SirloinSteakAlso called sirloin steak, primarily from the upper part of the loin.ChickenConsisting of, it's a classic steak, with a firm and chewy texture and a good bite, which is a favorite among young people.

How to cook Sirloin Steak

NeededIngredients

2 sirloin steaks, 1 tablespoon of garlic powder, 1/2 teaspoon of rosemary, 1/2 teaspoon of thyme, 15ml of dry white wine, 1 teaspoon of salt.

Steps

1, Mix the seasonings thoroughly.

2,BeefAfter cleaning, pat dry with kitchen paper, then evenly sprinkle the prepared seasonings on both sides of the beef and marinate for 30 minutes.

3, Heat a small amount of cooking oil in a pan, then add the steak and cook over high heat for about 6-7 minutes until the surface is golden brown.

4, Deglaze with dry white wine, cover quickly for 2 minutes, then turn off the heat and quickly remove the steak.

How to cook Sirloin Steak

Needed ingredients

Steak,ButterLemon,Various vegetables, blackPepper, salt.Steps1, Place the steak in plastic wrap and pound to break the fibers, then evenly spread butter on both sides.

2, Heat the pan, add butter and heat, then add the sirloin steak and sear over high heat for 2 minutes on one side.

3, Flip over, sprinkle some

Black pepper

And salt, then sear for another 2 minutes, sprinkle someLemon juiceon top, then flip over again, sprinkle black pepper and salt and sear for 2 minutes.4, After cooking the steak, use the oil and salt that seeped out of the steak to fry the vegetables until they are slightly wrinkled, then remove from the pan.Tips

When cooking sirloin steak, pay attention to the heat, it should quickly heat the surface of the beef to generate a lot of aromatic molecules, but not break the cell walls of the meat, and it's best to use a thick-bottomed iron pan, because the thick cast iron pan has even heat conduction and fast heating, which can bring out the original flavor of the beef to the fullest.

Difference between Sirloin and Filet Mignon

Which is more tender, Sirloin or Filet Mignon?

1, Sirloin is the outer part of the cow, it's easy to distinguish from both appearance and taste.

From appearance, there's a white muscle ring on the outside of the meat, and from taste, it's chewy and has a good bite, and because it contains more fat, you can feel the oil in the meat when chewing it after it's cooled.

I think it's best not to eat it more than medium-rare, because it's already very chewy, and if it's overcooked, your jaw will feel like it's cracking.2, Filet Mignon is the most tender meat on the back of the cow, almost without fat, and the taste is also excellent.Because it's the most tender, it can be eaten medium-rare, medium-rare, or even medium-rare, if you don't often eat steak, you can start with a medium-rare filet mignon.

Beef tenderloin is the most tender cut of beef from the back, almost without fat, and has a great texture.Because the meat is so tender, it can be cooked to medium-rare, medium, or medium-well, so if you don't often eat steak, you can start with medium-rare beef tenderloin.