Meat Master
Mastering the Sirloin Steak: Cooking Tips & Guide
Perfecting the art of cooking a sirloin steak is a culinary achievement that will take your home dining experience to the next level. This prized classic cut, celebrated for its delectable contrast of bold flavour and succulent texture, is a favourite among steak enthusiasts.
Whether you’re a casual cook or seasoned expert, this Meat Master guide is our signature shortcut to sirloin success! Up the steaks in your kitchen with our chef-backed tips and tricks to cook the perfect sirloin steak every time.
What is a Sirloin Steak?
So, exactly what is a sirloin steak? Known in parts of the world as a New York strip or strip steak, the sirloin is a cut of meat from the short loin of the cow. This cut is widely known for its bold, beefy flavour, enriched by a tender texture, making it a popular choice for steak lovers.
With a fine-grained texture and a generous strip of fat along one edge, sirloin steak cut delivers the perfect mix of tenderness and mouth-watering flavour. The unique fat cap melts beautifully during the cooking process, unlocking a juiciness that delivers a buttery succulence.
What sets a sirloin steak apart from other cuts is its versatility. Whether grilled, pan-seared, or oven-roasted, sirloin is equally delicious. No matter how you choose to cook it, you’re guaranteed incredible results. Once you’ve mastered the cooking techniques, your next problem will be picking your favourite!
Preparing Your Sirloin Steak
Before you start cooking your sirloin steak, you need to prep the cut well. First, trim any excess fat to ensure a more tender and evenly cooked final dish.
Allow your steak to come to room temperature by taking it out of the fridge about 30 minutes prior to cooking. By doing this, the steak cooks more evenly and comes out perfectly cooked to your preferred level of doneness.
Selecting the Best Cut
When picking your sirloin steak cut, there are visual clues you can look for to ensure you’re choosing the best cut! The main one to search for is even marbling throughout the meat. This fat should be white or creamy in colour, and you should avoid yellow looking marbling.
Opt for steaks that are at least 2.5cm thick to ensure a uniform cooking process and a juicy core. The meat should be a bright red colour, as this indicates freshness – the key for unlocking great flavour!
Marinating Tips
While a high-quality sirloin steak boasts great flavour by itself, adding a marinade can add depth and tailor it to your personal taste. If you choose to marinate, it’s best to keep it simple to let the natural flavours of the premium beef shine.
We recommend a classic marinade mix of olive oil and minced garlic, combined with a light serving of herbs like rosemary or thyme. Allow the steak to marinate for around 2 to 4 hours in the fridge, but avoid marinating for too long as this can disturb the fibres in the meat.
Cooking Techniques
Here are some fantastic ways to cook sirloin steak. Why not try them all and find your favourite?
Grilling Sirloin Steak
Grilling is a classic method that enhances the smokiness of the Sirloin steak:
- First, remove the steak from the fridge at least 30 minutes before cooking and allow it to reach room temperature.
- Preheat your grill to a high heat of between 230 and 260°C.
- Pat the steak dry with a paper towel and season generously with salt and pepper, or our simple marinate as explained above,
- Place the steak on the hot grill and cook for 4 to 5 minutes on each side for a medium-rare result.
- Using a meat thermometer, check for doneness. 54-57°C is best for medium-rare, and 57-63°C for a medium finish.
- Allow the steak to rest for 5 to 10 minutes before serving.
Pan-Searing Sirloin Steak
To achieve a beautiful crisp crust, pan-searing is an excellent cooking method to choose. This approach pairs perfectly with sirloin on the bone steak, as it delivers the perfect sear:
- Heat a cast-iron skillet or a heavy frying pan over high heat until it’s smoking hot.
- Add a small amount of high-smoke point oil, like grapeseed or avocado oil.
- Use paper towels to pat the steak dry and season lightly with salt and pepper.
- Place the steak in the hot pan and cook for 3 to 4 minutes on each side for a medium-rare finish.
- For extra flavour, add butter, garlic, and a sprinkle of herbs in the last minute of cooking and glaze the steak with the melted juices.
- Let rest for 5 to 10 minutes before slicing and serving.
Oven-Roasting Sirloin Steak
To gain a consistent and even cooking result, have a go at oven-roasting your sirloin steak:
- Preheat the oven to 200°C.
- Season the steak lightly, then sear in an oven-safe frying pan for 3 minutes on each side.
- Move the frying pan to the preheated oven.
- Cook for another 5 to 7 minutes for medium-rare results, or until the sirloin reaches your preferred level of doneness.
- Let the steak rest for 5 to 10 minutes before serving.
Remember, the key to a perfectly cooked sirloin steak is to avoid overcooking. That’s why we recommend enjoying a medium-rare to medium finish to fully appreciate the cut in all its tenderness and flavour.
Temperature Guide
Understanding the different levels of steak doneness is integral to achieving the perfect finish:
- Rare: Seared outside, red and cool inside
- Medium-Rare: Warm red centre, slightly firmer
- Medium: Warm pink centre, more browned outside
- Well-Done: Fully cooked through, no pink, firm texture
Use a meat thermometer to achieve your desired level of doneness,by regularly checking the internal temperature of your sirloin steak. Remember that the temperature will rise slightly during resting, so remove the steak from heat when it’s just below your target temperature. Read our full cooking temperature guide for extra tips.
Resting and Serving
Once you’ve finished cooking your sirloin steak, we know the temptation to start slicing immediately is there! However, it’s important to let the steak rest for around 5 to 10 minutes to allow the juices to settle and redistribute throughout the meat.
To do this, cover the steak lightly with foil to keep it warm without losing that perfect crust. Always slice against the grain for the most tender results. To really maximise your steak experience, consider these complementary side dishes:
- Oven-roasted root vegetables for a hearty, healthy accompaniment
- A tangy salad to cut through the richness of the meat
- Truffle-infused mashed potatoes for an indulgent upgrade on a classic
Add the perfect finishing touch to your sirloin steak cut by topping with one of these garnishing suggestions:
- A dollop of blue cheese butter that slowly drizzles over the hot steak
- Small splashes of rich balsamic reduction for a sweet and punchy contrast
- A sprinkle of flaky sea salt to intensify the steak’s natural flavours.
Other Meat Cuts
Book Your Table at The Meat & Wine Co
While there’s an undeniable satisfaction to mastering sirloin steak at home, nothing quite tops the experience of a professionally prepared steak in a fine dining setting.
At The Meat & Wine Co in Mayfair, our steak-specialist chefs bring years of expertise to cooking top tier cuts like the sirloin steak to absolute perfection. Book your table today and let us take you on an unforgettable culinary journey, where steak takes centre stage.