top sirloin steak) treat it as a premium tender cut and pan-fry. Take the steak out the fridge 20 minutes before you start cooking and season with salt and coarsely ground black pepper. Serve with rice or pasta to soak up the juices. Sirloin beef is named for the region of the cow from where it is cut. Top sirloin steak is one of the most tender cuts of meat. Pan searing top sirloin in a cast iron skillet is a fast and easy way to get dinner to your table in under … For the perfect sirloin steak, quickly sear and slice against the grain. He also writes a food appreciation blog: Al Dente. Her expertise has been featured in Livestrong, Popsugar, Bustle, Reader's Digest, Weight Watchers, How Stuff Works and more. Copyright © 2021 Leaf Group Ltd., all rights reserved. The package came with two steaks on sale for $4.99/pound. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Rachel MacPherson, BA, CPT, is a professional writer with a focus on nutrition, health and fitness. Instead, sear the meat over high heat. Sprinkle Salt & Pepper on the steak, and then place potatoes and carrots on the steak, top with the remaining seasoning mix. By letting the meat rest at room temperature, it stops cooking and lets the natural juices collect and settle. Select a cut of top sirloin from your local butcher or grocery store. This allows the juices to redistribute within the meat instead of spilling out onto the cutting board—that means your meat will be dry and tough. Leftovers can be … According to the American Institute for Cancer Research, the latest research shows that eating more than 18 ounces of red meat per week increases the risk of colorectal cancer. Acids help to weaken the tough muscle fibers, so lemon, lime, and orange juices not only add some freshness to your red meat, but they help make it an incredible bite. Sirloin includes cuts of varying quality. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. any of the products or services that are advertised on the web site. Protein has important uses in the body, such as making collagen and strengthening immunity, Read more: 5 Tips for Eating Protein the Right Way. Copyright Policy Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. When it gets to the point where it is starting to smoke, drizzle in some oil. Prepared this way, sirloin flap makes great fajita meat, for example. Choose steaks that are at least 1 inch (2.5 cm) thick, and preferably 2 inches (5.1 cm). And grilling red meat can add to its potential health downsides. All steaks should be liberally salted. Use of this web site constitutes acceptance of the LIVESTRONG.COM … I served it with mashed potatoes, green beans, and biscuits. For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking. The more tender the piece of steak gets, the more flavorful and juicier it becomes. In our house I like to save the steaks dinner for lat… Keep an eye on the time when you’re pan-frying the steak, though; overcooked sirloin ends up being tough and chewy. It turned out great. Cook the steaks to medium rare. Baste the steak with the butter and once golden on the underside, place in the oven for 2–3 minutes 6 Remove the steaks from the pan and allow to rest in a warm place for 5 minutes before serving. He holds a master's degree from Syracuse University's S.I. I doubled the cornstarch slurry to make it as thick as I wanted it to be. The bottom sirloin is where the sirloin steaks come from (what I'm cooking here). To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Turn the strips … Remove the steaks from the grill and let stand. Get out 1 pound (453 g) of sirloin steak and use a sharp knife to carefully trim away any visible fat. Try olive oil, red wine vinegar or lemon juice, … Cuts like sirloin and flank steak will become much more tender after soaking in some juicy goodness. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Choose a cut that's large enough for your meal. Alternatively, you can use a reverse sear with thicker steaks. Melt in your mouth, tender steak – every time! Either way, if your meat cut has the words "steak" and "sirloin" in the description, it's usually tender enough for quick cooking with direct heat. , Plan to serve 1/4 to 1/2 pound per of steak per person. At this point add some lightly crushed garlic cloves (no need to peel) and fresh thyme to the pan. Medium-rare sirloin beef should slice with little effort and is the recommended doneness for this cut of meat. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Me too! Preheat the oven to 400F. Jared Paventi is the communications director for a disease-related nonprofit in the Northeast. Cook the steaks to medium rare. Marinade can be used to cook steak on the stovetop or oven, however the cooking time may change. The Cattlemen's Beef Board says lower-grade sirloin cuts like tri-tip steak or sirloin flap will grill or broil well but are better if first marinated with acidic ingredients like vinegar and lemon to help tenderize the meat, and then sliced against the grain. If you want to consume less fat, sirloin steaks will also cook well on an indoor grill, or can be barbecued. Use a grill brush to scrape off any burned food or soot. Everything else I kept the same. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it Once the steaks are browned, add half a tablespoon of butter and, still on high, keep turning every minute — it shouldn't take more than a few minutes for the steaks to cook. Remember to bring the steak to room temperature before cooking so you will get the most tender meat possible and bring your skillet to a hot temperature before adding the meat. Marinate 30 minutes at room temperature or 3 hours in the fridge. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust. Cut the trimmed steak into strips that are less than 1-inch (2.5 cm) wide. Transfer the pan to the preheated oven. As delicious as this dish may sound, people often get confused about how to cook sirloin steak. Allowing the meat to marinate will make the texture even more delicate and it will add flavor to kick up your dish by a few notches. Privacy Policy The sirloin is home to a number of popular cuts of roasts and steaks, including strip, porterhouse and t-bone steaks, and the tri-tip, top sirloin and tenderloin roasts. (For even more flavor, add crushed garlic to the salt.) In my quest to master the world of steaks and all the different cuts, I am always keep my eyes peeled for cuts that I have not talked about on this blog before. Turn the steaks over and add a knob of butter, some thyme and a few garlic cloves. How To: Make filet mignon with Paula Deen How To: Make Shrimp Tempura Sliders How To: Make oyster stuffed filet mignon How To: Cook kangaroo meat as steaks on a grill How To: Make grilled steak with teriyaki balsamic glaze How To: Make Tough Meat Tender, Tofu Flavorful, & Give Chicken a New Personality How To: Make the perfect steak in 20 minutes We’re here to solve that very problem. The top sirloin comes from — you guessed it — the upper portion of the sirloin butt, and is usually presented in the form of a tender, boneless steak. Medium-rare sirloin beef should slice with little effort and is the recommended doneness for this cut of meat. The material appearing on LIVESTRONG.COM is for educational use only. For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium … advertisements are served by third party advertising companies. The best way to cook sirloin steak of prime quality, such as top sirloin steak, is by searing it in a hot, oiled pan. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Top sirloin is a juicy cut of meat that is versatile in how to make and prepare it. The meat was surprisingly tender, which I was worried that it would be tough. Roast until an instant-read thermometer reaches 145F for medium rare and 160F for medium. . Another great option is cooking sirloin steak … A last night journey into my local Meijer store, I spotted the Top Sirloin Filet steak. From one of the least worked parts of the cow's body, the meat is more likely to be tender without the need of long cooking times. One can simply not resist the sight and aroma of a sirloin steak served. Drizzle some oil into the pan and leave for a moment. Lay the steaks in the pan — you should hear a loud sizzling noise. The process is … The “sirloin” includes some very tender and some not-so-tender cuts of beef. A steak right off the grill will have a leathery consistency, according to Raichlen. The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Remove the skillet from the oven and place the steak on a cutting board. Cattlemen's Beef Board and National Cattlemen's Beef Association: Grilled Beef Sirloin & Farmer's Market Skewers. She holds a Bachelor of Arts Degree and is a certified personal trainer studying sports nutrition. "Bon Appetit"; Roast Sirloin of Beef; Fergus Henderson; June 2011. Now, while it may not be the most tender cut of beef, especially compared to some of the pricier cuts, it's not too tough at all and careful cooking can prevent it from becoming too chewy. How you cook each one will vary depending on exactly what you purchased. Chris demonstrates how to pan-fry a sirloin steak to perfection. Just be sure your marinade is balanced; adding too much acid can have the opposite effect and toughen the steak. The sirloin is located behind the short loin which is where most of what we usually call "steak" comes. Preheat your grill to medium-high. You can reach medium rare by cooking 11 minutes on a gas grill or 13 minutes on a charcoal grill. Now, in addition to sharing three of our favorite sirloin tip recipes, we are also going to give you some advice on the different ways you can actually cook the meat to give you a little diversity. We thought we’d give it a try. Salt burns off and sticks to the grill grates, preventing the more delicate sirloin cut from tasting too salty. The end result is not only a tender grilled sirloin steak, but one that bursts with flavor. The marinade actually helps to soften and break down muscle fibers in these leaner steaks. Sirloin steak is famous for its taste and tenderness. Slice against the grain. Remove the steak from the pan when its internal temperature reaches 115˚. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Place the sirloin tip in the skillet and sear for 1-2 minutes depending on the thickness of the steak. Top Sirloin. For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. Steaks from the slightly chewier sirloin will generally be sold simply as "sirloin steak" but are still very good. A well-done steak … Love a good steak? Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side. Sirloin Steak Variations. diagnosis or treatment. Leave to rest on a board or warm plate for about 5 mins. It should not be Cooking steak is one of the basics, yet it's assumed we all know how to do it properly. If you are using gas, ignite the burners on high and allow the grill to reach 400 degrees Fahrenheit. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. In Gordon Ramsey's Ultimate Cookery Course series on YouTube, the celebrity chef outlines these steps for cooking the best sirloin tender steak: Note that the U. S. Department of Health and Human Services say that steaks should be cooked medium and reach an internal temperature of 145 degrees Fahrenheit to be safe to eat, so use a food thermometer. Heat a dry cast iron skillet on a hot stove. Copyright © There is the "top sirloin" which costs the most of sirloin and is most tender. Instructions. Her work appears on dailymail.com, lovefood.com and acsh.org, as well as in many print publications. Bake 8 to 10 minutes until your steak reaches an internal temperature of 160F for medium. U. S. Department of Health and Human Services, Cattlemen's Beef Board: "Cuts / Sirloin Primal", YouTube: "Gordon Ramsay's Ultimate Cookery Course: How to Cook the Perfect Steak", U. S. Department of Health and Human Services: "Safe Minimum Cooking Temperatures", USDA: "Beef, Top Sirloin, Steak, Separable Lean Only, Trimmed to 1/8" Fat, All Grades, Raw", American Institute for Cancer Research: "Red and Processed Meats", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Bake for 2 to 6 minutes, to your desired level of doneness. Marinate: Sirloin steak is flavorful on its own, but it’s also great marinated. How do you make sirloin steak tender? You can use other cuts of steak such as ribeye, t-bone, or sirloin with this marinade. How do you make sirloin steak tender? Be sure that your grill grates are cleaned. STEP 2 When … A few years ago, Hubs just came home with a hankering for steak after reading this article on how to get fabulously tender steak, no matter what the cut, choice, prime, whatever. Season your sirloin steaks with salt and pepper. Rub the steak with oil on both sides and season with salt and pepper. and Terms of Use Carefully fold the foil into a "packet".. Place packet on cookie sheet.. Roast in oven for 1 hour - reducing heat to 350 after 30 minutes. I snatched those puppies up and toss them in the freezer until I was ready to use them. // Leaf Group Lifestyle, How to Cook a Prime Rib That Melts in Your Mouth, How to Cook Bacon-Wrapped Beef Chuck Filets. 8. Rest in warm room temperature for about 30 minutes. Angela Dowden has over 20 years experience as a health journalist and is a Registered Nutritionist. Read more: How to Cook Steak on a Baking Sheet, An 8 ounce top sirloin steak eaten fully trimmed of fat has 296 calories and 3.4 grams of saturated fat according to the USDA. Use only Market Skewers 1/2 pound per of steak such as ribeye, t-bone, or ten minutes inch. Not-So-Tender cuts of meat as thick as I wanted it to be a sirloin is! Least 1 inch ( 2.5 cm ) thick, and season with salt and.! 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