This crazy spring-like weather we have been experiencing throughout February has us all thinking about getting back outdoors, and that leads to thoughts of warm weather grilling.
When we think of steaks, often times we jump to the conclusion that we are talking about an expensive cut of meat -- which can be the case, but doesn’t necessarily need to be. If you have a food budget that you need to balance in order to feed the entire family, consider picking up some delicious sirloin steak, featured at a great price this week.
Our USDA Choice Prisco's Angus Beef Top Sirloin is a family-sized steak that offers lean, well-flavored, and moderately tender beef at an affordable, every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious. Carved from the center of the sirloin, these steaks are naturally lean and bursting with bold, beefy flavor. Boasted as one of the most flavorful steaks for the money, top sirloin steaks are great for grilling, but you may also prefer to broil them in your oven or sauté them on your stove. Here are a few simple-to-follow instructions for each method...
Preheat broiler according to oven manufacturer’s directions. Oven rack should be 3 to 5 inches from heating element. Season your steaks with salt and pepper (or, perhaps, your favorite seasoning rub) and place them on a perforated broiler rack, without overcrowding. Place the broiler rack in oven.
When juices begin to rise to the top surface of the steaks, flip them one time with a pair of tongs. After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer. It should be inserted through the side, with the tip in the center of the cut, not touching any bone or fat.
Remove your steaks from the heat when the thermometer registers 5°F lower than the desired doneness, as the temperature will continue to rise while resting. The USDA recommends steaks be cooked to 145°F (medium) and then rested for at least 3 minutes. Be sure to check with a thermometer, as color alone is not a foolproof indicator. Remove steaks and place on a clean plate; allow them to rest approximately 5 minutes before serving.
Preheat grill until very hot (about 500 - 550°F). While the grill is heating, season your steaks with salt and pepper (or your favorite seasoning rub). Place steaks on preheated grill – they should sizzle as the cool, raw steak comes in contact with the blazing hot grill.
After a couple minutes, once juices begin to rise to the surface, use tongs to flip your steaks over just one time. Continue grilling steaks to desired doneness (see above). Use an instant-read thermometer for accuracy. Want to impress your guests with your advanced grilling skills? Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise (but don’t flip them yet), with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.
Sautéing is a cooking process using high heat that quickly browns and sears beef in a small quantity of oil in a skillet. Sautéing is best suited to thin, tender cuts of beef that cook quickly, such as thinly sliced tenderloin steaks or cuts that have been pounded and tenderized. Sautéing requires high heat, so it is best to use an oil that will not burn or smoke at high temperatures such as olive oil, corn oil, or canola oil. Butter can be used, but it burns easily with high heat, so it is best to use it in combination with a bit of oil.
Preheat large sauté pan or frying pan over medium-high heat. Season your steaks with salt and pepper or desired seasonings. Add a small amount of the oil that you have chosen to the pan and heat. When the oil shimmers, use tongs to very gently place the steaks in the pan, without overcrowding. When juices begin to rise to the surface of the meat, about 2-3 minutes, flip the steaks with tongs. Cook steaks another couple minutes and check doneness (see above) with an instant-read thermometer. When the steaks reach 5°F less than the desired doneness remove them from the pan onto a clean serving plate and allow them to rest approximately 5 minutes before serving.