Recipe: Appetizing Sirloin Steak

Sirloin Steak. A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired. Brush steak with oil and salt and pepper, to taste.

The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. You can have Sirloin Steak using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sirloin Steak

1. You need of Steak.
2. Prepare 1 inch of Steak (any cut).
3. It's of Himalayan salt.
4. You need of Blackpepper.
5. Prepare of Baste ingredients.
6. You need 3 tablespoons of unsalted butter.
7. You need 2 cloves of garlic.
8. You need 1 of stem fresh rosemary.

When done, transfer to warmed plates. Sirloin steak comes from the rear back portion of the cow, and comes in two parts; the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as "top sirloin" on the packaging. Bottom sirloin is less tender, and is typically just referred to as "sirloin" or "sirloin steak".

Sirloin Steak step by step

1. Season the steak with himalayan & blackpepper.
2. Vacuum seal the steak inside the bag.
3. Cook the steak into container, 55°C, 1 hour.
4. After 1 hour, drain, dry and re-season if necessary.
5. Pan sear 15 seconds each, super high heat.
6. Baste with butter & garlic, low heat.
7. Rest 5 minutes.

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