Sirloin is a more budget-friendly cut that is often overlooked, but can still be just as delicious. While it may not have the same fat content as ribeye or filet mignon, the right preparation can make your sirloin sing. This recipe is part of our Steak Series, giving you tried and true methods for cooking steak to perfection. Whether you're a seasoned chef in your own kitchen or a first-time home cook, our guide will help you get a juicy, flavorful steak every time.
We also have detailed instructions How to cook a steak Perfectly side by side every time How to Master Grilled Steaks You will need more information.
Why our recipe?
- Dry brining is used to tenderize this lean cut of steak, while still giving you the traditional steak flavor.
- A simple garlic rest butter helps ensure the steak is juicy and flavorful.
- We have an official SCA-certified stake judge to teach you everything you need to know.
Top Sirloin comes from the back area continuing off the short loin area. Have the upper sirloin bone and remove the lower round muscle. It's a less expensive cut of steak that can still produce a tender and flavorful result. This cut of steak is best suited for marinating and is a more budget-conscious steak alternative.
Material notes
- Sirloin Steaks: Look for steaks around 1-inch thick to help retain juiciness and avoid overcooking. Choose those that are a bright red and have the most fat in them.
- olive oil: or other high heat oil for searing like vegetable or canola.
- Salt: Used for dry brining. The measurements are for table salt.
- pepper: Both black pepper and white pepper for a more complex flavor and bite without too much spice. Keep it simple and let that meat shine!
- Compound butter: Adding a rested butter or compound butter takes an already amazing steak and pushes it through the roof. Even if you don't have the finest grade of beef, this added butter will help fill the void.
Dry brining
Pre-brining your sirloin steaks, known as dry brining, can significantly improve their flavor and make them more tender. The salt penetrates deep into the meat, seasoning it throughout. This process helps the steak retain moisture during cooking, leading to a juicy final product. Additionally, salt breaks down some muscle proteins, making the meat more tender—especially beneficial for lean cuts like sirloin.
Marinating instead
If dry brining isn't your style, marinating is another fantastic way to enhance flavor and when it comes to marinating steak, sirloin is the best choice for marinade. to use Steak marinade recipe or the store-bought option. Marinate for at least 4 hours or better, up to 24 hours. Before cooking, pat the steaks dry to get the perfect sear.
Internal temperature test
A good instant-read and/or internal meat thermometer Helping you achieve consistent results every time. However, not everyone has an instant-read thermometer, and we understand. We'll do the “thumb test,” but just remember that cooking steaks by touch is very difficult to master.
- rare Should feel very soft and yielding. Lightly touch your thumb to your index finger and feel the fleshy area under your thumb. It should feel very soft, similar to raw meat.
- Rare Medium Should feel soft with a bit of resistance. Lightly touch your thumb and feel the same spot under your thumb. It should feel slightly firm, but still soft.
- the middle Should feel firm but with some give. Touch your thumb lightly and feel the bottom of your thumb. It should feel firmer and more springy.
- Medium-good Should feel strongly to give very little. Lightly touch your thumb to your pinky finger and feel the bottom of your thumb. It should feel quite firm with very little tenderness.
- hello Should feel very strong not to give. Press your thumb firmly into your palm and feel the bottom of your thumb. It should feel very firm, similar to well-done meat.
Storage and reheating instructions
Keep in fridge Up to 5 days in an airtight container. It might be a good idea to cube the steak into bite-sized pieces and easily reheat it to use in salads, tacos or quesadillas, or turn into stroganoff.
Reheat Place portions of sirloin in a skillet over medium heat or wrap in aluminum foil to retain moisture and reheat in a 300-degree oven for 10 to 15 minutes, until heated through.
