Top loin steak should be cooked by dry-heat methods. To prepare top loin steak for broiling, grilling, or saucepan-broiling, trim external fat, if desired. Use tongs to turn top loin steak when cooking; 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, medium is firm and springy, while well done is quite firm.

Broil

Preheat the broiling element. Place the top loin steak on a broiler saucepan 2 to 4 inches (5–10cm) from the heat source. Cook 9 to 11 minutes, turning once. Remove the steak when it reaches the desired degree of doneness.

Grill

Brush top loin steak lightly with oil, if desired, and place directly over the heat source. Grill 10 to 12 minutes, depending on thickness of the steak. Turn once and remove when it reaches the desired degree of doneness.

Pan-broil

Heat the skillet on the hob until hot. Place top loin steak on the skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches the desired degree of doneness.