	Basics Refrigerator Storage (35°F to 40°F) 3 to 4 days Freezer Storage (0°F or colder) 6 to 12 months How Much? 1 pound yield 3-1/2 to 4 (3-ounce) cooked, trimmed servings

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Beef Top Sirloin Steak aka Boneless Sirloin, Butt Steak

You can count on boneless top sirloin steak to be there whenever you want to score with beef. This family-size steak offers lean, well-flavored, moderately tender beef at an affordable everyday price. Convenient and a great value with no bones and little fat to trim, this most versatile steak is juicy and delicious by itself and outstanding with almost any marinade, rub or sauce. Grill, broil or skillet-cook, then carve and serve as is or use in pasta dishes, salads and sandwiches. Ideal for cutting into strips for a quick stir-fry or into pieces for kabobs.

Grilling

Beef Top Sirloin Steak (3/4 to 1 inch thick)
Grill steak (3/4 inch thick), uncovered, over medium, ash-covered coals 13 to 16 minutes (steak 1 inch thick, 17 to 21 minutes) for medium rare to medium doneness, turning occasionally.

Beef Top Sirloin Steak (1-1/2 to 2 inches thick)
Grill steak (1-1/2 inches thick), covered, over medium, ash-covered coals 22 to 26 minutes (steak 2 inches thick, 28 to 33 minutes) for medium rare to medium doneness, turning occasionally.

Broiling

Beef Top Sirloin Steak (3/4 inch thick)
Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.

Beef Top Sirloin Steak (1 to 1-1/2 inches thick)
Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak (1 inch thick) 16 to 21 minutes (steak 1-1/2 inches thick, 26 to 31 minutes) for medium rare to medium doneness, turning once.

Beef Top Sirloin Steak (2 inches thick)
Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 34 to 39 minutes for medium rare to medium doneness, turning occasionally.

Skillet Cooking

Beef Top Sirloin Steak (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steak in skillet. Do not crowd. Cook steak (3/4 inch thick) uncovered, 10 to 13 minutes (steak 1 inch thick, 15 to 20 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

Pat raw steak dry with paper towels to promote browning.
To add flavor, season steak with a rub just before cooking, or marinate briefly.
Cook over medium heat; high heat chars the outside before the inside is done.
Turn with tongs or spatula; piercing causes loss of flavorful juices.
Remove excess drippings from skillet as they accumulate during cooking.

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Doneness

For best results, cook steak to medium rare (145°F) or medium (160°F) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior
Prevent thick steaks (1-1/2 inches thick or thicker) from overcooking by removing them when internal temperature is 5°F lower than desired doneness. Let stand 5 to 10 minutes before carving and internal temperature will rise 5°F to reach desired doneness.

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