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How Can I Make a Sirloin Steak Taste Less Dry?

It is the dream of every meat lover to prepare meat that is not only juicy but also tender. Regardless of how keen your eye is when selecting a sirloin steak, there are some beef cuts that will not just cut it no matter what you do. The quality of your cheap steak does not matter a lot if you know how to go around it. It is all about your preparation, cooking methods, and what you do before presenting your steak on the table. This article discusses a few ways on how to make your sirloin steak taste less dry.

  • Tenderize the Meat

A meat mallet can be an effective way to smash through the tough muscle fibers in your sirloin steak. Start by lightly pounding the steak using the rough edge of your meat mallet.

Grilled striploin sliced steak on cutting board over stone table
Just be careful enough not to turn the meat into mush by pounding it to oblivion. Alternatively, you can use a knife to score the meat surface in a crosshatch pattern or pole tiny holes into it with a fork.

  • Put it in Marinade

Cuts like sirloin make excellent grilling steaks but can also be tough depending on the age of the animal it was extracted from. A little marinade in action can help soften things out a little by breaking down tough proteins. Some of the acidic ingredients that can do the trick include vinegar, lemon juice, or buttermilk. They not only break down tough proteins but also add flavor. Just make sure not to let it soak in the marinade for too long as it could become too soft and mushy.

  • Add Some Salt

Most people only think of salt when their steaks are already on the table. Adding a little salt whether you are marinating or not can help draw out moisture from the sirloin steak. It also creates a natural brine by concentrating flavors inside the steak. The best way to know that adding salt works is that your beef cut will take a deeper red color. Unlike marinades, you can salt your meat and leave it to sit for even a day in advance.

  • Regulating Heat and Doneness

The lavishly expensive cuts of beef can always be seared in a flash over high temperatures. On the contrary, budget cuts require low and slow cooking techniques to make them cook better. This gives enough time for collagens to break down so that the tough muscle fibers can separate in the process. Keep in mind that undercooking your meat can make it chewy while overcooking it makes it dry. So, try to hit the right internal temperature of between 125 °F (for tender cuts) and 195 °F (for tougher cuts).

  • Rest Your Meat

If you do not allow some time for your steak to rest, it will always turn out dry and tough no matter how well you prepare or cook it. The general rule of thumb is to give it at least five minutes per inch of thickness if you are cooking it and ten minutes per pound if you are roasting it. Allowing some time for your sirloin steak to rest before serving allows the juices to redistribute evenly within the meat rather than spilling out onto your chopping board. If you let all juices squeeze out and spill when slicing through the steak, it will turn out to be dry and tough.

  • Make Sure To Cut Against The Grain

Most people tend to miss the final step when serving steak at the table. All cuts of beef tend to have long muscle fibers running through them. You may end up using your teeth to break through these fibers as you chew if they are sliced parallel to muscle fibers. Since you do not want to work out your jaws too much, the best way is to slice your meat against the muscle fibers. This helps them separate easily and effortlessly when chewing.

A cut of beef that is moist and tender needs more of timing, proper prep work and appropriate cooking method. It would come as a shock for many that even the most tender beef cuts could dry and toughen out if it is cooked with the wrong procedure. Once you understand why different types of beef require different methods of handling, cooking moist roasts and tender sirloin steaks will not be a problem. Just make sure not to overcook or undercook when trying to achieve the right balance.


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