This lean steak delivers great flavour and tenderness at an intermediate price. Good for pan-searing, broiling or grilling.
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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.
PAN 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.