Sirloin Steak Recipe
The term "sirloin" originates from the Old French word "surloigne," meaning "above the loin." Historically, it’s believed that this cut gained popularity in the U.K. before becoming a staple in American households.
Equipment
- Cast iron skillet or heavy-duty frying pan
- Tongs
- Meat thermometer (optional, for accuracy)
- Cutting board
- Knife
Ingredients
- 2 sirloin steaks, about 1 inch thick (8 oz each)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary or thyme (optional, for extra flavor)
- 2 tbsp butter (for basting)
Instructions
- Season the Steaks: Pat the steaks dry with paper towels. This removes excess moisture and helps create a good sear. Generously season both sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 10 minutes.
- Preheat the Skillet: Place your cast iron skillet over medium-high heat and allow it to heat up until very hot. This should take around 3–5 minutes. A hot skillet is key to achieving a perfect sear on the steak.
- Searing the SteakAdd Oil: Add 2 tablespoons of olive oil to the hot skillet and swirl to coat the bottom. The oil should shimmer and be almost smoking when it’s ready.
- Place Steaks in the Skillet: Carefully lay the steaks in the pan. Avoid overcrowding, as this can steam the meat instead of searing it.
- Sear on the First Side: Allow the steak to sear without moving it for about 3–4 minutes. A golden-brown crust should form on the bottom.
- Cooking the SteakFlip the Steak: Turn the steak using tongs and sear the other side for another 3–4 minutes. The exact time may vary depending on the thickness of the steak and your desired doneness.
- Add Garlic, Herbs, and Butter: During the last 1–2 minutes of cooking, add crushed garlic, fresh rosemary, or thyme (if using), and 2 tablespoons of butter. As the butter melts, spoon it over the steaks to baste and enhance their flavor.
- Check the Temperature: Use a meat thermometer to check the internal temperature. For reference:Rare: 125°F (52°C)Medium-rare: 135°F (57°C)Medium: 145°F (63°C)Medium-well: 150°F (66°C)Well-done: 160°F (71°C)
- Rest the Steak: Once cooked to your desired doneness, transfer the steaks to a cutting board and let them rest for 5–10 minutes. This helps the juices redistribute, making the steak more flavorful.
- Serve and EnjoySlice and Serve: Slice the steak against the grain and serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.