2006-09-12 09:49:02 · 23 answers · asked by D1465 1 in Food & Drink ➔ Other - Food & Drink
Medium rare. This way it mantains a good tenderness and a great taste. Also, the more you cook it the more vitamins you'll waste!
P.S. Add the salt at the very end...otherwise it will release all the water and will become so so so chewy!
2006-09-12 09:55:06 · answer #1 · answered by Blue Blue Blue 6 · 0⤊ 0⤋
Best Sirloin Steak
2016-11-14 01:16:08 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Sure-- A little Science for you. What you see oozing out of your typical rare steak for example is primarily water mixed with the protein Myoglobin. It’s a "common misconception" that the juice is in fact blood. When the animal is slaughtered, almost all the blood is removed from the meat. The Myoglobin is used in the animals muscles to store oxygen much like what Haemoglobin does in the bloodstream. In fact you can tell what’s a red meat and what’s a white meat by how much Myoglobin it contains. Animals with high levels of Myoglobin are considered “red meat” and those with low levels are “white meat”. It's actual a protein. The only time myoglobin is found in the bloodstream is when it is released following an open injury. It is an abnormal finding in any blood
2016-03-17 02:08:16 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Sirloin steak to me is a tough cut of meat, so I usually marinade it in beer and some other spices the night before if it is going to be grilled. Beer is a natural tenderizer to meat. If I'm not going to grill it, I use sirloin steak in stir fry and beef stroganoff because it is cut up in small bite size pieces. (makes it easier to chew!!) It all depends on how you prefer to cook it!
2006-09-12 09:58:35 · answer #4 · answered by proud mom of 2 girls 2 · 1⤊ 0⤋
Rare, Medium to rare, but if you really don't like blood then eat it medium. Anyhting higher than that and you cook all the nutrients way, so it is just as good as eating a peace of rubber.
Sear of the steak first and about 5 min before it is ready salt it a bit with black pepper. If it is a good peace of meat you don't need any sauce, but if it is a tough peace of meat and quality is bad then try any sauce which you like, mine is blue cheese and red wine reduction. I am a chef, trust me on this one.
2006-09-12 10:06:55 · answer #5 · answered by tolquit 2 · 0⤊ 1⤋
I like my steaks, especially serloin, simply grilled with a bit of black pepper cracked over it.
Cooked medium- well-done.
Adding flavoyrs to it spoils it, and if it's a good tasty steak, there should be no need to.
Serve with chips and fresh salad. No ketchup because it ruins it!
2006-09-12 09:52:33 · answer #6 · answered by MrRSMan 2 · 1⤊ 0⤋
Eating a good steak should need NOTHING added. I mean nothing. In a good establishment it offends the cook to ask for anything to go on your steak.
2006-09-12 09:58:08 · answer #7 · answered by rr 6 · 1⤊ 0⤋
Thin slices... The thinner the better... A maranade of soy sauce garlic honey and ginger will really bring out the flavor.. Please..NO CATSUP!
2006-09-12 09:55:11 · answer #8 · answered by Anonymous · 1⤊ 0⤋
Grill it. Light spices - salt, pepper, garlic. Add some potatoes, fresh veggies cooked lightly and, if appropriate, a nice red wine.
2006-09-12 09:54:35 · answer #9 · answered by cmc1217 2 · 1⤊ 0⤋
I like peppered sirloin, med. rare!
2006-09-12 09:51:40 · answer #10 · answered by chloe. 3 · 1⤊ 0⤋