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Sirloin Steak Cooking Methods

09.22.2009 · Posted in Home and Garden Articles

Sirloin is a term referring to steak that comes from the lower part of the beef ribs, continuing from the prized tenderloin. Sirloin is considered a high quality, flavorful cut, but can be tougher than the most prized steaks. The sirloin itself is divided into many different types of steak.nnThe most valued of these steak types is probably the top sirloin. This cut is a little hard to find unless you are specifically looking for it – the majority of steak listed as sirloin will actually be bottom sirloin, which is a larger piece of meat, more readily available, cheaper, and tougher. The bottom sirloin is also connected to the sirloin tip roast, a good but somewhat tough roast that should not be eaten as a steak.nnTri-tip steak is one of the most robustly flavored parts of the bottom sirloin, but is quite lean and easy to overcook. Sirloin pin bone steak comes from the front of the sirloin, and has an oval pin bone in it that gives the steak its name. A sirloin flatbone steak can be identified by the flat hip and backbone pieces it has inside.nnSirloin round bone steaks contain less bone than most other sirloin steaks, and are rather less fatty. Sirloin wedge bone steaks come from the rear of the sirloin, and contain a small wedge shaped bone. All these different types of sirloin steaks should be available at your local market.nnSirloin cuts are leaner and less tender and buttery than the higher end competition, but they make up for it in price and flavor. They are best cooked over a high, dry heat, such as pan cooking, grilling, roasting, and broiling. Of course, you will need to treat different parts of the sirloin differently, so cooking sirloin steak will have a lot to do with what part of the sirloin you are preparing.nnMake sure you buy only sirloin that is red and clear in color – that is the color that normally purplish beef becomes when air hits it. Make sure your sirloin is cold and tightly packaged, with a firm feeling to the meet and a reasonable sell by date. Make sure it is in the coldest part of the refrigerator for storage, and keep it only a few days. Fat can be trimmed before or after cooking.nnAt 145 degrees Fahrenheit, a steak is medium rare. At 165 degrees, it is well done. A meat thermometer can tell you these temperatures. Use tongs, not a fork, to turn steak, since piercing it will cause the juices to be lost. Let the steaks rest for five to ten minutes to keep this from happening when the steak is cut.nnYou can broil steaks in a pan two to four inches from your heat source – it takes only eight to ten minutes. Grill steaks for six to eight minutes, lightly brushed with oil, or pan broil them on the stovetop for thirteen minutes to a quarter hour.

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