The Best Way To Cook A Sirloin Steak
on December 30, 2018
A beef sirloin steak isn’t the most tender, specifically because it comes from the area that’s closest to the cow's bottom—which is a muscle that’s used a lot. If you want to make it tender, the best way to start is to choose a high-quality meat. Then, you want to marinate it and cook it to medium rare. To make sure that your sirloin doesn’t dry out and become tough when it gets past medium, put it in a pan to sear it rather than putting in the oven or leaving it on the grill. Read on and follow these simple steps for a sirloin steak that’s well marinated and delicious to eat!
Choose a recipe that you like to marinate your steak. Choosing a marinade with acid will help break down the meat’s muscle fibers. We suggest trying one with lemon juice, or you could use a tomato or barbecue sauce. Pour your marinade in a dish before putting the steak in it and finish by covering the dish with plastic wrap. Then, you’ll want to leave the sirloin alone for anywhere from 6 to 12 hours in the fridge so it can soak. Tip: Make sure to turn it over at t he half way point!
To prep for cooking, take your steak out of the marinade about 30 minutes before you start cooking it. Simply let the excess liquid drip off and then dry it with paper towels. Once the steak reaches room temperature, you can start cooking. It’s important that you follow this step as beef that’s chilled with get really tough when it sits on the pan. At the point, you can throw away the marinade or you can boil it to kill bacteria if you want to use it on the final cooked steak.
If you want to experiment and use a seasoning, this is the time to add it to your sirloin!
If your meat has any noticeable layers of fat on the outsides, trim them off before moving forward. Just be sure that you’re not cutting into the meat itself because it’s easy to mix the fat up with good juices that bleed out during cooking. To ensure that you’re being precise, use a high-quality knife that’s non-precision.
Next, take 1 tbsp. of unsalted butter and melt it with 1 tbsp. of cooking oil. Do this while it preheats over high heat in a large skillet. Wait the pan starts smoking, you know you can proceed.
At this point, once you see smoke, you’ll want to turn the burner’s heat down to medium—then, take the sirloin steak and put it face down on the skillet.
After that, let the sirloin steak sear for about four minutes. Every so often, shake the pan by the handle to keep the steak from sticking. Then, flip over the sirloin with tongs—just don’t cut into it or it could ruin the flavor!
Keep cooking the steak for about another five minutes. Grab a thermometer and make sure it reads 125 degrees in the center, because the time your sirloin needs to cook depends on the thickness and other factors. Once it reaches that temperature, move the sirloin from the skillet to a plate right away so it doesn’t overcook.
Lastly, use aluminum foil to cover the plate and let it sit for at least 10 minutes. We know it’s tough because the steak looks so delicious, but try to leave it alone while it sits to get the best flavor!
Viola! That’s all there is to it. Have fun making a delicious sirloin steak that’s perfectly juicy and tender!