Sirloin steak standards differ around the world. In Australia, sirloin is cut from the back portion of the cow towards the rump area, just above the tenderloin section. Sirloin steak usually comes in both a bottom sirloin as well as a top sirloin. Top sirloin is more tender, whereas the bottom cut offers a larger piece of meat. In most cases sirloin refers to cuts from the loin area of the animal, which produces a similar taste and texture to that of a ribeye steak. Sirloin steak is known for being extremely tender and flavorful and ranks as one of the best cuts of meat to use for grilling.
A sirloin cut is normally a bit thicker than a traditional steak cut, so it’s best to roast your sirloin steak the same way you would a prime rib or any other oven roast. Simply place a top sirloin steak into an oven, add seasoning and bake at 200°C for 40 to 50 minutes, depending on the size of the steak. The end result is a slow roasted sirloin steak cooked to perfection.
Pan seared juicy sirloin steak:
If you plan to cook a sirloin steak in a pan, you will want to turn it over often. Place a well seasoned sirloin steak into a hot frying pan with some cooking oil. Cook at medium heat until you see a tasty crust start to form around the outside of your steak. Be sure to turn your steak every 15 to 30 seconds to cook the steak evenly on each side. After the steak begins to brown increase the amount of time to every 30 to 45 seconds. Cook the steaks for a total of 5 to 6 minutes and then let the steaks rest after taking them out of the pan. This allows the juices to distribute, so that you end up with a delicious, juicy steak.