Hints & Tips when cooking sirloin


Sirloin is a full-flavoured, succulent cut of beef. Check these handy hints and tips for when you next prepare this tendermeat.

Hints & Tips When Cooking Sirloin


  • It is best to roast a sirloin at 200°C in the oven
  • To attain a medium cooked roast cook for 20-25 minutes per 500g
  • Gently prod or squeeze the roast with blunt tongs. Rare is very soft, medium is springy but soft, medium well is firm and well done is very firm.
  • Using a meat thermometer makes it easy. The internal temperature is 63-70°C for medium.
  • Cover it loosely with foil to keep the warmth in it, and let it stand for 10-15 minutes to rest before slicing.


  • Depending on the size of the pan or plate, you will probably only get two steaks into it at one time. If you are cooking more than two steaks, let the first two rest, and then reheat the pan or plate before cooking the next two. If you crowd the pan, the steaks will steam, and in turn, not brown well.
  • Brush the steaks with olive oil, season generously with salt flakes and ground pepper.
  • Preheat the char-grill or pan to hot before putting the steaks on the heat. Don’t be tempted to put them before it’s hot, the steaks won’t get a tasty crust if you do.
  • Turn the steaks once only. Cook the steaks on one side until moisture begins to bead on top, then turn and cook the other side.
  • Let the steaks rest for 3-5 minutes before serving.


Dollop a spoonful of flavoured butter on a hot sirloin steak just as you serve it and it will melt over the steak, just like a sauce.

For four steaks, combine about 80g of softened butter with the following:

  • Olive butter - 2 tbsp of chopped black olives and little grated lemon rind.
  • Wasabi or horseradish butter - 2-3 tsps wasabi paste (or to taste) or horseradish cream and finely chopped chives
  • Caf de Paris butter - 1 tbsp chopped capers and 2 anchovy fillets, a little garlic, dollop Dijon mustard and chopped parsley


Use wholegrain or Dijon mustard. To about 1 cup of mustard, add one of these combo’s:

  • 2 tbsp light sour cream and 1 tbsp chopped chives
  • 2 tbsp finely chopped parsley and the finely grated rind and juice of a small lemon



    Ingredients for Hints & Tips when cooking sirloin

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    Sacla Capers with Wine Vinegar 200g

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    Chef's Choice French Dijon Mustard 200g

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    Kura Wasabi Paste Tube 43g

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