Sirloin Steak Cooking Methods
Dry heating of sirloin steak gives a rich brown color at the exterior of the meat. Since the meat contains sugar inherently, it caramelizes and gives a complex flavor. The juices become concentrated, the moisture evaporates from the meat and a brown crust is formed.
For grilling steaks, you need to measure the internal temperature through the meat thermometer. The medium doneness is reached when the meat comes up to 130 degrees. You need to rest the steaks for about 10 minutes before serving during which it gets cooked further. Hence, the steaks should be removed from the grill when it is ‘nearly done’.
For pan-searing the steaks, heat 2 tablespoons of olive oil over medium heat on a frying pan and sear the steaks for 5 – 6 minutes. Make sure they do not stick to the vessel and test the doneness using a meat thermometer. When the crust is done to your liking, remove the frying pan and loosely cover with the aluminum foil.
To sear-roast the steaks, you need to preheat the oven to about 500°F. If you overheat, the interiors may become very juicy. Once the suitable temperature is reached, you can place the skillet over a heat of higher range and place the steaks in the middle. Cook for 2 minutes and again turn the meat with the tongs and continue cooking for another two minutes. Then you may cook for another 3 – 5 minutes to test the doneness depending on the thickness of the steak.
When the steaks are done to your liking, rest it for 5 – 10 minutes before you serve as this would distribute the juices well.
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