Cooking Perfect Steak

Sirloin steak is a cut that comes from the lower part of beef ribs. It continues from the tenderloin (the place where the most prized steaks come from) and is a high quality cut with a lot of flavor, since these muscles still do a reasonable amount of work. Sirloin has more flavor than a number of other steaks, and is divided into several different subcategories.

Out of these types, the top sirloin is the most prized. You are unlikely to get it unless you specifically look for it, since most sirloin steak is actually bottom sirloin. Less tender and much larger, this is more common and less expensive. The bottom sirloin is connected to the part of the animal called the sirloin tip roast. This is a good roast, but is often somewhat tough, so do not try to eat it as a steak.

Tri-tip steak is a strongly flavored part of the bottom sirloin, and is very lean, causing it to overcook if not paid proper attention. Sirloin pin bone steak is one that is cut from the front part of the sirloin. There is an oval pin bone inside that gives it its name. Sirloin flat bone steaks have flat back and hipbone pieces inside, as well.

Sirloin round bone steaks contain less bone than most other sirloin steaks, and are rather less fatty. Sirloin wedge bone steaks come from the rear of the sirloin, and contain a small wedge shaped bone. All these different types of sirloin steaks should be available at your local market.

Sirloin cuts tend to be lean, not as buttery and tender as higher end steaks, but with a deep rich flavor and lower price. They work well when prepared using dry heat, meaning that pan frying, roasting, grilling, sauting, broiling and similar methods are a good choice for cooking sirloin steak. Different parts of the sirloin will require different treatment, and sirloin steak cooking methods will depend on which part of the sirloin you are going to be cooking.

Make sure you buy only sirloin that is red and clear in color - that is the color that normally purplish beef becomes when air hits it. Make sure your sirloin is cold and tightly packaged, with a firm feeling to the meet and a reasonable sell by date. Make sure it is in the coldest part of the refrigerator for storage, and keep it only a few days. Fat can be trimmed before or after cooking.

Your steak will be done to medium rare when the internal temperature is 145 degrees Fahrenheit, and well done at 165 degrees. Turn steak with tongs only, since forks can cause juices to escape, and allow steak to rest five to ten minutes before serving to preserve juices.

Steak should be broiled two to four inches from the heat source, and will take eight to ten minutes, while grilled; lightly oiled steak will take six to eight minutes. Pan-broiling takes a little longer - thirteen to fifteen minutes or so.