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 a strongly flavored part of the bottom sirloin, and is very lean, causing it to overcook if not paid proper attention. Sirloin pin bone steak is one that is cut from the front part of the sirloin. There is an oval pin bone inside that gives it its name. Sirloin flat bone steaks have flat back and hipbone pieces inside, as well.
A sirloin round bone cut will have less bone than many other sirloin steaks, and also less fat. Sirloin wedge bone steaks are taken from the rear of the sirloin, and have a small bone in it, shaped like a wedge. You can find all kinds of sirloin steaks at your local market.
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.
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 finished to medium rare at an internal temperature of 145 degrees F, and will reach well done at 165. Turn the steak only with tongs, since a fork or knife will puncture the meat and cause loss of juices. Rest all steaks for five to ten minutes before you serve it.
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. - 30241
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 a strongly flavored part of the bottom sirloin, and is very lean, causing it to overcook if not paid proper attention. Sirloin pin bone steak is one that is cut from the front part of the sirloin. There is an oval pin bone inside that gives it its name. Sirloin flat bone steaks have flat back and hipbone pieces inside, as well.
A sirloin round bone cut will have less bone than many other sirloin steaks, and also less fat. Sirloin wedge bone steaks are taken from the rear of the sirloin, and have a small bone in it, shaped like a wedge. You can find all kinds of sirloin steaks at your local market.
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.
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 finished to medium rare at an internal temperature of 145 degrees F, and will reach well done at 165. Turn the steak only with tongs, since a fork or knife will puncture the meat and cause loss of juices. Rest all steaks for five to ten minutes before you serve it.
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. - 30241
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