Cook Time 12 mins. Resting Time: 45 mins. Total Time 1 hr 2 mins. Course Main Course. Cuisine American. Servings 4. Calories kcal. Let the steak sit with this covering of salt for 45 minutes to an hour. Longer for thicker cuts. After the waiting period, rinse the salt off your steaks under cool running water. Use some paper towels to pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want.
Season as desired, then grill until desired doneness. Serve and sit back and enjoy the happy faces around the dinner table.
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Inline Feedbacks. A perfectly cooked pink and juicy sirloin steak is a luxury that many of us only get to enjoy at a restaurant. Steak is an expensive choice both in a restaurant and when cooked at home, and lacking the know-how of the trained chef to decide when it is done can make the whole process quite daunting.
It's important to find a good sirloin steak recipe first and foremost, but there's a wealth of handy hints and tips out there that will help you nail that perfect steak. A lot goes into cooking the best-ever sirloin steak — you need to think about using the right pan, cooking at the right temperature, and for the right amount of time.
Then there's the question of seasoning. Do you season an hour before cooking, or just before it goes in the pan? The latter is the most reliable way to get the flavour you want, but the former is still perfectly reasonable. Salting long before you cook will cure the surface of the steak, giving you even more flavour — just make sure you wipe off any excess moisture before you cook. As a general rule, we would avoid using pepper until after the steak is cooked — if your pan is hot, the pepper will burn and taste acrid, so best to add it afterwards.
One of the most important things to remember before cooking a sirloin steak is to make sure it comes to room temperature before it goes anywhere near the pan. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it'll likely still be raw by the time the outside of your steak is done.
An optimum thickness for a steak is between 3cm and 4cm, any thinner than this proves tricky not to overcook. In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil. If you want to add the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks.
Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension. The length of time you cook your steak completely depends on personal preference. A cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle — the most important thing is to get a good sear on the exterior without overcooking the inside.
Learning to tell if a steak is cooked by feel is the best way for most cooks, which can by done by gently prodding the pad underneath your thumb and comparing it with the meat. When your palm is open it will feel like a blue steak, whereas bringing your thumb over to touch just underneath your little finger will feel like a well done steak; in between is medium and so on.
The final thing to remember when cooking sirloin steak is the importance of resting time. This image may not be used by other entities without the express written consent of wikiHow, Inc. Choose your cut based on how you will cook it. Whether you plan to grill a steak or use a pan, there are some cuts of meat that are better done using the right technique. The amount of time you have will also determine what steak works best.
For example, if you want a quick meal you can use a pan for a skirt steak rather than try the same technique for a porterhouse in the same window of time.
Know the difference between high-end and low end steak. The tenderness of the steak relates to how much work the muscles must work in its lifetime. So a muscle that does little work, like those in the back close to the spine, will be very tender as opposed to a muscle in the legs.
The muscles around the loin, backstop, ribs are the most tender and, therefore, considered high-end. Understand how fat plays a role in both tenderness and taste. Marbling is the amount of fat in a steak. Steaks are graded by their tenderness and marbling. The scale ranges from Prime steaks, which have a great deal of marbling in a cow younger than 42 months, Choice steaks, followed by Select steaks, and all the way down to the lowest grade of Canner steaks. The more of these spiderwebs you see, the more marbling it has.
Marbling not only affects the tenderness but also the taste. The more marbling a steak has, the greater its tenderness. However, everyone has their own preference in taste.
Some people may find too much marbling too rich in taste. Did you make this recipe? Leave a review. Method 2. Move the steaks onto a flat surface. Always start with steaks fresh out of the fridge that are not frozen.
When choosing a surface, keep in mind not all surfaces can be properly sanitized. When it comes to working in the kitchen, many cutting boards cannot be properly sanitized after contact with meat products. If you feel strongly about using natural fibre boards such as bamboo, keep a separate board to use only with meat products. When pounding out steak, large amounts of force may be used. A thin, glass cutting board may not be the best option for housing your steaks while the mallet is used.
Bag the steaks into small sandwich bags or plastic wrap. The plastic cover atop the steak has two functions: prevention of cross contamination, and loss of juices.
Keeping your steak properly wrapped will minimize the contact between meat juices and cutting board. Ensure there is enough space for your meat to spread out once you start using the mallet. Pound the meat. Pound rhythmically, starting from the middle and working out. Proper use of the mallet will keep your steak looking plump and attractive, rather than skinny and worn down.
Work over the entire surface of the steak, flip it over, and start again. No problem. Try using a heavy cast iron pan, rolling pin or wine bottle. The spiky, triangular side of the meat mallet is the primary tenderizer.
Try breading or adding a topping to help hide this. Method 3. Choose the correct marinade for tenderizing. Not all marinades will act as a tenderizer.
Look for marinades that contain an acidic ingredient such as vinegar, or fruit juice. A marinade can be either purchased in store or made by hand. Pineapple juice contains bromelin. Bromelin is excellent at breaking down toughness in meat.
Unfortunately, it is denatured when heated, so any pineapple juice used for the intention of tenderizing must only be fresh. Mix up your marinade. When making a marinade, you want to end up with a smooth mixture. If you must cook your marinade, ensure to allow it to completely cool before mixing onto your steak. This prevents portions of the steak from being boiled. The acid can react with the metal, which may give the meat a funky taste.
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