How To Cook A Sirloin Steak Perfectly Food

SIMPLE SIRLOIN STEAK

Steps:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

HOW TO COOK A SIRLOIN BEEF ROAST

Steps:

• Pull the roast out of the fridge about 30 minutes before cooking!
• Preheat oven to 450 degrees F.
• Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.
• Season the meat with spices, make sure you season it all over.
• Place the roast fat side up on a rack, this is crucial. You want dry heat for this type of meat, braising in liquid is not an option for this one. Use a rack inside your baking pan, most come with one.
• Place the roast in the preheated oven. Cook for 15 to 20 minutes (depends on size of roast) at 450 degrees F. Then, without opening the oven door, turn the heat down to 325 degrees F.
• Cook until meat thermometer inserted reaches about 140 degrees. Generally this should take about 2½ to 3 hours, but it varies on oven and roast size.
• Pull the roast out of the oven. Remove the rack and place roast on a cutting board. Allow to rest for about 15 minutes. This is crucial, do not be tempted to cut into it right away. Letting meat rest is a thing of beauty. The juices redistribute and the result is succulent meat.
• You can make gravy while it's resting if you like.
• Slice the roast. Place on platter.
• Serve with a big old "I no longer hate sirloin" smile!

MARINATED SIRLOIN STEAKS

Steps:

• In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.

SIRLOIN STEAK

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

HOW TO COOK TOP SIRLOIN STEAK IN THE OVEN

Steps:

• Prepare the steak marinade according to the instructions here. Marinate the steaks for 3-8 hours (but not longer). (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
• Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
• Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 3 minutes.
• Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
• Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer to be sure - 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
• Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

SIRLOIN STEAK 'N ONIONS

Steps:

• Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
• Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
• Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
• In large skillet melt 1 tablespoon butter over medium-high heat.
• add onions and shallot.
• Cover; cook, stirring occasionally, until softened 5 minutes.
• Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
• Stir in remaining garlic powder, rosemary, salt and pepper.
• Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
• Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

SIRLOIN TIP STEAK (THIN SLICED)

Steps:

• 1. Dissolve the brown sugar in the rice vinegar. Thinly slice the whites and light green parts of the onions (reserve the greens to use as garnish). Add them to the vinegar and sugar, add the garlic, soy sauce, vegetable oil and mix everything. 2. In a non-reactive container or plastic bag thoroughly coat the sirloin tip steak with marinade. Place in the refrigerator and let marinate for 6 hrs or up to 24 hrs (with this beef cut longer is better). 3. When ready to cook, bring the steak to room temperature. Scrape off the marinade and discard, lightly season with salt and pepper. 4. Heat a grilling pan or cast iron skillet over medium-high for about 2-3 minutes. Add a bit of cooking oil and sear the thin sliced sirloin tip steaks for about 1-2 minutes per side, depending on how large their surface. Alternatively, heat your grill to medium-high and cook for 1-2 minutes on each side. 5. Rest the seared steaks loosely covered with foil to keep warm, about 4-5 minutes. Cut against the grain for a more tender bite of beef. Serve spinkled with sesame seeds and the reserved green onion (sliced small and on the diagonal).

ELECTION NIGHT SIRLOIN STEAK

Steps:

• Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
• When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you've got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there's gonna be smoke.
• Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
• Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you're checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
• After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
• Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices.