Sirloin steak should be cooked using dry-heat methods such as broiling, grilling, or pan-broiling, with tips on trimming fat and using tongs for handling. Cooking temperatures for desired doneness are specified, with internal temperatures for medium rare at 145°F and medium at 160°F. Detailed cooking instructions for broiling, grilling, and pan-broiling are provided, including timing and techniques for determining doneness.

1. Sirloin Steak
Cooking Methods
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2. • Sirloin steak should be cooked by dry-heat
methods. To prepare sirloin steak for
broiling, grilling, or pan-broiling, trim
external fat if desired. Use tongs to turn
the steak as it cooks; a fork may pierce the
meat and allow juice to escape.

3. • Internal temperature for medium rare is
145°F (63°C), for medium 160°F (71°C).
You can also judge the doneness of steak
by pressing the meat with your finger.
Very rare meat offers little resistance,
medium rare is slightly springy, and
medium is firm but still springy, whereas
well-done is quite firm.

4. BROIL:
• Preheat the broiling element, and place
sirloin steak on a broiler pan 2 to 4 inches
(5–10cm) from the heat source.
Depending on the size, cook 8 to 10
minutes, turning once. Remove steak
when it reaches desired degree of
doneness.

5. GRILL:
• Brush sirloin steak lightly with oil and
place directly over heat source. Grill 6 to 8
minutes, depending on thickness of the
steak. Turn once and remove the meat
when it reaches desired degree of
doneness.

6. PAN-BROIL:
• Heat the skillet on the stovetop until hot.
Add oil or butter if desired. Place sirloin
steak on the skillet and cook 13 to 15
minutes, turning once. Remove the steak
when it reaches desired degree of
doneness.

7. Sirloin Steak
Cooking Methods
<click here> to GO
Official Secret Restaurant Recipes
AS SEEN ON TV