best way to cook serloin steak please give instructions?

Answer 1

Some rubbish posted here eh? I checked out Doh's profile and it came as no surprise that he was a yank. He thinks sirloin is not one of the tastiest cuts of meat - I don't know who is butcher is over there but he should find another. Sirloin is one of THE tastiest and does not need marinating or messing about with in any way. Buy the best, well hung (minimum 28 days) and fry it as hot as you dare (griddle pan is best). Don't oil the pan but just before you cook it brush with oil and season well with salt and pepper. The pan should be smoking so you caramelise the outside and get it crunchy whilst the inside stays soft, pink and meltingly tender. Rest it for 5 minutes before you tuck in. That has made me hungry - I'm off down to the butchers to get a steak. See ya.

Answer 2

Sirloin isn't the most tender piece of meat, therefore it does well if marinated prior to cooking. An easy marinade is equal parts cooking sherry, soy sauce and pineapple juice.

Using a fork, pierce the meat repeatedly all over both sides to open holes in the muscle. Place the meat in a ziplock bag or in a glass pan and submerse the meat in the marinade. Let it sit for at least 4 hours, better if you can longer, but no longer than 24 hours. If you only marinade for a short amount of time, do it at room temperature, if overnight, put it in the fridge.

Cook the steak on a grill, about 3 minutes per side for medium rare. You can brush it with the marinade while grilling.

Answer 3

Food for thought, the cheaper cuts of meat have to be at medium rare or else you need a good set of choppers. When my budget allows I only buy the better cuts, I too used to eat my meat well done, if there was pink in it I would not eat it, to this day my daughter can't get a steak the way she wants it at a restaurant because she likes it the way you do. I was starving and working as a bus boy at a fancy restaurant in southern CA and when ever they had a reorder they would send the steak back to the kitchen for us, I couldn't eat it for they were always rare or medium rare, everyone laughed but was glad I didn't because it meant more for them.Well one day I said yes and have never went back to well done again. But here's what I did for the cheaper cuts of meat, you can try this and see if you like it because it can offer fairly tender meat while still being cooked enough for you. You will need a cast iron skillet that has a lid, if just cooking one steak you can use a pot lid that fit inside the cast iron skillet. Take a tablespoon of cooking oil and put the fire on HIGH, let the skillet get hot, I mean hot, most skirt steaks are an 1& 1/4 " to 1&1/2". Put your skirt steak in the skillet and cover immediately and cook for 1 & 1/2 minutes, turn, cover and cook for another minute and a half. Immediately take out of skillet and let stand for a couple minutes. If too done then the next time cook a FEW seconds less, if still too rare than next time cook just a FEW seconds longer. One of the reasons meat get tough is because it is too long under the fire, I would never broil skirt steaks unless you want them rare to medium rare. It's called the minute steak because it only takes a minute on each side, I like the way you want your meat done so I increase the time, my first time I did it 2 minutes on each side way to burnt, now I like my meat medium to medium rare so only a minute for me, sometimes less when the meat is thinner, you will eventually be able to look at the meat and know exactly how many seconds the red hot skillet will take to get it the way you like it, and yes I said seconds not minutes. And remember only a tablespoon of oil! Good cooking

Answer 4

It's best cooked on a very hot surface ( a grill or hot smoking pan with a lttlle oil, either side ) and remember to let it rest. if you want exact times depending on the weight of your steak go to;

http://www.thefoody.com/meat/table.html
there are recipes there for sauces as well. Bon appetit

Answer 5

To properly cook sirloin steaks, you need to seal the juices and natural flavors by using high heat and searing the outside, thereby sealing it. If you slow cook it, then you allow the meat to dry out, thus causing the muscle fibers to become tough and chewy. High heat then quick searing on each side and then just leave it on long enough to reach your desired level of doneness.

Answer 6

you get a flaming hot griddle pan with a bit of oil , lard or butter and you slap the steak on for a few mins on each side then take of pan and eat i like to eat mine with fried mushrooms and onins and home made chips or skinny french fris with a peice of bread and butter and not to forger a bit of grated cheese on top with som ketchup or hp

Answer 7

medium heat, some rich red wine, and cooked slowly till the out side is a dark brown and inside is a deep pink.

Answer 8

First, learn how to spell it properly. Sirloin. Then put it on the grill, cook to medium rare.

Answer 9

1 lb. beef top sirloin steak
1/2 c. fresh orange juice
1/4 c. light soy sauce
2 tbsp. dry sherry
1 clove garlic, minced
2 dashes ground cloves

Combine orange juice, soy sauce, sherry, garlic and cloves. Place steak in plastic bag; add marinade, turning to coat. Tie bag securely and marinate in refrigerator 2 to 4 hours, turning at least once. Drain marinade from steak. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 9 minutes, turn and broil second side of steak 8 to 9 minutes to desired doneness (rare or medium). Carve into thin slices. 4 servings.


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1 egg
1/4 c. water
Salt and pepper
Dash garlic powder
Sirloin steak
Bread crumbs
Onion, sliced

Beat raw egg, add 1/4 cup water, salt and pepper and garlic powder. Pound meat, dip meat into egg mixture, dip into bread crumbs. Fry in small amount of hot oil. Turn meat and add boiling water between meat, not on meat, water reaching 1/2 way up on meat in skillet. Slice an onion on it. Cover. Bake 350 degrees, 1 1/2 hours.

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1 tbsp. Dijon mustard
1 tbsp. prepared white horseradish, drained
1 garlic clove, crushed
1 (about 2 lb.) boneless beef sirloin steak, 1 1/2 inch thick

Preheat broiler. Mix Dijon mustard, garlic, and white horseradish. Place steak on rack in broiler pan nearest the hottest point. Broil steak for 10-12 minutes for medium rare or until desired doneness is reached. Turn the steak once. Spread the Dijon mixture over the steak and broil about 1-2 minutes until golden brown.

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2 sirloin steaks (10 oz. each)
3/4 c. veal stock
3/4 c. burgundy wine
1 shallot, chopped
2 green onions, chopped
1 1/2 tbsp. butter
Salt and pepper to taste

Season the steak. Melt the butter in a large skillet over high heat. Sear the steaks 2 minutes on each side. Transfer the steak to a platter. Add the shallots and deglaze with the wine. Reduce until almost 3 tablespoons and add the veal stock. Reduce again to almost 1/2 cup. Add the chopped scallions and adjust seasoning. Pour over the steak and serve immediately.

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1/4 c. Worcestershire sauce
2 tbsp. instant minced onion
2 tbsp. lemon or lime juice
3/4 tsp. salt
1/2 tsp. instant minced garlic
2 tbsp. olive oil
1 (3 lb.) sirloin steak
2 tbsp. butter, melted
1 tbsp. chopped fresh parsley
1 tsp. Worcestershire sauce

Combine first 6 ingredients, mixing well; pour into a large shallow dish, and add steak. Marinate in refrigerator 4 hours or overnight, turning occasionally.

Remove steak from marinade; place on grill 5 inches from hot coals; grill about 8 to 12 minutes on each side or to desired degree of doneness. Place the steak on a heated platter.

Combine butter, parsley, and 1 teaspoon Worcestershire, and pour over steak. Yield: 6 to 8 servings.

Answer 10

hot grill 3 minutes per side for rare
4 minutes for meduim
5 minutes for well done