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Sirloin Steak Recipe

Sirloin Steak

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 51-60 of 81

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  • on September 02, 2007

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    Excellent recipe. Might need to reduce time when using a gas broiler in the oven.

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  • on August 13, 2007

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    This recipe is a great way to prepare a steak au poire recipe in a very short prep and cooking time. I used a larger steak with the same cooking times and it made a perfect medium-rare. Alton is a genius.

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  • on June 27, 2007

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    Maybe I am too picky about steaks or something, because I just thought this was so-so. Not all that tender, and not much flavor either. I can grill a mean steak, but, I thought this would be nice for a change.......not so much. I'll stick to grilling.

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  • on June 26, 2007

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    The recipe was so straight forward. I made this on a rainy Father's Day and everyone loved it. I added 1-2 minutes while cooking on the lower rack (depending on thickness of cutto make them medium well. They were so tender and tasty, we didn't even use the steak sauce.

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  • on June 16, 2007

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    Well, unfortunately the given times did not produce the expected results. The meat was not even close to cooked and flavor was disappointing. Normally we are very happy with any recipes from Alton, but this one just didn't work even though we followed the instructions exactly.

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  • on June 03, 2007

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    i thought it was awesome

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  • on March 18, 2007

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    I loved the steak it was just like in a steak house thanks Alton for the tip.

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  • on December 25, 2006

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    Absolutely DELICIOUS!!! I tweeked it up a bit by sprinkling some brown sugar and splashing some soysauce on both sides of the steak. it was soooo MOIST..I couldn't believe it was more moist than using a grill. I highly recommend this recipe and will use again in the future.

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  • on December 23, 2006

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    This was quick and easy as well as flavorful. Alton has never steered me wrong when it comes to food. Thanks again!!

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  • on December 14, 2006

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    This makes a sirloin taste very close to tenderloin! We make it all the time this way.

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