Cook top sirloin indoors using a dry-heat cooking method on the stove top or in the oven. Roast a top sirloin roast, and broil or pan broil top sirloin steaks. This generally lean cut of meat comes from the sirloin section of the cow, which sits between the short loin and the round. A 3-oz., 2.5-by-2.5-inch, broiled, 3/4-inch-thick top sirloin steak with the fat trimmed off has 166 calories, 26 g of protein and 6 g of fat, according to the U.S. Department of Agriculture Nutritive Value of Foods.
Broiling Steaks
Step 1
Move the top oven rack so it is 2 to 3 inches away from the heating element for a ¾-inch-thick steak and 3 to 4 inches away for a 1-inch-thick steak, if possible.
Step 2
Set your oven on "broil," and wait about 10 minutes for it to fully preheat.
Step 3
Wipe a light coating of vegetable oil on the broiling pan with a paper towel, and lay your top sirloin steak on top of it.
Step 4
Shake a thin coating of your desired seasoning onto the surface of your top sirloin steak.
Step 5
Place the broiling pan into the oven.
Step 6
Turn your top sirloin steak with tongs, and season the other side when the first side browns completely -- about halfway through the total cooking time. Broil a ¾-inch-thick top sirloin steak for a total cooking time of nine to 12 minutes and a 1-inch-thick steak for 16 to 21 minutes.
Pan Broiling Steaks
Step 1
Sprinkle seasonings on your top sirloin steak, such as a thin coating of dry rub or salt and pepper.
Step 2
Preheat a heavy nonstick frying pan on a stove burner set to medium or medium-high heat for about one minute.
Step 3
Lay your top sirloin steak in the pan with no oil or other liquid. Do not cover it.
Step 4
Pan broil your meat on medium to medium-low for 13 minutes for a 3/4-inch-thick steak and 15 minutes at the same temperature for a 1-inch-thick steak.
Roasting
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Shake seasonings on your top sirloin roast, such as a dry rub or just salt and pepper.
Step 3
Lay your roast with the fatty side up in a shallow roasting pan.
Step 4
Insert an ovenproof meat thermometer into the thickest part of your roast.
Step 5
Place the pan in the oven without any liquid or a cover.
Step 6
Roast a 2- to 4-lb. top sirloin roast for 16 to 20 minutes per pound, but remove the roast from the oven when the temperature reads 10 degrees Fahrenheit below the final cooking temperature. The final cooking temperature should be 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium and 170 degrees Fahrenheit for well-done.
Tips and Warnings
- You don't need to tenderize this cut of beef with a marinade.
- Electric ovens sometimes need to be left ajar while broiling; consult your owner's manual.
Things You'll Need
- Nonstick frying pan
- Broiling pan
- Shallow roasting pan
- Vegetable oil
- Paper towel
- Seasoning
- Ovenproof meat thermometer
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