Exact Answer: 10 to 15 minutes
Sirloin steak is one of the most popular cuts of beef and is usually the first choice for steak lovers. It has a delicate and strong texture, a rich taste, and it’s ideal for grilling or barbecuing. However, it has many different names, so whether it is reading a recipe, ordering a meal in a restaurant, or talking to a local butcher or grocery store, it can be confusing.
There are various sorts of steaks made from the sirloin. The top sirloin is the most valuable of them. The bottom sirloin, which is less tender and considerably bigger, is normally known as “sirloin steak” for sale. A sirloin is situated near the animal’s hindquarters, and regardless of what the different steaks are named- Sirloin Steak, Porterhouse Steak, or New York Strip – they’re all the same cut of beef and boneless. The bone-in variant of sirloin is often called short loin.
How Long To Cook Sirloin Steak?
How long to cook steak depends on the thickness of the sirloin steak. Different times are taken by a steak to cook. It takes Rare: 1½ mins per side, Medium rare: 2 mins per side Medium: About 2¼ mins per side. Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
|Rare||8 – 11 minutes||11 – 13 minutes|
|Medium- rare||9 – 12 minutes||12 – 14 minutes|
|Medium||10 – 13 minutes||13 – 15 minutes|
|Well- done steak||12 – 15 minutes||14 – 16 minutes|
How to cook a steak depends largely on the cut you choose. For best results, be careful when preparing the steak, just like any other steak. There’s a thin line between rare, medium, and well done, and it’s easy to overcook. Grilling top sirloin steaks in the oven, frying or grilling, or a combination of the two is the preferred technique for sirloin steaks. Grilling sirloin steak works best on the stove.
First, remove the steak from the refrigerator and bring it to room temperature before cooking. When it’s time to cook, put your frying pan on high heat. Brush the steak with olive oil and add the seasonings. When the pan is heating up, add the steak to the pan. Only two steaks should be added at a time to allow enough space in the pan.
Depending on the heat of the pan and the thickness of the steak, the cooking time will vary greatly. A medium-rare steak takes 12-14 minutes to grill a 1-inch steak in a pan, and a 3/2 steak can be grilled in 14-16 minutes. Cook and flip according to your liking, and use tongs to scorch the sides. The meat thermometer should read 130 degrees Fahrenheit.
Resting is the last step in the process of grilling sirloin steak, and it may be the most important step. Let the meat relax for 5 minutes to allow the mouthwatering softness and rich flavor of the liquid to re-infiltrate the meat.
Sirloin steak can be widely used in different ways, such as a stand-alone steak or simply grilled with a side dish of veggies. It is commonly used in a range of cuisines, from Italian spaghetti to Chinese stir fry, because it’s a lean and relatively inexpensive cut.
Why Cook Sirloin Steak For So Long?
If one cooks it for more than 16–20 minutes, then it won’t taste good at all, and if one cooks it for less than 10 minutes, then it might not turn out as one’s choice. If the inside and outside of the steak are both underdone. Then, cook for no more than 2 to 4 minutes on each side, and use a meat thermometer to verify the doneness at 140 ° for medium-rare or 160 ° for medium. Before slicing the steak, remove it from the pan and let it sit for about 10 minutes. When reheating the steak, avoid cutting it into small pieces. It’s tempting because you know the meat will cook faster. After all, more cutting means more steak liquid dries out.
Refrigerate the beef sirloin that is still in retail packaging for up to three days. Individual steaks or roasts can be wrapped snugly in plastic wrap or specialized freezer paper and frozen for up to three months. Use a vacuum sealer for best results or long-term storage. Place the remaining cooked beef in an airtight container and refrigerate for up to three days.
The ultimate tip to make the pan-seared sirloin steaks more tendering is by adding salt to it. If you marinate the steaks with salt for an hour before cooking them, they will go from chewy and rough to soft and juicy. But not just any salt will do; a teaspoon of coarse sea salt or kosher salt is necessary. Coarse salt aids in the breakdown of meat proteins and muscle fibers, resulting in maximum softness.
Ensure that the sirloin steaks are of the same thickness while cooking. Allow the steaks to rest for 10 minutes after they have fully cooked, so you can enjoy the juicy deliciousness of the sirloin steak. It should be cooled and then stored in an airtight container in the refrigerator for up to three days.