Tonight I cooked a 2 inch thick sirloin that turned out wonderfully. (It was my first steak at more than an inch thick so you'll have to give me a little rejoicing time.)
The only thing I noticed though is that the way I use to prepare other steaks did not fit this one as well. I noticed a strong beef flavor in the sirloin that I really liked, but my method did not fit it. I was just wondering if anyone had found any sauces/marinades/rubs that go particularly well with the "beefiness" of sirloin.
The method I used was:
Marinated in Dale's sauce (you'll have to forgive me...I haven't found a way that I like better that I can make on my own) and the juice of two lemons. Immediately when they came off the grill, I topped them with some of SR's herb butter. Works great for ribeyes and strips.