The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name
Cooking Tips
- Remember to remove your beef sirloin steaks out of the packaging, pat dry and bring to room temperature
- Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
- Season the meat just prior to cooking
- Don’t overcrowd the cooking base, a couple of medium sized steaks per pan
- Place the steaks on the fat to render before searing on the flat sides
- Cook over high heat turning the steak only once after a rich, golden crust has formed
- Cook 4 to 5 minutes o first side then 4 minutes on the reverse for medium rare
- Finish by adding a large knob of butter when frying or on the griddle
- Leave to rest in a warm place at least 5 minutes before carving
- The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back
