Summer means spending time outdoors with family and friends and hosting numerous grilling and barbecue parties. Other than the hamburgers and hot dogs you would throw on to the grill, a sirloin steak is also a good addition. The sirloin cut is meat taken from the rear back of the animal and are known for its tasty, melt-in-the-mouth feature. They are comparatively expensive, but perfect for grilling and pan frying. You may think that grilling the perfect sirloin steak is a tedious task, but worry not, follow these simple steps mentioned below and you are on you way to enjoying a tasty, juicy steak meal.
Complexity level: Moderate
Time required: 30-45 minutes
Estimated cost: $10-$20
Resources required:
1. Sirloin steaks
2. Seasoning or marinade of choice
3. Grill/ pan for frying
4. Tongs
5. Oil
6. Plate/ platter
Instructions:
1. Preparing the steak
Bring the steak to room temperature to ensure even cooking on the grill. While buying steak, make sure you pick one up which is about 1 to 1 1/2 inches thick. Once you have the perfect sirloin steak in hand, pat it dry and marinate with some salt and pepper or any other seasoning of choice. Make sure you trim off any excess fat surrounding the meat, but keep atleast 1/4 an inch remaining to trap the moisture.
2. Lighting the grill
Clean the grill, fill it with enough charcoal of choice and cover for a while till the charcoal is hot enough. If using an electric grill then preheat it on high for about 10 minutes. Also make sure you coat the grill top with some oil to prevent the steaks from sticking to it.
3. Grilling the steak
Using tongs, place the steaks carefully on to the hottest part of the grill and sear the sides for about 2 minutes. Then move it to the less hotter part of the grill and continue to cook for a further 2 to 3 minutes, depending on your choice and the thickness of the steak. Normally, if you want it rare, then only grill for 2 minutes on each side, otherwise, keep it on each side for about 3 to 4 minutes and you get the steaks grilled to medium rare.
4. Resting the steak
Once the steaks have been grilled, remove them with the tongs and place onto a serving platter. Let them rest for at least 3 to 5 minutes before serving, to let the juices that have been disrupted while grilling, relax back into the meat. Serve with some salad or sauce.
Frequently asked questions
1. If the steak is really thick, how can I turn it to normal sized?
If you think the meat is too thick, then wrap it with a plastic wrap, or place in a zip lock pouch and pound with a mallet on both sides till you get the desired thickness. This will also ensure a tender steak once cooked.
2. Is there a particular type of sirloin steak to look out for?
A good sirloin steak should be deep, bright red in color and also has a creamy layer of white fat around the top. Look for those with good marbling- steaks of fat running through the meat- which would melt when heated and keep the meat moist on its own. Another important thing to check with your butcher is the age of the steak. Ideally the beef should have been hung for about 21 to 35 days for the flavor and quality to develop fully.
3. Is pan frying or grilling the best way to cook a sirloin steak?
It is all a matter of convenience at the end of the day, but frying a sirloin steak in a pan is probably the best method.
4. How often should you flip a steak?
Ideally just once, because the juices get disrupted, disturbing the end result.
Quick tips:
1. Make sure the steaks come to room temperature before cooking, so that they do not become too tough when grilled. Cold steaks have a tendency to cook on the outside, leaving the insides raw.
2. If you are not a pro at deciding if the meat is cooked or not, a thermometer can be helpful to test the readiness.
3. Turn the steaks with tongs and do not poke or pierce with a fork/ knife as the juices would flow out, thereby making it dry.
4. Keep the seasoning to a minimum and make sure they do not over power the actual sirloin taste
5. Marinating the meat for about half an hour to 24hrs is ideal. The longer you marinate, the more flavor it imparts
Things to watch out for:
- Always pat the meat dry before marinating. Excess water on the steaks will act as a steaming agent and when you place the steak on the grill/pan it steams up rather than getting grilled.
- If you are cooking in a pan, never over load it. Add not more than 2 steaks at a time as the temperature would drop causing the steaks to stew rather than fry.
- Leave only a thin layer of fat around the steak to avoid flare ups while grilling.
- Never keep cooked food in the plate which was used for raw meat for obvious health reasons.
- Use fire resistant cooking mitts and long tongs meant for grilling purpose, while working with a hot grill to avoid burns.
