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Sirloin is one of my favorite "every day" steaks. It's mid-priced and decently tender with a milder but still beefy flavor and light marbling. The sirloin isn't as tender as many of the other steaks so I'll often sous vide it for 8 to 10 hours, just to tenderize it a little bit. However, it is still very good when just heated through.
The sirloin is most often served at mid-tier steakhouses and it holds up to sauces very well. It has a firm bite to it and seems to be a bit more dense than other cuts. Since it is also on the less expensive side, it is easy to eat more often.
Sirloin comes from the sirloin primal near the rear of the cow. There are many cuts from that primal, including regular "sirloin steak", tri tip, and top sirloin which is more tender and sometimes referred to as a strip steak.
The sirloin isn't as tender as many of the other steaks so I'll often sous vide it for 8 to 10 hours, just to tenderize it a little bit. However, it is still very good when just heated through, usually 2 to 4 hours for an average one.
There is really no difference between a sirloin steak and a sirloin roast. If you take a sirloin roast and cut it into slabs, you now have sirloin steaks. The sous vide time is usually still based either off of the thickness of the meat or it is cooked longer to tenderize it.
To tenderize a roast, you can add a few extra hours since it will take awhile to heat through to the center of the roast. For a steak I'll go about 8 to 10 hours when tenderizing, but a roast could easily go 12 to 14.
The sirloin is actually a large subprimal and is often divided into several different cuts, all of which have some of their own properties.
The top of the sirloin is more tender and usually it will be marked on the package because it is higher quality. It's the ideal sirloin for a short cook or a steak.
Often just sold as "sirloin", this part of the sirloin is tougher, larger and leaner, so is often cheaper. It can definitely benefit from longer sous vide cook times. The tri tip also comes from the bottom sirloin.
It is very lean and tough, and actually comes from the "round" not the sirloin.
The word "sirloin" also can refer to the short loin section, especially in British, Australian and South African areas and the cut referred to as "sirloin" in America would be called the "rump".
Sirloin steak is easy, tasty, and can be exceptionally tender and this recipe shows you how simple it can be.
Preheat the water bath to 131°F (55°C) or your desired temperature.
Salt the sirloin steak and, if desired, rub with the spice rub. Place the steak in a sous vide bag then seal. Place the bag in the water bath and cook the sirloin for 2 to 4 hours, until heated through or up to 10 hours until tenderized.
Take the sous vide bag out of the water and remove the cooked sirloin steak. Dry the steak thoroughly using paper towels or a dish cloth. Lightly salt the sirloin then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat and serve.
When it comes to searing sirloin steak, I think it's more important than some other steaks. Sirloin is often leaner and less flavorful so the sear can add a lot of needed flavor.
You can use any of the best sous vide searing methods but my favorite is a pan sear or using the grill. I'll heat it up really hot and sear it for about 3 minutes while flipping every 30 seconds or so.
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