The package came with two steaks on sale for $4.99/pound. He holds a master's degree from Syracuse University's S.I. 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. 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. Top sirloin cuts include the butt tenderloin, which makes butter-soft steaks and roasts, as well as top sirloin steaks, which are also very tender. You don't have to spend a lot of money to cook a delicious steak dinner. . Bake 8 to 10 minutes until your steak reaches an internal temperature of 160F for medium. 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. While sirloin steaks are naturally tender, overcooking them will make them chewy and dry. Cook the steaks to medium rare. Another great option is cooking sirloin steak … The meat was surprisingly tender, which I was worried that it would be tough. Place the sirloin tip in the skillet and sear for 1-2 minutes depending on the thickness of the steak. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse advertisements are served by third party advertising companies. Angela Dowden has over 20 years experience as a health journalist and is a Registered Nutritionist. Turn the steaks over and add a knob of butter, some thyme and a few garlic cloves. How do you make sirloin steak tender? It will definitely be labeled as top to fetch the premium price. Marinate 30 minutes at room temperature or 3 hours in the fridge. Just be sure your marinade is balanced; adding too much acid can have the opposite effect and toughen the steak. There is the "top sirloin" which costs the most of sirloin and is most tender. Alternatively, you can use a reverse sear with thicker steaks. Pan searing top sirloin in a cast iron skillet is a fast and easy way to get dinner to your table in under … Season your sirloin steaks with salt and pepper. Rest in warm room temperature for about 30 minutes. Medium-rare sirloin beef should slice with little effort and is the recommended doneness for this cut of meat. In addition to pan searing, you can also grill sirloin on high heat for 2 minutes per side before reducing the heat and flipping every minute for the remaining time. Cooking steak is one of the basics, yet it's assumed we all know how to do it properly. Turn the strips … Her work appears on dailymail.com, lovefood.com and acsh.org, as well as in many print publications. Marinate: Sirloin steak is flavorful on its own, but it’s also great marinated. 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. 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. Privacy Policy Sirloin includes cuts of varying quality. I doubled the cornstarch slurry to make it as thick as I wanted it to be. Melt in your mouth, tender steak – every time! Slice against the grain. used as a substitute for professional medical advice, Remove the skillet from the oven and place the steak on a cutting board. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame. 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. Sirloin beef is named for the region of the cow from where it is cut. I served it with mashed potatoes, green beans, and biscuits. The more tender the piece of steak gets, the more flavorful and juicier it becomes. Choose steaks that are at least 1 inch (2.5 cm) thick, and preferably 2 inches (5.1 cm). 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. Transfer the pan to the preheated oven. Keep an eye on the time when you’re pan-frying the steak, though; overcooked sirloin ends up being tough and chewy. 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. Select a cut of top sirloin from your local butcher or grocery store. Beef, lamb and pork are all red meats. 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. Top Sirloin. How do you make sirloin steak tender? The bottom sirloin is where the sirloin steaks come from (what I'm cooking here). Grilling expert Steven Raichlen, in his book "Planet Barbecue," writes that the salt provides a protective barrier that prevents natural juices from being lost. In our house I like to save the steaks dinner for lat… Copyright © 2021 Leaf Group Ltd., all rights reserved. and He also writes a food appreciation blog: Al Dente. Leftovers can be … STEP 2 When … Confusingly, a steak labelled as a sirloin strip steak will usually come from the short loin not the sirloin. 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. Jared Paventi is the communications director for a disease-related nonprofit in the Northeast. Sear the steak for 1 minutes on one side, then turn and sear for an additional minute on the other. Preheat your grill to medium-high. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Top sirloin steak is one of the most tender cuts of meat. 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. Marinade can be used to cook steak on the stovetop or oven, however the cooking time may change. (For even more flavor, add crushed garlic to the salt.) How to Tenderize Steak? Cut the trimmed steak into strips that are less than 1-inch (2.5 cm) wide. Use a grill brush to scrape off any burned food or soot. Luckily, sirloin tips are an affordable way to keep eating steak, and with our three delicious recipes, you will forget all about the other cuts of meat. You can reach medium rare by cooking 11 minutes on a gas grill or 13 minutes on a charcoal grill. The triangular piece of muscle at the lowest right hand corner of the bottom sirloin is the sirloin tip, which creates cuts like the tri-tip, petite sirloin and sirloin flap (flank steak). Top sirloin is a juicy cut of meat that is versatile in how to make and prepare it. Sirloin steak is famous for its taste and tenderness. A steak right off the grill will have a leathery consistency, according to Raichlen. For charcoal grills, light and heat until the coals become ashy. Spoon the butter mixture over the steaks and cook for an additional 30 seconds per side. I snatched those puppies up and toss them in the freezer until I was ready to use them. Petite sirloin steaks are less expensive than many other cuts, but still give you a tender, beefy bite. Everything else I kept the same. Chris demonstrates how to pan-fry a sirloin steak to perfection. You can use other cuts of steak such as ribeye, t-bone, or sirloin with this marinade. "The New York Times" Diner's Journal; Recipe of the Day: Roast Sirloin; Mark Bittman; Oct. 17, 2008. 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 of this web site constitutes acceptance of the LIVESTRONG.COM Cattlemen's Beef Board and National Cattlemen's Beef Association: Grilled Beef Sirloin & Farmer's Market Skewers. Cook the steaks to medium rare. Drizzle some oil into the pan and leave for a moment. Cuts like sirloin and flank steak will become much more tender after soaking in some juicy goodness. 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. Instead, sear the meat over high heat. As delicious as this dish may sound, people often get confused about how to cook sirloin steak. For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. Choose a cut that's large enough for your meal. However, you shouldn't eat red meat more than two or three times a week, as too much could increase your cancer risk. An 8 ounce serving of top sirloin steak contains many vitamins and minerals, including 2.5 micrograms of vitamin B12, 15.5 milligrams of niacin, 9.1 milligrams of zinc and 3.6 milligrams of iron. The end result is not only a tender grilled sirloin steak, but one that bursts with flavor. It turned out great. 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. "Planet Barbecue"; Steven Raichlen; Workman Publishing Co.; 2010. And the type of cut that has fat marbled in between the muscles is much easier to render down, whereas, in budget-saving steaks, there is an extra layer of fat around the protein. Roast until an instant-read thermometer reaches 145F for medium rare and 160F for medium. 8. And grilling red meat can add to its potential health downsides. Me too! For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking. Rachel MacPherson, BA, CPT, is a professional writer with a focus on nutrition, health and fitness. For the perfect sirloin steak, quickly sear and slice against the grain. Remove the steaks from the grill and let stand. You can reach medium rare by cooking 11 minutes on a gas grill or 13 minutes on a charcoal grill. 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 Bake for 2 to 6 minutes, to your desired level of doneness. Copyright © diagnosis or treatment. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. It's also rich in protein, providing 50 grams of this nutrient. Copyright Policy A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. The process is … 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. Preheat the oven to 400F. Use your fingers to gently work the … Love a good steak? When it gets to the point where it is starting to smoke, drizzle in some oil. Not knowing the easiest and most effective way to cook may be the challenge. Turn the steak over and put the skillet into the oven. Newhouse School of Public Communication and a bachelor's degree from St. Bonaventure University. The “sirloin” includes some very tender and some not-so-tender cuts of beef. Add to its potential health downsides consume less fat, sirloin flap makes great fajita meat, for.. 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