Choose a cut that's large enough for your meal. Plan to serve 1/4 to 1/2 pound per of steak per person. Choose steaks that are at least 1 inch (2.5 cm) thick, and preferably 2 inches (5.1 cm). Thinner steaks will dry out easily when you cook them. Fresh sirloin steak is deep red in color, with a generous marbling of fat. This marbling is what makes steak succulent.  There should be a band of white fat around the outside of the steak. If there's a lot of blood, thoroughly pat the steak dry using paper towels, then dispose of the paper towels immediately and wash your hands. Contrary to popular belief, you should not rinse raw beef to wash it. Rinsing raw beef and other raw meats can actually cause bacteria to spread to other foods and surfaces. Good steak doesn't require much seasoning. Salt and pepper sprinkled liberally on both sides is sufficient. Add garlic powder, cayenne pepper, chili powder, or Italian spices for variations. Top sirloin steak is a great meat to marinate, since it pairs well with many flavors.  Choose your favorite marinade from the store, or mix up your own with equal parts oil, vinegar and spices. Place the steak in a sealable plastic bag and add the marinade. Seal the bag and allow the steak to marinate for 2 to 4 hours. Exact marinating times vary depending on the type and size of the meat. For thick steaks, opt for the full 4 hours when possible.  When  you're ready to cook the steak, remove it from the bag, pat it dry with paper towels, and proceed to the next step. Cooking a cold steak will make it more difficult to achieve the "doneness" you desire. Room temperature steaks are easier to bring to rare, medium rare, medium well, and well done specifications.
قومي بشراء شريحة ستيك من محل الجزارة أو البقالة (السوبر ماركت). أخرجي شريحة اللحم من العلبة المُغلفة واغسليها جيداً. تبلي اللحم حسب رغبتك. انقعي شريحة اللحم حسب رغبتك. ضعي شريحة اللحم لمدة ساعة واحدة حتى تتأقلم مع درجة حرارة الغرفة قبل الطهو.