sirloin steak in oven

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Joined Feb 4, 2005
I bought some angus sirloin steaks other day and I going to cook one in the toaster oven. How can I keep it from gettin dried out and tough?

Side note, every place is selling angus beef, what kind of beef were we eating before and can there be that many angus cow in the world. Second note, had a organic chicken other day and wow what a difference that regular chickens, flavor was great
 
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Are you planning on using the broil feature (if you are and can control the heat keep it a bit on the cool side).

If so .... place on counter and let the chill disperse then lightly coat in olive oil...season and then...just...broil.

Don't place it too close to the electric coils as the sizzling popping fat may spark a fire.

Don't know your oven (or your meat lol) so cannot give you any times.

Give it a few min then pull and check your temp (this is where an instant read thermometer comes in handy if you aren't so good just poking with a finger) and if you are happy...turn it over and do the other side.

Is it done yet?

If so remove and let it rest for a while (a hunk of compound butter is a nice touch at this point) with a foil tent to conserve the heat.

Or a handful of frites with a generous dusting of the Gruyere salt mention near the end of the  [thread="84761"]Steak Sides​[/thread]   thread.

Altho if you have planned to use a fancy salt at the end I would hold back when seasoning the meat.

No do overs with salt ;-)

mimi

Be aware (no matter what breed of cattle your meat comes from) that while sirloin is oh-so-yummy it does tend to dry out quickly (lack of marbling) and best eaten rare/med rare.

m.
 
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Thanks for the shout out Mimi!  Did you have a chance to try the gruyere salt yet?
 
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I was going to bake it no broil, it's going to be getting hot so can let it cook while staying in the AC out of the kitchen. I was wondering lower temp longer cooking time? The steaks were 2 in a pack and were 2 and 3 lbs. pack. now thinking the packs were $10 and $13 pack $3.98 lbs. and boneless.
 
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I worked on a ranch in Montana.  There are fences in Montana.  We had a mixed herd of Herefords, Short Horn, and Longhorns.  The texture and taste of beef is as much a matter of what they eat and where they are raised as to the breed.
 
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..I was wondering lower temp longer cooking time?
There's a cooking method for this kind of meat that will result in what we call a perfect "bleu-chaud", a very rare meat but at the right temperature.

Method;

- put the meat on a rack. Absolutely no salt or pepper. Put in the oven at 60°Celcius for an hour. Nothing will happen to your meat, it will only come to the right temperature. Again, it has to sit on a rack!

- sear on all sides in a hot pan.

Best sirloin you ever had!
 
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Thanks for the shout out Mimi!  Did you have a chance to try the gruyere salt yet?

Not yet.
We have a houseful of teenage boys for a few weeks and they go thru groceries in the blink of an eye :eek: !!!
Wouldn't mind dropping a few hundred on some nice meat but they don't even chew just swallow everything whole.
scared to even buy the cheese lol.

mimi
 
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I cooked my first sirloin in 5th grade.
No one was home yet and it was getting late so took this huge piece of butcher wrapped meat from freezer and stuck under the oven broiler while still frozen.
Had no earthly idea what I was doing but kept an eye on it and when it got brown, flipped it over and browned the other side.

My dad was big on cast iron skillet porterhouses and alway ended with a couple of spoons of butter.
So I did the same.

I still remember that meal.
Outside was crusty while the inside was what I know now as med rare ( just warm enuf).
Made some buttery garlicky "Texas Toast" to sop up the juices.

mimi

Dagger...you might want to avoid "baking" your steak if you want a juicy outcome.
Why not just pan fry like my Dad used to?
After both sides are brown ( don't get the pan screaming hot if you want a pan sauce)' slap a lid on it.....wait a few min, remove the steak ( if it is done to your liking of course) and add a few pieces of butter.
For the sauce deglaze the pan with low salt broth or wine or even just water.
Scrape up the yummy bits and reduce ( maybe a slosh of cream?) and there you have it!

m.
 
4,474
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Joined Jun 27, 2012
 
..I was wondering lower temp longer cooking time?
There's a cooking method for this kind of meat that will result in what we call a perfect "bleu-chaud", a very rare meat but at the right temperature.

Method;
- put the meat on a rack. Absolutely no salt or pepper. Put in the oven at 60°Celcius fo
r an hour. Nothing will happen to your meat, it will only come to the right temperature. Again, it has to sit on a rack!
- sear on all sides in a hot pan.

Best sirloin you ever had!

Sort of an oven sous vide ?
Oh jeeze I said those words.
Hear we go again ;-)

mimi
 
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Sort of an oven sous vide ?
Oh jeeze I said those words.
Hear we go again ;-)

mimi
Hahaa! you are in big trouble. Hide quick! 

But you are not too far off, especially with an oven with circulating hot air (convection oven).

dcarch 
 
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Pan sear in a screaming hot pan(you want it to be smoking), make sure you do this under a range hood or be ready to pull the batteries form your smoke detectors! Once seared put it on your toaster over at 275 and finish to your desired temp/level of rareness. Fairly foolproof. Season well before searing and do not flip until the steak slides in the pan. Use a very small amount of high temperature cooking oil in the pan, you may need to add a bit more to do the second side. Use a pan that will fit in the toaster oven. When the steaks are finished rest under foil and add a bit of water/beer/stock/wine to the pan to deglaze back on the burner. Scrape up all the good tasty bits! Take the pan off the heat and drop in a knob of butter and swirl it to melt and finish your pan sauce.
 
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I should have said there are no fences in MT on "public lands." And, most of the western part of the state, with which I am familiar, is made up of public lands. Railroads need to fence off tracks or pay for cattle that wander onto them and are hit and there is some land fenced off to keep cattle out, but for the most part, in the west of the state with which I am familiar, the cattle have free run and what I have seen has been almost exclusively Black Angus. And they are everywhere. I've had them crash into campsites, woken up to them lowing under my bedroom window, driven around them on primary and secondary roads (cattle guards be damned!) and watched them migrating around the side of a mountain more than once, following the progress of the sun throughout the course of a day. They are quite gorgeous animals.
 
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The problem with cooking a steak slowly in the oven without searing is that the meat warms through and cooks evenly, and this can easily turn into overcooked meat.  The beauty of a steak is in its hot seared outside and it's barely cooked interior imo.  A sirloin does not have enough marbling to be baked slowly.
 
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At home, if you don't have a charcoal or gas grill or don't want to go outdoors, and if you don't have the means to cook sous vide, then flipflopgirl gives good advice.  It will get a little smokey but get a cast iron pan as hot as you can and give it a minute and a half per side (if it's a thick steak) then toss it in the oven briefly.
 
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It cooled off enough that used a fry pan. Coated it with olive oil then fried it, after cooked some onions in the drippings.
 
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