How to Cook Top Sirloin Steak

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posted on 13 years ago — updated on 1 second ago

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Top sirloin steak has just the right marbling of fat to create a melt-in-your-mouth, crowd-pleasing flavor. These boneless cuts are usually very affordable and large enough to feed a family. Best of all, they are adaptable to a variety of cooking methods. Read on to learn how to select top sirloin, and prepare it using four popular methods: pan-frying, grilling, broiling, and roasting.

Steps

Preparing to Cook Top Sirloin Steak

Select a cut of top sirloin from your local butcher or grocery store. Choose a cut that's large enough for your meal. Plan to serve 1/4 to 1/2 pound per of steak per person. Choose steaks that are at least 1 inch (2.5 cm) thick, and preferably 2 inches (5.1 cm). Thinner steaks will dry out easily when you cook them. Fresh sirloin steak is deep red in color, with a generous marbling of fat. This marbling is what makes steak succulent. There should be a band of white fat around the outside of the steak.

Remove the steak from its packaging. If there's a lot of blood, thoroughly pat the steak dry using paper towels, then dispose of the paper towels immediately and wash your hands. Contrary to popular belief, you should not rinse raw beef to wash it. Rinsing raw beef and other raw meats can actually cause bacteria to spread to other foods and surfaces. It can help to dry-age the steak beforehand by leaving it uncovered on a plate in the fridge overnight.

Season the meat according to your tastes. Good steak doesn't require much seasoning. Salt and pepper sprinkled liberally on both sides is sufficient. Add garlic powder, cayenne pepper, chili powder, or Italian spices for variations.

Marinate the steak, if desired. Top sirloin steak is a great meat to marinate, since it pairs well with many flavors. Choose your favorite marinade from the store, or mix up your own with equal parts oil, vinegar and spices. Place the steak in a sealable plastic bag and add the marinade. Seal the bag and allow the steak to marinate for 2 to 4 hours. Exact marinating times vary depending on the type and size of the meat. For thick steaks, opt for the full 4 hours when possible. When you're ready to cook the steak, remove it from the bag, pat it dry with paper towels, and proceed to the next step.

Allow the steak to sit at room temperature for one hour before cooking. Cooking a cold steak will make it more difficult to achieve the "doneness" you desire. Room temperature steaks are easier to bring to rare, medium rare, medium well, and well done specifications.

Pan-Frying Top Sirloin Steak

Cut the steak into serving sized portions. Use a plastic cutting surface to avoid contaminating a wooden cutting board.

Place a cast iron skillet or a frying pan over medium high heat on the stove. Put a teaspoon or two of cooking oil in the pan and allow it to get smoking hot.

Place the steaks in the center of the pan. Let them cook on one side for 15 seconds, then turn them to the other side using a pair of tongs. They should form a thick, crunchy crust on both sides. Don't turn the steaks until they've seared; moving them too soon will prevent the crust from forming. Don't crowd the steaks in the pan. If necessary, cook the steaks in more than one batch.

Continue turning the steaks every thirty seconds until they are cooked. For rare steaks, cook for a total of 1 1/2 minutes on each side. For medium rare steaks, cook for a total of 2 minutes on each side. For medium well steaks, cook for a total of 2 1/2 minutes on each side. For well done steaks, cook for 3 or more minutes on each side.

Remove the steaks from the pan and allow them to rest for 3 minutes. This allows the juices to distribute through the steak.

Serve the steak hot.

Grilling Top Sirloin Steak

Cut the steak into serving sized portions. Use a plastic cutting surface to avoid contaminating a wooden cutting board.

Prepare the grill. Brush the grill with cooking oil, and preheat it to a medium high temperature. Allow the grill to get thoroughly heated. Take care not to let the grill get too hot, or you'll end up with charred steak that's raw on the inside.

Place the steaks on the grill surface. Cook it for approximately 4 minutes on the first side. Use tongs to flip them over after the first side has grill marks and has formed a brown crust. Grill the other side for an additional 4 minutes. Check the temperature of the steak with a meat thermometer by inserting the probe into the thickest part of the steak. A medium-rare steak should read 125 to 130 °F (52 to 54 °C) before you remove it from the grill.

Remove the steaks from the grill and allow them to rest for 5 minutes. Loosely place a piece of aluminum foil over the steak as it rests. Then, slice against the steak's grain and serve it.

Broiling Top Sirloin Steak

Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius).

Spray the surface of an oven-safe broiler pan with non-stick cooking spray. Set the seasoned steak inside.

Place the pan inside the oven. The meat surface should be approximately 2 to 3 inches (5.1 to 7.6 cm) from the flames.

Allow the meat to broil for approximately 5 to 6 minutes for a 2-inch steak. Remove the pan from the oven, flip the steak to the uncooked side, and place it back in the oven to cook another 5 to 6 minutes.