The sirloin is a piece to be pan-fried, grilled or roasted.
For quick cooking, it will be tastier if it is pan-fried with a little fat because the fat that surrounds it is not enough to protect it from the strong heat of a grill. In addition, the fat fixes the perfumes. It is important to sear the surface and caramelize the juices, so as to leave as much juice as possible inside the meat.
Depending on the thickness and taste of each, count 1 to 3 minutes of cooking per side.
Also remember not to cook it straight out of the fridge: let it come to room temperature for a while to prevent thermal shock from occurring during cooking, which risks contracting the muscle fibers and hardening the meat. Similarly, a little rest time under a sheet of aluminum foil will allow the meat to relax, the heat to be distributed evenly, resulting in even more tender meat.
Ribeye makes great oven roasts with a little fat. Remember to mark it quickly in a frying pan and over high heat before continuing to cook it in a hot oven (210°C – Th. 7), for 12 to 15 minutes per pound.
Eat the sirloin, preferably blue or rare, its flavors will be increased tenfold.
Although the sirloin is noticeably less tender than the tenderloin, it has the advantage of being tastier. The sirloin is a piece to fry, grill or roast. It can weigh up to 8 kg.
If the sirloin is to be grilled or pan-fried, prefer 2.5 cm thick slices, intended for several people, rather than one thin slice per person. Cut very thin, the sirloin loses its flavor when cooked.
It is best to avoid degreasing the rib eye slices. It is preferable to cook them with the fat and leave it on the edge of the plate. Ask the butcher to slash the edges of the sirloins to prevent them from curling up during cooking.
The sirloin is an excellent piece to roast. He does not bard himself: his cover of fat is enough for him and, moreover, it gives flavor to the meat. For a roast or sirloin, count 150 g per person.
The T-bone steak, includes the sirloin with the T-shaped lumbar vertebra and the tenderloin. Count 250 g to 300 g per person.
The sirloin is also suitable for skewers and fondues
The sirloin can be kept, in butcher’s paper, for 2 to 3 days in the refrigerator in its coldest part. Remember to always take the meat out of the refrigerator a few hours before cooking it. Returned to room temperature, it will not be attacked, during cooking, by too great a difference in temperature.
In the frozen food section, the sirloin is sold sliced or roasted. It takes 6 hours of defrosting in the refrigerator for the sliced pieces and a dozen hours for the large pieces.