How to Tenderize Sirloin Steak: The Ultimate Guide

tenderized sirloin steak

I’m going to share with you two simple methods on how to tenderize sirloin steak. Sirloin comes from the rear end of the cow and is a relatively tough cut of beef. But with a little bit of know-how, you can turn this amazing tough cut into a delicious, juicy steak.

I’ll show you two different steak tenderizing methods. One is dry brine which is a method in which salt is applied to the steak in order to make steak more tender. It is the most preferred method by many professional chefs and home cooks as it is simple, and the results are amazing. The other process is marinade which is a more traditional way of tenderizing meat; however, at the same time, it’s a more time-consuming method and requires more products.

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The 2 Best Ways to Tenderize Sirloin Steak

2 best ways to tenderize sirloin steak

Tenderize steak using one of the two methods below:

Use Salt To Tenderize Sirloin Steak (Dry Brine)

Dry brine is the process of using salt to tenderize beef steak or any other piece of meat, for that matter. It’s an extremely simple method that can be done at home with just one ingredient – salt.

Dry brine is used for tougher cuts of steak such as sirloin steak, flank steak, hanger steak, skirt steak, etc. The salt helps to break down the tough muscle fibers in the meat, making it more tender and juicy. Here’s how it works in simple terms: the salt pulls the moisture out of the steak and then re-absorbs it, making the steak more tender. The process is called osmosis.

It’s important to know which salt is best for dry brine. The two most popular types of salt are kosher salt and sea salt. By far the best one is coarse kosher salt as it’s easier to find and has a more coarse grain which makes it easier to control the amount of salt that you’re using, unlike table salt, which is very fine and can easily make your steak too salty.

Season sirloin steak with a generous amount of kosher salt and wrap it with a plastic wrap or place it in a ziplock bag. Remove as much air from the bag as possible. Let it sit in the fridge for at least 1 hour, up to 12 hours. The longer you let it sit, the more tender your steak will be; however, don’t let it sit for more than 12 hours, as the salt will start to draw out too much moisture from the steak and make it too salty.

Once the time is up, take the steak out of the fridge and let it come to room temperature for about 30 minutes before cooking. Remove the excess salt by patting the steak with a paper towel.

Note: there’s no point to dry brine filet mignon or ribeye steak since they are tender already. Cheap steak is a much better option since it comes from a well-worked muscle which is usually hard to chew and therefore requires tenderizing.

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Marinate The Sirloin Steak Overnight

Yet one more way to make sirloin tender is to marinate it overnight. The marinade is a sauce or mixture of different ingredients (usually acidic) that are used to tenderize and flavor meat. The most popular acid to use for the marinade is vinegar or citrus juice, such as lemon juice; however, you can also use yogurt, buttermilk, etc.

The idea behind marinating is that the acidic ingredient will help break down the tough muscle fibers in the meat, making it more tender. So take whichever ingredients you prefer. Here’s the steak marinade that is simple and delicious. Keep sirloin steaks in the marinade overnight.

The next day bring the steak to room temperature before cooking. Pat dry steak using a paper towel. It will help the steak to sear better. Use leftover marinade sauce for basting sirloin steak, or even better, reduce the sauce to create a delicious steak glaze.

FAQ

Why is my sirloin steak so tough?

Your sirloin steak can be tough because you overcooked it. Or it can be tough if you don’t tenderize it properly. Sirloin is a tough piece of cut, and it needs either a long cooking time (for stewing, braising) or some tenderizing method such as dry brine or marinating. Overcooking will make the steak even tougher.

Can I use table salt for dry brine?

Yes, you can use table salt; however, it’s not as effective as kosher salt or sea salt. The reason is that table salt is very fine, and it’s easy to use too much of it, which will make your steak too salty.

What is the easiest way to tenderize sirloin steak?

The easiest way to tenderize sirloin steak is by using the dry brine method or marinating it overnight. These two methods will help break down the tough muscle fibers in the steak, making it more tender and juicy.

How do restaurants tenderize sirloin steak?

Restaurants tenderize sirloin steak either by using a dry-brine method or marinating the steak.

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