Sirloin steak is a flavorful cut of beef from the middle to the rear section of the cow's back, known for being lean but having a robust taste. It is a versatile and popular cut that can be pan-fried, grilled, or barbecued and is suitable for a range of cooking levels from rare to well-done.
What it is
From where: It comes from the sirloin section, which is on the cow's back, situated between the fore-rib and the rump.
Characteristics: Sirloin is a lean cut with larger muscle fibers. It has a strong flavor and can have a layer of fat along one edge, which provides moisture and flavor.
Tenderness: While it can be less tender than cuts from areas that do less work, it remains juicy and has a rich taste.
How to cook it
Cooking methods: Sirloin is well-suited for high-heat methods like pan-frying, griddling, or grilling.
Preparation: For best results, allow the steak to come to room temperature before cooking.
Cooking time: Cooking times vary based on desired doneness. For a 2cm thick sirloin steak, a general guideline is:
Rare: 1-2 minutes per side
Medium-rare: 2 minutes per side
Medium: 2-3 minutes per side
Resting: After cooking, it's essential to let the steak rest for at least five minutes before serving.
Type
Meat
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
