Top sirloin black angus with sweet smoked paprika 500 gr
Περιγραφή
Top Sirloin Black Angus – Information, Cooking & Preservation
What is Top Sirloin?
Top Sirloin is a popular cut of beef that comes from the back of the animal, just above the tenderloin. It is a lean but richly flavored cut, and is an excellent choice for grilling or pan-frying.
The Black Angus breed is known for its excellent marbling of meat, which offers more juiciness and tenderness compared to other breeds.
Characteristics of the Cut
- Origin : From the rear part of the animal, near the sirloin.
- Texture : Lean meat with light marbling.
- Flavor : Rich and intense, without excessive fat.
- Tenderness : Less tender than ribeye or fillet, but more economical and flavorful.
Cooking Methods
Due to its low fat content, Top Sirloin needs careful cooking to maintain its tenderness.
1. Grilling
- Ideal for grilling over charcoal or on a cast iron grill.
- Preheat the grill to high temperature (200-220°C) .
- Cook for 2-3 minutes per side for medium-rare (52-55°C internal temperature) .
- Let the meat rest for 5-10 minutes before serving.
2. Pan-seared
- Use a cast iron pan for best results.
- Heat the pan to high temperature and add butter or olive oil.
- Sauté the meat for 2-3 minutes per side and finish in the oven at 180°C for 5-7 minutes .
- You can add rosemary, thyme or garlic for extra flavor.
3. Sous Vide (For Maximum Tenderness)
- Set the temperature to 55°C for medium-rare.
- Cook for 1.5-2 hours and then sauté in a hot pan for 30-60 seconds per side.
- This method ensures even cooking and excellent juiciness.
Tips for an Ideal Result
✔ Resting meat before and after cooking : Leave it at room temperature for 30 minutes before cooking and rest it after cooking for 5-10 minutes .
✔ Light seasonings : Due to the natural flavor of Black Angus, salt, pepper and a little olive oil are enough .
✔ Using a thermometer : For accuracy in cooking, use a meat thermometer.
| Baking | Internal Temperature | Cooking Time (per side) |
|---|---|---|
| Rare | 50°C | 1-2 minutes |
| Medium-Rare | 52-55°C | 2-3 minutes |
| Medium | 57-60°C | 3-4 minutes |
| Medium-Well | 63-65°C | 4-5 minutes |
| Well Done | 70°C+ | 5+ minutes |
Maintenance & Storage
- Fresh meat : In the refrigerator at 0-4°C for 3-5 days .
- Frozen : At -18°C for up to 6-12 months .
- Cooked : Keeps in the refrigerator for 3-4 days or in the freezer for 2-3 months .
Conclusion
Top Sirloin Black Angus is a quality cut with excellent flavor, ideal for grilling and frying. Although not as tender as ribeye, it remains an economical and tasty choice. With proper cooking and resting, you can enjoy a juicy and delicious steak.