How to Make Juicy Rump Bonbons: Easy Recipe
How to make sirloin bombom: step by step for a juicy meat
Want to learn how to make sirloin bombom and impress with the preparation of a tender and flavorful meat? You’re in the right place! This noble cut of sirloin is perfect for a special dish, whether for a family dinner or that gourmet moment just for you.
We will show you how to prepare sirloin bombom simply, with accessible ingredients and a result that will win over any palate.
Ingredients and utensils to prepare sirloin bombom
Before we start with the sirloin bombom preparation method, it’s important to organize everything to make the process easier.
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Ingredients:
- 1 piece of sirloin bombom (approximately 1.2 kg)
- 4 cloves of garlic, chopped
- 50 g of butter
- 2 tablespoons of olive oil
- Coarse salt to taste
- Freshly ground black pepper
- Fresh rosemary (optional)
- 1 tablespoon of soy sauce (optional)
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Utensils:
- Heavy skillet, preferably cast iron (not mandatory)
- Meat tongs (avoid using a fork to not pierce the cut)
- Aluminum foil
Detailed preparation method for perfect sirloin bombom
Sirloin Bombom in Skillet
4
pessoas15
minutes15
minutes30
minutos320
kcalReceita fácil e prática para preparar bombom de alcatra suculento, com dicas para acertar o ponto e escolher o melhor corte.
Ingredientes
- Ingredientes
Bombom de alcatra
Alho picado
Manteiga
Azeite de oliva
Sal grosso
Pimenta-do-reino moída na hora
Alecrim fresco (opcional)
Molho shoyu (opcional)
Modo de Preparo
- Retire o bombom de alcatra da geladeira e deixe descansar por 30 minutos para atingir a temperatura ambiente.
- Seque a peça com papel toalha e tempere generosamente com sal grosso e pimenta-do-reino moída. Massageie bem para fixar os temperos.
- Aqueça a frigideira com o azeite até ficar bem quente. Sele o bombom, dourando cada lado por cerca de 3 minutos, formando uma crosta saborosa.
- Reduza o fogo, adicione a manteiga, o alho picado e o alecrim. Regue a carne com a manteiga aromatizada por aproximadamente 8 minutos, virando delicadamente.
- Retire o bombom da frigideira, envolva em papel-alumínio e deixe descansar por 10 minutos antes de fatiar e servir.
Dica da Chef
- O descanso da carne é fundamental para que os sucos se redistribuam, garantindo maciez.
- Se preferir, adicione uma colher de molho shoyu para um toque extra de sabor.
- Evite furar a carne com garfos para não perder sucos.
Tips to get the perfect doneness for sirloin bombom and keep it juicy
The meat’s doneness is decisive for an unforgettable result. If you want to know exactly how to make sirloin bombom to the right doneness, see the ideal temperatures:
- Rare: red and juicy center, between 48°C and 52°C;
- Medium rare: pink and very juicy center, between 52°C and 57°C;
- Medium: pinkish and firmer, between 58°C and 63°C;
- Well done: completely brown but drier, above 70°C.
A valuable tip is to use a cooking thermometer to measure the internal temperature of the meat and ensure accuracy. Remember that when you remove the meat from the heat, it will continue cooking a bit, so anticipate the desired doneness by about 2°C.
Sirloin bombom vs other cuts: what’s the difference?
Many people are unsure about the difference between sirloin bombom and nearby cuts. Understanding this is essential to choose the best cut when buying.
- Sirloin bombom: the most tender and juicy part of the sirloin, similar to filet mignon but with a more pronounced flavor. Ideal for quick preparations and pan cooking.
- Top sirloin center: also tender but with longer fibers and less juiciness than the bombom.
- Striploin: larger and fattier cut, with distinct texture and flavor, widely used for grilling.
Therefore, for those seeking tenderness and practicality when cooking, sirloin bombom is the perfect choice.
How to choose the best sirloin bombom at the butcher shop
Choosing a quality sirloin bombom transforms the dish, so pay attention to these points:
- Color: the meat should have a vibrant, uniform red without dark spots or dry appearance.
- Texture: firm and elastic to the touch, returning quickly to shape.
- Marbling: well-distributed fat veins ensure more juiciness and flavor.
- Smell: neutral and fresh aroma; sour or strong smell indicates a problem.
- Source: buy from reliable butcher shops with good storage and hygiene practices.
By following these tips, you’ll have a meat that honors your effort in the kitchen.
Want to dive deeper? Also check out our article about sirloin cork: tenderness and use in barbecue.
Conclusion
Now that you know how to make sirloin bombom with a practical step-by-step and valuable tips to choose and cook this noble meat, you’re ready to prepare a mouth-watering dish.
With simple ingredients, basic utensils, and attention to doneness and cut, your sirloin bombom will be tasty, tender, and juicy—perfect for any special occasion.
Don’t miss trying this recipe and delight your guests (or yourself) with a true chef’s dish!
Enjoy your meal and see you next time!
