Well now, if you’re lookin’ to cook up a nice thin cut of sirloin tip steak, there’s a few things you gotta remember so you don’t end up with somethin’ as tough as an old boot! I’ll tell you right here, the first thing to do is get that meat seasoned proper. Ain’t no fancy stuff needed, just salt and pepper works just fine. But if you wanna get a bit creative, you can throw in some garlic powder, or maybe a bit of paprika if you like a little kick. Ain’t no shame in addin’ your own flavor to it!
Now, when you got that steak all seasoned up, it’s time to get cookin’. Some folks like to throw it on the grill, and that’s a mighty fine way to do it if you got one. You wanna heat that grill up nice and hot, like as if you was tryin’ to fry an egg on a hot summer day. Don’t be shy with the heat, that’s how you get a good sear on it. Just throw that steak on, and give it a couple minutes on each side—maybe 2-4 minutes, depends on how thick your steak is, and how you like it cooked.
But hey, if you ain’t got a grill, no worries! You can just use a skillet on the stove. Heat it up real hot, throw in a little oil or butter, and then plop that steak in there. Don’t be messin’ around too much once it’s in the pan; just let it sit there till you get a good brown on both sides. You don’t wanna keep turnin’ it like a rotisserie chicken! Once it’s browned up, you can either leave it in the pan to finish cookin’ or pop it in the oven if you’re feelin’ fancy.
If you’re usin’ the oven, just set it to about 375°F, and put the steak in for about 10 to 15 minutes. This’ll help cook it all the way through without makin’ it dry. Don’t forget to let that steak rest for a good 5 minutes before you slice into it. It’ll hold in all those juices, and you’ll end up with a nice tender piece of meat instead of a dry hunk.
Now, there’s somethin’ else you can do if you’re worried about the steak bein’ tough—get yourself a meat mallet. What you do is you take that mallet, and you pound the steak a little bit before you cook it. Not too hard, but just enough to help soften it up. If you ain’t got a mallet, you can use a rolling pin, or even the bottom of a skillet. Just put the meat between some wax paper or plastic wrap so it don’t get all messy. This’ll make that steak real tender, and you won’t have to worry about chewin’ forever!
And one last tip—don’t forget to let the steak rest after it’s cooked! If you cut into it right away, all the juices will just run out, and you’ll be left with a dry piece of meat. So, give it a few minutes before you slice into it, and you’ll be rewarded with a nice juicy steak.
So there you have it. Cookin’ a thin cut of sirloin tip steak don’t have to be hard, but it does take a little care. Season it right, cook it up with some heat, maybe pound it a little, and let it rest. That’s all it takes for a tasty meal that’ll make your belly happy!
Tags：[thin cut sirloin tip steak, cook sirloin steak, how to cook steak, tender steak, sirloin steak recipe, grilling steak, skillet steak cooking, tenderize steak]
