Top sirloin steaks are cut from the top sirloin butt; a large muscle on the animal's hip. This muscle is used relatively often, so these steaks aren't the most tender, but they have plenty of flavor. They are usually grilled or broiled over high heat but can also be sliced for kabobs or stir-fry.
Top sirloin steaks are rather tough, so it's best to marinate or otherwise tenderize them before cooking. Avoid overcooking, which will make the meat even more difficult to chew. The thinner the steaks are sliced, the easier they will be to chew -- which is why they are a good candidate for stir-fry.
Reverse searing is a good method for cooking sirloin steak on a Traeger. You can take advantage of your Traeger's grilling and smoking abilities. Marinate or rub the steaks before cooking for extra flavor.
Preheat your Traeger to 225 degrees Fahrenheit with Super Smoke turned on if available. Place the steak on the grill for 30 to 45 minutes until the internal temperature reaches 115 degrees.
Remove the steaks from the grill and turn up your Traeger to 500 degrees. Once the grill is preheated, return the steaks to the grill, and cook for 4 to 5 minutes on each side until the internal temperature reaches 135 degrees for medium-rare.
Top sirloin steak is usually a good value. It can cost half as much as more expensive steaks, and deliver similar flavor.
Expect to pay between $5 to $10 per pound for sirloin steak -- usually half what you'd pay for ribeyes or strip steaks.
This steak is done when cooked to an internal temperature of 135 degrees Fahrenheit for medium-rare.
Top sirloin can be grilled and sliced, but it really shines as kabob or stir-fry meat.
Top sirloin is a type of sirloin and is typically considered to be the best for sirloin steaks.
It's a big difference. Top sirloin is tough but flavorful while filet mignon is extremely tender but lacks flavor.
Yes, if you cook top sirloin steaks over high heat, you can cook it from frozen.
In most other English-speaking countries, what we call the top sirloin is called the rump -- so top sirloin steaks are called rump steaks. In other countries (as here), the steaks are considered as inexpensive alternatives to the finer cuts.
France has adopted the UK terminology and calls the cut "rumsteck."
Of 40 muscles measured for tenderness by food scientists, top sirloin ranked as the 31st most tender.
According to the USDA, a 6-ounce portion contains 302 calories, 50 grams of protein, and 9.88 grams of fat.
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