- 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.
- 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.
