Choose a well-marbled sirloin steak
Trim excess connective tissue
Pound the steak lightly to even thickness
Salt the steak 30 to 60 minutes before cooking
Marinate with an acidic tenderizer like vinegar, lemon juice, or yogurt
Use a meat tenderizer or score the surface lightly
Bring the steak to room temperature before cooking
Cook over high heat for a short time
Avoid overcooking; aim for medium-rare to medium
Rest the steak for 5 to 10 minutes after cooking
Slice against the grain
Cut into thin slices before serving
Use a sous vide method for precise doneness
Finish with a quick sear after sous vide cooking
Let the steak rest in its juices before slicing