Originally Posted by auntdot
That being said, I would keep the thicker cut sirloin on the rarer side. Rare meat is tender.
Jiust my take on things.
Not necessarily. Rare meat will be tough until the perfect temperature, then the connective tissue breaks down and it becomes tender. Over cooked, it will become tough again.
To reach the "perfect temperature" depends on the cut and grade of meat.
Medium to medium rare is an acceptable benchmark. A rare strip will be tougher than a medium strip. IMO