The sirloin steak is a bit difficult to identify if you're not talking specifically to your butcher. For instance, what we have cut as sirloin steaks are also known as culotte steaks, which are highly coveted by butchers and those "in the know", however sirloin steaks may also come off of the top sirloin or the bottom sirloin. Depending on schools of thought and training, it could be any one of those areas on a cow, and the textures are very different. For the purposes of this post, let us talk about what you'd get from us, which is the Culotte Sirloin Steak.
The culotte sirloin steak comes from the sirloin cap, which, as described by the US Beef Council is as follows:
" Boneless steak made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers. Because this Sirloin Cap is removed during the fabrication of the Top Butt Boneless, the opportunity to cut across the grain is gained, maximizing tenderness."
This area of the steer get lots of movement and thus has bold, irony flavor. By that I don't mean irony like liver, I mean rich and minerally like you'd like your steak to be (presumably). As such, you want to cook it quick, hot and rare... mid-rare at most. For our dinner last night, we cooked on a screaming-hot grill, for about 2-3 minutes per side, moving frequently, to ensure that all of the meat is crusted and cooked evenly. The old wives tale about throwing a steak on the grill and leaving it to sit, only to flip once, should be reserved for burgers. Steaks, however, do best moved around to maximize the char and crust on the outside. Now that I think of it, I may have to do a post just on cooking methods. Stay tuned for that. We cooked until about 130 degrees, counting on a 3 - 5 degree carryover when we removed to rest. This was dressed with simple salt and pepper, about 30 - 45 minutes prior to cooking, allowing a nice penetration of salt and drying the surface of the meat to achieve a better crust. We removed our steaks from the refrigerator approximately 20 minutes prior to cooking to allow them to come to room temperature, again, helping to ensure even cooking. After resting for about 10 minutes, the steak is cut across the grain, shortening the muscle fibers and increasing tenderness, resulting in a fantastic and economical steak.