You might ask yourself how to cook boneless top sirloin steak. Well actually there are different ways to cook a sirloin steak. Once you have bought one of the best pieces of meat you'll want to make sure you'' cook it the best way possible. This page shows you step by step how you will get the best result.

The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut.

The term "sirloin" is derived from the old French expression "surlonge" which means "above the loin".

Which part of the cow the meat is cut from determines the tenderness and flavor.
The hindquarter provides the most tender meat. Especially the ribs, loins and sirloin are very tender. That's why these steaks are the most popular and expensive.

The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. Source: wikipedia

Marinades are spice mixes that add flavor and in some cases tenderize the meat. Because top sirloin steak is a very tender type of beef it does not have to be tenderized further by using tenderizing hammers or other tools.

15 minutes to 2 hours is enough to marinade your top sirloin steak. Other, less tender meat needs longer marinating, sometimes up to 24 hours.

Marinate in the refrigerator in a glass bowl or a food save resealable plastic bag.

Did you know you can also use a marinade injector to add inject delicious flavor into the meat? They are especially suitable for grilling. The injection of marinade also adds to the juiciness and tenderness of the meat. Marinade injectors can be used for all kinds of meat; from porc to chicken and beef to turkey.

Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.

Grilling is my favorite sirloin steak cooking method. But you have to pay attention to ensure the steak will be grilled optimally. Some tips from the how to cook boneless top sirloin steak lens:

Make sure the grill is very hot. This is necessary to sear the meat. Searing the steak will prevent the tasty juices from flowing out of the beef. Do not move the steak until the typical grill lines show up on the surface. You can check this by lifting one side of the meat up by using locking tongs. After the first side is seared lower the grill temperature. Then turn the steak and do the same for the other side. Never use a fork to turn the meat because this will result in loss of juices and flavor.

Take the steak of the grill when it is almost ready. This because it will cook a little more after it is removed from the grill. The temperature inside the steak will increase with at least 5° F after cooking.

I prefer to use locking tongs for turning the meat. Not only because it looks more professional (all the TV cooks use them ) but also because I think I have more grip on the meat.

In order to check if the steak really is like you want it you can use a meat thermometer or your fingers. The best way to do this is with your fingers because with the thermometer the steak will lose juices.

Take the steak of the grill at 120°F if you want it to be rare.
for the steak to be medium rare, take it out of the oven, off the grill or skillet when its internal temperature is 140 degrees.
medium rare and 140°F to 145°F for medium

The finger test to check the doneness of the steak:

Well done: Gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it.

Medium: Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

Medium rare: Gently press the tip of your middle finger to the tip of your thumb.

Rare: Press the tip of your index finger to the tip of your thumb. this is how rare cooked meat feels when touching it with your finger tips.
Finger test with explanation and photo's

Wait for 10 minutes, and then you can enjoy an ideally cooked steak.

Only for less tender meat

You can use a meat tenderizer or tenderize it by using a tenderizing hammer or
a tenderizing marinade. These contain a food acid (vinegar, lemon juice, Italian dressing, yogurt, salsa and wine. ) or a tenderizing enzyme (found in fresh ginger, pineapple, papaya and vigs).

meat mallet, and is a product used for tenderizing slabs of meat in preparation for cooking the meat. Generally, it looks like a hammer made of metal or wood, with a short handle and large, sometimes hollow, typically square. It has rows of small pyramid spikes on the ends. Tenderizing meat with the mallet softens the fibers making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the mea

These tips apply on all steaks not only to sirloin steaks.

• Always turn the meat surface once and no more, otherwise it will toughen.