How to Cook Boneless Top Sirloin Steak?
Step 1 – Marinating
Marinating your boneless top sirloin will add flavor to your meat. In order to absorb maximum flavor, meat needs to rest in a marinade in the refrigerator for 24 hours or longer. There are many beef marinade recipes that you can use to flavor your meat, or you can buy a commercially prepared marinade or a dry rub. The keys to a good marinade include:
- A liquid base. Contrary to popular belief, this does not need to be an acid. As a matter of fact, marinating beef for long periods of time in acid allows the acid to partially cook the beef and gives it a mushy texture. Some good liquid bases for your marinade include beef stock, or a combination of liquids. If you do use an acid for flavor, consider adding lime juice to beef stock so that the marinade is relatively low-acid.
- Salt. Adding salt to your marinade allows the flavor to soak into your meat. It doesn’t take much when distributed in liquid for the salt to flavor the meat.
- Herbs and spices. These can include flavors like garlic, onion or shallot, , rosemary or tarragon – whatever sounds good to you in the moment.
Step 2 – Dry the Meat
After marinating for 24 hours, the meat will be quite moist. Because a delicious steak is crisp on the outside and moist on the inside, you will need to sear the meat when it comes in contact with a hot surface. It is searing that develops a nice, crisp outside while sealing the juices on the inside. To prepare the meat to properly sear, you must dry the surface of the meat after removing it from the marinade. To do this, thoroughly blot both sides of the meat with paper towels until you have removed all of the moisture from the surface.
Step 3 - Add Additional Seasoning
If you’d like more seasoning on your meat, you can add dry herbs or spices to both sides of the meat in this step. At the very least, add fresh cracked black pepper. Avoid adding garlic, because it burns easily and can become bitter. Instead, if you’d like to add additional herbs at this point, consider green herbs like thyme or rosemary. You won’t need to add additional salt in this stage, because salt was incorporated in the marinade.
Step 3 – Cooking
After leaving your steak in the marinade for about 24 hours, it is time to cook it. Selecting the proper cooking method is what will maximize the tenderness of the sirloin. The best method for cooking this type of a steak is on the grill. In order to develop the best flavor, you will need to use an extremely hot grill to sear the meat, followed by at a moderate temperature to cook the meat.
Gas Grill Instructions
- Turn all of the burners on to high, and preheat with the lid closed for about 15 minutes.
- Turn one burner down to medium.
- Place the steak on the hot burner. Grill until well-browned on one side for about two to three minutes. It is important to the development of the crust that you don’t move the meat during this searing process.
- Flip the steak and grill it on the other side for about two to three minutes.
- Move steak over to the cooler side of the grill. Put the lid down and grill according to the cooking chart, below.
Charcoal Grill Instructions
- Build a two-level fire where the grill is closer to the charcoal on one side (stack charcoal higher) and farther away on the other side.
- When charcoal is ready, grill steak over the hot side of the fire for two to three minutes per side – until steak is well-browned on both sides.
- Move the steak to the cooler part of the grill. Continue grilling according to the cooking chart, below.
|Rare||5 to 6 minutes||120 degrees||Most tender|
|Medium rare||6 to 7 minutes||125 degrees||Tender|
|Medium||7 to 8 minutes||130 degrees||Least tender|
Step 4 – Let Rest
It is important to allow the steak to rest before cutting so that the juices settle in the meat. Let it rest about five minutes.
Step 4 – Cut the Steak
For maximum tenderness, slice the steak very thinly on the bias.