Characteristics of Sirloin Steak

Sirloin steak is a common type of steak. It is the part of the meat on the outer spine of the cow that is alternating between fat and meat. It also has a certain amount of fat and is particularly chewy when eaten. Generally speaking, when cooking sirloin steak, the best degree of doneness should be between five and seven minutes. It is a relatively famous type of steak, and there are many ways to make it. It tastes delicious and has a higher nutritional value.

Characteristics of Sirloin Steak

The beef used to make sirloin is actually the top roast, which is the part of the cow's back that is fat and lean, with slightly tender tendons. It contains a certain amount of fat, and there is usually a circle of white tendons on the outside of the meat. Although the meat is relatively hard, it is very chewy because it has a strong toughness.

It is also said that King Henry VIII of England was an absolute fan of sirloin steak, and he almost ordered it as a main course. Because he loved it so much, he simply named it "Sir. Loin", which means "Sir Loin".

The best degree of doneness for sirloin is medium to medium rare. Cook both sides well and fry it upright. The slightly tough red muscles and caramelized fat tendons are chewed together, and the meaty aroma is mixed with a rich milky flavor, which is instantly addictive.

Sirloin steak is also known as New York steak (NY Strip Steak). This is because in the 18th century, after the beef cattle in the eastern United States were slaughtered, they were traded in New York. New Yorkers would keep the sirloin steak (the best part of the beef) for themselves, so it got that name.

practice

NewYork Strip, New Yorker, also known as Sirloin, Sirloin steak (or sirloin) can be regarded as a classic among steaks. Because it is the outer spine of the cow, there is a circle of white meat tendons on the outer edge of the meat. The overall taste is tough, the meat is hard and chewy. When cutting the meat, cut the tendons together and do not fry it too much. It is suitable for young people. First, cut the steak into slices about 1 cm thick. I cut 4 slices in total, about 500g. Use the back of a knife to hit it repeatedly. It would be helpful if you have a meat tenderizer. Secondly, marinate the loose steak with salt, baking soda, garlic powder, etc. (it is best to marinate for 2-3 hours. Only a little salt is needed because it takes a long time to marinate, otherwise it will be very salty!) Then, put a little oil in a frying pan, heat it up, put the steak in, and fry each side on high heat for half a minute. (Be sure to use high heat so that the gravy can be trapped inside.) Again, wrap the fried steak in tin foil and bake in a preheated oven at 220 degrees for 2 minutes. It will be about 70% done. If you like it 50%-60% done, just bake it for one minute. Finally, it’s the sauce above. Homemade black pepper sauce is simple and delicious!