How to Cook Your Sirloin Steak

By KC Kudra

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.

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.

Tri-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.

Sirloin 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.

Sirloin 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.

Make sure you decide to buy sirloin steaks that have a clear, red color. This color comes from exposure to oxygen - steak is usually purple before the air touches it. Sirloin steak should be cold and neatly packaged, with firm meat that is ready to eat. Store it in the coldest part of the refrigerator for only a few days. External fat can be trimmed before or after cooking.

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. - 29857

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