Why You Should Never Overcook A Sirloin Steak

Sirloin steak may not have that "rolls royce" flair compared to Japanese wagyu beef or a porterhouse cut, but it certainly has much to offer for meat lovers. For starters, it's lean, low in saturated fats, and healthy compared to other cuts of steak, according to Healthline. Sirloin is also affordable and divided into two categories: the top sirloin, which is excellent for grilling, and the bottom sirloin, which is typically used for roasting or stewing, per Prime 13. Home cooks around the world love sirloin, as a traveler may find this steak in dishes like picanha in Brazil or spiced steak in Ethiopia, according to Food & Wine.

Whether you're using a top or a bottom sirloin, there's one rule of thumb to keep in mind: don't overcook these steaks. In fact, Taste of Home suggests that it's best to cook a sirloin cut to medium doneness or below. Here's why.

Sirloin has very little fat on it

Because sirloin steak doesn't have that luscious marbling of fat like a ribeye or a New York strip steak, Taste of Home shares that it tends to dry out easily when overcooked. Granted, this statement can be said about almost any kind of meat, but sirloin steaks, in particular, are not as forgiving when cooked above medium doneness. Prime 13 also states that how you cook a sirloin steak matters when it comes to dry versus juicy meat. They explain that cost-effective cuts of meat do better when cooked more slowly and at lower temperatures. This allows the collagen and muscle fibers to soften, which helps make the resulting texture more tender.

And no matter how you cook a sirloin, be sure to give it some time to rest to let all those juices flow throughout the meat, per Prime 13. Slicing a sirloin, or any steak for the matter, too early may result in a dry texture since all those beloved juices are now on the cutting board.

Cooking a sirloin steak isn't too difficult. Just use preferred methods like pan-searing, grilling, or broiling (via Kansas City Steaks), and try not to overcook it. Your taste buds will happily thank you for your efforts.