How to cook Sirloin ตะเข้ / สันสะโพก
Firm and chewy in a good way, with a small fat edge for aroma.
Steps
- Cut 2–2.5 cm steaks across the grain; salt.
- Sear over high heat 2–3 minutes per side, flipping as often as you like.
- Pull at 50–52°C core.
- Rest 5 minutes.
- Slice thinly across the grain.
Tip: Rump has big beefy flavour but little fat, so past medium it tightens up. Slicing thin across the grain makes a clear difference; it also makes great skewers.