This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
HOW TO BOOKMARK
1. SAVE or BOOKMARK this page for later – Don’t forget to bookmark this page on your mobile device for future reference. You can revisit the nutrition section, recipes and more anywhere anytime!
HOW TO ADD BOOKMARK
To bookmark a page in Chrome on your mobile device, use the “Share” button in your address bar.
Tap the Share icon at the bottom of the page. It looks like a box with an arrow pointing up.
In the Share menu, tap Add Bookmark. Enter a new name, if you like, or tap Save to save the bookmark under its original name.
Tap the Menu Button.
Tap Add next to Bookmarks.
Tap on the in the URL bar.
You will see the Page bookmarked notification.
GRILLING | Recommended
Pat Grilling Steak dry with paper towel. Season all over.
Grill, broil or pan-fry using medium-high heat, turning at least twice with tongs.
Cook to medium-rare at least,145°F (63°C), or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest 5 minutes before serving or slicing.
SEARING | Alternate
Pan Sear and Oven Finish
For steaks thicker than 1 inch (2.5 cm):
1. Brown sides of steak by turning with tongs.
2. Pan-sear steak for 3 minutes per side.
3. Transfer steak (in searing-pan) to a 375°F oven and cook to desired doneness. Test doneness by inserting digital instant read thermometer sideways into steak: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, 170°F (77°C) for well-done.
Use a digital read instant thermometer inserted sideways into the steak for the best way to determine doneness.
Steaks cook more evenly when flipped at least twice during grilling.
For best browning and flavour, pat steaks dry with paper towels before grilling.
Seasoning prior to grilling enhances the flavour of steaks better than if you season the steaks after grilling.
For Grilling Steaks like Top Sirloin Cap you can marinate just as a flavour boost: pierce steak all over and marinate for a short time (around 15 minutes) prior to cooking.
Be sure to let steaks rest for about 5 minutes after cooking so that the juices get the chance to settle before you serve or slice.