The sirloin steak, commonly known as the sirloin, is cut from the animal's lumbar area. It's a delicate cut of meat. ** Buying Tips The sirloin must have a silky grain of flesh and a gorgeous shining crimson when acquired. Preheat oven to 350°F. Count 150 g per person. The meat is better if the sirloin is thicker. For two people, choose a thick sirloin. ** Conservation tips When sold in UVC (consumer sales unit), the sirloin will stay for 2 to 3 days in its original wrapping paper in the coldest area of the refrigerator or according to the shelf life (best before date) on the container . Use an airtight container or aluminum foil to prevent the meat from darkening in color. Furthermore, it would run the risk of seeping into it. ** Cooking Tips The sirloin is the epitome of grilling or pan cooking. Allow 1 to 3 minutes for each side of the piece to cook, depending on thickness and flavor. The sirloin is frequently served with a small amount of fat surrounding it, which is meant to maintain the meat's taste during quick cooking. The fat does, in fact, fix the odors. Because sirloin steak is lean and dries quickly, it need careful cooking. Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material. It's crucial to sear the surface and caramelize the fluids in order to keep as much juice inside the meat as possible. When you eat a rare sirloin steak, the tastes are amplified tenfold. Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.