Sirloin refers to steak cut from the lower portion of beef ribs, continuing from the tenderloin, which is where we get prized steaks like filet mignon. Sirloin is a high quality cut, since the muscles are still doing a reasonable amount of work, giving it more flavor than other areas. The sirloin is divided into a number of different kinds of steak.
Out of these types, the top sirloin is the most prized. You are unlikely to get it unless you specifically look for it, since most sirloin steak is actually bottom sirloin. Less tender and much larger, this is more common and less expensive. The bottom sirloin is connected to the part of the animal called the sirloin tip roast. This is a good roast, but is often somewhat tough, so do not try to eat it as a steak.
The tri-tip steak is a robustly flavored portion of the bottom sirloin, but is the leanest part, so it overcooks easily. Sirloin pin bone steak is cut from the front of the steak and contains an oval pin bone, while sirloin flat bone steaks can be identified by the pieces of backbone and hipbone they contain.
Sirloin round bone steaks contain less bone and fat than the majority of other sirloin cuts, while sirloin wedge bone steaks come from the rear of the sirloin, and contain small wedge shaped bones. These, and many other kinds of steaks, are all readily available at most markets.
Sirloin cuts tend to be lean, not as buttery and tender as higher end steaks, but with a deep rich flavor and lower price. They work well when prepared using dry heat, meaning that pan frying, roasting, grilling, sauting, broiling and similar methods are a good choice for cooking sirloin steak. Different parts of the sirloin will require different treatment, and sirloin steak cooking methods will depend on which part of the sirloin you are going to be cooking.
Be sure to purchase sirloin steaks that are clear and red. When beef is exposed to oxygen, the usual purplish color turns bright read. Make sure sirloin steak is cold and the package is free from holes. Beef should feel firm, and the sell by date should be after the date you are purchasing it. Keep it in the coldest part of the refrigerator for three to four days, and trim external fat before cooking if you want to.
Your steak will be done to medium rare when the internal temperature is 145 degrees Fahrenheit, and well done at 165 degrees. Turn steak with tongs only, since forks can cause juices to escape, and allow steak to rest five to ten minutes before serving to preserve juices.
Broil steak in a pan two to four inches from the heat source for eight to ten minutes. Grill brushed lightly with oil and placed over the heat source for six to eight minutes, or pan broil on a stovetop for thirteen to fifteen minutes.
Out of these types, the top sirloin is the most prized. You are unlikely to get it unless you specifically look for it, since most sirloin steak is actually bottom sirloin. Less tender and much larger, this is more common and less expensive. The bottom sirloin is connected to the part of the animal called the sirloin tip roast. This is a good roast, but is often somewhat tough, so do not try to eat it as a steak.
The tri-tip steak is a robustly flavored portion of the bottom sirloin, but is the leanest part, so it overcooks easily. Sirloin pin bone steak is cut from the front of the steak and contains an oval pin bone, while sirloin flat bone steaks can be identified by the pieces of backbone and hipbone they contain.
Sirloin round bone steaks contain less bone and fat than the majority of other sirloin cuts, while sirloin wedge bone steaks come from the rear of the sirloin, and contain small wedge shaped bones. These, and many other kinds of steaks, are all readily available at most markets.
Sirloin cuts tend to be lean, not as buttery and tender as higher end steaks, but with a deep rich flavor and lower price. They work well when prepared using dry heat, meaning that pan frying, roasting, grilling, sauting, broiling and similar methods are a good choice for cooking sirloin steak. Different parts of the sirloin will require different treatment, and sirloin steak cooking methods will depend on which part of the sirloin you are going to be cooking.
Be sure to purchase sirloin steaks that are clear and red. When beef is exposed to oxygen, the usual purplish color turns bright read. Make sure sirloin steak is cold and the package is free from holes. Beef should feel firm, and the sell by date should be after the date you are purchasing it. Keep it in the coldest part of the refrigerator for three to four days, and trim external fat before cooking if you want to.
Your steak will be done to medium rare when the internal temperature is 145 degrees Fahrenheit, and well done at 165 degrees. Turn steak with tongs only, since forks can cause juices to escape, and allow steak to rest five to ten minutes before serving to preserve juices.
Broil steak in a pan two to four inches from the heat source for eight to ten minutes. Grill brushed lightly with oil and placed over the heat source for six to eight minutes, or pan broil on a stovetop for thirteen to fifteen minutes.
About the Author:
There is nothing like cooking steak on a grill. It just feels right. A good marinade will make that grill flavor even more exciting! Choose from a huge assortment of marinade recipes at EasySteakMarinades.net for the most amazing steaks you will ever eat and be sure to read their tips on grilling.
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