Sirloin includes cuts of varying quality. Pros: The steak should be evenly cooked all the way through, resulting in perfect medium-rare with a lovely seared crust on the outside. Use high heat: We are often too intimidated to use the high setting on our stovetop for anything other than boiling water. Use tongs to flip the steak after about 15 seconds, or once a crust has formed, then turn the steak every 30 seconds until it reaches the desired doneness. When you're cooking a petite sirloin steak inside, the simplest way is to marinate then broil. Turn the stove up on high and make sure the skillet is very hot. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. Its 30-minute total cooking time (cooking plus resting) is on the longer side as well. In this method, we turn the tables on the previous method. Flip the steak only once Add the sirloin steak to the pan and let it cook for two to three minutes before flipping the steak with tongs. Give it a try, you’ll love it. This is what I like to refer to a “rubber chicken’ syndrome. Pat the steaks dry with kitchen paper, and season with salt and pepper. By ERIN_STEELE. Cooking The Sirloin Steak. Whether you’re browning steak or ground beef, you’re building flavour with that caramelization. The first step in this process is do seasoning of steak with some kosher salt for minimum 40 minutes. A room temperature steak will turn out better because it requires less time over the heat, which in turn helps ensure it doesn't overcook. 2 10-12 oz strip loin steaks, 11/2-inches thick. Place the bag in the water until the steak is up to your desired temperature and wait 45 minutes to 4 hours for it to get there. Remember to slice your steaks against the grain. First, salt brings out the flavour in the meat. https://www.chicagomeat.com/how-to-cook-the-perfect-steak-indoors Pat your meat as dry as you can get it before seasoning it and adding it to the pan. Get the recipe. Cons: The cooking process leaves little room for error in terms of timing, which can lead to a sense of panic in the kitchen. You could use any cut of steak for these methods, but for our comparison, we used tender steaks (such as New York strip or rib eye) cut 1 to 1 1/2 inches thick. Preheat the oven to 400 degrees F (204 degrees C). If you don't have access to an outdoor grill, or maybe it's just too cold to go outside, you can still cook a fantastic steak without leaving your kitchen. Pros: This method produced a steak with even doneness and a soft texture. top sirloin steak) treat it as a premium tender cut and pan-fry. Preheat the oven to 200 F. Place the steak on a sheet pan with a rack and transfer to the oven. While this is most critical with tougher steaks like flank steak or skirt steak, even a tender steak like a rib eye will be tougher if you slice it with the grain. If it has sirloin and steak in the name (e.g. With the reverse sear, there's no particular hurry, no panic (unlike in the previous method), making this technique a fairly foolproof one. T-bones and bone in rib steaks cook evenly when grilling outdoors but we recommend using boneless cuts such as strip lion, rib eye or top sirloin steaks when indoor grilling a skillet steak, the bones don’t allow the meat to touch the surface and cook evenly. Are You Choosing the Best Cuts of Beef for Your Steak? Don't add any oil. If you're going to go to the trouble of cooking it properly, you might as well slice it properly, too. In order to correct this, it’s time for a little rethink. The perfect sirloin steak. Season steak with 1/2 teaspoon each salt and pepper. Originally published January 2015; Updated November 2019. One of the most traditional ways to cook a steak is using a combination of searing to brown the steak and indirect heat in the oven to cook it to your desired doneness. Step 6 This time we start the steak in the oven and then sear it afterward. It’s crucial that the meat is roasted on a rack, allowing all the surfaces to be exposed to air. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. https://www.instructables.com/How-To-Pan-Fry-the-Perfect-Steak Before you begin, remove the steaks from the fridge and allow to come to room temperature (for at least 1 hour) Place the steak on a sheet pan with a rack and transfer to the oven. Get out your cast-iron skillet. © Copyright 2021 St. Joseph Communications. Cook for 20 to 35 minutes. If you don't mind waiting, this may be the best way to cook steak indoors. https://www.rachaelrayshow.com/articles/how-to-cook-a-rib-eye-steak These ridges give … Updated February 13, 2019. Just the thought of a thick, juicy slab of perfectly cooked beef will make the mouths of enthusiastic carnivores water. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. https://www.ehow.com/how_8177768_cook-tip-steak-make-tender.html Get your skillet hot over high heat and add some. Not all upgrades need to take you far outside of the box. You need a HOT pan to properly sear meat. Sassy Steak Marinade and Sauce Rating: Unrated 102 A tangy marinade and sauce for all types of steak. Season well with salt and pepper, then add to pan. The 4-3-2 method is the simplest method and by far the quickest, while most closely replicating a chargrilled steak cooked on an outdoor grill. At the same time, preheat a cast iron grill pan … Take your steak out of the fridge and let it sit on the counter for 30 minutes to an hour. This helps to dry the surface in preparation for pan-searing, which will result in an unbelievably delicious crust on the steak. The 4-3-2 method works best with a boneless, rather than a bone-in, rib eye because the steak needs to be right up against the surface of the pan, and the bone can interfere with that. Place your steak onto the skillet. Now that your steak is seasoned and the skillet is nice and hot, it is time to start cooking! Leave to rest on a board or warm plate for about 5 mins. The classic method of pan-cooking a steak involves searing it for about two minutes per side in a hot pan, then sliding that pan into a hot oven to continue cooking. Cons: Obviously, if you don't care for the chargrilled effect, you might prefer the next method. When you're cooking a petite sirloin steak inside, the simplest way is to marinate then broil. Allow the steak to cook for another two to three minutes before removing it from the pan and transferring it to a cutting board. Pat your meat dry: Oil and water don’t like each other. Up on high and make sure the skillet is nice and hot, it important. 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