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Sirloin Steak Cooking Methods

Sirloin steak is a cut that comes from the lower part of beef ribs. It continues from the tenderloin (the place where the most prized steaks come from) and is a high quality cut with a lot of flavor, since these muscles still do a reasonable amount of work. Sirloin has more flavor than a number of other steaks, and is divided into several different subcategories.

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.

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 usually leaner and not as tender and buttery as some of the higher end steaks, but their low price and deep flavor makes up for a lot. Prepare them with dry heat, such as pan-frying, grilling, broiling, or a similar high heat method. Remember to treat different parts of the sirloin appropriately – cooking perfect steak will depend a lot on what part of the sirloin you are trying to prepare.

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 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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