A bone-in sirloin steak is a tender and flavorful cut of beef well-suited to dry heat cooking methods, including roasting, grilling and pan-searing. The cut is often fairly large, making it more manageable in the oven or on the grill; reserve pan-searing for relatively small pieces. For best results, start with a fully defrosted steak. Keep it in the refrigerator for at least 24 hours. However, chilled beef doesn't cook evenly. So, however you're cooking a bone-in sirloin steak, sit it out on the counter for about an hour first to bring the meat to room temperature.
Roasted
Step 1
Move an oven rack to the position below center and preheat to 325 degrees Fahrenheit.
Step 2
Trim off excess fat with a small, sharp, nonserrated knife. Leave about 1/2 inch of fat, though, to help keep the bone-in sirloin steak moist and flavorful during roasting.
Step 3
Season the sirloin steak to taste with salt, pepper or other herbs and spices, or according to the directions in a favorite steak recipe.
Step 4
Cover the bottom of a shallow roasting pan -- use one no deeper than 2 inches -- with a sheet of aluminum foil. Stick to a shallow pan to prevent the sirloin from steaming in its own juices, and to allow proper heat circulation around the meat. Affix the roasting pan's rack and center the bone-in sirloin steak on top.
Step 5
Insert an oven-safe meat thermometer into the sirloin steak. Push it to the center of the cut from an angle at which it does not come into contact with the bone. A meat thermometer touching bone doesn't give an accurate temperature reading.
Step 6
Cook the bone-in sirloin steak in the oven to the desired temperature. Roast it to 120 degrees Fahrenheit for rare, 130 F for medium-rare, 140 F for medium, 150 F for medium-well and 160 F for well-done. Expect it to take approximately 25 minutes per lb. to reach medium, but cooking times always differ by oven, thickness of the steak, size of the bone and other considerations.
Step 7
Transfer the bone-in sirloin steak off the rack. Refrain from cutting into it until it rests for 15 minutes. Cut into it sooner, and some of the juices that make the meat moist, tender and flavorful will escape.
Grilled
Step 1
Clean the grill and grease it with cooking oil. Preheat it to medium-high heat.
Step 2
Trim extra fat off the bone-in sirloin steak, brush it with cooking oil or melted butter and season it to taste, or as specified in a chosen steak recipe.
Step 3
Lay the bone-in sirloin steak directly over the heat, fat-side facing up. Close the barbecue's lid.
Step 4
Turn the sirloin steak over with tongs after 6 minutes. Don't stab it with a fork to flip it. Holes in the meat allow juices to run out during cooking. Close the top of the grill.
Step 5
Continue grilling the bone-in sirloin steak until it reaches the desired temperature. Use a meat thermometer to know when it's done. Expect grilling to take about 15 minutes to cook the sirloin steak to medium.
Step 6
Rest the sirloin steak for 15 minutes before serving it.
Pan-Seared
Step 1
Trim and season the bone-in sirloin steak.
Step 2
Preheat 1 tbsp. of cooking oil and 1 tbsp. of butter over high heat in a large skillet for 45 seconds.
Step 3
Reduce the heat to medium and lay the bone-in sirloin steak in the pan.
Step 4
Flip the sirloin steak with tongs or a spatula after 5 minutes.
Step 5
Continue pan-searing the bone-in sirloin steak until it reaches the desired temperature, as determined by a meat thermometer. Expect pan-searing to take about 12 minutes total to bring the steak to medium.
Step 6
Let the bone-in sirloin steak's juices settle for 15 minutes before cutting into it.
Things You'll Need
- Small nonserrated knife
- Seasonings
- Shallow roasting pan
- Aluminum foil
- Oven-safe meat thermometer
- Cooking oil
- Tongs
- 1 tbsp. cooking oil
- 1 tbsp. butter
- Large skillet
References
- U.S. Department of Agriculture Food Safety and Inspection Service; Beef... From Farm to Table; May 2011
- North Dakota Department of Health: Meat -- The Heart of a Meal
- O Chef: How to Roast Beef
- Johnson and Wales University; Grilled Beef Steaks; 2010
- Food Network; Pan-Seared Steak and Onions; Francine Segan; 2004
- What's Cooking America: Meat, Fish, and Seafood Temperature Cooking Chart
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