Depending on the thickness of the steak, turn it over every two to three minutes. Add a few tablespoons of olive oil and put the steak into the pan.It will help to get a nice crust on the steak’s exterior. Using a paper towel, remove moisture from the exterior of the sirloin steak. Place the pan over high heat until it becomes scorching hot. You’ll need to act fast because steak cooking time varies from five to twelve minutes. Have a chopping board, knife, and probe thermometer within hands reach. Ensure all the ingredients are washed, peeled, and sitting on the countertop, ready to be used. Feel free to use steak marinade to enhance more flavor of the meat and make it more tender. Take the sirloin steak out of the fridge about an hour before cooking and season it with a generous amount of kosher salt.Olive oil or any other oil with a high smoking point.It’s an expensive pan however, if you’re on a budget, then you should go for this cast-iron skillet.īelow you’ll find the directions on how to cook a perfect pan-seared steak in a matter of minutes. It’s excellent for pan-seared steaks as well as other dishes. My favorite steak pan is this Hexclad 12-inch pan. You can use a nonstick pan as well however, before using it, you’ll need to ensure the nonstick coating can withstand heat over 400 degrees Fahrenheit. A cheap pan can warp when cooking over high heat. How To Cook a Sirloin Steak Pan-fried sirloin steakĪ good quality pan is essential since you’ll be cooking steak in a blazing hot pan. I’ve included a section on how to buy a good quality steak and how to determine steak doneness. In this article, I’ll show you how to cook a sirloin steak and how to serve it. However, you can tenderize sirloin steak if you prefer a more tender texture. It has some fat therefore, it does not lack any flavor. However, it’s not as tender as a fillet steak. Sirloin steak, on the other hand, is a tender cut. It packs more flavor, and it’s juicier than a lean cut of meat. However, rib-eye or a t-bone steak is more flavorsome because it contains more fat.Īs a chef, I do prefer steak with more fat. It’s a tender cut of meat with a decent amount of marbling. Sirloin steak is a steak cut from the back of the cattle.
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