A meat thermometer should read 130°F. Raw Top Sirloin Cut. Bring the meat to room temperature. Approximately 15 minutes for searing the roast prior to roasting and approximately 15 minutes for the roast to rest before serving. Turn them 1 minute before the halfway point of the cooking time. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness. Medium Rare: 120 - 130 degrees. This steak comes from the center of the top sirloin and is a lean, thick and flavorful cut, very similar to the filet mignon, but with a more affordable price. Top sirloin grill temperature is a little nuanced. A 3-4cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle – the most important thing is to get a good sear on the exterior without overcooking the inside. Place steaks in the hot skillet (do not overcrowd). Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. The best way to do it is to have two levels of heat: You want one side of the grill to be at around medium-high for searing and browning and the other at a medium-low level for cooking the meat through. As a general rule of thumb, because the George Foreman grill cooks food on both sides at the same time, cooking times are roughly halved for the grill. For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. The cooking times provided below are generally suggest guidelines for easy, hassle-free cooking and may vary depending on the type of equipment and cuts of meat you are using. Cooking Times for Top Sirloin Steak. Home / The Steak Guide / How to Cook / How to Cook Top Sirloin Steak. 2 to 3. minutes per side. According to the Certified Angus Beef website the following is a degree of doneness temperature guide: Rare: 125°F Medium Rare: 135°F Medium: 145°F Medium Well: 150°F Well: 160°F . Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below. Tip in the consommé and allow to simmer for 4-5 mins. The baseball cut gets its name from its rounded shape. Once again, let your steak rest for at least 8 minutes. Remember you should always use an instant-read thermometer to check the doneness of a roast. Sitting by the grill and watching a juicy steak sizzle over coals has become a time-honored tradition.There are a lot of steaks to choose from when firing up the backyard grill. Preheat oven to 275°F. If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. You can even cook up juicy, succulent top sirloin from frozen. Remember you should always use an instant-read thermometer to check the doneness of a roast. The final temperature will read 135°F. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. Top Sirloin steak is always a favorite steak choice, prized for its hearty beef flavor. Remove and let steaks rest for 5 minutes, covering lightly with foil. I also shared this recipe years ago on Made from Pinterest. Rub minced … For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Below is a cooking chart for top sirloin roast recipe. If you've ever wondered how to cook top sirloin steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor. Medium: 130 - 140 degrees. Use tongs to flip the steak after about 15 seconds, or once a crust has formed, then turn the steak every 30 seconds until it reaches the desired doneness. In our house I like to save the steaks dinner for lat… Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful. Steak Thickness. 125°F - Center is bright red; pinkish towards the outside, 135°F - Center is very pink; slightly brown towards the outside, 145°F - Center is light pink; outer portion is brown, 155°F - Center is slightly pink; outer portion is brown, Orders placed now will arrive before New Year’s, USDA Prime Private Stock® Tenderloin Chateaubriand, USDA Prime Private Stock® Prime Rib Roast. 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