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FAQ
What Is a Sirloin Filet Best For? This cut is best for high-heat grilling, and for creating a unique appearance on the plate. It's a small cut, so it's good for pairing with sauces and sides.
The filet mignon always comes from the center area of the tenderloin. While the top sirloin rests against the tenderloin, the top cut is separated from both the tenderloin and the bottom round muscles. The top sirloin steak tends to be more exercised than the filet mignon.
Being lean, top sirloin rarely has enough fat content to change the texture. The soft, sometimes stringy texture of heavy marbling is not present in this cut. As long as the sirloin is not overcooked, it will still be tender and juicy. On top of all of this, sirloin is one of the most affordable cuts of steak.
For the perfect medium-rare degree of doneness, your Top Sirloin steak grill time should be 9–12 minutes (on gas or charcoal) for a 1-inch steak. For a 1½ inch steak, cook for 12–15 minutes on either grill type. Turn your steak about 1 minute before the halfway point.
It comes from closer to the sirloin end of the short loin rather than the more desirable (and expensive) end closer to the rib. Steak from the short loin of the cattle aren't worked very hard and tend to be tender and have plenty of good beefy flavor.