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Top sirloin is a tender and juicy cut from the center of the sirloin. As with most steaks, this is a great cut for grilling but you can also broil it for three or four minutes per side. If you want to know how to cook tender steak every time, here are some handy tips for you:
Remember that the cooking time will be longer if you do not allow your meat to reach room temperature before cooking it. If you are going to grill cold pieces of beef, you will need to add one or two minutes to the grilling time. You might want to marinate your boneless top sirloin the best marinade for this cut of beef might be an oil, horseradish and garlic marinade or something else with strong flavors.
Preheat the grill to high. If you want to know how to cook boneless top sirloin, which is more than two inches thick, you will need a two-tiered grill with one side medium hot and the other side very hot. This works well with a gas grill. Else, you can just use a single-tiered very hot fire.
Brush and oil the grill grate using a piece of fat held in a pair of tongs. An oiled rag on the end of a carving fork also does the job. Put the meat on the grill, lining them up in the same direction and rotate them a quarter turn after two minutes to make grill marks.
Cook the meat until you see beads of blood on the surface. This will take a minute or two for a half-inch thick cut, three to five minutes for an inch thick cut or up to nine minutes for a very thick cut. Use a spatula or tongs to flip the meat. Never use a fork because you might pierce it and the juices will run out.
Keep cooking the meat, rotating again after a couple of minutes to make grill marks on the other side. Press the top of the meat with your finger. If it is softly yielding, it is rare. If it is firmly yielding it is medium. If it is firm, it is well done. This is the best method to test for doneness because cutting into the meat drains its juices. If you prefer to use a meat thermometer, 120 degrees F is rare, 125 degrees F is medium rare, and 130 degrees F is medium.
If you want to know the secrets of how to cook a good steak, you have to let it rest for ten to fifteen minutes before serving so the juices can flow back from the center of the meat to the outside, making it moist, juicy and tender. The meat temperature keeps rising when it is removed from the heat so it will not go cold. Slice the serlion into quarter inch slices if you like and serve by itself or with a sauce.
You can serve baked potatoes, potato salad, green salad, corn on the cob or anything else you fancy with steak. Some of the best marinade recipes are meant to be used for basting the steak while it cooks so you will have a sticky and flavorsome sauce on the meat when it is served.