If there is one neighbour that knows their cuts of meat, it has to be Caveau Wine Bar and Deli. Languid afternoons spent in the courtyard with the best steak tartare in the city and a glass of well-chosen vino, really is what they’re all about.
Here are a few tips for choosing, cooking and enjoying their signature cut, Sirloin. Be warned, reading further may induce some serious cravings.
What to look for when choosing SIRLOIN as your cut of meat:
- When choosing a steak, sirloin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good sirloin has just the right amount of fat and nice marbling. Look for steaks with fine texture and firm to the touch.
- Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.
- You want the color to be a deep cherry red color, and by all means stay away from gray meat
- Look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavour (Not to be confused or mistaken for sinew) This melts when heated, helping the steak to baste itself from within as it cooks.
- A good layer of creamy-white fat around the top of sirloin steaks is essential.
- There are two different types of aging processes for meat, Dry-aging and Wet-aging. The difference being a matter of flavour and texture. However, avoid meat that has no aging and is too fresh.
- Where possible, avoid buying pre-packaged meat; rather buy fresh from the butcher counter. If you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date
Five steps to cooking the perfect SIRLOIN steak:
1. Heat your griddle or frying pan over a high heat, until smoking hot.
2. Lightly brush the sirloin steak with a little olive oil and season with sea salt and freshly ground black pepper.
3. Don’t griddle more than two sirloins at a time, and keep them spaced well apart. If you add more than two sirloins to the pan at once, the temperature will drop and the steak will stew, rather than fry. Ensure to place the sirloin on its side first to cook the fat before grilling the rest of the steak.
4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side.
5. You must let the steak rest for about 2-3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat , and any excess juices to be left behind.
92 Bree Street ,Cape Town
(021) 422 1367