Cookbook:Broiled Sirloin Steak
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Yes, all those grilling websites say sirloin isn't that tender, but they're probably talking about bottom sirloin. Top sirloin is almost as good as a ribeye. It's juicy, tender, and flavorful.
- 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
- Salt and freshly ground black pepper
- Olive oil
- Place a rack in the upper third of the oven and another right below it. Place a tray of aluminum foil on the lower rack. Preheat your broiler.
- Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
- Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140 degrees F for medium rare, 155 for medium, and 165 for toast.
- Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.