How to Cook Top Sirloin Steak
Top Sirloin is amongst the leanest and therefore, healthiest cuts of beef. It differs from regular sirloin as it has the bone, tenderloin and bottom muscles removed. It’s often marinated to make it more tender or cooked medium-rare for the best flavour.
You might want to cut off all the visible fat, but some chefs would argue this adversely affects the flavour. Choose steaks of reasonable thickness as thinner ones will dry out when you cook them - least an inch think is best. Leave your steaks out at room temperature for an hour or two prior to any cooking - as this will help keep them tender during the cooking process. It’s also worth drying up any excess moisture on them with a paper towel to avoid any steaming whilst cooking.
It’s good to salt your steaks - as this helps keep moisture and flavour in the meat as it cooks. Not everyone will necessarily agree with this, but we think it’s correct, based on our cooking experience and those of chefs we know and trust.
There’s no doubt that marinating for a few hours or even a whole day will help tenderize the steaks. The acidic elements within the marinade help to break down the large muscle fibres and you’ll also be adding flavour to the meat. It is down to personal preference which marinades you use, but we recommend ones with wine, balsamic and olive oil for the best results.
Pan fried, Top Sirloin can really work - but make sure you don’t overcook it. To get the caramelized brown crust on the outside and tender rareness on the inside coat the bottom of the pan with a little olive oil and cook on a medium-high heat. Keep turning the steaks every 15 or 20 seconds until they look done.
Cooking the steaks on an outdoor charcoal barbecue adds that smoky flavour most of us love. Plus you’ll get those attractive grill marks on the meat too. Brush with olive oil, season and cook for three to four minutes each side or until done. Rest for a couple of minutes before serving for best results.