Choose top sirloin or center-cut sirloin
Trim excess silver skin and tough connective tissue
Slice against the grain after cooking
Pound the steak evenly with a meat mallet
Use a dry brine with salt for 1 to 24 hours
Marinate with acidic ingredients for 30 minutes to 8 hours
Add tenderizing enzymes like pineapple, papaya, or kiwi in small amounts
Use a meat tenderizer with enzymes or a fork to lightly pierce the surface
Cook to medium-rare or medium
Avoid overcooking
Sear over high heat, then finish gently
Rest the steak before slicing
Cut into thin slices for serving
Use a reverse sear for thicker cuts
Cook sous vide for precise tenderness
Let the steak come to room temperature before cooking
Use a cast-iron skillet or grill for even searing
Do not overcrowd the pan
Keep the steak moist with butter basting or pan juices
Slice thinly and serve immediately