salt and pepper before being cooked in butter on your Blackstone Griddle. Served with marinated and grilled portabella mushrooms, this is one of the best meals to come off of my Blackstone (and one of the easiest too.)

Blackstone Sirloin Cap Steak Recipe

Blackstone steaks are some of my favorite steaks, ever. There’s not much like seared steak, and the Blackstone is the perfect way to cook a proper steak. 

I see all over the various Blackstone Facebook groups I frequent people trying to turn people away from cooking their steaks on the griddle, and I call FOUL.

No one loves a good wood-fired steak more than I do. We’ve got Traeger Ribeye, Smoked Hanger Steaks, Reverse Seared Flank Steak, and Traeger New York Strips. 

But that doesn’t mean there isn’t room in the world for a fantastic steak that doesn’t hit the actual grill. 

If you haven’t had a steak that blew your mind that came off of a cast iron pan or off of a flat top, you’ve never met someone who knew how to cook a steak. 

Why You’ll Love This Recipe

• Bold Griddle‑Seared Flavor — You get intense crust and tender interior straight off the flattop.
• Minimal Seasoning, Maximum Impact — Just salt, pepper, and butter let the beef shine.
• Quick And Easy To Cook — No multiple pans or steps; ideal when you want steak without fuss.
• Great For Entertaining — Impressive steak that looks gourmet but is simple to pull off.
• Flexibility In Cooking Style — Use direct sear or reverse sear method depending on your setup.

60+ Incredible Blackstone Recipes

What Is A Sirloin Cap Steak?

A sirloin cap steak is the same sort of steak that is used for Picanha, but it has the fat cap removed. This cut is located over the top sirloin and is slightly triangle-shaped.

You can find it in roast form sometimes, but we mostly find them cut into individual steaks.

This cut is tender, and relatively economical compared to fancier, pricier cuts like the tenderloin or ribeye.

There’s only ONE top sirloin cap per cow, so this cut can be a little more difficult to find than some others. We typically get ours from Costco, where it is most readily available in our area.

Blackstone Sirloin Cap Steak Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Top Sirloin Cap Steak — The centerpiece cut; tender and full of flavor.
• Salt — To season and enhance the natural meatiness.
• Pepper — For a sharp, savory edge.
• Butter — Adds richness and helps with crusting and basting.

More great BEEF recipes here!

How To Make A Sirloin Cap Steak On The Griddle

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat The Griddle – Get your Blackstone hot, around medium heat, so it’s ready to sear.
2. Season The Steak – Coat both sides generously with salt and pepper.
3. Sear The Steak – Place it on the griddle and let it sit untouched until a crust forms.
4. Add Butter & Flip – Drop some butter near or on the steak; flip and baste as it finishes cooking.
5. Rest & Slice – Let the steak sit a few minutes off the heat before slicing to keep it juicy.

Recipe Tips

• Don’t run it too hot! Gas griddles get blazing hot, but for steak, you don’t want it on full-blast
• Butter is your BFF. Don’t be shy. 
• Don’t move it too often! You won’t develop the crust that takes a steak from just aaaaaaright to ahhhhhmazing.
• A good meat thermometer isn’t optional. Get one. Use it. Love it. It is the best way to ensure everyone’s steak is perfectly cooked.

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Serve This With…

SO MANY THINGS. 

This time, we made them with marinated mushrooms that were cooked alongside them on the Blackstone. I’ve NEVER had mushrooms this good before, so I encourage you to give them a try. I’ll have a post dedicated to them soon, but in the meantime, I’m sticking the recipe for them below, after the steak recipe. 

Other than the mushrooms, I think my Homemade Caesar Pasta Salad would be perfect next to this steak. Some Grilled Zucchini is also an easy choice. 

If you are looking for something a little more hearty, go with my Creamy Noodles, Simple Pellet Grill Potatoes, or Homestyle Mac and Cheese. 

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Featured Reader Reviews

“Great recipe. Tastes really good, and easy to make. You can’t go wrong!!”

-Lisa