Cookbook:Broiled Sirloin Steak

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Cookbook | Ingredients | Recipes

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.

Ingredients[edit | edit source]

  • 1 top sirloin steak (also known as a top butt and center cut sirloin steak)
  • Salt and freshly ground black pepper
  • Olive oil

Directions[edit | edit source]

  1. 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.
  2. Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
  3. 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.
  4. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.