Sirloin Steak is cut from the sirloin part of the cow and above the flank towards the back of the cow.
Sirloin is cut from the rear back portion of the cow, continuing off the short loin from which T-bone, porterhouse, and club steaks are also cut from.
Sirloin is a great tasting steak and goes great either in soups, stews or just eating the sirloin steak by itself.
I like to cut up sirloin steak and mix it with some soup and stew and potatoes and sometimes I like to have a grilled or baked sirloin steak by itself.
But Sirloin Steak while it is delicious it can be tough for some people to chew unless you tenderize it first.
Sirloin Steak is usually tougher meat than most other steaks.
And also Sirloin Steak requires higher heat and quicker cooking times to make it less tough so you need to increase your heat and shorten your cooking time for the sirloin steak when you want it cooked to be less tough.
Cooking sirloin steak to well done but to where the sirloin is not tough takes around 11 to 15 minutes.
That is if you're cooking the sirloin steak in the oven.
Cooking the sirloin steak on the grill or skillet can take a bit longer.
You want to cook the sirloin steak in the oven at 350 F to 400 F degrees and preheat the oven before putting the sirloin steak in the oven.
Also make sure the sirloin steak is thawed out fully before cooking it so that the sirloin steak takes less time to cook and cooks more evenly.
You can also tenderize the sirloin steak before cooking it to make it less tough and make it easier to chew and digest.