Tips on How to Cook Boneless Top Sirloin Steak
Top sirloin is a tender and juicy cut from the center of the sirloin. As with most steaks, this is a great cut for grilling but you can also broil it for three or four minutes per side. If you want to know how to cook tender steak every time, here are some handy tips for you:
Grilling the Perfect Top Sirloin
Remember that the cooking time will be longer if you do not allow your meat to reach room temperature before cooking it. If you are going to grill cold pieces of beef, you will need to add one or two minutes to the grilling time. You might want to marinate your boneless top sirloin the best marinade for this cut of beef might be an oil, horseradish and garlic marinade or something else with strong flavors.
Preheat the grill to high. If you want to know how to cook boneless top sirloin, which is more than two inches thick, you will need a two-tiered grill with one side medium hot and the other side very hot. This works well with a gas grill. Else, you can just use a single-tiered very hot fire.
Brush and oil the grill grate using a piece of fat held in a pair of tongs. An oiled rag on the end of a carving fork also does the job. Put the meat on the grill, lining them up in the same direction and rotate them a quarter turn after two minutes to make grill marks.
Cook the meat until you see beads of blood on the surface. This will take a minute or two for a half-inch thick cut, three to five minutes for an inch thick cut or up to nine minutes for a very thick cut. Use a spatula or tongs to flip the meat. Never use a fork because you might pierce it and the juices will run out.
How to see if the Meat is Done
Keep cooking the meat, rotating again after a couple of minutes to make grill marks on the other side. Press the top of the meat with your finger. If it is softly yielding, it is rare. If it is firmly yielding it is medium. If it is firm, it is well done. This is the best method to test for doneness because cutting into the meat drains its juices. If you prefer to use a meat thermometer, 120 degrees F is rare, 125 degrees F is medium rare, and 130 degrees F is medium.
If you want to know the secrets of how to cook a good steak, you have to let it rest for ten to fifteen minutes before serving so the juices can flow back from the center of the meat to the outside, making it moist, juicy and tender. The meat temperature keeps rising when it is removed from the heat so it will not go cold. Slice the serlion into quarter inch slices if you like and serve by itself or with a sauce.
You can serve baked potatoes, potato salad, green salad, corn on the cob or anything else you fancy with steak. Some of the best marinade recipes are meant to be used for basting the steak while it cooks so you will have a sticky and flavorsome sauce on the meat when it is served.
Leave a Reply
- Quick and Easy Beef Stroganoff Sauce November 7, 2014
- Gorgeous Gravy to Serve with Beef Tips November 5, 2014
- Tantalizing Turkey Gravy November 2, 2014
- Traditional Giblet Gravy Recipe November 1, 2014
- Sensational Sloppy Joes Sauce October 26, 2014
- Cayenne and Garlic Fried Chicken Marinade October 22, 2014
- Beer and Lemon Marinade for Chicken October 21, 2014
- Tender Crockpot Beef with Stroganoff Sauce October 20, 2014
- Garlic and Lime Chicken Fajita Marinade October 7, 2014
- How to Make and Use a Dry Marinade October 3, 2014
- Home (56557 Views)
- Triple Citrus Chicken Marinade Recipe with Cilantro (9626 Views)
- The Best Sirloin Steak Marinades (7088 Views)
- The Best Grilled Chicken Marinades (4339 Views)
- Authentic El Pollo Loco Chicken Marinade (4180 Views)
- Jalapeno Lime Grilled Chicken Marinade Recipe (3821 Views)
- Best Steak Marinade with Meat Tenderizer (3775 Views)
- Deliciously Simple Steak Marinade (3625 Views)
- Ginger and Pineapple Marinade for Chicken Wings (3183 Views)
- Korean Barbeque Chicken Marinade with Ginger (3041 Views)