We’ll cook the perfect sirloin steak in a pan today. You’re in the right place if you’ve ever craved that ideal medium doneness with a caramelized crust and juicy center.
Join us as we follow a straightforward step-by-step guide with valuable tips and tricks to ensure your sirloin steak is a masterpiece every time.
From bringing the steak to the right temperature to basting it in aromatic butter, this method promises a delightful dining experience.
Highlights:
- Let your sirloin steak sit at room temperature for 30 minutes before cooking for more even cooking.
- Preheat your pan until it’s really hot to achieve a caramelized crust, and seal in the steak’s juices.
- Elevate flavor by basting the steak with butter, garlic, thyme, and rosemary during cooking.
- A probe thermometer ensures your steak reaches 60-65°C (140-150°F) for perfect medium doneness.
- Allow the steak to rest for 5 minutes after cooking to let the juices redistribute, resulting in a juicier and more flavorful bite.
Can I Cook Sirloin Steak in a Pan?
Yes, you can cook sirloin steak in a pan. Simply season it, sear on high heat, and finish with butter and aromatics for a delicious result.
How Long to Cook Sirloin Steak in a Pan?
For a perfectly medium sirloin steak in a pan, cook each side for approximately 2 minutes, searing until a caramelized crust forms. Adjust time-based on steak thickness and use a probe thermometer to achieve an internal temperature of 60-65°C (140-150°F).
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How to Cook Sirloin Steak in a Pan
To cook a sirloin steak in a pan, bring it to room temperature for 30 minutes, season with salt and pepper, sear for 2 minutes on each side in a hot, oiled pan, baste with butter, garlic, and herbs, check temperature (60-65°C), and let it rest for 5 minutes before slicing.
Optional: create garlic butter with excess pan drippings for added flavor.
Cook Sirloin Steak in a Pan Recipe
Ingredients
- Sirloin steak (thickness may vary, adjust cooking time accordingly)
- 2 tablespoons vegetable oil (canola oil recommended)
- Salt (rock salt or regular salt)
- Black pepper
- Butter
- 2 cloves of garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- Optional: Chopped parsley for garlic butter
New Group
- Pan
- Probe thermometer
- Spoon for basting
- Chopping board
- Knife
- Optional: Kitchen twine (for tying herbs together)
- Optional: Garlic press (for crushing garlic)
Instructions
Now, prepare your apron and join me as we set out to find the perfect pan-seared sirloin steak step by step.
Step 1: Bring the Steak to Room Temperature
Take the sirloin steak out of the fridge at least 30 minutes before cooking. This allows it to reach room temperature, ensuring more even cooking.
Step 2: Preheat the Pan
- Add 2 tablespoons of vegetable oil to the steak. Canola oil is recommended for its high-temperature resistance.
- Season the steak generously with salt and black pepper on both sides.
Step 3: Ensure a Hot Pan
Preheat the pan until it's really hot. A hot pan helps to sear the surface of the steak, locking in juices and keeping it moist.
Step 4: Sear the Steak
- Place the seasoned steak in the hot pan. You should hear a sizzle, indicating a proper sear.
- Cook the steak for about 2 minutes on each side, or until a caramelized crust forms.
Step 5: Optional: Sear the Fat
- If your steak has fat on the side, consider searing it for added flavor. This step is optional but can enhance the overall taste.
Step 6: Baste with Butter and Aromatics
- Add butter to the pan and baste the steak with melted butter.
- Crush 2 cloves of garlic and add them to the pan along with a sprig of thyme and rosemary.
- Use a spoon to baste the steak with the infused butter, garlic, and herbs.
Step 7: Check the Temperature
Use a probe thermometer to check the internal temperature of the steak. For a medium doneness, aim for 60-65 degrees Celsius (140-150 degrees Fahrenheit).
Step 8: Remove from Heat Early
Take the steak off the heat a bit earlier than the desired temperature, as it will continue cooking during the resting period.
Step 9: Rest the Steak
Allow the steak to rest for about 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.
Step 10: Optional: Make Garlic Butter
If there's excess butter in the pan, don't discard it. Add more garlic and, once slightly cooled, mix in chopped parsley to create a flavorful garlic butter.
Slice and Serve
- Slice the steak against the grain for maximum tenderness.
- Plate your perfectly cooked sirloin steak and enjoy the delicious results!
FAQs
Can I use a different type of oil for searing the steak?
You can use oils with high smoke points, like canola, grapeseed, or vegetable oil, for searing the steak in the pan.
Is it necessary to bring the sirloin steak to room temperature before cooking?
Bringing the steak to room temperature is recommended for more even cooking. This helps prevent the steak from being cold in the center when you cook it.
Can I use regular salt instead of rock salt for seasoning the steak?
Yes, While we used rock salt, regular salt works just as well for seasoning the steak on both sides.
How do I know when the pan is hot enough for searing the steak?
The pan is hot enough when you hear a sizzling sound as soon as you place the steak in it. This indicates that the surface of the steak is searing, locking in juices.
Why is it important to rest the steak after cooking?
Resting allows the juices to redistribute throughout the steak, resulting in a juicier and more flavorful final product. It also helps prevent moisture loss when you cut into the steak.
Can I flip the steak more than once during cooking?
Yes, flipping the steak more than once is acceptable. If you flip it after a minute, give it a minute on the other side to ensure even cooking.
What temperature should I aim for when checking the doneness of the steak?
Aim for an internal temperature of 60-65 degrees Celsius (140-150 degrees Fahrenheit) using a probe thermometer for a medium sirloin steak.
Can I make garlic butter with the excess butter from the pan?
Yes, you can turn the excess butter into garlic butter by adding more garlic and, once slightly cooled, mixing in chopped parsley for added flavor.
How should I slice the sirloin steak for serving?
Slice the steak against the grain for maximum tenderness. This helps break down the muscle fibers and results in a more enjoyable eating experience.
Conclusion
Follow these steps, and you’ll achieve a medium sirloin steak in a Pan with a beautiful pink center and a mouthwatering flavor.
So, cooking a sirloin steak to perfection in a pan is achievable with a few key steps. Allowing the steak to reach room temperature, employing the right oil, ensuring a hot pan for a good sear, and incorporating the butter basting technique are crucial elements in creating a juicy and flavorful medium sirloin steak.
Remember, cooking times may vary depending on the thickness of your steak, so always use a thermometer to gauge doneness accurately. The resting period is equally important, allowing the steak to finish cooking while ensuring a succulent result.
Give it a try, share the delicious results, and enjoy your perfectly cooked sirloin steak every single time.