Petite Sirloin Steak

The FDA recommends always cooking steak to an internal temperature of 145°F.

Grill: Pre-heat grill on high. Place steaks on grill, reduce heat to medium and cook to desired wellness.

Pan Fried: Heat a large skillet over medium high heat. Place burgers in skillet, leaving space between each burger. Cook the burgers until nicely they are seared and have browned halfway up the side. Flip and cook to desired wellness.

Steak Guide

Rare: Seared on the outside showing bright red color center. Center is slightly cool. Internal Steak Temperature: 125–130 °F

Medium-Rare: Seared on the outside with the center showing a red color, slightly firmer than rare. Internal Steak Temperature: 130–140 °F

Medium: Firm with pink center. Internal Steak Temperature: 140–150 °F

Medium-Well: Small amount of pink in the center. Internal Steak Temperature: 150–155 °F

Well-Done: No pink, firmer meat. Internal Steak Temperature: 160+ °F

It’s always best to rest a steak after cooking for the juices to redistribute into the meat. Place the steak on cutting board and cover with a piece of foil so not too much heat is lost. How long to rest?  A good guideline to follow is to rest 5 minutes for every inch of thickness. A thicker steak will need more resting time than a thinner steak.