How do you

Are you asking the beat way or just trying to find out how different people cook it? I use the George Foreman because it's healthier as all the fat dips out. It tastes nicer fried tho. A good tip, cook some olives with it, a great combination!

I like them fried , grilled or baked , I guess grilled to me is the best , I like the flavor it gets from grilling.

Preparation, uses, and tips Sirloin steak should be cooked by dry-heat methods. To prepare sirloin steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn the steak as it cooks; a fork may pierce the meat and allow juice to escape. Internal temperature for medium rare is 145°F (63°C), for medium 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm. Broil Preheat the broiling element, and place sirloin steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness. Grill Brush sirloin steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness. Pan-broil Heat the skillet on the stovetop until hot. Add oil or butter if desired. Place sirloin steak on the skillet and cook 13 to 15 minutes, turning once. Remove the steak when it reaches desired degree of doneness. Buying and storing tips Look for sirloin steaks with clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed sirloin steak also shows this purplish color. Packaged sirloin steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date. Store sirloin steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped sirloin steak will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours, depending on the size and number of steaks. Cook as soon as possible after defrosting. Varieties Tri-tip steak comes from the bottom of the sirloin and has a robust flavor. This is the leanest part of the sirloin, so be careful not to overcook it. Sirloin pin bone steak, cut from the front of the sirloin, contains the oval-shaped pin bone. The sirloin flat bone steak contains parts of both the hip bone and the backbone. The sirloin round bone cut contains less fat and bone than other sirloin steaks. Sirloin wedge bone steak, which comes from the rear of the sirloin, contains a small, wedge-shaped bone. Nutrition Highlights Top sirloin steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3oz. (85.05g) Calories: 219.3 Protein: 23.6g Carbohydrate: 0.0g Total Fat: 13.0g Fiber: 0.0g

I love grilling, so I always do my steaks on the grill. I love grilling them with some veggies as well!

Oven but keep basting it,the more the tenderer....

we fry it on olive oil or butter. adds taste. just perfect! try it! :)

i dont know about cooking . my mom cooks for me . i love to eat only.

you can't eat steak without frying it...its the best way to have it, full of grease with your fried onions, pepper sacue and everything else... if your going to eat it at all eat it properly!! :D

My absolute favorite way to cook steak is to grill it. First, I like to poke it all over with a fork so that it make it tender and so that the marinade can get inside the meat. Then I like to marinate it in some kind of marinade (you can make your own or buy envelopes of it at the store). I usually marinate it for about 8 hours before cooking. After it's done marinating, I sprinkle meat tenderizer on both sides of the meat, and then put it on the grill for about five minutes. This makes it medium, which is my favorite way to eat steak! If you like your steak tender and juicy, I would suggest making it this way!

I usally fry, but grilling is good, oven is the worst way to cook, although it does cook all the way through, it never gets a good flavor like frying or grilling