Sirloin is a cut of steak from the upper hip of a cow. The boneless cut of steak has a firm texture with good flavor and can be cooked in a pan, broiler or grill. Bottom sirloin steak may also be referred to as tri-tip, bell tip and ball tip. Select a well-trimmed cut that is not overly dark.
Things You'll Need
- Zip-close bag
- Optional seasonings (onion powder, garlic powder, cayenne pepper, brown sugar and paprika)
- Frying pan
- Spatula or grilling fork
Create a rub out of salt, pepper and the following optional ingredients: onion powder, garlic powder, cayenne pepper, brown sugar and paprika.
Use a zip-close bag to shake the rub so the seasonings are evenly mixed.
Refrigerate and allow the steak to sit in the seasoning for 2 to 24 hours.
Add cooking oil to a hot pan on the stove.
Add the meat and cook it to your desired temperature, while timing the steak to only be flipped over once.
Flip the steak onto the uncooked side and continue to cook it to your desired doneness.
Turn your oven to the broil setting.
Place the steak in a pan so that the juices will be caught and will help keep the steak moist while it cooks.
Transfer the pan into the oven once the broil temperature has been reached, and cook it for about 4 to 5 minutes depending on the size and thickness of the steak.
Flip the steak and allow it to cook for another 4 to 5 minutes.
Preheat the grill and spray oil on the cooking surface to prevent the meat from sticking to the grill.
Place the steak on the grill and cook for 5 to 8 minutes on each side, depending on the size and thickness of the steak. As a general guideline, you should cook the steak 5minutes on each side for rare, 7 minutes on each side for medium rare to medium and 8 minutes for medium well to well done.
Move the steak to a plate and serve.