Top sirloin steak is a boneless steak that is flavorful, and is sometimes called chateaubriand. It is tender and juicy but easy to overcook, which makes it tough and dry. The secret to cooking it correctly is to use an instant-read thermometer. For rare, cook the steaks until the internal temperature is 130 degrees Fahrenheit. Medium rare is 130 to 140 degrees and well-done is 140 to 150 degrees. Sirloin steak is best cooked to rare or medium doneness. It begins to dry out when cooked longer than that.
Step 1
Let the steak come to room temperature for 20 to 30 minutes. Pat the steak dry on the top and bottom with paper towels. Cut the steak into five or six portions. Brush the steaks with oil.
Step 2
Wrap a strip of bacon around each steak like a belt. Fasten the bacon securely with a tooth pick. Season generously on the top and bottom with salt and pepper.
Step 3
Heat a large heavy frying pan and brush with oil. Using tongs, brown the bacon-wrapped sides first, turning each one about four times to crisp all the bacon. This will take about 4 minutes.
Step 4
Cook the steaks for 3 to 4 minutes on the top and then turn the steaks over. Continue cooking until the internal temperature is 135 to 140 degrees Fahrenheit. Check by inserting the instant-read thermometer through the bacon on the side into the center of the thickest steak.
Step 5
Remove the steaks from the frying pan to a serving platter. Cover them with foil and let them rest for 5 to 10 minutes before serving.
Tips and Warnings
- You can also cook these steaks on your barbecue grill for approximately the same amount of time over medium high heat.
Things You'll Need
- 1 1/2-lb. top sirloin steak, 1-inch thick
- Paper towels
- 6 strips of thinly sliced bacon
- 6 toothpicks
- Oil
- Brush for the oil
- Salt
- Pepper
- Large frying pan or grill
- Tongs
- Instant-read thermometer
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