How to Cook Top Sirloin Filet Steaks
Turn about 1 minute prior to the halfway point. For the perfect medium-rare top sirloin steak, grill for minutes for a 1-inch steak, and minutes for a 1? inch steak, turning about 1 minute before the halfway point. A meat thermometer should read °F. Rest your steaks for 5 minutes before serving, covering lightly with foil. Season the sirloin after browning by sprinkling both sides with salt and pepper, or another seasoning of your choice. Pour in enough water for a 1/2-inch layer and cover the pan to start the braising process. Another option is to add flavor to the meat and gravy by using wine, beef broth, apple juice or beer to braise the meat, instead of water.
The boneless top loin steak might just be the most famous steak—but not by this name. We see it more commonly labeled as a strip steak or New York strip, and it's one of the most popular steaks in restaurants and grocery stores. As the name implies, the top loin steak comes from the top portion of the short loin primal cutwhich runs from the cow's last rib to the top of the leg bone.
Though not as tender as cuts from the tenderloin, the top loin steak can be a great combination of the flavor of a rib-eye steak and the tenderness of a filet mignon.
This is a versatile cut of meat but is best when cooked quickly over high heat. The top loin steak is similar to the sirloin steak but with the bone and tenderloin removed.
It is from a part of the cow where the muscle does very little work, so the meat is nice and tender. Generally, this cut will be less expensive than the superior sirloin steak, but you should do a cost per pound comparison to avoid being overcharged; if the price per pound is the same or close to that of the sirloin, you are better off going with the sirloin steak. Because of the balance of tenderness and flavor, this steak can be cooked virtually any way you want—as long as it is hot and fast.
Great grilled, this steak is also perfect in a very hot cast iron pan. Either way, remove the steak from the fridge about 30 minutes beforehand; salt well but season lightly since a good version of this steak needs very little help when it comes to flavor. Preheat the grill or skillet to very high heat, add the steak and cook a few minutes a side 4 to 6 minutes total for medium rare. A boneless top loin steak has a nice, beefy flavor and a how to play run to the hills drums texture.
It is important to note, however, that depending on the top loin's grade, source, and amount of marbling, a top loin steak can either be wonderful or very mediocre.
The New York strip can be an "in-between steak," so look for a high number of fine lines of fat inside the meat portion white flecks through the meat of the steak itself ; it is the fat that gives the steak a better flavor.
If you've brought home a nicely marbled piece of meat, there's not much you need to do to it when it comes to preparation and cooking—some light seasoning, a quick turn how to fill out interactive pdf form the grill, and maybe a little flavorful topping to finish it off.
It should not be hard to find a boneless top loin steak at your supermarket or butcher, but this cut of meat may be labeled under a variety of names. In addition to New York strip or strip steak, how to cook beef loin top sirloin steak loin can also be called ambassador steak, boneless club steakhotel-style steak, Kansas City steak, strip loin steak, veiny steak, and Chateaubriand by some American butchers.
If you are not going to cook your top loin steak right away, you can store it in the refrigerator where it will stay fresh for three to five days. For longer storage, remove the meat from the store packaging and wrap well in plastic wrap, making sure there is no air between the meat and the wrapping. The how to change remote desktop port number will last in the freezer for up to a year. A top loin steak is a good choice if you are looking to increase your protein intake, as it has about 32 grams of protein in a 4-ounce serving.
US Department of Agriculture. FoodData Central. Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0" fat, choice, cooked, grilled. Updated April 1, Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
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Steps to Make It
1 day ago · The rib area falls in the middle — grilling is great and roasting works too, and when grilling, a longer time to cook through is needed compared to a loin. I must agree, despite a mutual bias, with my editor: Ribeye definitely falls within my top three cuts, ahead of brisket and just behind top sirloin.
A hot cast-iron skillet, salt, oil, and a stopwatch are all you need for Alton Brown's perfect sirloin steak recipe from Good Eats: Reloaded. Jump to Recipe - Print Recipe. Course: Mains. Yield: 2 to 4 servings. Salt, oil, a hot cast iron skillet, and a good stopwatch are all you need for a perfect medium-rare sirloin steak, the very steak I cook every four years when the polls close.
Print Recipe. Standard Metric. Specialized Hardware Digital instant-read thermometer. Procedure Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes.
Tear off an inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop. Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Flip and rotate 90 degrees so that the steak hits fresh pan and fresh salt and cook another 2 minutes, uninterrupted.
Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. Did I mention there would be smoke?
After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices. Appetizers Steak Tartare. Mains Reverse-Sear Ribeye Steak.
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