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Quality of the Cut
Sirloin beef is cut from the hip, in front of the round section and behind the short loin. Sirloin is made up of several muscles from the pelvic area, each giving the cut of sirloin a distinct tenderness and taste. The top sirloin cut, for example, is a great cut for the grill, while the tri-tip cut is excellent for roasting. The top sirloin is further cut into four cuts; of the four, the pin-bone cut is considered the best for the grill in terms of flavor and tenderness. The USDA grades each cut of beef based on the age and marbling or fat content of the meat. When selecting the perfect cut of beef, look for either prime or choice gradings. Prime is the most expensive and finest cut and choice is the runner-up in quality but retains a great quality of flavor and tenderness. The meat should be light red in color; avoid dark red or brown cuts.
When preparing your steak for either the grill or roasting pan, don't salt it or use a pre-mixed spice pack with a high salt content. Salt causes the water content of the beef to rise to the surface. When a salted piece of beef hits the heat, it will dry out quickly. Marinating a piece of beef is a great way to tenderize and enhance flavor. The acidic content of tomato juice, vinegar, wine or citrus in a marinade breaks down the connective tissue of the meat, giving it that melt-in-your-mouth quality. Allow the beef to soak in a marinade for several hours or overnight for the best results prior to cooking. Before you begin grilling or roasting, allow the beef to rest at room temperature for 20 minutes.
Heat the grill to the highest temperature possible. The best way to do this is to turn the grill on 30 to 40 minutes prior to cooking. The high heat will caramelize the outside of the beef, giving it an appetizing brown color, while retaining the juice of the meat. When the grill is hot and ready, lightly coat it with a non-stick cooking spray and wipe the steaks dry with a paper towel. Cook the sirloin beef three to five minutes on each side; only flip the steak once. The steak should feel soft and bouncy, like the flesh of your thumb, for medium rare, and a little harder without any bounce, like the palm of your hand, for medium to well done.
Roasting Sirloin Beef
To roast sirloin beef, you need a large piece like the tri-tip cut. Turn the oven on to a low temperature, such as 275 degrees Fahrenheit; the lower the temperature the juicier the roast will turn out. Place the sirloin beef in a shallow pan fat-side up. Coat the beef with a layer of extra virgin olive oil. Add cut carrots, onions and celery into the pan. Season the beef with your favorite roast seasoning; however, be wary of the salt content. Stick an oven proof thermometer into the center of the roast, avoiding bones, and place the pan into the oven. Cook for several hours, until the meat has reached a temperature of 140 degrees Fahrenheit for medium rare, 155 degrees Fahrenheit for medium and 165 degrees Fahrenheit for well done. It's essential that the beef rest for 15 to 20 minutes at room temperature before it's cut. This will allow the beef to rise an additional 5 degrees Fahrenheit in temperature and will prevent the juice from running out when cut.