Sirloin Steaks
Vicki Said:
Can I use sirloin steaks to make beef tips and noodles?We Answered:
The steak may come out a little more tough, try marinating the steak before you use it, the rest should be fine:)Marvin Said:
Ladies: I found some top sirloin steaks on sale at Safeway. How do I cook them?We Answered:
Trevor, please:Do NOT cook your steak for 10-13 minutes per side unless you're planning to make shoes out of them.
Do NOT let your steaks sit in "course" salt for any length of time. This will draw out the juices and will not add anything. Poultry and pork are brined, beef isn't.
Personally I'd pan-fry them because I don't like how they come out under the broiler, and I don't like grilled anything. Yes, you're right - sear them for a few minutes per side over medium-high to high heat, depending on your stove. Salt and pepper each side gently just before it hits the pan, and coarse salt is best because it creates a bit of a crust. Once each side is seared, place the steaks in a hot oven (400 deg F) for just a few minutes, depending on how you like your meat. You can use the same pan if it's ovenproof.
Important: Let the steaks sit off the heat for a few minutes when they're cooked. This allows the muscle fibers to relax and the meat juices to redistribute. You'll wind up with a nice juicy steak instead of a gray, flabby thing with the juice all over the plate. Believe me, this is a very important step and makes a huge difference to the success of the dish.
I start the onions early and cook them until I like them, then cook the steak in the same pan. Adds a nice oniony flavor to the meat.
Mr. Know-It-All is right this time. Pay attention to him.
Oh, and before you start the cooking, pat the steaks dry, then salt&pepper, then cook. A meat thermometer will come in handy. If you don't have one, it's a worthwhile investment.
We had the exact same dinner as you earlier this week, and it was lovely. I hope you have a nice bottle of wine and someone special to share it with.
ETA: worcestershire marinade:
1/4 c + 1 tsp. Worcestershire
1/2 ts Instant minced garlic
2 tb Lemon juice or lime juice
2 tb Olive oil
1/4 c Instant minced onion
3/4 ts Salt
Combine 1/4 cup of the Worcestershire sauce, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside. Place steak in tight-fitting bowl or plastic bag. Pour Worcestershire sauce mixture over steak. Marinate 2 hours.
Always toss a marinade; never put it on cooked meat unless you've boiled it first. For your steak, melt 2 Tbs butter and add the remaining Worcestershire sauce and some chopped parsley. That will make a nice sauce for your steak.
Fernando Said:
In What Container Do Put My Sirloin Steaks To Marinate Them?We Answered:
You really just answered your own question when you said "whatever's convenient". I usually put mine in a plastic bowl with a lid. A plastic bag is good also. It lets you shake it up and mixes the meat w/the marinate.Velma Said:
I'm cooking top sirloin steaks on an electric grill what temp. do I cook them on?We Answered:
Try sake, garlic, fresh black pepper, garlic powder, garlic salt and meat tenderizer. or sake, garlic and soy sauce or the same things with ginger and sugar added. Depends what flavor you want. Cooking it on a high heat 425',( meat should be at room temp. and marinaded for 30 Minuntes. or more.) Just 5 min at first then look at it see if side is brown if so turn if not continue cooking until brown before turning it.Brandon Said:
How to broil Top Sirloin steaks?We Answered:
Make sure your meat is room temp and rub with your dry rub mixture.Allow to sit for a few seconds while you heat a fry pan with a knob of butter and a couple of splashes of good olive oil.
While the pan heats, preheat your broiler and cookie sheet or pizza stone.
Place your steaks in the fry pan and just let them sizzle enough to get a crisp brown outer coating on both sides.
Then transfer the steaks onto your boiler pan/cookie sheet/pizza stone.
Be-careful because things under the broiler tend to burn easy, leave the over door open a crack and keep a very close eye on them.
When done to your liking allow them to sit for five minutes so they can rest and be nice and juicy.