""This is a little subjective, but to me, the best temperature for a sirloin steak falls within the medium-rare to medium range. The meat remains very tender and juicy at these points.""
""Medium-rare is defined as 125 degrees Fahrenheit to 130 degrees Fahrenheit and medium is 130 degrees Fahrenheit to 135 degrees Fahrenheit.""
""When steak is cooked to well-done, all the muscle fibers completely break down due to extreme loss of moisture. It will be chewy and not particularly tender.""
Sirloin steak, being a leaner and tougher cut, is best cooked to medium-rare or medium for improved tenderness and juiciness. Chef Billy Parisi recommends these temperatures, which range from 125°F to 135°F. Utilizing a meat thermometer ensures accurate cooking, preventing over- or undercooking. When overcooked, sirloin becomes chewy and loses moisture, resulting in a less appealing texture. Unlike fattier cuts like ribeye, that can withstand higher cooking temperatures, sirloin requires careful attention to maintain quality.
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