Q&A for How to Cook Top Sirloin Steak

Check the inside of the steak with a meat thermometer! Take a medium-rare steak off the heat when the thermometer reads 125-130°F (52-54°C); take a medium steak off the heat at 135-140°F (57-60°C); take a medium-well steak off the heat at 145-150°F (63-66°C); and take a well-done steak off the heat at 155-160°F (68-71°C).

If your dials are numbered 1 - 10, medium heat range would be 5 - 6.

Yes, but you must be careful not to over-bake it. The downside of baking it in the oven is that most of the moisture of the meat escapes.

Yes, you can. You can look up different slow-cooker sirloin steak recipes.

Yes it can. Season with a sirloin seasoning & Lawry's Seasoned Salt & brown it in the cooker. Once browned add 1 to 1-1/2 cups of water. Cover & cook for 10 to 15 minutes, or a little longer if you want it extra tender.

Roast it on a rack at 400 degrees until it is brown. Turn it over to brown other side. When the juices in bottom of pan are brown but not burned, add 1 cup of water to the drippings. Remove the roast from the oven and place it in a pressure cooker with the drippings and beef broth. Cook it on the beef setting or on high for 35 to 45 minutes. This makes a tender, well-done roast.

Make a mix of salt, pepper, garlic powder and a couple of teaspoons of olive oil. Rub the steak with it and let the steak rest for 30 minutes at room temperature before cooking.

Serve your steak on a bed of cheesy grits, and have a generous portion of greens on the side.

You don't need to.

A sirloin - usually about a pound - is a small enough piece of meat to cook in under 5 minutes on a hot grill or oiled skillet. Roasting or grilling is not worth the additional prep time, especially since you won't get those lovely grill marks or a nice crust without ruining the meat. Moreover, you will lose most of the moisture, and there goes the juicy joy of your sirloin!

It depends on how thick the steak is, but you can try starting with 5 minutes on each side.

Yes, roast them in a shallow pan at 400 F for about 40 minutes, but cut the vegetables small or you'll overcook the steak.

You need a special cast iron. It is not thicker necessarily, but it conducts heat faster than regular cast irons. Try to get it as hot as you possibly can. Test with a drop of water: it should not evaporate, rather bounce off of the skillet. If you cant reach that hot of a temperature, you can't do what you described. Put your steak in the skillet and cook each side 39 to 45 seconds. Let the steak rest 5 minutes inside the skillet. Flip and serve hot.

Yes, you can.

Yes, but it needs braising liquid to be a successful Swiss steak. And round steak, often cheaper and a tougher cut of meat, is preferable for a braising style of cooking. Sirloin doesn't really require so much cooking time or the addition of liquid.

Yes, you could. I would wrap it in tinfoil after you tenderize and season it. (I would even put a little butter or olive oil in with it.)