Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.
Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.
As far as taste and texture, top sirloin has a reputation for being tough and chewy. But that's often down to errors in prep and cooking. Because top sirloin is comparatively lean and tends to be sold as a thicker cut, it needs a little extra TLC.
The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender.
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
Often, meat recipes call for tenderizing via a wet brine, a low and slow cooking method, or pounding with a meat mallet. If you opt for baking soda for a meat tenderizer, far less elbow grease, a bit less time, and about half as much sodium (compared to salt) is required.
Rub And Marinate The Meat With Sugar & Salt
Sugar helps keep the moisture in the meat (moisten the meat), and salt helps to break down the proteins and muscle fibers. Pierce the meat with a fork or a meat tenderizer, and sub the meat with sugar, then, repeat with salt. Ideally, marinate the meat overnight in a fridge.
Pear juice or puree is traditionally used in Korean meat marinades—the juice not only adds sweetness but also works to tenderize the meat.
Brush grill grates with olive oil and preheat the grill to medium-high heat. Season steaks with more salt, if desired, and pepper. Place sirloin steak on the area of the grill with the most heat.
Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer.
Yes, Worcestershire sauce is a great meat tenderizer. It has vinegar in it, which breaks down the meat fibers. It's highly concentrated, so it penetrates deep into the steak for more flavor.
Salt and soy sauce tenderize meat, help it retain moisture, and increase its savoriness. Sugar helps browning characteristics. Oil helps distribute fat-soluble aromatic compounds over the meat.
Lemons are highly acidic, making them a great meat tenderizer. A thick coating of lemon juice applied one hour before cooking will draw water from the meat, thus, improving the meat's texture. Adding too much of this marinade could actually toughen the meat.
Marinate the meat for about 30 minutes prior to grilling. Combine Coca-Cola, oil and steak seasoning in a large resealable plastic bag. Add steaks and onion. Marinate in a refrigerator for at least 30 minutes.
Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.
It's milk. Here's why: A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.
The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak.
Sirloin steak cooking times
Medium rare: 2 mins per side. Medium: About 2¼ mins per side. Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
Soak the meat in cold water.
It's not blood... its myoglobin! This will remove the myoglobin (what people think is "blood") from the meat. It will significantly reduce any gamey or irony taste from the meat.
"Alcohol-fermented feed of some kind is popular as it is full of probiotics and naturally keeps the cattle healthy. The alcohol also keeps the meat tender and fatty."
Samgyeopsal. Samgyeopsal is a South Korean delicacy consisting only of pork belly, the most expensive cut of pork in the country. It is so popular in South Korea that the residents eat it approximately once every four days.