Top sirloin is Wednesday night family steak. Less expensive than steaks like New York strips and filet mignon and leaner than rib eyes, sirloin steaks come from the hip area of the steer. Although less tender and flavorful than more expensive steaks, top sirloin steaks broil with tasty results if the cook gives them a little extra TLC.
The Steak
Choose a top sirloin that is from 1 to 2 inches thick. A steak less than 1 inch thick will cook too quickly and be tough. A prime-grade sirloin will be as tender as many more expensive steaks but most of these go to restaurants; insist on choice-grade beef if prime is not available. The steak may also be called a boneless sirloin butt steak or top sirloin butt center cut steak, depending on your butcher and area.
Preparation
Trim the fat to 1/2 inch thick and slash it diagonally at 2-inch intervals so that it will crisp evenly with a minimum of greasy spattering. Marinate the sirloin with a prepared vinaigrette salad dressing, red wine or rub with garlic and sprinkle with Worcestershire sauce; acidic marinades begin to break down proteins on the surface of the meat so the outside browns fast, leaving the center pink. Put the steak and marinade in a plastic bag, seal and refrigerate for up to 4 hours. Alternately, use a beef rub of spices and olive oil and keep the steak refrigerated overnight in a sealed bag.
The Oven
Adjust the oven shelf with the pan on it and allow for the thickness of the steak so that the surface of the steak will be about 2 inches from the heat. A thick steak that measures 2 inches or more should be set lower – 3 to 4 inches from the heat. Preheat the broiler and broiler pan for about 10 minutes before cooking, and then swab the top surface of the broiler pan with some fat cut from the steak or olive oil. Take the steak from the refrigerator and place immediately in the broiler to sear the outside fast. Steaks up to 1 3/4 inches thick should be rare to medium rare when broiled 6 to 8 minutes on each side. Test for internal temperature to determine doneness; 145 to 150 degrees Fahrenheit indicates meat that is rare to medium rare.
The Grill
Choose only top quality top sirloins to broil on the grill. Light the charcoal and allow it to burn until it is covered with gray ash; the grill temperature should be about 325 degrees Fahrenheit for 2 inch or thicker steaks. You should be able to hold your hand over the fire for about 4 seconds. Thinner steaks may become tough when broiled on a grill. Steaks may take up to 15 minutes a side – turn only once – to reach medium rare. Cover the top sirloin as it cooks and remove it from the grill before it reaches well done – 160 degrees Fahrenheit internal temperature – or it will become very tough.
References
- "Doubleday Cookbook"; Jean Anderson, et al.; 1975
- "Good Housekeeping Cook Book"; Dorothy B. Marsh, editor; 1942
- "Cooks Illustrated"; An Illustrated Guide to Tender Steaks; Dawn Yanagihara, et al.; May and June 2000
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