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.
The most valued of these steak types is probably the top sirloin. This cut is a little hard to find unless you are specifically looking for it - the majority of steak listed as sirloin will actually be bottom sirloin, which is a larger piece of meat, more readily available, cheaper, and tougher. The bottom sirloin is also connected to the sirloin tip roast, a good but somewhat tough roast that should not be eaten as a steak.
The tri-tip steak is a robustly flavored portion of the bottom sirloin, but is the leanest part, so it overcooks easily. Sirloin pin bone steak is cut from the front of the steak and contains an oval pin bone, while sirloin flat bone steaks can be identified by the pieces of backbone and hipbone they contain.
Sirloin round bone steaks contain less bone and fat than the majority of other sirloin cuts, while sirloin wedge bone steaks come from the rear of the sirloin, and contain small wedge shaped bones. These, and many other kinds of steaks, are all readily available at most markets.
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.
Be sure to purchase sirloin steaks that are clear and red. When beef is exposed to oxygen, the usual purplish color turns bright read. Make sure sirloin steak is cold and the package is free from holes. Beef should feel firm, and the sell by date should be after the date you are purchasing it. Keep it in the coldest part of the refrigerator for three to four days, and trim external fat before cooking if you want to.
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.
Steak should be broiled two to four inches from the heat source, and will take eight to ten minutes, while grilled; lightly oiled steak will take six to eight minutes. Pan-broiling takes a little longer - thirteen to fifteen minutes or so.
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