How to Cook Sirloin Steak

Learn how to cook sirloin steak for an all round great steak. This is a favorite of most people. It is not as expensive as the t-bone, porterhouse and filet mignon because it is not quite as tender naturally but it has a wonderful flavor. It also is not as tough as the round steak and can be cooked with dry heat like grilling over hot charcoals; this cannot be done with round steak.

How to Cook Sirloin SteakHow to Cook Sirloin Steak

Pictured Above: These Steak were tenderized using a steak marinade.

To learn how to cook sirloin steak, it helps to know what it is and where it comes from on the cow. It is cut from the rear back portion of the animal or loin section where also the porterhouse and T-bones are cut. Although all these steaks come from the same area there is a big difference in them.


Even within the sirloin steaks there is a difference. The top sirloin is more tender than the bottom sirloin. Then there is the sirloin tip roast area which connects to the steak area. This is where a portion of this is cut into what we call sirloin tips.


As I said earlier these steaks have a wonderful flavor. Learning how to cook them means knowing to marinate them for even greater flavor and tenderizing. If done correctly, this steak cannot be beat. The cooking can be quick and easy; simple quick browning in a skillet over heat, under oven boiler or on backyard grill.


GERMAN MARINADE

  • 1 Cup beer
  • 1 Tablespoon salt
  • 2 Tablespoons sugar
  • 2 Cloves minced garlic
  • 4 Bay leaves


Place steak in a dish. Mix all ingredients together and pour over the meat. Set in refrigerator for 2 to 3 hours to marinate. Drain meat and pat dry with paper towels. Spray skillet with oil and brown on both sides.


HOW TO COOK SIRLOIN STEAK  with BURGUNDY MARINADE

Sirloin Steak with a Burgundy MarinadeSirloin Steak with a Burgundy Marinade
  • ½ Cup Burgundy
  • 1/4 to 1/2 Cup soy sauce (can make salty)
  • ½ Teaspoon garlic powder
  • ¼ Teaspoon black pepper
  • 2 Teaspoon sesame seeds
  • 2 Tablespoons finely chopped onion

Combine all ingredients and marinate the steak overnight. Drain meat and cook on grill, under a broiler or pan brown.


BEEF BURGUNDY RECIPE

This is a favorite for people who know how to cook sirloin steak.

  • 2 Pounds sirloin tips
  • ½ Pound fresh mushrooms
  • 2 Thinly sliced onions
  • ½ Package au jus gravy mix
  • 1 Package brown gravy mix
  • 1 ½ Cup Burgundy wine
  • 1 Tablespoon Kitchen Bouquet OPTIONAL
  • 1 Bay leaf
  • Cooked noodles

Put beef in Dutch oven (or Crock Pot); layer with mushrooms and onions.
Mix au jus and gravy mixes with Burgundy; add Kitchen Bouquet and pour over the meat.
Put bay leaf on top; cover and bake at 275F degrees for 5 hours.
When done remove bay leaf; thicken juices if desired.
Serve over cooked noodles. Serves 6.


SIRLOIN STEAK AND TERRAGON BUTTER

  • 1 Sirloin steak cut 2 inches thick
  • Salt and pepper to taste
  • 1 ½ Tablespoons butter
  • 1 ½ Tablespoons oil

Pat steak dry; salt and pepper on both sides.
Sear in butter and oil for 2 to 4 minutes on each side until dark brown.
Transfer meat to a large baking dish and bake at 350F for 25 minutes for medium rare.
Transfer to warm serving platter; top each serving of steak with a pat of tarragon butter. (Recipe below)
Garnish with sprigs of fresh tarragon to serve.

Tarragon Butter Recipe

  • 2 Medium shallots
  • 2 ½ Tablespoons chopped fresh parsley
  • 4 Teaspoons tarragon vinegar
  • 1 ½ Teaspoons fresh tarragon
  • ¼ Teaspoon freshly ground black pepper
  • ½ Cup well chilled butter cut into small pieces

Mince shallots in food processor, using steel blade.
Add parsley, tarragon and pepper; process briefly.
Add butter and blend well; transfer to wax paper and form a roll.
Refrigerate or freeze until firm; slice in pats.


STEAKS AND EGGS

Have you ever had steak and eggs for breakfast? Learn how to cook sirloin steak and enjoy one of my favorite breakfasts.

  • 6 Tablespoons butter or bacon grease
  • 4 Thick sirloin steaks about 4 to 6 ounces each
  • 8 Eggs
  • Salt and pepper

Melt butter or bacon grease in a large heavy skillet.

Add steaks and fry about 3 minutes on each side or until desired doneness.

Remove steaks from skillet and place on warm platter; keep warm.

Melt additional fat in skillet; add eggs and cook until set.

Serve with buttered toast or biscuits.

Hash browns also go well with this breakfast.


CHINESE PEPPER STEAKS

Learn how to cook sirloin steak Chinese style.

  • 2 Pound sirloin steak
  • 1 Tablespoon cooking oil
  • 1 Large thinly sliced onion
  • 2 Cloves chopped garlic
  • 3 Teaspoons instant bouillon granules
  • 1 ½ Cups water
  • 3 Tablespoons cornstarch
  • 3 Tablespoons soy sauce
  • ½ Pound fresh mushrooms
  • 1 Can sliced water chestnuts
  • ¼ Cup dry sherry
  • 2 Bell pepper sliced into strips


Heat a little oil in Dutch oven and sauté mushrooms for about 3 minutes; remove from pot and set aside.

Slice steak into 1 inch strips; heat oil in Dutch oven and brown meat.

Remove meat to a platter; sauté onion and garlic until tender.

Return meat to pot; add bouillon and water, cover and simmer until meat is tender about 20 minutes.

Mix cornstarch and soy sauce; add mixture to Dutch oven.

Add mushrooms, water chestnuts and sherry to pot and stir until thickened.

Add bell peppers and cook only until tender crisp; serve over rice.


PEPPER STEAK RECIPE

  • 1 ½ Pounds sirloin steak ½ inch thick (cut into bite size)
  • ½ Teaspoon salt
  • 1 Cup diced onion
  • 1 Cup beef broth
  • 3 Tablespoons soy sauce
  • 2 Cloves minced garlic
  • 2 Green bell peppers cut in 1 inch pieces
  • 2 Tablespoons cornstarch
  • ¼ Cup cold water
  • 2 Tomatoes peel and cut into eights
  • 3-4 Cups hot cooked rice

Trim fat and bone from meat; brown steaks on both sides in lightly oiled skillet sprinkling both sides with salt.

Push meat to one side; brown onion on other side of skillet until tender.

Add bouillon, soy sauce and garlic to skillet; cover and simmer 10 minutes.

Add green pepper; cover and simmer 5 minutes.

Blend cornstarch with water; stir into skillet mixture until thickened.

Add tomatoes and heat thoroughly; serve over rice.

› Sirloin Steak

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