Sirloin Steak. A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired. Brush steak with oil and salt and pepper, to taste.

Sirloin Steak Sirloin steaks come from the sirloin primal cut—the cow's lower back, beginning at the sixth and last lumbar vertebra and including the hip bone. 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. You can cook Sirloin Steak using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sirloin Steak

  1. You need of Steak.
  2. It’s 1 inch of Steak (any cut).
  3. You need of Himalayan salt.
  4. Prepare of Blackpepper.
  5. You need of Baste ingredients.
  6. Prepare 3 tablespoons of unsalted butter.
  7. It’s 2 cloves of garlic.
  8. You need 1 of stem fresh rosemary.

View All Start Slideshow Credit: Paul Sirisalee Looking for dinners the whole family will enjoy?. Transfer the pan to the preheated oven. Top sirloin steak has just the right marbling of fat to create a melt-in-your-mouth, crowd-pleasing flavor. These boneless cuts are usually very affordable and large enough to feed a family.

Sirloin Steak step by step

  1. Season the steak with himalayan & blackpepper.
  2. Vacuum seal the steak inside the bag.
  3. Cook the steak into container, 55°C, 1 hour.
  4. After 1 hour, drain, dry and re-season if necessary.
  5. Pan sear 15 seconds each, super high heat.
  6. Baste with butter & garlic, low heat.
  7. Rest 5 minutes.

Best of all, they are adaptable to a variety of cooking methods. When done, transfer to warmed plates. In a large nonstick skillet, brown beef on both sides. The top sirloin comes from — you guessed it — the upper portion of the sirloin butt, and is usually presented in the form of a tender, boneless steak. Now, while it may not be the most tender cut of beef, especially compared to some of the pricier cuts, it's not too tough at all and careful cooking can prevent it from becoming too chewy.

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