Can anyone explain sirloin to me?!
Can anyone explain sirloin to me?
I've heard that "top sirloin" is tender, and "bottom sirloin" is less tender. So I at the supermarket I found "beef sirloin tip steak"- is that top, bottom or something else? How would you recommend cooking it?
Additional Details4 weeks ago
okay.... now anyone with real personal experience- do you like these and how do you cook them?
4 weeks ago
meaning, that this is labeled a "steak" and not a "roast", so if I grill it like a steak, is it just going to end up tough? Suppose I should marinate it then.
Answers:
4 weeks ago
okay.... now anyone with real personal experience- do you like these and how do you cook them?
4 weeks ago
meaning, that this is labeled a "steak" and not a "roast", so if I grill it like a steak, is it just going to end up tough? Suppose I should marinate it then.
Two tips for choosing and preparing steak.Look for uniformly thick, well marbled (minute veins of fat which give it good flavour).The longer you marinate, the more tender it will be.Typically a marinade has an acid(vinegar, citrus juice, even wine) an oil and spices.The acid in the marinade breaks down the connective tissues in the meat thereby tenderizing it, the oil is the cooking medium and what helps blend your marinade mixture, and lastly the spices. The spices can be many different blends, depending on your taste preferences. If you'd rather not experiment with mixing your own marinade, you can buy powder mixes to which you might add vegetable oil and your own vinegar...OR just buy a bottle of Italian salad dressing, it has all three basic marinade ingredients already in it. Bon appetite!
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast.
http://www.foodforthoughtonline.net/wher...
wigandw's answer is a great explanation. The only thing I would add is this: Sirloin is tender. Period. Some types are more tender than others, but its all good.
Cook it as you would any steak.
it is tpye of steak but it is not hamburger
Sirloin is kind of tender, But I like rib eye. You should broil your steak, season it with monterrey steak seasoning(McCormick- dried) put it in the broiler for 6-7 minutes, flip it cook for 5 minutes take out and enjoy.
Ribeye is my favorite but if its sirloin you want get top sirloin.