Top Sirloin is a lean primal that sits between the New York and hind round muscles. Due to its location, the muscle is in frequent motion forcing blood to travel through its fibers, adding rich flavor to each steak.
Like most steaks, over cook a Sirloin and it becomes tough and unpleasant. Be sure to use a thermometer and pull it 5 degrees before your target temperature. If you don’t have that luxury, touch the space between your thumb and forefinger while both are shape in a V. When the steak feels soft but firm on the outside and similar to the touch, pull it, let it rest and slice thin. You can always sear individual slices but you can un cook your steak!
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